These flavourful, succulent and spice-kissed delights draw their name from 'Al-sham,' which essentially refers to the Levant region in the Middle East

Shami kebabs travelled with the people of Syria, to find a home in the palates of local Indians and Pakistanis, adds Shendre

Aromatics become the running theme for shami kebabs. This is major because, during the reign of Nawabs, the spices used in the region were majorly endowed with aromas. Also, these spices were used to mask the iron flavour of the meat. Hence, the influence of aromatic spices can be seen on each and every kebab that originates from the time of the Mughal dynasty

In the traditional preparation, the kebab features a center filled with onions marinated in salt and masala, creating a delightful combination of crunch and velvety texture after pan-searing. This preparation is one of the most primal and authentic ways shami kebab used to be served. One can still find this rare style of kebabs in certain pockets of north India like Basi, Bugrasi, Amroha and Azamgarh

In a different vein, Chef Sedat Firatoglu, the maestro behind The Cosy Box's flavourful kebabs in Lower Parel, says: “The journey of Turkish kebabs to India can be traced back to historical trade routes and cultural exchanges. Influenced by the Ottoman Empire's expansive reach and interactions with different cultures, Turkish kebabs made their way to the Indian subcontinent, bringing with them a rich tapestry of flavours"