Veg kebabs on a platter

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Veg kebabs on  a platter

People often complain that options for good non-vegetarian food items are more than vegetarian ones. Be it starters or main course, it is easy for any meat lover to choose from their favourite mutton, chicken or fish dishes within minutes.

But when it comes to vegetarian dishes there seems very little to choose from. The same holds true for kebabs, which are among the most popular dishes. However, Ravi Saxena, a corporate chef, dismisses the notion about lack of vegetarian options, “In fact the options in vegetarian kebabs are more than non-vegetarians. In non-veg you only have mutton, chicken and fish, whereas in vegetarian you have paneer, leafy veggies, rajma, chane, etc.”

Vegetarian kebabs like anartursa kakori kebab, rajma ki galauti and hing matar tikka are popular among foodies. During winter, one can prepare hare chane ka kebab and palak and corn gaulati too. The other common dishes are kamal kakri ke kebabs and kebabs made from water chestnuts. An expert in making different variety of kebabs, especially when it comes to vegetarian kebabs like cheese aur anaar ki fuljhadi, litchi aur singhade ke kebabs, anjeer aur palak ke kebab, ghungroo paneer kebab, chef Karan Talwar, says, “Good quality cashew nuts, dry mango powder and rock salt are the most important ingredients to make the perfect vegetarian kebab.” According to him, “papad wala paneer kebab with anaar ki chutney is the biggest hot-seller this season.”

Gurmeet Singh, executive chef, says kebab as a dish originated in Turkey where soldiers used to fire and roast their meats on their swords. So, kebabs as a dish started as a non-vegetarian dish only. Later, it evolved as a vegetarian option.

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