Ibn Battuta, the famous Moroccan traveller has mentioned that Kebab was an integral part of the daily diet of Indian royalty as early as 1200 AD. No wonder the Afghan plunderers and invaders brought it to the Indian kitchens long before the Mughals ventured in. If the pre-Mughal Kebab was more about marinade and meat-being more of rustic chewy chunks, char-grilled in open ovens , with Mughals it evolved into a delicacy, that was soft and succulent, made richer with aromatic spices and dry fruits.