Tunday’s Role in Promoting Awadhi Cuisine Abroad
When people speak of Indian food abroad, they often mention butter chicken, samosas, or masala dosa. But ask anyone who’s tasted real Awadhi cuisine, and they’ll tell you: it’s a world unto itself. Rich in flavour, restrained in spice, and refined in technique, Awadhi cooking is India’s quiet luxury—and Tunday Kababi is one of its loudest champions.
Our Dubai outlet is more than just an extension of a family legacy. It’s a mission-driven kitchen that brings the soul of Lucknow to the UAE and beyond. Through kebabs that melt on the tongue, gravies that simmer for hours, and breads that whisper of heritage, we’re doing more than serving meals—we’re telling a story.
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What Is Awadhi Cuisine, Really?
It’s subtle yet layered. Rich but never heavy. Awadhi cuisine, born in the royal courts of Lucknow, draws from Persian influences and Mughal finesse. It revolves around dum cooking (slow, sealed pot), aromatic spices, and meticulous technique.
At its heart are dishes like Galawati Kebab, Nihari, Qorma, and Sheermal—each requiring hours of preparation and a deep understanding of how ingredients interact. These are not dishes thrown together. They are composed, like music.
Tunday’s Origin: A Recipe Born from Necessity and Royalty
The legend of Tunday Kababi begins in 1905, with Haji Murad Ali crafting the now-iconic Galawati Kebab for a Nawab who had lost his teeth. What could have been a limitation became an innovation—and the birth of a culinary empire.
Over the decades, Tunday became synonymous with Awadhi food. Our technique, unchanged over generations, was passed down not just through recipes but through touch, taste, and memory.
Dubai as a Cultural Bridge
Dubai’s multicultural heartbeat made it the perfect destination for taking Awadhi food global. With its large South Asian diaspora and curious international diners, the city offered Tunday a platform to present authentic dishes to a wide audience—not diluted, not modified, but in their purest form.
Our diners aren’t just Indian. Emiratis, expats, food tourists—all find their way to our table. Some arrive with nostalgia, others with curiosity. Most leave with a new respect for a cuisine they had never encountered.
Preserving Technique While Expanding Reach
The hardest part of going global? Not losing your essence.
That’s why every dish at Tunday Kababi Dubai is made the traditional way. We grind our spices by hand, cook our qorma in copper pots, and dough our breads fresh each day. Our chefs train in Lucknow before stepping into the Dubai kitchen. Our masala blend travels with the same reverence as a family heirloom.
Because if we change how it’s made, we change what it means. And that’s not a compromise we’re willing to make.
Educating the Palate—One Bite at a Time
Tunday doesn’t just serve food—we serve context. Our menu explains each dish’s history. Our servers recommend pairings based on authentic traditions. Our chefs often walk out of the kitchen to answer curious questions.
People don’t just eat—they learn. And through that learning, they connect. In a city as fast-paced as Dubai, that kind of culinary storytelling makes all the difference.
Global Flavour, Local Soul
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
We aren’t chasing trends or global fusion. We’re building bridges with every kebab, every spoon of nihari, and every sheermal folded just so. Tunday Kababi is more than a restaurant—it’s a vessel for Awadhi culture, sailing far from Lucknow but never far from its roots.
Come, taste what tradition tastes like.
