Back in the 18^th century, the Nawab of Lucknow – Asaf-ud-Daula happened to lose his teeth owing to the woes of old age. Unable to chew, he urged his royal cooks (also known as Khansama’s) to prepare meat cutlets that required minimal effort to chew.

What followed was the invention of mouth-melting, spice-infused galawati kebabs that left an indelible mark on India's culinary heritage. While the Tundey kebabs from the bylanes of Lucknow and Seekh kebabs from Old Delhi are revered across the globe, the kebabs offered in Mumbai have emerged as an archetype.