Galouti or Galawati Kebab is usually made with minced mutton and tenderized using raw papaya. In India, a vegetarian option is usually made using ingredients like mushrooms or rajma which often provide a meaty texture. We reviewed the ITC Rajmah Galouti Kebab for its taste and texture, and here is what we thought about them.
Did you know?
The nawab of Lucknow had lost most of his teeth, but his love for succulent kebabs was far from over. To fulfil the nawabs requests, the Rakabdars (gourmet cooks) set out to make the most melt-in-your mouth kebabs and out came the most soft kebabs that the nawab could relish without his teeth too. It is said that the original recipe used more than 150 spices to flavor the kebabs.
Table of Contents
What You Need To Know About ITC Rajmah Galouti Kebab
*As per information on the pack
- No added preservatives.
- 100 grams of these Rajmah Galouti Kebabs provide 158 Kcal of energy.
- These kebabs can be cooked using three methods – On a tawa, in an air fryer, or can be baked.
ITC Rajmah Galouti Kebab
The ITC Rajmah Galouti Kebabs did not live up to our expectations, taste, or texture-wise.
MRP – Rs 130/-*
Net weight – 210 grams
*Price at the time of review
We also reviewed the ITC hara bhara keabas and LOVED them.
#FirstImpression Of ITC Rajmah Galouti Kebab
Price and packaging – A single pack of ITC rajmah galouti kebab contains 15 pieces approximately. A 210-gram pack is priced at Rs 130/-. The kebabs are packed in a plastic tray with small separators that protect the kebabs from breaking or sticking to each other (as it may happen in some frozen food products). The packaging is neat, and the kebabs were unbroken and looked appetizing.
Ingredients – Ingredients include rajma (38.7 %), water, dehydrated potatoes, spices, fried onion, garlic paste, ginger paste, degermed corn flour. green chili paste and salt. It also contains added flavors.
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Ingredients- ITC Rajmah Kebabs -
Packaging – ITC Rajmah Kebabs
Shape And Size – The shape and size were very consistent. The thick, round kebabs are packed in a plastic tray (see picture). The uniformity in the shape and size of the kebabs make them very pleasing to the eyes and a great party starter.
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Packaging of the ITC Rajmah Kebabs -
Cooking the ITC Rajmah Kebabs
Cooking Method – You can cook this using three methods – Air fry them, bake them, or cook them on a tawa. The pack recommends using the tawa cook method, and we did the same. You need not thaw these kebabs. We smeared some oil on the tawa and began cooking on medium heat. We noticed that in comparison to the ITC hara bhara kebabs we reviewed earlier, these rajmah kebabs used up a LOT of oil. We had to add oil thrice to stop the surface from dry-burning. After cooking the outer crust was crisp and the kebabs were cooked through.
Taste and texture – Let’s just put it out there – these rajmah galouti kebabs were disappointing. After eating the ITC hara bhara kebabs, our expectations from these ones had reached sky-high. We were expecting a soft, melt in your mouth rajma galouti and received a coarse-textured, almost grainy kebab.
Vegetarian rajma galoutis we make at home or consume at restaurants have a much better texture and taste in comparison to the ITC rajmah galouti kebabs. The seasoning is very muted and we cannot taste anything distinctly. Bits and pieces of rajma can be seen and tasted.
Sadly, we had to finish these off by dipping in a vat of green mint and coriander chutney.
Mishry Rating (On a scale of 0-5) – 2 Mishrys for the ITC Rajmah Galouti Kebabs. The only saving grace was the uniformity in size, shape, and packaging.
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