From Lucknow’s Tehzeeb to Dubai’s Plates – The Full Circle
When you walk into Tunday Kababi Dubai, you aren’t just entering a restaurant—you’re stepping into a story more than a century in the making. This story starts in the narrow, fragrant lanes of old Lucknow and stretches all the way to Jumeirah’s polished avenues. But more than just geography, this is about Tehzeeb—a word that embodies elegance, refinement, and hospitality.
In Dubai, where cultures converge and palates evolve, Tunday’s arrival isn’t just an expansion—it’s a return to roots in a new setting. Let’s explore how a centuries-old culinary tradition has found its rhythm in a modern metropolis.
Table of Contents
- Tehzeeb: The Soul of Lucknow
- A Legacy Built in Chowk
- Dubai: A New Stage, Not a Departure
- Flavour That Travels Without Compromise
- Where Old-World Warmth Meets New-World Pace
- Tunday in Dubai—The Journey Continues
Tehzeeb: The Soul of Lucknow
Tehzeeb isn’t just politeness or tradition—it’s a way of living and serving. It’s in the gentle tone of a greeting, the precise fold of a napkin, the way a kebab is handed over with two hands and a smile. In Lucknow, food and manners are intertwined, and meals are meant to honour the guest.
At Tunday Kababi, this philosophy is stitched into every interaction—from the kitchen to the table. Our Dubai outlet carries this same cultural fabric, treating every diner like a Mehmaan-e-Khaas (special guest).
A Legacy Built in Chowk
The story began in 1905, in the heart of Chowk, where Haji Murad Ali crafted the legendary Galawati Kebab for a toothless Nawab. With over 100 spices and a texture so soft it melts on contact, this kebab didn’t just feed royalty—it changed the culinary map.
For generations, Tunday Kababi became a pillar of Awadhi cuisine, known for its uncompromising authenticity. Patrons lined up not for novelty, but for familiarity—for a taste of home, served exactly the way it always was.
Dubai: A New Stage, Not a Departure
Dubai wasn’t a commercial move. It was a cultural calling. With its large South Asian diaspora and deep appreciation for food, Dubai became the natural home for Tunday’s next chapter.
Here, we serve the same recipes, use the same hand-ground masalas, and follow the same slow-cooking techniques. Our chefs have trained in Lucknow kitchens. Even our breads are made the old way—whether it’s Sheermal’s saffron sweetness or the flaky grace of a Butter Naan.
Flavour That Travels Without Compromise
One of the biggest challenges in any global move is keeping the soul of the food intact. But we didn’t dilute our flavours to match trends. We invited Dubai to experience them as they’ve always been.
Galawati still melts without chewing. Nihari still simmers overnight. Qorma still carries that unmistakable hit of cardamom and browned onions. It’s not just food—it’s a conversation between past and present, plate by plate.
Where Old-World Warmth Meets New-World Pace
Dubai is a city that moves fast—but even in that rush, there’s room for pause. At Tunday Kababi, we offer that pause. A table where the food is slow-cooked, the servers know your name, and the atmosphere is warm without being rushed.
It’s where lunch meetings slow down over Kadhai Chicken, and families linger with Sheer Khurma. And every now and then, an old Lucknowi family walks in, closes their eyes at the first bite, and whispers, “Just like home.”
Tunday in Dubai—The Journey Continues
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Tunday Kababi’s presence in Dubai isn’t an endpoint—it’s a full circle. A return of Lucknow’s tehzeeb to a new generation, on a new continent, for a new set of stories.
Come take your seat at the table. The aroma may travel, but the essence never fades.
