Pasanda kebabs derive their name from the Urdu word 'pasande', meaning favourite, as they include the prime cuts of meat in their preparation. A dish served to Mughal emperors, it is usually prepared as curry, with large pieces of marinated lamb cooked in a spicy gravy. Today, several restaurants and joints also serve it as a kebab concoction.

Two-inch square boneless kebabs are made from thin layers of mutton that are marinated in raw papaya, white pepper power and a generous dollop of ginger garlic paste. These kebabs are barbecued on a coal fire grill, and are best savoured with chaat masala, which gives the dish a heavenly flavour. There are two main methods of preparation– the mutton pieces can either be skewered or cooked. The majority of the chefs in Lucknow prefer the latter.

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