Bun kebab
A Pakistani-origin spiced patty sandwich popular across South Asia.
Bun kebab, also written as bun kabab, is a sandwich that first appeared in Pakistan and has since become widespread across South Asia. Its core is a shallow-fried spicy patty known as a shami kebab, placed inside a grilled bun with onions and either chutney, raita, or both. The chutney typically includes tamarind, salt, cumin powder, and whole red chillies. While the sandwich is a signature street food in major Pakistani cities like Karachi and Lahore, vendors sell it throughout the country. In India, it is a common street food in cities such as Bhopal, Lucknow, and Hyderabad, and is especially popular among Indian Muslims, who often eat it late at night during Ramadan. Bun kebabs are sold from roadside stalls, side street vendors, and fast food restaurants, and are also referred to as "anday wala burger" (egg burger). In Lahore, a fried version called a "bun plaster" is popular, made with large amounts of butter and a very tender, paste-like kebab mixture. The dish is usually eaten as a main course or snack.
The bun kebab’s origins trace back to Karachi in the 1950s, though the exact story is debated. One claim credits Haji Abdul Razzak with introducing it as a quick meal for workers in 1953. Another view holds that it first appeared outside the Khayam Cinema, created mainly for moviegoers. After its initial emergence, new patty variations became popular, including those made from lentils (dal) and shami kebabs.
The patty, or shami kebab, is typically made from ground beef or mutton, ground lentils, powdered cumin seeds, and an egg batter. It is fried in ghee or oil, though vegetarian versions exist. A bun kebab can also be served with a fried egg or omelette, and topped with tomatoes, cucumbers, or onions. Variations of the patty include chicken, beef, mutton, potato (aloo wala), egg (anday wala), or lentil (daal). The beef and egg combination is the most common, especially among street vendors.
Quick Facts
- Region
- South Asia
- National Cuisine
- Pakistani
- Course
- Main course
- Served
- Hot
- Main Ingredient
- Buns, shami kebab, eggs, vegetables
- Place Of Origin
- Karachi, Pakistan
Facts from the source article.
Lore & Background
The origins of the bun kebab trace back to Karachi during the 1950s; however, its exact inception is debated. Some claim that Haji Abdul Razzak introduced the sandwich as a quick meal for workers in 1953. A third view is that it was first found outside the Khayam Cinema as a food made primarily for moviegoers.
After the initial emergence of the bun kebab, new patty variations rose to popularity, including dal patties and shami kebabs. Bun kebab vendors are scattered all across Karachi, vendors on Burns Road being particularly famous, and imitated by frozen bun kebabs sold in South Asian supermarkets across the world. A ‘fried’ version of the bun kebab is popular in Lahore; it's known as a ‘bun plaster’ due to the copious amounts of butter and super tender or paste-like kebab mixture used in it.
Reader's Guide
Bun kebab holds significance as a quintessential South Asian street food that bridges Pakistani and Indian culinary traditions. Its emergence in 1950s Karachi reflects the urban working-class demand for quick, affordable meals, and its disputed origins—whether from a specific vendor, as an adaptation of Mumbai's vada pav, or as cinema food—highlight the organic, grassroots nature of street food evolution. The dish's spread across Pakistan and into Indian cities like Bhopal, Lucknow, and Hyderabad demonstrates its cross-border appeal, especially among Indian Muslims who enjoy it late at night during Ramadan. Its legacy is cemented by the proliferation of frozen versions in global South Asian supermarkets, making it accessible worldwide. Variations such as the Lahore-style 'bun plaster' with extra butter and the common 'anday wala burger' (egg burger) show regional adaptation. The bun kebab's patty, typically made from beef or mutton with lentils and spices, can also be vegetarian, reflecting its versatility. As a main course or snack sold at roadside stalls and fast food restaurants, it remains a beloved, everyday comfort food.
Did You Know?
- Bun kebab is also known as 'anday wala burger' (egg burger).
- A fried version popular in Lahore is called 'bun plaster' due to its high butter content and paste-like kebab mixture.
- The origins of bun kebab are debated, with claims pointing to Haji Abdul Razzak in 1953, evolution from vada pav, or first appearance outside Khayam Cinema.
- Bun kebab is especially popular with Indian Muslims and is eaten late at night during Ramadan.
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