Just-Kebabs

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About the Book

In Arabic the word “KAB” implies as turning movement. KAAM AAB (aab means water and kaam means little water or semidry). Although the word kebab is derived from the Persion Cabob means a piece of meat, fish or vegetable roasted or grilled over charcoal.

We usually associate kebabs with the advent of the mughals into India. Which is probably not true and the kebabs in many froms were already existing. It is also said that probably kebabs originated in the Caucasus where mountain people speared meat pieces & then cooked them over on open fire.

In Arabic, the word “KAB” implies as turning movement. KAAM AAB (aab means water and kaam means little water or semidry). Although the word kebab is derived from the Persion “Cabob” means a piece of meat, fish or vegetable roasted or grilled over charcoal. We usually associate kebabs with the advent of the mughals into India. Which is probably not true and the kebabs in manyfroms were already existing.

It is also said that probably kebabs originated in the Caucasus where mountain people speared meat pieces & then cooked them over on open fire.The Rajputs, for example, made sule or smoked kebabs long before the Muslim invasion. Hunting being a popular sport of the Maharajas, game meat was a favourite. This meat was often cooked over an open fire in the forest. Meat that was not consumed immediately was pickled and preserved for another day.

The origin of the kebab was probably just a hunk of freshly killed animal meat smoked or cooked over a simple wooden fire with a little salt and may be some chilii powder added to it. The subtle addition of flavours, textures and tastes was an art form that evolved over a period of time.

  • Publisher ‏ : ‎ Shubhi Publications (2 December 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 295 pages
  • ISBN-10 ‏ : ‎ 8182902053
  • ISBN-13 ‏ : ‎ 978-8182902053
  • Item Weight ‏ : ‎ 499 g
  • Dimensions ‏ : ‎ 20 x 14 x 4 cm

Other books by Chef

Chef Davinder Kumar  – Chef DK for close friends, colleagues & associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards. He has played a vital role in promoting Indian cuisine globally. 

A national tourism award winner himself, Chef DK has written four books which are used as reference books by many aspiring chefs in the trade. He has authored ‘Kebab, Chutney & Bread’; ‘Soups’, and ‘Four Seasonal Salads’. “I always believed in giving my best to my friends and the fraternity,” he said.

Chef’s latest book — “Second Meals” is now available for purchase.