Biryani Chai Kebab


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.

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.

Biriyani Kebab Chai

Biriyani Kebab Chai

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.



Chai

Karak chai: is a style of masala chai that translates from Hindi to “strong tea.” It’s rich and creamy thanks to evaporated milk and is usually made with fewer spices than masala chai. Recipes vary family to family and some may include saffron.

Kashmiri Pink Chai:is a Indian hot beverage which is pink in colour. It has a rich, creamy and sweet taste. A kehwa (tea base) is first prepared with Kashmiri or Green Tea leaves and whole spices like star anise, cinnamon, cloves and green cardamon. And then the kehwa is boiled with milk and sugar to make the tea.

Biriyani Kebab Chai



Biriyani Kebab Chai

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.



Find Us

BKC - Biryani Kebab Chai
Marble Arch Outlet
Opening hours : Wednesday - Sunday
Timing : 5pm - 11pm
Address : 7 Edgware Rd, Tyburnia London W2 2ER United Kingdom
Enquiry : call +44 7532727516 or email info@bkclondon.uk

Download Our Application

Biriyani Kebab Chai