Meats played a significant role in Mughal cooking. The Nizams also enjoyed serving savory meat dishes at mealtime. These kebabs do a great job of recreating the spicy, scorching flavors of Andhra Pradeshi cuisine. The characteristic smokey scent gives the entire meal a mouthwatering touch. Along with the main filling of chana dal and minced mutton, the kebabs are packed with hanging curd and fried onions that have been coarsely choppedThe dough is shaped into beef patties, which are then shallow-fried in oil with some coriander and green chilies. The flavor of the kebabs has frequently been contrasted with that of shami kebabs, however the shikampuri kebabs differ in their spiciness and sourness.
Shikampuri kebabs were created under the Nizam of Hyderabad’s patronage. Although it is unclear exactly when and where the kebabs originated, it is said that a special cooking method is what gave the kebabs their distinctive smokey flavor. The kebabs were cooked on a hot stone over wood fire. The food became known as Patthar kebabs as a result of this method of cooking on hot stones.
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