Authentic Heritage Kebabs and Thuppangadi Biriyani
Every kebab here carries a piece of pre-independence history. Marinated in hand-picked spices and fried in pure ghee, these recipes date back to the 1890s.
This is the full Babakull's experience, a spread that tells my family's story. You can see our signature Thuppangadi Biriyani, a variety of heritage kebabs like the B'luru Kebab and Torpedo Chilli Kebab, and our popular chicken ghee roast rolls. It's a feast rooted in pre-independence era recipes.
A close look at my B'luru Kebab. This is my take on the classic Bengaluru style chicken kebab, with its distinct red colour and incredibly tender texture. I serve it simply with fresh onion rings to let the flavour of the unique kebab marinade shine through.
This is the Torpedo Chilli Kebab, a crowd favourite. It's a spicy fried chicken starter, tossed in a bold green chilli dressing that gives it a unique greenish-brown colour. A squeeze of lemon on top makes it perfect.
The perfect pairing: my Thuppangadi Biriyani served alongside the spicy Torpedo Chilli Kebab. The rich, ghee-infused biriyani complements the fiery kick of the kebab, creating a balanced and unforgettable meal.
It's these note-conversations that make it all worthwhile. I love connecting with my customers, and seeing them enjoy the food and come back for more is the greatest reward for carrying on my grandfather's legacy.
About Featured
I do not believe in mass-producing spice mixes. For the Torpedo Chilli Kebab, I personally source the chillies for that green masala base, while the B’luru Kebab gets its signature red hue from an old Bombay Irani masala paste. Everything is fried in coastal Karnataka ghee, which adds a distinct nuttiness you will not find in regular sunflower oil preparations. When you order, keep in mind these are made to order, so they stay succulent rather than sitting under a heat lamp.
Why Pre-1947 Recipes Matter
My grandfather did not cook for fame. He cooked for sustenance during the freedom struggle, from 1890 to 1947. These recipes were refined in kitchens where convenience did not exist, only flavour. When I bring the Torpedo Chilli Kebab to your table, I am not just serving fried chicken. I am serving a balance of heat and texture that has been lost in the rush of modern commercial kitchens.
The Art of the Kebab
The difference is in the thuppa. By deep frying in pure ghee from the coastal regions, the kebabs do not just get crispy. They get a nutty, complex aroma that penetrates the bone-in pieces.
- Torpedo Chilli Kebab: A green-masala classic. It is herbaceous, spicy, and perfectly paired with a squeeze of lemon to cut through the richness of the ghee.
- B’luru Kebab: My take on the local favourite, but cleaner. No artificial colours, just the deep, rustic flavour of Irani masala.
Pairing Recommendations
If you are ordering for a weekend lunch or a late-night feast, do not stop at the kebabs. These starters are designed to be the bridge to our Thuppangadi Biriyani. The fats in the biriyani rice and the crispiness of the ghee-fried kebab create a contrast that makes the meal complete. Whether you are in JP Nagar, Jayanagar, or nearby, my kitchen is ready to deliver a piece of history right to your doorstep.
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