Down south, kebabs may be a lowly starter, but what you get in Kashmir is a venerable cousin of its namesakes in other parts of India.
With an array of regional incarnations, the kebab shops of Kashmir tease you with the aroma of juicy, minced meat fresh out of blazing coal. Seasoned to perfection, a plate of Kashmiri seekh kebab can take you to gastronomic heaven.
Much of the enduring appeal of this dish lies in its simplicity. But an authentic recipe that calls for the finest ingredients, is an irresistible culinary prize. And they work across the spectrum. From roadside eateries to high-end restaurants, kebabs hold pride of place on menu cards.
The business is good even in the middle of the chilly Dal Lake, where shikhara-borne chefs cook and serve kebabs to tourists at nominal rates.
Wondering what it tastes like? Here's the recipe. Follow it to a tee to make the perfect Kashmiri kebab.