Kakori Kebab is very special and chewy since it is made from the softest muscle of the mutton. Only the meat from the tendon of leg of the goat is considered for preparing this exquisite cuisine. The marination part is probably the most interesting one, when several different ingredients are added to the grounded meat. The taste of the leg tendon is best combined with Authentic awdhi spices, Khus Khus and Kabab Chini to name a couple out of the score of them. The spices used in this preparation are far from the ordinary ones, that is why it has somewhat mild sweetness and a hint of fragrance. In order to make the serving suppler and tender, some khoya is also added and then battered plates are rushed into the Tandoor. Kakori Kebab has been specially blessed as it was innovated at the Dargah of Hazrat Shah Abi Haider Sahib and hence the dish became a divine food. Since then the cuisine is considered as the signature cuisine of Awadh, and hold a special place on festivities and occasions. The Kakori Kebab is served at Petu Pankaj with mint sauce and lachha onions.