Patili Kabab refers to a kind of Kabab from Uttar Pradesh, India. This particular Kabab is prepared especially well by Begum of Kurki who still maintains high standards of gastronomy. This kabab is served as one whole mass on the plate and not in several individual pieces. The cooking of mince on slow fire with ghee and spices infuses the meat with a subtle aroma, and the superbly soft texture of the kabab makes partaking of it a pleasurable experience.
Awadh is home to a vast variety of kababs. They differ in shape and size, the kind of meat used in the method of cooking involved. Contrary to the general notion that kababs are either barbecued or griddle fried, in this region, even the patili or deep copper or brass vessel is used for making kababs.