Chapli Kebab craze sweeps twin cities

ISLAMABAD:

Rawalpindi and Islamabad are currently experiencing a surge in demand for chapli kebab, a delectable Pakistani dish, as winter takes hold in the twin cities.

Known for its rich flavours, chapli kebab is gaining popularity beyond its traditional strongholds in Khyber Pakhtunkhwa (KP) and Balochistan, with an increasing presence in various commercial centres across Islamabad.

Residents are flocking to chapli kebab shops, seeking not only the mouthwatering taste but also the warmth it provides during the chilly season.

Kebab lover, Faheem Bhatti, explored the dual benefits and said aside from being a delightful treat, chapli kebab also offers a comforting source of warmth.

Read Winter brings boom to fish sales

The dish is making its way to different areas in Islamabad and Rawalpindi, including Abpara Market, Melody Market, Karachi Company Market, Peshawar Mor, Bharakahu, Raja Bazaar, Saddar, Tench Bazaar, Lal Kurti Bazaar, Adiala Road, Scheme 3, Ratta Amral, Kashmiri Bazaar, and Rawat.

Shopkeeper Farooq Khan revealed the key ingredients in crafting the perfect chapli kebab, including boneless buffalo meat, onions, tomatoes, eggs, garam masala, and a blend of five spices, along with red and green chillies. The addition of pulp on top enhances the flavour before cooking.

Despite its roots as a local delicacy, chapli kebab has found its way into the hearts of Pakistanis abroad, who often order it as a nostalgic taste of home.

However, the rising prices of buffalo's boneless meat, coupled with increased gas prices, have led to an inflation-induced surge in chapli kebab prices. The cost of a 25-gram kebab has doubled from Rs200 to Rs400. This iconic dish, renowned for its affordability, is now facing challenges due to economic factors.

Read Demand for winter delights surges

Arif Khan, a researcher of history and culture, sheds light on the origins of the term "kebab," tracing it back to Persian roots, where it signifies cooking meat on a skewer. The historical context includes soldiers cooking meat on swords during ancient times when utensils were scarce.

While chapli kebab enjoys widespread popularity, cardiologist Dr Shahid raises a cautionary note. He points out that the consumption of beef, especially in the form of fat-prepared chapli kebabs, can lead to increased blood pressure.

Dr Shahid particularly advised heart and diabetes patients to be cautious, as the fat content in chapli kebabs may contribute to clogging heart arteries.

Despite these health considerations, the charm of chapli kebab persists, with its unique place in Pakistani cuisine, accessible to both the rich and the poor. The increase in demand during winter months has led to a proliferation of chapli kebab shops across the twin cities, catering to the diverse tastes of the population.

 

Published in The Express Tribune, January 15^th, 2024