Bun kebab

Bun Kebab is a cherished sandwich originating from Pakistan and India, but it has garnered widespread popularity throughout the Indian subcontinent. In Pakistan, cities like Karachi and Lahore have adopted it as a culinary staple, while in India, it enjoys significant popularity in cities such as Bhopal, Lucknow, and Hyderabad, particularly among Indian Muslims during Ramadan.

Bun kebabs are widely available from street vendors, at fast food joints, and in roadside stalls. Affectionately referred to as "anday wala burgers" on occasion, they are a popular choice for late-night indulgence or even as a main course.

So, what makes a bun kebab so special? It begins with a shallow-fried spicy patty, garnished with onions and a tangy chutney made from tamarind, salt, cumin powder, whole red chilies, or sometimes raita. All these delectable ingredients are nestled into a toasted bun. The patty itself is a savory combination of ground beef or mutton, lentils, cumin seeds, and egg batter, all fried in ghee or oil.

There are numerous variations to cater to different preferences—consider chicken, mutton, beef, potato, egg, or lentil patties. The beef and egg combination is a quintessential street vendor offering. In Lahore, there is even a unique version known as 'bun plaster,' which is celebrated for its buttery richness and a kebab mixture that is either tender or paste-like.