For someone who has had so many kebabs, I was always stumped by the shammi one. Is that a hard galouti? Is there some other difference ? Why is it hard at times? Should not all kebabs be soft?
Ghalib kebab corner in Nizamuddin probably has a few lessons to teach to morons like me. The shammi holds its shape, is made from beaten meat that is stringy than tender and tastes of chana dal and spice too.
They also have some other amazing looking stuff. But you are on your own when it comes to the rest of the menu.
