It's crucial to be ready for unforeseen circumstances while catering an event. This can involve keeping lines of communication open with all parties concerned and having backup plans, extra supplies, and a contingency budget. Having contingency plans in place can assist guarantee that the event runs successfully and that any problems can be resolved effectively.

 

Galouti Kebab

 It is a style of kebab made with minced meat, usually lamb or beef, that is blended with a number of spices and herbs, including ginger, garlic, cardamom, cinnamon, and chilli powder.

After formed into patties or balls, the beef mixture is cooked until it is juicy and tender over a grill or griddle. The word "galouti," which means "melt in the mouth," refers to the sensitive, supple texture of the kebab.

 

Kakori Kebab

Kakori Kebab is another famous kebab from Lucknow, India. It is named after the town of Kakori, located near Lucknow, where it originated. This kebab is made from finely minced lamb that is marinated in a mixture of spices, including ginger, garlic, coriander, and green chillies.

 

Boti Kebab

A well-known kebab dish from Lucknow, India, is boti kebab. Little meat cubes—usually beef or mutton—are marinated in a blend of spices and grilled over hot coals to make this dish. The tenderloin or sirloin is the cut of beef used in this recipe and is referred to as "boti".

 

Seekh Kebab

Indian kebabs, especially those from Lucknow, are known as seekh kebabs. It is prepared using minced meat, usually lamb or beef, and a variety of spices. The mixture is then cooked on skewers over hot charcoal. Hindi's "seekh" (skewer) word refers to the cooking method for kebabs.

 

Shami Kebab

Shami kabab is a popular Pakistani and Indian dish made from minced meat, typically beef or mutton, and chana dal (split Bengal gram) that is ground together with a variety of spices and seasonings, such as ginger, garlic, coriander, cumin, cinnamon, and black pepper

The mixture is then shaped into flat, round patties and fried until golden brown and crispy on the outside, while remaining tender and juicy on the inside. Shami kabab is often served as a snack or appetizer, and can be eaten on its own or with chutney or raita.

 

Tunday Kebab

The meat mixture is then shaped into patties, which are later fried till juicy and tender on skewers. The term "Tuesday" means "one-armed" in Urdu since the kebab was traditionally made by a one-armed cook who was famed for his unique recipe.
The hearty and savoury tunday kebab is typically served with chutney, salad, and other side dishes, as well as Indian flatbreads like naan or roti. It is a popular dish in Lucknow and other parts of India, as well as among foodies all over the world.

 

Reshmi Kebab

Reshmi kabab is frePopular in both India and Pakistan, reshmi kabab is a skewered meal made of marinated chicken or lamb that is barbecued over charcoal. The word "reshmi," which in Urdu means "silken," alludes to the meat's luscious and soft quality.
quently served as an appetiser or starter and frequently comes with salad, mint chutney, and other side dishes. Foodies all around the world appreciate it, and it is a common dish at weddings, parties, and other special events.

 

Barra Kebab

Tender slices of lamb or mutton are marinated in a blend of spices and ingredients, including ginger, garlic, cumin, coriander, and chilli powder, to make the popular Pakistani and Indian dish known as barra kabab. After that, the meat is skewered and cooked over a charcoal fire, giving it a charred and smoky flavour.
The word "barra," which in Urdu means "huge," alludes to the dish's massive meat portions. Barra kabab is a popular main course dish at weddings, parties, and other special occasions because of its savoury and rich taste.

 

Ghutwa Kebab

 It is indeed a delicious kebab dish that is a specialty of Lucknow in northern India. The use of aromatic spices and slow cooking technique makes this dish flavorful and tender. Ghutwa kabab is a popular dish at special events and is typically served with salad, mint chutney, and other sides. Thank you for providing a brief overview of this dish.