Tunday..delighting people beyond boundaries

Tunday Kababi is a corporate entity now with name and style Tunday Kababi Private Limited . Tunday's  opened its franchisee outlet at Bangalore , Kormangala and the next next destination is Varanasi. Fifty-year-old Usman now plans to take Tunde to the US, Europe and the Gulf countries. Marketing doesn't seem like  a problem, Tunday and its distinctive logo with Lucknow’s famous Rumi Darwaza in the backdrop, are already well-known. “The NRIs have spread the word about their kababs”.
The neo-entrepreneur is still in the process of building systems to train franchisees and provide regular supplies of blended ingredients—the recipes for which he will not be sharing. “That’s their trade secret,”. They plan to standardise the ingredients the way McDonald’s does. It’s not an easy task, kabab-makers are better known for flair and instinct than precision. But Usman is confident that their kababs will taste the same wherever you eat it—Lucknow or London!

There are Kebabs but then there is Tunday Kebabs

There are Kebabs, and more Kebabs and then there is Tunday Kebabi Lucknow. Quite possibly the most famous kebab maker in India and not without reason. Tunday Kababi owns the Galaot kebab in Lucknow and pretty much worldwide with outlets even in Dubai.
The Galaot kebab is known for its softness and its melt in your mouth quality like a heaven sliding through your throat. Tunday Kebabi serves the most famous variety of the preparation and definitely the best that I have ever had and I have had a decent variety. What is a Galout Kebab? It is a kebab that has been made after the meat has been marinated for a few hours atleast with 'papita' or Papaya. As the Lucknow gentleman and fellow foodie Mohd. Tariq Hasan emphasised - the Papita is what creates the family and makes the meat Galout, i.e. 'Gala', melt. From then on, its the different spices that make the kebab what it is and obviously the Tunday Kababi is not giving out his formula on the Internet.

One of most intriguing facts is that his recepie is fully patented and is prepared in stages with different people working at each stage, from grinding the material to serving the kebabs on your plate, allowing for no one to be skilled enough to produce the same taste individually cutting out any threat of competition and preserving its legacy.
Lucknowi people may not revere the outlet as much as the Non Luckowi, but it is the pride of the city and for every Non Vegetarian food lover a stop at Tunday Kebabi during a trip to Lucknow is a must. The Galaut kebabs come in two varieties Chhota - mutton and Bada - Beef. The beef is better but the mutton works brilliantly as well. They serve with 2 Parathas as part of the meal option available at the outley but I would advise you have it with the Sheermal - a roti made with eggs, milk and saffron. The colour - saffron and the combination is heaven and after you have the meal you will understand why the Nawabs of Awadh paid more attention to culinary excellence rather than military prowess.
The other interesting trivia about the outlet is the name Tunday - which means cripple. The inventor of the recipe was apparently a cripple hence the Kababs were christened as Tunday Kebabs. May the God of food bless his soul and those of the generations emanating for ever and ever. Inshallah!
A meal for two at Tunday Kebabi would cost you Rs 120/-. And it will be one of the best meals that you will ever have.
How to get there: The original outlet is at Aminabad just spreading the smell and taste all over, provoking the hunger in you...with other recent outlets at Vikas Nagar and Shara ganj Mall....a must go and eat at place when thinking about Lucknow or Kebabs.