The spice palate is greatly varied, rich in what is famously known as the POTLI that comprises of more than 130 sapid spices. BKC is preparing all biryanis with the potli spices along with the traditional yet specific cooking methods like Dum Pukht which involves placing semi cooked ingredients in a traditional “Handi” (cooking pots) sealed with dough to trap the steam .The kebabs are prepared with the age old technique Dhungar , infusing a dish with the aroma of charcoal through smoking. The labour, sophistication, intricacy and finesse is impeccable. A cuisine fit for Royalty.

Awadhi Biryani

Cooked in the royal Awadhi style, the Lucknowi biryani is softer in texture and the spices are milder than biryanis of other regions. Lucknowi Biryani is an epitome of poise, charm and Mughlai eminence. The Nawabs were very fond of a lavish dining experience which gave birth to this true Nawabi delight.The first step involves making a yakhni stock from meat that is slow boiled in water infused with 130 spices for around two hours or more. This makes Lucknowi biryani more moist, tender and delicately flavoured than others. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like cardamom, saffron, cinnamon, pepper, cloves, cardamom, bay leaf, cumin, and nutmeg.It is lighter on the masala powder and incorporates Meetha attar,itr, saffron, kewra and rose water.

The Fascinating Origins Of Lucknow’s Kebabs

Indian history never fails to amuse, enthral and awe. The story goes that these were invented by a chef to a Nawab (nobleman) who had lost all his teeth due to his general overindulgence. In order to keep enjoying his chef's food, the Nawab asked the chef to create something that meant he could eat meat without having to chew. This gave rise to the kebabs. Lucknowi Biryani is an epitome of poise, charm and Mughlai eminence. The Nawabs were very fond of a lavish dining experience which gave birth to this true Nawabi delight.The first step involves making a yakhni stock from meat that is slow boiled in water infused with 130 spices for around two hours or more. This makes Lucknowi biryani more moist, tender and delicately flavoured than others. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like cardamom, saffron, cinnamon, pepper, cloves, cardamom, bay leaf, cumin, and nutmeg.It is lighter on the masala powder and incorporates Meetha attar,itr, saffron, kewra and rose water.

BKC goes Eco friendly

We at BKC are working relentlessly to ensure we give back the community and the environment manifolds. The colours in the logo are symbolic to our commitment made to the potters of India and to mother nature. Our clay pots are sourced from local and native potters excelling at the art of terracotta. The pottery community now has our support unconditionally. We are proud to contribute to the green revolution in our own way. All packaging used by us is RECYCLABLE AND REUSABLE. Help nature and the coming generations will thank you.