At Nizams Kathi Kabab – morning till late evening you may waylaid by the smoky aroma of  charcoal and the wholesome goodness of Indian spices floating your way titillating your senses. You are bound to get those really strong jabs of hunger in your belly, leading you to Nizam’s. After satiating your pangs of hunger with a satisfying meal of ‘Nizams Kathi Kabab’, you are bound to say: “Agar firdaus bar roo-e zameen ast, /Hameen ast-o hameen ast-o hameen ast.” (If there is a heaven on earth, it’s here, it’s here..).

How the story started? A hot favorite around the world today, this delicious snack was first conceived less than a century ago – at a humble Mughlai food eatery close to New Market. Raza Hassan Saheb set up Nizam’s in 1932, in the bustling New Market area. Nizam’s was the ultimate destination for all the foodies who couldn’t have enough of the scrumptious beef, Khiri, Chicken & vegetarian Kebabs. The ‘Desi’ Babus (Indian natives) and ‘Gora sahibs’ (British Officers) made the daily commute to the adjacent business district of Dalhousie Square and on their way, they would stop over at Nizam’s to devour the palatable kebabs – grilled on iron skewers, till smoked and charred.

To make their lives easier, someone at Nizam’s started wrapping the same roasted, succulent kebabs in fried,

flaky flatbreads called Parathas and further wrapping the Paratha roll in wax paper to make sure, no gravy dripped from the kebabs. The ingenious idea was a hit! Everyone was devouring the Nizams Kathi Kabab happily. Initially just known as Kathi Kabab.

The name Kathi or Kathi Kabab is said to have come after Nizam’s made a switch from iron skewers to bamboo sticks (locally called Kathi) to grill its Kebabs in 1964. The switch was made to accommodate the Kathi Kabab’s growing popularity – iron skewers being heavy and unsuited for large scale production of kebabs. However, what gets called a Kathi Kabab today has less to do with the kind of skewer used, and more with whether or not it is wrapped within a Paratha. In fact, the trick to a great Kathi Kabab lies in the Paratha! The flatbread is cooked twice on a flat Tawa (a large frying pan made of cast iron); it is first roasted on low heat and then fried with a bit more oil than what is usually required. The wax paper wrapped around the roll soaks the excess oil. The Parathas must be flaky, but not so crispy that they break away under the pressure of the generous kebab stuffing. And the soft, juicy and slightly charred kebabs are the stuff made in heaven!

Today, the Nizam’s Kathi Kabab Restaurant has beef and chicken Kathi Kabab, but the authentic taste of the Kathi Kabab more than makes up for that with their delicious taste and mouth-watering flavor! The restaurant stands tall even after being in business for almost nine decades and making indelible marks on the global culinary map, Nizam’s is still the place that values the authenticity of food far more than the frills of modern decor! So, from a distance, the Nizam’s Restaurant looks very ordinary and quite an old-fashioned food joint. But as you keep getting nearer, you know you are under a magic spell that pulls the strings of your inner cravings and you gravitate towards Nizam’s without even realizing it.

Originally the Kathi Kabab consisted of a flavourful meat kebab filling wrapped in a Paratha that was layered with eggs, Kathi rolls today come with all sorts of customizations. Healthier versions use Chapatis or other whole wheat breads as wraps while fillings come in all varieties – from vegan options using chickpeas to vegetarian rolls using paneer kebabs.

Though Kathi Kababs are all over the city nowadays, they remained a monopoly controlled by the Nizam’s for a while. Nizams Kathi Kabab popularized the use of cheese in Kathi Kabab fillings whereas hot Kathi Kabab further along the street introduced wraps with deep fried Parathas for a more indulgent meal. And yet, the old-world charm and a whiff of nostalgia, add a special hard-to-replicate flavor to the Nizam’s Kathi Kabab located in Toronto (Canada) and will be soon entering into the United States of America as Franchising in North American market.


We’re sure you will enjoy cooking with our herbs, spices, and blends as much as we enjoy finding and creating them for you.