Bun kebab

rdf:langString Bun kebab

rdf:langString Bun Kebab

rdf:langString Bun Kebab

rdf:langString A typical Bun Kebab with ketchup and chutney

rdf:langString Ground lentil, powdered cumin seeds, omelette and bread buns

rdf:langString Hot

rdf:langString Bun Kebab (Hindi: बन कबाब, Urdu: بَن کباب) is a sandwich native to the Indian subcontinent. In India, it is eaten as a regular street food, specifically, in the Indian cities of Bhopal, where it originated, and also in Delhi, Lucknow, and Hyderabad. It is especially popular with Indian Muslims, the dish is eaten late-night during Ramadan. In Pakistan, Bun kebabs became a signature in metro cities like Karachi and Lahore after Urdu-speaking Mohajirs moved there en masse post the Partition of India in 1947, but the dish can now also be found all over Pakistan. Bun kebabs are usually sold from roadside stalls, side street vendors, and fast food restaurants. They are also commonly known as anday wala burger. A ‘fried’ version of the bun kebab is popular in Lahore, known as ‘bun plaster’ due to copious amounts of butter and super tender or paste-like kebab mixture used in it. Bun kebabs are usually eaten as a main course or snack.