Lucknow: Coronavirus pandemic has not spared even Lucknow’s famous Tunde kebabs. The restriction on the sale of meat after the lockdown has made restaurant owners use substitutes for making tuned kebabs. Traditionally, minced buff meat (black buffalo) is used to make the succulent delicacy but now restaurants are using chicken or mutton for the kebabs. Naturally, the taste is not the same.


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The eatery Tunday Kebabi which has been around for over 115 years and is renowned for its Mughlai food has adopted such a big change for its signature dish for the first time in its history. After the 90 days lockdown, everything changed for the historic establishment that has been serving the melt in your mouth kebabs for years.

The owner Mohammad Usmaan says he was forced to convert the signature dish to chicken kebabs since the sale of buff meat which is important for making tunde kebabs stopped in the city after the lockdown. Apart from chicken kebabs the restaurant now also serves mutton kebabs.

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Despite the change, according to Usmaan, the customers are delighted to be able to consume kebabs once again after the lockdown as they had to wait for very long. But unlike earlier the market which used attract large crowd seems emptier as fewer people are venturing out.

At present Uttar Pradesh has recorded a total of 18,322 Covid cases with 6152 active cases and 569 fatalities.