"ଟୁଣ୍ଡେ କବାବ" ପୃଷ୍ଠାର ସଂସ୍କରଣ‌ଗୁଡ଼ିକ ମଧ୍ୟରେ ତଫାତ

୧୯୧୬ ମସିହାରେ ମୁରାଦ ଅଲ୍ଲୀ ଏହାକୁ ଉଦ୍ଭାବନ କରିଥିଲେ ।<ref>https://www.aajtak.intoday.in/lite/story/slaughter-houses-ban-effected-tunday-kababi-in-lucknow-1-919316.html</ref> ଏହାର ସ୍ୱତନ୍ତ୍ର ସ୍ୱାଦ ପାଇଁ ୧୬୦ ପ୍ରକାର ମସଲାର ଉପଯୁକ୍ତ ମାତ୍ର ହିଁ ମୁଖ୍ୟ ଭୂମିକା ଥାଏ । [[ଉତ୍ତର ପ୍ରଦେଶ]] ସରକାର ୨୦୧୭ ମାର୍ଚ୍ଚ ୨୧ରେ କଂସେଇ ଖାନା ନିଷେଧ କରିବା ପରେ ଏହି ବ୍ୟବସାୟରେ ମାନ୍ଦା ଆସିଥିଲା ।<ref>{{cite news|last=Amarnath|first=Nupur|title=We eat, therefore we are|url=http://economictimes.indiatimes.com/features/special-feature/we-eat-therefore-we-are/articleshow/7345191.cms|accessdate=13 March 2012|newspaper=Economic Times|date=23 January 2011}}</ref> It is part of [[Awadhi cuisine]]. It is said to incorporate 160 spices.<ref name="aromas">{{cite web|url=http://www.tribuneindia.com/2003/20030713/spectrum/main2.htm|title=Appetising aromas from Awadh|date=July 13, 2003|publisher=[[The Sunday Tribune]]|accessdate=7 March 2012}}</ref> Ingredients include finely minced buffalo [[beef]]<ref>http://www.hindustantimes.com/india-news/no-buffalo-meat-lucknow-s-tundey-kebabs-lose-their-usp/story-bryTp8PSSxqZA6NQqaei7M.html</ref>, plain [[yogurt]], [[garam masala]], grated [[ginger]], crushed [[garlic]], ground [[cardamom]], powdered [[cloves]], melted [[ghee]], dried mint, small onions cut into rings, [[vinegar]], sugar, lime.▼