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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For more fantastic recipes, check out the Ranveer Brar App 📲
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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]

😂😂😂😂

[@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!

[@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.

[@RandomThot]

It’s so heartwarming to know you have developed the love for cooking at a later stage in life ❤- I have always loved cooking but due to various circumstances couldn’t do much earlier - now I majorly do it and genuinely love it - KZbin is a major help to learn new things everyday!!

[@kuldeepbisaria797]

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

[@vijayprasad4400]

This man loves his job more than anything 👌

[@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

[@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 😊

[@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.

[@varrajbagga9188]

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

[@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 🙏

[@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 🇩🇰? 😩😩😩😩😩😩

[@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.

[@dr.swarnarkaghosh7203]

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

[@foodsnlifesecrates]

Amazing demonstration great chef luv from Pakistan

[@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.🤦‍♂️

[@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'😅

[@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

[@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

[@teamankitsaxena1430]

I am from Lucknow and didn’t knew so much details about the ingredients that are actually used .. we go to tunde kebabs and eat but now we know ... it takes mehnat and time to cook such a good food

[@sajidgesawat6669]

Sir maza aa gaya aap nay jo tarika bataya h bilkul waysay hi maynay banaya h superb sir

[@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

[@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❤️❤️❤️

[@uzrakhan3095]

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

[@tariqueansari2570]

Sach me...it's awesome

[@user-ts7co3iq8y]

With much gratitude ...Only you bring us the education and knowledge of history traditions and culture in your shows...its such a pleasure to watch you cook with such passion ....stay blessed

[@funboy8175]

masale jaise hi chalu hue...ek muskan si aaa gyi chehre par....jado se aage badhkar jab peepli aur kababchini tak pahunche to tab tak muskan hsi me tabdeel ho chuki thi...lekin jab samudri phen aya.....to main khud ko rok na paya...galawati bane na bane...ranveer sheb aapne khoob hasaya....the jungli ber was a sweet ending to this. maza aa gaya.

[@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.

[@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 😂

[@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.

[@aejazrahman6604]

I tried at home..made very tasty kabab.salute u sir.God give u a long life🙂

[@meenapahlajani7359]

So interesting and knowledgeable!! I get fascinated with the demos. Hats of to you Ranveerji.

[@DS-vw1yp]

This is "ART"... 💕

[@aditiwari7348]

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

[@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

[@shibajimajumder7742]

Art master...another way of a meditation through spices

[@canshare122]

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

[@rishabjain3739]

Vegetarian, but still love watching the way you cook non veg and the explanation. Good going chef👍

[@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??

[@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

[@aftabshahid4849]

Very nice knowledge very nice recipe thankyou sir

[@syedayasmeen8553]

Mujhe cooked karne se Aapke recipes Dekhne Mein maza aata. So cute your telling everything Thanks

[@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.

[@Madame686]

You super chefs honestly ... you make people hungry by cooking all this to perfection. From start till That bite you took ... all of it is so drooling 🤤 wish to make this soon !

[@pacifront83]

Thank you for the English subtitles 🇱🇰

[@ahamadpatel9262]

Chef it's gr8 Pleasure to watch ur Video's Ur way of presentations.... Detail information about the Dish... Love that

[@rakib-Bk_Flowers]

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

[@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.

[@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

[@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.

[@farhafatima3327]

Bohut khub ap jo details dete hai matlab jo bariki se samjha te hai wah

[@nitronnakent282]

This episode was the best of all

[@samiptasingh6186]

I am from Lucknow and I like hearing stories related to my town..

[@mishraneha2718]

sme here

[@arghyakumardas4746]

Finally some LUCKNOW dishes 🔥 Badly WAITING for that🤘

[@kritikarotan4186]

Love this line when u say .....ranbir Aapne bataya Nahi ....😘best chef

[@ashikakhare427]

His vibe is just soooo positive!!!!!

[@amarsimhai]

Sir, I love the way you say the stories and explain the science of the dish .. and sir you shared beautiful chole but not bature.. please show us the receipe of bature sir.

[@varunharry]

Chef you are amazing to watch, you remind me of one of my best friends from pakistan . I am from india

[@MilesNSmilesAlways]

Was waiting for this recipe... thanks for sharing. Gr8 video as usual!!

[@aylakhan1544]

Did you try this

[@Mulu-Live]

You're enjoying kitchen sir , that's inspiring me more ❤️

[@learntocodewithcms]

I am very thankful to you for describing the recipe in such detail.

[@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!

[@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

[@shivamroy453]

Love the way how he makes the food look and taste so delicious and gives entire knowledge about the food's origin..learnt a lot from him which makes him so different from other chefs and other channels !!

[@kumarsaurabh8895]

You are a lovely chef and so is your presentation of any dish.

[@tahseenwarthi7222]

Masha Allah hr knowlidge ke master ho aap.kamal ke ustad ho

[@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.

[@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 " 😍😍😍😍😍

[@enamyazdani9209]

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

[@anaghapradhan7745]

Thanks for sharing in detail receip n u not only imparts knowledge on how to make but u also give history behind each n every food... U r true genius chef....

[@saher6995]

Thank you chef I m from Kolkata or Meri Shaadi Lucknow Mai hue hai or mujhe bohut zada zarurat thi is recipe ki

[@paulson2008]

Chef I am addicted to your videos and I have binged watched all the episodes. One request please mention the time for how long you are boiling etc specially for Biryani (the dum time ).Lots of Love 😍

[@syedsabaniyaz8226]

dum time minimum 20 to 30 min.

[@AmanKumar-ps7wv]

Last month i went to lucknow, and tested it, OMG it's test was fantastic, i missed lucknow

[@sankarchakraborty8634]

Bruh get some life your English is deplorable AF... Why use a language that u don't know????

[@satoshiketchump]

@@sankarchakraborty8634 Bro get a life. Your usage of English is deplorable. Why use a language you don't know?

[@harmony202]

@@sankarchakraborty8634 What a pleasant person you are :) :)

[@ajaykamde5490]

Accept his cooking skills . He is not here for English classes.

[@nikhatperween2426]

I love the way to tell a story and also your cooking style using ghee ghee and always lots of ghee

[@TheTravellerVikas]

You are the best Chef I have seen in my life so far, the way you connect food with stories, no one does and they way you tell those stories no one can

[@nilimagujare7253]

The smile...the way of telling....hmmm..just LOVELY u are...Great chef😘😘

[@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 😅😅

[@naazkhan9994]

Hey you just remind me Tunday kabab.. 😋

[@samianaim1396]

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

[@sheebaqamar4141]

Ranbir your authentic recipes along with historical knowledge of the recipes makes us to view again nd again

[@prabhakhanna618]

Mouthwatering kabab,, Thanku explaining nicely

[@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.

[@bibhu070]

😂😂

[@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

[@mf00085]

This is art! I can't wait to go on that treasure hunt. Thank you, Ranveer. You are truly the best chef this country has.

[@chakno05]

Looking very yummy. Will surely try some day. Love from Lahore Pakistan.

[@mehtaabsandhu6969]

Wonderful recipe. Thankx Ranveer

[@sharadchaudhary3233]

I can do paid internship under him. Such a genius.

[@Dochsvv]

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

[@vandanavishwakarma2619]

It was heard from a chef that spices never dry in the sun

[@dalesteyn409]

I'm from lucknow and trust me whatever he said is true... the kebabs just melts in the mouth and it is one of the best dishes for u to taste in ur lifetime.... and really he nailed the recipe... try it once.... it's more than awesome

[@viksahwal]

Feels like old friends meet. Kisse kahaniyaan khana banate banate. Food tastes even better jab uske sath koi kahani judi ho. Aur chef Brar ki har plate ke sath 1 khubsoorat kahani judi hoti hai

[@niravparmar7856]

mere town mei 50% se zyada ingredients toh milne hee nhi wale 😂

[@prashantshekhar103]

Hey just write a book about history of food , i just love stories. Such a big fan

[@rehanansari5674]

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

[@saniya2905]

I luv ur channel sir 🙏🙏🙏tq so much making delicious food nd vry easyist way nd techniques

[@sweetup7721]

Sahi masala ka raaz bataya hai... thanks Ranveer..👍👍

[@kutiya1229]

watching from Pakistan - you guys talk like us 100% same words......

[@jaydeepbose4501]

What did you think? We are aliens lol...

[@woawolf]

If not for the bloody politician we would ‘ve been living in the same country

[@anujhaldar4181]

Bro we use to live on the same land 70 years ago

[@souravdas3093]

Bhai pakistan bana hi thha basically UPite aur lucknawi Urdubhashiye Corporates aur Bade Govt Office bearers se jo jaa karr aapke pehle quaid-e-azam Jinnah ke saath Muslim League form karr ke Partition karwa diye. Pakistan Bharat se hi nikla thha, zubaan toh ek hi hogi kyunki jinhone Pakistan Banaya woh Bhartiye hi thhe pehle, kamine thhe lekin pehli pehchaan bharat se hi mili paida bhi yahin huye, sharaab aur kebab sab yahi gatkaye aur hagg ke bana dala pakistan.

[@16atulsaini88]

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

[@Arigatou_dhanyawad]

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 😍

[@anubhavsharma3896]

I've never eaten non-veg in my life but after watching this I want to make it and eat it

[@manjarimitra2459]

Simply marvelous! Lip smacking recipe.👌❤️👌❤️👌

[@sagnikadutta2616]

I am in love with this person❤ Seriously what a presentation, knowledge! Love you man❤

[@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