In India, a skewer is called a seekh and these kebabs have been shaped around skewers, ready to be fried. The rich, yet nutty taste of Bengal gram is blended with soybean granules into a smooth puree. Onions and Garlic play their indispensable role of heightening the taste and texture. A careful combination of herbs and spices brings out the exotic nature of the recipe, yet is subtly enticing. In the royal Mughal kITChens of yore, you would find skewers with these succulent kebabs placed on glowing embers, and just a whiff of their aroma would make your mouth water. Order this for another royal experience.