Everything began in Turkey. We automatically think of Turkey when we discuss tikka or kabab. The capital of Turkey, Istanbul, may also be the kabab capital of the world. The Ottoman soldiers were harshly abused and forced to live in camps for several months during this time of conquest. One story claims that the soldiers used their swords as skewers to roast the meat of local animals over an open fire while hunting them to augment their diet, giving origin to the modern concept of skewered kababs.
This dish is renowned for its intense taste, creamy texture, and spicy heat. Hindi for milk is malai. On the Indian subcontinent, a piece of meat that has been marinated or grilled with spices is known as tika. Kebab is also known as tikka, while gravy is known as malai. It is prepared using potatoes, cauliflower, carrots, meat, lamb, mutton, and other vegetables. During the cooking procedure, the ingredients are boiled until they are soft. After that, they are finely chopped and spiced.
About the Author
