--- title: "Heritage Kebabs from Pre-1947 Recipes in Bengaluru" description: "Taste authentic heritage kebabs made with coastal Karnataka ghee. My heritage kebabs feature pre-1947 recipes including Torpedo Chilli and classic B'luru Kebab." canonical: https://mytribe.in/babakulls/chicken-kebabs-starters/our-heritage-kebabs last_updated: 2025-09-02 --- # Heritage Kebabs from Pre-1947 Recipes Tribe Verified · Pre-1947 recipes cooked in pure ghee. By [Babakull's Cook House](https://mytribe.in/babakulls) · Delivery available across Bengaluru · ₹170 Per Portion (6-8 Pcs) (estimate) Part of [Chicken Kebabs & Starters](https://mytribe.in/babakulls/chicken-kebabs-starters). [View full gallery](https://mytribe.in/babakulls/chicken-kebabs-starters/gallery) These are not restaurant-style starters. My kebabs come from a family archive of recipes dating back to the 1890s, all fried in authentic coastal Karnataka ghee. ## Photos and videos - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/846372a5-5727-4c9e-9bde-7c14df1fec3a) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7df45198-33aa-4a83-acf3-6c112780ad9d) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/52c42f7b-ae98-4598-9d81-b8de63cbbd56) ## About Our Heritage Kebabs Unlike regular kebabs that rely on heavy batter, I treat my chicken with simple, potent masalas that need to breathe. If you are ordering for a gathering or a late-night meal, keep in mind that these are best enjoyed fresh; they travel well, but the ghee aroma really pops if you gently warm them for a minute before serving. Every kebab that leaves my kitchen is rooted in the same spice blends my grandfather used long before 1947. I don't believe in shortcuts, so you won't find artificial colors or thick, doughy coatings here. My signature Torpedo Chilli Kebab is all about that sharp, green heat. I use fresh green chillies and mint, creating a moist bite that stands out from the typical dry starters you find elsewhere. It is pan-fried, not deep-fried, to keep the marinade intact and the chicken succulent. The B'luru Kebab is my tribute to the classic local style. I use a distinct red masala paste that leans heavily on old-school spice proportions. It is bone-in, deep-fried in pure thuppa, and served simply with onion rings. The ghee provides a nutty foundation that balances the heat of the masala, which is why it is often paired with my biriyani. Since I run this as a small kitchen, I handle every marinade personally. I source specific spices, like the Old Bombay Irani garam masala, to ensure the profile remains consistent with the history I am trying to preserve. You aren't just getting fried chicken; you are eating a recipe that has survived for over a century. ## About Babakull's Cook House I am Rahul, and I run Babakull's Cook House from my own kitchen. Every kebab I fry is a way to share my grandfather's history with you, using the same spice blends he kept long before 1947. 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