JUDY ASMAN'S PORTFOLIO
DISH REVIEW
CHEF SAHAI'S GALOUTI KEBAB
NIRVANA, BEVERLY HILLS
If not for the moxie of Nirvana Chef Ramanuj Sahai, Angelenos might not be able to savor the royal Indian delicacy that is the galouti kebab.
Born from the chefs of Lucknow, Indian royalty, the secrets to this 36-spice, melt-in-your-mouth delight were handed down through generations of imperial personnel.
Thanks to his bold act of gastronomic espionage, Sahai uncovered the galouti kebab’s well-guarded recipe. In 1995, Sahai spent 15 days in Lucknow to learn the spices used by the locals. Donning the local kurta pajamas, Sahai posed as a kitchen assistant at a restaurant famous for keeping the galouti tradition alive.
Today, while hush-hush about most of the ingredients, Sahai says he seasons the finely ground lamb with royal black cumin, saffron and rose leaf before smoking the kebab in an Indian skillet.
With its velvety texture, the galouti kebab will dissolve on your tongue as taste buds awaken from a polite but spicy hot tang. Royally delicious. (RealTALK LA)