Lucknowi Galauti Kebab Masala — Royal Awadhi Blend, No Fillers

The masala that softens meat into nawab-court kebab.

Lucknowi-style. 22 ingredients, royal Awadhi tradition. No fillers, no preservatives.

Galauti kebab was invented for a toothless nawab who still wanted his kebab. The masala had to do all the work — soften the meat, layer the flavour, hold its complexity through the slow cook. It's still the most demanding masala in the Awadhi kitchen.

Our blend respects every one of those 22 ingredients: khus khus, coconut, red chilli, coriander, garlic, onion, nutmeg, turmeric, shah jeera, green cardamom, black cardamom, clove, mace, black pepper, star anise, stone flower, fennel, bay leaf, asafoetida, iodised salt, cinnamon, rose petals. The rose petals and stone flower are what make this royal cuisine, not just spiced meat.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 4 tbsp per 500g of mutton keema (full recipe below). Equally good with chicken keema. Pairs traditionally with Awadhi biryani for a complete nawabi spread.

MADE OF

Khus khus, Coconut, Red chilli, Coriander, Garlic, Onion, Nutmeg, Turmeric, Shah Jeera, Green cardamom, Black cardamom, Clove, Mace, Black pepper, Star anise, Stone flower, Fennel, Bay leaf, Asafoetida, Iodised salt, Cinnamon, Rose petals

BEST WITH

Onions, Green Chutney, Sheermal, Paratha

PAIRS WITH OUR:

Awadhi Biryani Masala · Purani Dilli Chole Masala — for a complete Awadhi-Mughal spread

RECIPE — Lucknowi Galauti Kebab

Ingredients

• A handful of mint leaves
• 5 to 6 green chillies
• 1 ginger
• 8 to 10 cloves of garlic
• 1 cup of fried onion
• 2 to 3 tbsp grated raw papaya
• 500g mutton keema
• 4 tbsp Spiced Right Lucknowi Galauti Masala
• Oil (for cooking)

Method

1. Prepare the kebab mixture. Grind mint, green chillies, ginger, garlic, fried onion, and grated raw papaya in a food processor to a coarse mixture. Add mutton keema and blend again until smooth and paste-like.
2. Prepare the dough. Transfer to a large mixing bowl. Add Spiced Right Lucknowi Galauti Masala and knead well to form a soft kebab dough.
3. Shape the kebabs. Divide into 8–10 equal portions. Shape each into round, flat discs.
4. Cook the kebabs. Preheat a pan and lightly grease with oil. Place kebabs on the pan and drizzle a few drops of oil over them. Pan-fry on both sides until lightly crisp and cooked through.

Serve hot with onions, green chutney, sheermal, or paratha.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

22 ingredients seems like a lot. Why?
Because galauti kebab earned its name in royal Awadhi kitchens, where complexity was the point. Each ingredient serves a role — rose petals and stone flower for floral depth, multiple cardamoms for layered warmth, raw papaya enzymes (added in cooking) to soften the meat. We didn't simplify it.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Yes — but the floral and aromatic ingredients balance the heat. Less chilli-aggressive than Kohlapuri or Ghee Roast; more layered.

How much do I use?
4 tbsp per 500g of mutton or chicken keema. Adjust by 1 tbsp up or down to taste.

Does it work with vegetable kebabs (rajma, kathal)?
Yes. Use the same proportions; the flavour profile carries.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.