This story is from July 5, 2016

Green turn: Veg kebabs on Tunday menu

Not ones to deprive vegetarians of the taste that is world famous and the name that is synonymous with Lucknow, Tunday Kababi now offers fare even for those who don't eat meat.
Green turn: Veg kebabs on Tunday menu
Lucknow: Not ones to deprive vegetarians of the taste that is world famous and the name that is synonymous with Lucknow, Tunday Kababi now offers fare even for those who don't eat meat. The 118-year old vendor of kababs has recently introduced a number of vegetarian options in its menu.
Sensitive to the vegetarian sentiment, the outlet has set up a separate kitchen with different workers and separate utensils to cook the food, while including all the secret spices that go into the famous kababs.
The end result is a spread that even the regular non-vegetarian eaters can't tell apart from what they are used to. Initially, it has been serving it only at one of its many outlets in the city, in Kapoorthala and has been well received.
"For several years, we had been getting requests to develop a vegetarian menu and now our patrons are happily welcoming it," said Mohammad Rizwan, grandson of Haji Murad Ali (the famous chef 'Tunda').
Potatoes, ridged gourd (turai), yam (jimikand), chana dal, gram flour and the mouth watering mix of Tunday's secret spices go into the veg galawati kababs. Besides, there is Begum ki pasand daal, paneer dishes, vegetarian biryani and various options of daals and vegetables cooked in Mughalai style to enjoy.
"Even in a large group of customers on a table, there would be at least one or more who would be vegetarians, so we decided to extend our hospitality to them in the most befititng way," said Faraz Siddiqui, a great grandson of the scion, managing the Kapoorthala outlet.
"I used go to Tunday in Aminabad with my friends but later had to eat at a vegetarian outlet. But now I can enjoy the famous taste too," said Shiwangi Awasthi. Another pure vegetarian, Mohit Badlani is now a patron of the vegetarian dishes at the outlet and said, "Since childhood I had been curious about the taste people swear by but after eating the vegetarian version, I have no doubts. Now I take along many other vegetarians like me who were deprived of the celebrated flavours so far."
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