Chicken Kebabs & Starters
Babakulls Cook House
Babakull's Cook House
I make chicken kebabs using my grandfather’s recipes, marinated with spices I pick myself and cooked in ghee, so you get real old-school flavours you won’t find elsewhere.
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Chicken Kebabs & Starters
About
Chicken kebabs here come with a slice of the past. These recipes are from my grandfather’s time, proper old-school - freedom fighter era food, from the days before independence. I’m just carrying the tradition forward, trying to keep the real taste alive.
Special Kebabs You’ll Find
- Torpedo Chilli Kebab: Fried chicken, tossed in a bold green chilli dressing. Spicy, juicy, and has that kick. Lemon on top is a must. The look? Greenish-brown and tempting.
- B’luru Kebab: My version of Bengaluru style chicken kebab - it’s got that classic red look, but the main thing is how tender and flavour-packed it is. Served with onion rings, nothing fancy.
- Other Heritage Kebabs: I keep adding more from my grandfather’s book. Patta Kebab, Malabari Kebab - all rooted in heritage chicken kebab recipes.
Flavours and Pairings
The kebabs are tasty on their own, but honestly, they’re made to be eaten with my Thuppangadi Biriyani. Together, they’re a complete story on a plate.
What Goes Inside
Every kebab is marinated in spices picked by me, and cooked with proper thuppa (ghee). I don’t cut corners - the unique kebab marinade ideas are all about bringing back real, old flavours.
I do my best to keep it raw, flavourful, and full of history - just how it should be.
Meet your Expert
Babakull's Cook House
My Story
My Work
Our Menu - We serve Thuppangadi biriyani, B'luru kebabs, Kundapur Ghee Roast rolls, parathas, and Shavige Payasa.
Thuppangadi Biriyani - Ghee-laced pulav, made with Karavali ghee. The recipe’s roots go back a century.
Real Flavours, No Shortcuts - Masalas are all special. Old Bombay Irani garam masala, Kundapuri spices, every bite tells a story.
Veg Options Too - Channa Zaika vegetarian roll, Indian Veg Curry roll, all with the same historic touch.
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