Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her debut cookbook, AMRIKAN: 125 Recipes from the Indian American Diaspora ...

Most foodies (at least non-vegetarians ones!) will agree that it’s hard to resist a juicy skewer of seekh kebab fresh off the grill. In a newspaper article that appeared last September, food writer ...

The smoky aroma of charcoal cooked meat, kababs are a balance of juiciness with doneness I was a little boy when I was first introduced to seekh kabab on a trip to Hyderabad, India, at a kabab shop in ...

Family-owned Indian-Pakistani restaurant in North Austin serves dishes from the grill and tandoor (beef seekh kabab, chicken boti) traditionally plated or stuffed in naan or paratha wraps. As a bakery ...