The Great British Curry Up

Throughout the summer, BKC – Biryani Kebab Chai London – brought curry, spice, and everything chilled to the table with The Great British Curry Up, a weekly Wednesday night ritual in proud partnership with Kingfisher Beer.

Each week, guests were treated to a bold regional Indian curry — fiery, flavourful, and steeped in tradition — paired with a crisp, ice-cold pint of Kingfisher Draft. It became the perfect midweek moment: hot curry, cold beer, and long summer evenings that lingered well past sunset. There was no rush and no rules, just deep spice, relaxed dining, and tables filled with stories.

In July, the spotlight was on Mutton Rogan Josh — a Kashmiri classic where tender lamb was slow-cooked in a deep red gravy of yoghurt, fennel, and Kashmiri chillies. August followed with Murgh Changazi, a Mughal-era favourite from Delhi, featuring chargrilled chicken in a rich tomato and cashew sauce, finished with ghee for indulgent warmth.

The experience continued to evolve with rotating regional specials, including smoky Laal Maas, mustard-laced Fish Tawa Paturi, silky Lucknowi Murgh Korma, and fiery Kolhapuri Mutton. One iconic curry each month, rooted in history, rich in spice, and always paired with a cold pint of Kingfisher, defined The Great British Curry Up.