Chef Mukesh's Galouti Kebab

Chef Mukesh’s Galouti Kebab

Food And Drinks
Life Style
The Buzz Nepal
July 20 , 2025

With over two decades of culinary mastery, Chef Mukesh stands as a celebrated figure in the world of gastronomy. As the Executive Chef at Mercure Kathmandu, he is redefining the culinary scene in Nepal through a seamless blend of creativity, consistency, and cultural reverence.

Beyond accolades, what truly defines Chef Mukesh is his visionary approach to mentorship and team building. He leads by example, fostering high-performing culinary teams grounded in world-class hygiene and safety standards. At Mercure Kathmandu, he continues to elevate the dining experience with thoughtfully curated menus that highlight both authentic regional flavors and global flair.

One of his signature dishes, Galouti Kebab (Lucknowi Style), is a deeply personal tribute to the rich culinary legacy of North India.

Chef Mukesh’s Signature Recipe: Galouti Kebab (Lucknowi Style)

A recipe rooted in royal tradition, once crafted for a toothless Nawab, now revived with finesse by Chef Mukesh.

Ingredients

Galouti Masala (roast & grind)

1 tsp cumin seeds
2 tsp coriander seeds
3 green cardamoms
1 black cardamom
2 cloves
1 small stick cinnamon
½ tsp nutmeg powder
1 tsp black pepper
1 star anise
2 pieces black stone flower
¼ tsp saffron
1 mace

Kebab Mixture

500g minced lamb
5 large onions (fried till golden)
3 tbsp raw papaya paste (with skin)
3 tbsp roasted chana dal
4 tbsp cashews or melon seeds
3 green chilies
3 tbsp chopped coriander
2 tbsp chopped mint
1 tsp chili powder
½ tsp black pepper powder
1 tsp lemon juice
2 tbsp fresh cream
1 tbsp ginger-garlic paste
½ tsp rose water
1 tsp kewra water
Salt to taste
Ghee or oil for shallow frying

Method

Prepare the Galouti Masala:
Dry roast the listed spices on low heat for 4–5 minutes until aromatic. Let cool, then grind into a fine powder.
Make the Onion Paste:
Blend fried onions, green chilies, roasted chana dal, and cashews into a coarse paste.
Mix the Kebab Dough:
In a large bowl, combine minced lamb with raw papaya paste, ginger-garlic paste, onion mix, herbs, cream, chili and pepper powders, galouti masala, rose and kewra water, lemon juice, and salt. Mix until smooth and sticky. Refrigerate for at least an hour to let the flavors marinate.
Cook the Kebabs:
Heat ghee or oil on a flat non-stick pan or mahi tawa. Shape spoonful of the mixture into round patties. Shallow-fry on low to medium heat for 5–8 minutes on one side, then flip and cook another 3–4 minutes until evenly browned.
To Serve:
Serve hot with Ulta Tawa Paratha, onion salad, and a squeeze of fresh lemon.