The Indian city of Lucknow has a great tradition of bawarchis, domestic chefs with a high degree of culinary skill who would cook in the home of a nawab, shorthand in Hindi for a person of distinction. The food would be served in an elaborate way and sometimes more than 100 dishes would be prepared to dazzle the guests and hosts.
On a recent culinary trip to the city, I learned a new dish called galawat kebab. Its texture is almost like pâté, but the flavours are boldly Indian. This smooth-textured kebab can be served in many ways and makes a perfect appetizer. Serve it with chutney on toast points or roasted potato.