Crisps
Kakori kebab is a melt
This one is often called the King of Kebabs. If you have eaten a kakori, you will know that it is shaped like a sheekh kebab, with a thin membrane which encases delicious, meltingly rich minced meat.
The consensus is that the kakori is the most difficult kebab to make. This is because the raw mince mixture has to stay on the skewer (not easy to do with such a rich concoction). Plus, the cooking must be flawless, with the flame just the right distance away from the kebab so that a perfect membrane forms.
A skill mastered only by a handful of chefs.
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