India, July 10 -- Few dishes have stood the test of time like the kebab. Believed to have originated with medieval soldiers grilling meat over open fires before reaching royal kitchens, it has continued to evolve without losing its appeal. On World Kebab Day today, chefs across the country are reviving forgotten recipes, celebrating regional specialities and experimenting with bold flavours. India's kebab repertoire is constantly finding a new audience. Celebrity chef Ranveer Brar tells us, "As chefs and researchers, it's our job to dig into the royal kitchen, talk to khansamas and traditional families and bring them out. But the credit goes to consumers who lap up these versions which have a lot of history behind them. There is a whole repertoire of kebabs that are made on utensils beyond the mahi tawa and singhri, like ghutwa kebabs on patili or lagan. Mahi, pathhar, lagan, majlisi kebabs, there are so many versions that are back on the platter." Lucknow-based chef Mohsin Qureshi, from a family of khansamas, has brought several traditional recipes to restaurant menus. "I introduced Muharram special majlisi and ghutwa kebabs, gola kebabs and malai zafrani pasanda at the Saraca Hotel and they are now signature dishes," he says. Chef Daya Shanker Chaubey highlights Lucknow's lesser-known chola kebab where minced meat is marinated with whole spices before being slow-cooked within chickpea leaves. He shares, "Chola kebab holds a special place for me because it demonstrates how time-honoured techniques and regional ingredients create depth of flavour and character that modern methods simply cannot replicate."...