Galawati Kebab | गलौटी कबाब | Galouti Kebab Recipe | Chef Ranveer Brar

GALAWATI / GALOUTI KEBAB - Want to learn how to cook the 'Melt-in-the Mouth Delicacy' that originated in Lucknow? Check out this recipe to know-how. Happy Cooking!
#GalawatiKebab #KebabRecipes #RanveerBrar
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
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For more fantastic recipes, check out the Ranveer Brar App 📲
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📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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GALOUTI /GALAWATI KEBAB
Preparation Time: 40 Minutes (2 hours Marinating Time)
Cooking Time: 25 Minutes
Serves: 4
Cuisine/Region: Lucknow/Uttar Pradesh
Course: Snack/ Appetizer
Ingredients
For Mincing
1 Kg Minced Mutton
200 gms Kidney Fat
For Kebabs
1 tsp brown onion paste
1½ tbsp brown cashew paste
2 tbsp ghee
Salt, to taste
1 tbsp ginger garlic juice
2 tbsp Raw Papaya (with Skin), paste
1 tbsp prepared galawat ka masala
1 tsp Kewra Water
1 tsp Rose Water
a pinch of red chilli
sprinkles of Ghee
sprinkles of milk
For Galawat ka masala
1 Betel leaf root
20 gms Vetiver root
¼ tsp Long pepper
¼ tsp Allspice
1 tsp Black Peppercorns
1 tsp Black Cumin Seeds
4-5 Cloves
5-6 Green Cardamoms
1 star anise
2 bay leaf
1 tbsp Dry Rose Petals
1 tbsp Stone Flower/Mountain Moss
¼ tsp Small Nutmeg
1 Mace
½ tsp Black Cardamoms
a pinch of saffron
1 inch Cinnamon
½ inch Sea foam
1-2 Wild berries
For Smoking
2-3 Coal
3-4 cloves
1 tsp ghee
For Mooli Aur Alsi Ki Chutney
1 tbsp Flax seeds
4-5 black pepper
1 -inch Ginger, grated
Salt, to taste
2 Green Chilies, finely chopped
1 tbsp Fresh Coriander, chopped
½ Cup White Radish, grated & squeezed out water
½ Cup Curd, beaten
For Serving
4-5 mini parathas
1 Large Onion, cut into roundels
1 Lemon, cut into wedges
Few Fresh Mint Leaves
Process
For Mincing
Combine minced mutton and kidney fat, mix. Mince the mutton in a mincer or in a mixer grinder, repeating the process twice. Set aside.
For Galawat ka Masala
In a bowl, Add in Betel leaf root, Vetiver root kush ke root, Long pepper, Allspice, Black Peppercorns, Black Cumin Seeds, Cloves, Green Cardamoms, Star Anise, 2 Bay Leaf, Dry Rose Petals, Stone Flower/Mountain Moss, Nutmeg, Mace, Black Cardamoms, a pinch of Saffron, Cinnamon, Sea foam, Wild berries.
Transfer it into a grinder jar and grind the spices to a fine powder.
Turn off the flame and grate the nutmeg in the pan, add in dry rose petals and mix well.
Let the spices cool down completely. Grind the spices to a fine powder.
For Kebabs
In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well.
Let the meat marinate for minimum 2 hours or preferably overnight in refrigerator.
Take the meat out of the refrigerator.
Now take a flat pan. Heat ghee on medium heat for shallow frying.
Wet your hands with water and take a portion of meat mixture and directly place on the pan while shaping them into patties.
Fry till golden crust is formed on both sides and evenly cooked.
Remove the kebabs on absorbent paper to remove the excess fat.
For Mooli Aur Alsi Ki Chutney
In a pan lightly toast alsi and black pepper and crush them corsley.
now add ginger, salt, green chilli, coriander, white radish and curd mix well.
For Serving
Arrange kebabs on a plate and serve along with mooli aur alsi ki chutney, laccha onion and lemon wedge.
Garnish with some mint leaves.
For more fantastic recipes, check out the Ranveer Brar App 📲
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[@AshishGautaminsane]

Getting ingredients for proper galauti is no less than a treasure hunt 🥺

[@AzharKhan-og5nt]

🤣

[@pankajbhatnagar13]

😂😂😂

[@somnathgiri356]

🤣🤣🤣

[@vinodkhanna1083]

Come to khari baoli in delhi. In one shop u will get everything.

[@abusaif5870]

😂😂😂😂

[@pepepls6660]

I lost it when he took out the fossil

[@soumensen1588]

Hahahahaha 😂😂

[@Swissmister93]

I just googled it and it seems to simply be cuttlefish bone, of the kind that you find washed-up on beaches. It was enough to make me doubt the whole recipe...

[@jubinsonane]

Hahaha

[@Esther-ps3vx]

LOL

[@siddharthadas6481]

@@Swissmister93 dude he was born and brought up in lucknow and trained under local chefs who actually know the history of kabab making. what have you done in cookery other than pretending and doubting from the other side of the screen

[@rakib-Bk_Flowers]

Chef I'm From Bangladesh. Your Channel is very helpful for me. I Want learn more.

[@pacifront83]

Thank you for the English subtitles 🇱🇰

[@sandymyman]

Ranveer you sure love what you do and that’s what makes you better than the rest . Wish I could taste something made by you as authentic as this . Gosh that would be an amazing experience

[@shivanksingh7277]

You are the best and very down to earth celebarity chef of india

[@asmatzareen1102]

Sir.... Apki recipes aur kisse... Dono behtareen..mashaallah..aap hamare lucknow me rahe.. Ye hamare liye fakhr ki baat hai.. Kya galawati kabab me lalmirch nhi padti? ... Agar daalna chahe.. Lazzat k liye. Plz reply

[@tanvianand1422]

Im here for the stories. I love to listen to history behind dishes, spices etc. Ranveer sir you should start a series on just the stories! Would be a hit!

[@qwerty70100]

Thanks for the recipe chef. I’ve never even heard about all these spices which you put in galawati kebabs. But knowing these masalas now, I’ll be happy to share with everyone a spice mix that I found on Amazon. It has all those masalas which are difficult to get. Actually I was trying to get individual spices from amazon. The kababs turned out like “Tunday ke kabab”. I’ll share the link here. I’ve mentioned Ranveer Brar over there.. ..

[@qwerty70100]

Not able to share the link but the spice mix goes by the name “ Nawab’s secret masala for galawati kabab

[@qwerty70100]

😊

[@jyotirmayeerath4926]

Hello sarwat I tried by the chefs recipe but it turned out hard. I added 1 1/5 tbsp of galawat and waited for 2 hours. Moreover I minced the mutton keema using grinder which was course. I don’t know why it turned out hard and broke too. Can u help me.

[@qwerty70100]

jyotirmayee rath Hi ! You can double the galawat and use machine minced keema. If the kebabs turn out runny , add little roasted besan.

[@16atulsaini88]

They got late in showing this receipe because they could not find the ingredients either.

[@Hindustani_in_japan]

Atul Saini haha

[@vijaykumargupta7890]

I tried ....pura 1 din market ghumi ....pura next day preparing....tab jake bana

[@bhavyagautam6314]

@@vijaykumargupta7890 how did it taste?

[@salehabanglee6219]

Ker diya, galawati to achchi hi thi aapki Stories bhi achchi thi 😍

[@samianaim1396]

Absolutely stunning recipe...... true love for his dedication for nawabi recipes....WOW JUST WOW..... SHEERMAL KAHAN HAI CHEF

[@VaibhavSingh-hk5ef]

You are great chef sir. I am from Lucknow and the first story which you told about galawati kabaab is the only true story. And this Galawati kabaab dish was made by Tunday Kabaab. Who went to Nawab when called him to prepare a dish like this for him. Lots of love from Lucknow. ❤️❤️❤️🔥🔥

[@rubinakhan715]

Hi really loved your recipe of Nihari it came out awesome thank you so much.. May Allah bless you always ..requesting for Lucknowi mutton KHICHDA ..thanks a ton

[@AliAhmed-qr6xt]

Love the recipe ,just perfect Wah bhai wah,chef just tell me which recipe u like the most,if u like to tell.

[@canshare122]

Knowledge.....Just WOW.... Thanks for sharing knowledge of spices...

[@007mdshoeb]

मज़ा आ गया आप की कहानियाँ सुन कर भाई वाह , जीते रहिये ,मगर आप ने भुने चने का बेसन नही डाला जो अपने यहाँ सभी लोग डालते है

[@ritumalik2650]

ITS AMAZING, Can I use dry meat tenderizer as green Papaya is not easily available in USA.

[@supriyadesai5474]

Dude ! 🙏🏽 this episode was an EDUCATION ! I will never ever make this as I will never gather the ingredients and nor do I have the skill& patience 😁 but loved the video ! And I will forever respect the chef and personally thank them if/ when I eat an outstanding galawati kabab at a restaurant 🙏🏽🙏🏽🙏🏽👏🏽👏🏽👏🏽

[@lostinmobile]

What a recipe...What stories....What a presentation! Can' wait till I cook it someday.....Thank you Chef!

[@nahidabbasi6731]

I like it Brilliant recipe of ghalwati kebab Ur are the best chef Ranveer beta

[@kavitagupta5376]

Rancher Sar thank you so much 👌👌

[@mehruriaz6401]

Aapke khano m zaika lakhnawi to h but aapki urdu zaban bhi zabardast lakhnawi h

[@ashutosh6705]

I will never be able to make kababs but I feel as if I have fulfilled my desire of cooking

[@sadhnakumar7378]

Kya baat. So so yummy

[@moj1938]

I am 83 yrs Old Physician By Profession. But am son Of Pansari. at age of 13 To 25 I use to sit on shop and sell. We use to make at spot Different Spice mixes for customers. e.g. Fish Masala, Solapuri Masala, Biryani Masala ..From Fat of Tiger to Poo of Rose we use to sell.

[@abdullahabdul985]

Wah sir aap ka expression se maza aaga ya. Kabhi aap ke haat ka bana hua khane ku man kar ta he

[@MohammadAhmad-nh5ug]

Lazzat in urdu/persian means pleasure/flavor. Ta'am in Arabic means food/to eat. Lazzat e Ta'am Means flavor of food. A potli of all required masalas.

[@bhawanaprasad22]

Waaah awesome love love love this

[@kamalsharma-kw7ms]

Awesome explanation of right ingredients, well explained cooking methods, and stories behind the recipe. Wow ranbir, well-done, big fan of yours since Raja rasoi aur andaz... !! Keep making theses recipes video 🙏🏻🙏🏻🙏🏻

[@faisal_84_pathan]

Sir kakori kabab ki recipe di jiye. Qki bola to mene bht se channel par.. Lkn unme itni salhayat nhi dikhi. Jo aapne me dikhi.. Mjhe ye pura bharosa ki aap de sakte h. Kakori kabab ki perfect recipe

[@sofiaasif689]

Bht mushkil hai kebab banana, but delicate hai

[@mohamednishar8855]

One thing I like from this Gentleman is his attitude and the way he renders his script. Most of the chefs use to show as they are doing something toughest task which we can’t attain… but this person is quite reverse and we always feel the making of his diss is simple.., especially I like his voice and expressions… he is capable to do dubbing for lead actors 😀

[@gmayank123]

Sir can you please show the recipe for mutton seekh kabab?

[@Cookwithararumki]

I’ve never imagined in my life that sea foam is edible and we can use it as a spice. I always feed it to my pet birds

[@ritusrivastava9122]

Sir please can u make green mint chutney for kebabs?

[@alisiddiqui2203]

Assalamu alaikum Bhai normal masalo se bhi banaye

[@coolscottt]

How Lucky I m from Lucknow. Jab chaho kha Lo kabab,

[@droid17singh49]

The video should have been 2 part series. One for the masalas and the other one for how to make the Galawti Kebab so that people can give up by just watching the first video. :)

[@prashantsaraswat9095]

You are the Dumbledore of the cooking world. You have gone farther than most in search of knowledge.

[@vani869]

And I thought I knew the basic ingredients that go in any Indian recipe. 🙏🤯

[@saurabhvarshaney220]

Ranveer Sir please share mutton barra recipe

[@PradeepSingh-bm7nm]

Wow

[@garvsabbarwal3000]

Chef Japanese chicken egg and rice bowl with Indian flavours please

[@amiami4619]

578k views and NIL likes? Seriously??? I am the one one who liked his efforts? Impossible. I must say good job and keep making such great content 😘

[@umraoo2000]

سمندری جھاگ ، کیٹل فش کی پشت کی ہڈی ہوتی ہے ۔ Samandri jhag is cattle fish’s backbone.

[@Bharatbehhhl]

i have nihari masala . will it work ???

[@satoshiketchump]

Watching your kada constantly rub into the meat gave me anxiety

[@nikitasingh10997]

Hahhahaha

[@navdeepkaur2910]

Me too and i was saying put in other hand

[@MrSaurashtrauniversi]

Kaha milte hai yeh sab masale???

[@MrKartikdesai11]

Are social media channel and KZbin channel different?? Com on mate

[@Unique-yt]

The Galauti masala which suggested here it's impossible to find ....the amount of time it will take to find it's easier will travel to Lucknow & eat ...

[@bsmodak]

If goat kheema is not available, is lamb kheema suitable for this recipe?

[@chandan9900]

Tresure hunt pe jana padega. Seems 7-8 saaal mei mil jayeinge masala 😭🙏🙏

[@rohitrao3083]

Bhai, this was your response to all the moon, mars and 70 degrees eclipse asking people. You just said I can do anything you ask for. Maine thi bata diya, aap ingredients ke liye tarsoge, phir aap kahoge ki Ranveer aapne; bataya nahi

[@aijazkhan760]

Aap bilkul Arjun kapoor lagte ho Really

[@cookwithreena6215]

Sare masale ikatha kar liya hy. Ab to bas keema ane ki der hy. Shall tag you after making.

[@masoodhashmi6954]

How to make Mutton keema i am in qatar

[@realalmasalmas1109]

Hum bhi isse accha bana sakte hai aapka bhi accha hai

[@95swt]

Your halka ghee is total ghee we put in our food

[@thebraveindian]

Glassy eyes bro

[@krkarthikreddy]

Preparation time = ages. Eating time = seconds. 😅👍

[@sk00411]

This comment needs to be pinned

[@ashutoshswain138]

Ha ha

[@gourabjitsingha8056]

hence proved... creation of wonderful things take time while destroying it takes seconds...

[@gtanj]

Digestion time not included.

[@sumehrsinghpasricha7384]

@@gtanj hahahaha

[@prahladdwivedi3995]

I'm a pure vegetarian. But I'm watching just because of stories.

[@rachitarora4117]

Me too

[@LASYAANISH]

Me tooo

[@joymahida8979]

Me too stories and recipe

[@AbhishekTiwari-fq7fp]

Yes me too

[@poojaprajapati6283]

Same!! I've never touched such thing. but watching this was lovely.

[@kishorikhirwadkar8312]

Enjoyed your video! At long last found someone who also uses lazzat-e-tam! By the bye I am a 76 and living in Germany last 45 years!

[@excalibur6159]

Aap kahenge... If you were a singer and said aap kahenge in a concert, the crowd would erupt saying Ranveer aap me bataya nahin... You're a rockstar bro...

[@humairahtariq3693]

Sir ur recipes are😘😘😘 Sir, maine bhee koshish Kia thaa banane kaa taste mein to in ur guidance mash Allah ache thay.... But fry karne mein wo thoday fat rahay thay.... Kyn??..... Plz sir bataye I am also ur big fan

[@chefjatindersandhu]

@@humairahtariq3693 agar galauti kabab banate waqt fatt rahein hain to iska matlab wo proper ban rahe hain,mutton proper gala hai tabi fatt raha hai .

[@humairahtariq3693]

@@chefjatindersandhu thank you 😊

[@rehanansari5674]

By far this is the most difficult recipe I have ever watched. It's like doing PhD.

[@faridavasanwala3480]

Sirji ye galauti kabab to hmare bas ke nahi h. Nawab sahab ke baad hmne aapka loha maan liya. Aap to hme apne ghar bula kr hi khila dijiye. Meharbani hogi.

[@Saad.Wasim.]

Man can’t taste your food but your language is so sweet

[@sirajutheenmohamedkunhi1738]

He is from Lucknow. And no where in India you can hear this language better.

[@yumdiaries1749]

kzbin.info/www/bejne/kKrJeWuXYpmUgac

[@misbahkhan2137]

@@sirajutheenmohamedkunhi1738 but he don't speak in lucknowi accent, he speaks standard spoken hindi with slightly punjabi touch and little bit lucknowi urdu words

[@ashishdhingra8034]

@@yumdiaries1749 stop spamming please.

[@AQUIBs71]

​@@misbahkhan2137 The accent can be different for everyone, even if they are representing a specific place, but I think that correct pronunciation in a language is very important. Which doesn't seem to be the case with Ranveer's language, like he says 'khesar' instead of 'kesar/zaafraan' and 'kheema' instead of 'qeema'😅

[@jatinderrdhillon5678]

You’ve just created a PICASSO, hard to find and impossible to copy.

[@MultiAnonymous07]

hahahahahaha second to you

[@syedtabreznawabsoflucknow5528]

Lazzate taam is available on Amazon order from there

[@aphroditechakraborty873]

Chef Brar, you MUST start selling this masala mix! Very difficult to find these ingredients ☹️

[@raisakhatoon]

When u ever come to lucknow, u can find it easily at MATABADAL PANSARI ki dukan at aminabad, a famous market place in lucknow.

[@whatanappdrive2342]

He mentioned potli masala ie lazzate taam, n that is available on Amazon

[@aprastastybites]

@@raisakhatoon yes I also bought this from there

[@MohsinKhan-yr1rd]

Mei batau kya

[@syedtabreznawabsoflucknow5528]

Lazzate taam is available on Amazon order from there

[@parthoza93]

Your camera crew will be so lucky that they get to eat such amazing things

[@shubhanshusingh335]

He never give it to us. He makes small portion and eats all alone.

[@parthoza93]

@@shubhanshusingh335 ha ha thats not fair....this clause should be added to their contract note

[@shubhanshusingh335]

@@parthoza93 we asked him. But he said dishes made by his own hands are too expensive to be eaten by us.

[@aalvi7238]

The moral of the story is, is recipe ko banane ki koshish na kare bas dekh le, kyunki kabhi bhi sari ingredients collect nahin kar payenge. Khareed kar kha le aur baat khatm kare.

[@SheebaWaarsi]

mai banaungi mai kabaab specialist hu turkish afghani irani sabhi banalrti hu kabaab ab iski baari

[@harshitarai8098]

I'm from.lucknow RB and i can't tell you how impatiently i was waiting for this recipe. I can't wait to follow your instructions and try this . This recipe is the soul of our city and you just gave it life♥️♥️♥️

[@AbhideepChakravarty]

In Aminebad, at matabadal pansari ki dukaan, you can get lazzat-e-taam.

[@harshitarai8098]

@ABHISHEK LUCKNOW oh congratulations on ur knowledge🌚

[@ftefoodtravelentertainment]

@Devjyoti Patnaik bilkul Sahi Kaha Bhai Aapne,

[@shafeequeahmed8352]

When try making it please invite me 😭

[@utkarshsrivastava64]

@ABHISHEK LUCKNOW Kabab k liye meat lane ki akal nai hogi tujhe gyaan baat raha h.

[@indraniniyogi1914]

I have fallen in love with cooking at 60 why did l not recognize this love at 20 ! Trying to learn from the chefs n trying to create my own dishes.

[@vijayprasad4400]

This man loves his job more than anything 👌

[@samarkhan1234]

I like the way you research the authenticity of flavors in particular. Hardly anyone uses Lazzate Ta'aam these days. And when you coined that term, it dragged me to my childhood when I used to go the Matabadal or Changamal pans pansari in old lucknow to get these aromatics. Keep revealing more of these blends and tell them that food is just not about Haldi, Dhania and Mirch. Luv you Brar...

[@drlaadla]

Can you send that lazzat e taam a parcel to Copenhagen, Denmark 🇩🇰? 😩😩😩😩😩😩

[@kuldeepbisaria797]

Chef Ranveer - Most interesting thing about your videos are the stories and history about the dishes you explained..

[@shubhamsharma-yn4mw]

He is not just chef he is a knowledge guide also salute your knowledge and meethi jalsaazi desert ......you are amazing sir I hope you will get a award of best chef of this universe love you sir

[@abdullahmirza5383]

Made galawati kewabs on eid al adha ...came out perfect as tasty as tunday kababs only couldn’t find khus ki jadh in dubai other wise it was finger licking delicious...thank u chef ranveer 🙏

[@smaliabidi7]

I like your linguistic as well as cooking skills, I thoroughly enjoy your cooking video. Keep coming up with such beautiful videos. With love and respect from Karachi, Pakistan.

[@jameelahmad7305]

मान्य रनवीर जी आदाब मैं आप के प्रोग्राम लग भग चार साल से देख रहा हूँ आफ के बोलने और समझने कि स्ठाइल बहुत सुन्दर है आप की जुबान की चाशनी से आदमी शराबोर होजाता है और जुबान की मिठास जाती ही नहीं चूकि आप लखनऊ मैं पढे और ट्रेनिग लिये है पहले लखनऊ मैं ऐक मसाला मिलता था जिस का नाम लिज़्ज़ते त्वाम हुआ करता था उस को मीट की किसी मी रैसीपी मै डालते थे तो उस रेसैपी का जायक़ा दुगना होजाता था पर अब वोह मसाला नहीं मिलता है अब जो मसाले मिलते हैं वो नकली होते हैं यदी आफ लिज्ज़तै त्वाम की पुरानी रैसीपी यदि उपलब्ध खरादैं महरबानी होगी आप से मुझे काफी उम्मीद है .यह.मेरा दिल कहति है

[@Dochsvv]

Its easy to travel to Lucknow and have some galawati than actually cooking it😂

[@rachitkumarsinha9521]

Conclusion: If you are not an archaeologist, then forget this video.

[@jashansumra6374]

I have liked the video before even watching, I got trust in you mate

[@RAMESHSINGH-lu1sx]

Nice

[@messionatev3967]

“I GoT TrUSt iN yOU mATE”.. pfft gtfo here with that cringe shit 😂

[@GabyPoulain]

Absolutely love this recipe and the story behind its invention. Please forgive me if I sound impertinent, but I must point out a small bit of misinformation here. Kababchini, otherwise called tailed pepper or cubeb pepper in English, is an Old World spice originally cultivated in Indonesia, as opposed to allspice, which was introduced from the Caribbean but did not achieve much popularity in South Asia because its flavour is reminiscent of a combination of spices already familiar to the Old World, ie nutmeg, cloves, cinnamon and pepper (an exception would be in the cuisines of Christian communities in Mangaluru and Kerala, where allspice leaves are used in non-veg dishes such as bafat). Scientifically, kababchini is known as piper cubeba, while allspice is pimenta dioica. Moreover, kababchini is distinguishable through its "tail", which allspice does not have. Long story short, kababchini is not allspice. Many apologies in case I have spoken out of turn. Thank you again for this recipe and have a good day.

[@satyajeetprabhu]

Wow! I love that you went into such detail.

[@AbhishekGuptaBiddu]

Wow you are also a food historian

[@GabyPoulain]

@@satyajeetprabhu thank you very much for your kind words. To be honest, this isn't the first time I've seen kababchini being erroneously referred to in English as allspice by chefs/food authors who specialise in indian cuisine. More importantly, both spices have very different flavours, hence the need to clear the air. Thanks again for your compliments and have a nice day!

[@GabyPoulain]

@@AbhishekGuptaBiddu thank you for the compliment, but where food historians are concerned, I'm just an amateur, actually, with no formal education on the subject. I happen to be fascinated with spices, so I suppose knowing a thing or two about their origins and how they found their way into various culinary traditions is part and parcel of such a passion. Thanks again for your kind words and have a nice day!

[@shaikhamiruddin5848]

Sir please say about the pan ki jad (beetle roots), what spice or herb is this? What's the others name for this because I am unable to find it, I procured some roots of beetle leaves tree from a farmer but it is not the same as shown here.

[@User_ft0223]

Sir, today we have tried this at home by following ur instructions properly... It was awesome....believe me! ...I think it was more tasty than any reputed restaurant....love from us❤

[@jyotirmayeerath4926]

Disha did the kababs got harder? Did u minced it home using grinder or from the butcher ( 2or 3 times). Mine got harder and I used grinder to minced the keema properly

[@User_ft0223]

No....it was very soft...yes i minced it at home using grinder for more than 2 times...

[@yumdiaries1749]

kzbin.info/www/bejne/kKrJeWuXYpmUgac

[@farhafatima7777]

@@User_ft0223kitne gram masala chahea 1 kg Keene k lea??

[@uzrakhan3095]

The small rotis was an innovative to my thoughts 💭 love ❤️ you for being a chef 👨‍🍳

[@tariqueansari2570]

Sach me...it's awesome

[@varrajbagga9188]

First time saw Someone has shown proper masala for mutton I love adding unique masala in mutton while cooking

[@samreenfatima2551]

Ohh My God, I am from Lucknow but I could never get the recipe. Thank you so much Chef, I will be indebted to you forever 😘😘❤️❤️

[@drlaadla]

But u know the real taste of those all nawabi, fancy kababs from avadh Era?

[@drlaadla]

@Ayush Chaturvedi maybe you re vegetarian 🌱 that’s why you say that

[@prakritidas148]

Ranveer Aap ne Khub bataya 😍😍😍😍 Really in love with the voice n Style I made the Galawati Kabab And I tell you this was the best recipe in my life time ever Really watching you daily as if you are a compulsory as Sun raise in my life "Ranveer Aap ne bataya nahi " 😍😍😍😍😍

[@shortselong4373]

Hi Ranveer, after surfing lots of food channels, my search ends on yours, because the way you represent the recipe and the story behind it, I love it, this historical aspect gives it more depth, Love your work, Keep it up.

[@shefaahmed8910]

I can do an unpaid internship under him I swear 🤩🤩🤩🤩🤩🤩🤩🤩🤩

[@rajshankarsingh809]

Kash internship hoti yaar Unpaid hi sahi but 3 time ka laziz khana millta aur jo sikhte wo alag😍🥰😋😋

[@shailjapardeshi168]

Me to..

[@semantisurroy6777]

Seriously....

[@ashutoshswain138]

Tt

[@rathneshrattu]

I will pay for that internship 😅😅

[@morelandroad1385]

Na na nop, this is not food. This is an Artist and a splendid piece of Art. Absolutely beautiful RB

[@spanqueluv9er]

No, it’s food.🤦‍♂️

[@purushottamshrestha9639]

I used to watch Videos of Sir Sanjeev Kapoor and Sir Vah Chef, and I found quality of both of them in you! Great work sir! Love from Nepal❤️❤️❤️

[@aditiwari7348]

Don't know how gd chief u r bt u the finest story tell that has ever born on this planet Earth ♥️♥️

[@camarocharger8180]

Thank God my best friend is from Lucknow, so whenever I visit him I get to taste the amazing Lucknawi cuisine. And tbh if anyone asks me about my food experience of any place, Lucknow will be on top any day of the week for me.

[@dibyadipankarroy]

One thing I re-learnt today. You may not be a great cook but you must be respectful and should know the art of eating food. #foodislove #lovefood

[@arghyakumardas4746]

Finally some LUCKNOW dishes 🔥 Badly WAITING for that🤘

[@dr.swarnarkaghosh7203]

This is not just a recipe, it's a pure form of art. Thanks chef rb for sharing such awesome recipes...

[@jaimeetsuri2425]

I love the way you tell stories through food and literally i was about to order the mince right at the beginning of the video

[@kumarshubham7017]

I bet not even 1% of the viewers are gonna try this dish 😆

[@sanasheikh2715]

Yes itna ingd kaha s laayege

[@gunchawaseem4440]

Yes

[@sahilsingh-js9gj]

Humae lucknow me kamaskam hafte me ek baar khaate sab ke sab..

[@kumarshubham7017]

@@sahilsingh-js9gj lekin banata koi nahi hai

[@sahilsingh-js9gj]

Humae yha banta naa...mahine me do baar to banta hi h..bht logon k yha banta..

[@enamyazdani9209]

शिद्दत से याद आता है तहजीब का नगर सोते में दिल यूँ लेता है बोसा ए लखनऊ 😍 I really miss my royal city 😭