Biryani and Kebabs are an integral part of Awadhi cuisine. The bawarchis (chefs) and
rakabdars (gourmet cooks) of Awadh invented the Dum style of cooking or the art of
cooking over a slow fire, which has become synonymous with Lucknow today, known as Awadh
of India. Nawab Wajid Ali Shah, the last Nawab of Awadh, was a great lover of art,
culture and cuisine. It was during his period that several 'Bawarch Khanas ' (
specialized kitchens) flourished owing to the high degree of culinary skills of the
cooks who competed with each other to cook the most exquisite delicacies for their
master. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis,
Galawat, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas. The richness
of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients
used like mutton, paneer, and rich spices, which include cardamom and saffron.
Introducing BKC the charm of Awadhi cuisine in your very own country that offers a royal, soul satisfying feast and appeals to all your senses with the delectable taste in every mouthful.
The first of many outlets in UK - BKC brings to you a spread of Biryani Kebab & Chai from the Royal heritage of Awadh known as modern-day Lucknow. The name says it all.
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.
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.