Chef Bhairav Singh

How the Shami Kebab earned its name makes for an interesting culinary anecdote. The earliest kebab in history is believed to have been made in South Asia using beef mixed with chana dal. “The first khansama who made it went by the name Shami, and thus the name stuck,” shares chef Bhairav Singh of Kebab Korner at InterContinental. A server places three chutneys, Galka (made from sweetened raw mango and black cumin), Walnut and Mint to be had with the shamis that are the focus of Simply Shami, a festival which starts today. It highlights shami kebabs from various regions beyond the famous Shikampuri Kebab of Hyderabad.