Awadhi Cuisine’s Torchbearer

It was a few years ago that I had the opportunity of meeting Haji Rais Ahmed sitting unassumingly behind the counter of his  Tunday Kabab Shop in the crowded Chowk area of Lucknow. I had accompanied my father-in- law, who happened to know him. We exchanged greetings and Haji Rais came across as a humble, well grounded  man. He was dressed in a white kurta and pajama and no one could ever judge that this man with a gentle demeanour sitting in a small shop was the owner of  one of the flagship dishes of Awadhi cuisine, the world famous Tunday Kababs. 

Why Tunday Kababs

The Kabab has been an integral part of Awadhi Cuisine since the 17th century which witnessed constant evolution as the years went by.  The  patronage of the Nawabs added more relevance to the dish and as it evolved  the Kabab became better and better. However it was Haji Murad Ali, a one armed khansama ( chef ) who created the Tunday Kababs we have today. Haji Murad Ali had lost his arm in a freak accident and was nicknamed ‘ Tunda ‘ because of this physical condition.  Therefore the Kababs made by him with finely minced meat and 160 ( as the story goes ) different ingredients, the mouth melting and gorgeously tasteful, were named Tunde Kababs. It was  in 1905 that he opened an outlet in Old Lucknow.

The Succulent Wonder

Haji Rais Ahmed and Building  of the Brand ‘ Tunday Kababs ‘

Haji Rais Ahmed was the only person to whom his father Haji Murad Ali had passed on the exclusive recipe of Tunday Kababs. Haji Rais took over the mantle from his father and established the Tunday Kabab brand not only in  India, but Internationally. Haji Rais travelled extensively, participating in  Food Festivals in India and abroad to spread the taste of  his brilliant Kababs. He not only represented Lucknow and the Awadhi Cuisine, but also the country  in his international excursions.

Haji Rais ensured that the quality of Tunday Kababs remained unmatched, which was enough to market it and build an exceptional brand. He surely did not hire any Marketing  Professionals  to promote Tunday Kababs. It was just the word of mouth, the tantalising flavour and that smoky aroma which spread far and wide. Tunday Kabab was just not a dish of minced meat, but it was a celebration of various spices and herbs. To put it in the right perspective the dish made people happy and they came  from across the world to have a taste of it. So compelling have been the Tunday Kababs. 

The Torchbearer passes away

Haji Rais Ahmed breathed his last  on Friday, the 2nd of December . The Torchbearer of Awadhi Cuisine peacefully passed away into the Ages leaving behind an unprecedented legacy, which has wowed taste buds, and has left people hungry for more. 

Haji Rais Ahmed, a true Legend and a Jewel of Lucknow…RIP

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