Wandering through London with a proper craving and thinking, “Where can I find the best kebabs […]
Achari Paneer Tikka (Veg Kebab) (V)
About This Dish
This dish brings together two distinct pillars of Indian cuisine—cottage cheese (paneer) and achaar (pickle)—in one bold, flavour-packed creation. Paneer, with its soft texture and ability to absorb flavour, meets the punchy, tangy world of achaari masalas that typically flavour Indian pickles. In Achari Paneer Tikka, soft paneer cubes are marinated in a deeply aromatic spice blend. This spice mix is made using mustard seeds, fennel, fenugreek, nigella seeds, and tangy yoghurt. The paneer soaks up this punchy marinade before being skewered and grilled— until it becomes lightly charred on the outside, while staying soft and juicy inside.
Each bite is a balance of smokiness, spice, and tang—brightened further with a squeeze of lemon or a dip into mint chutney. It’s bold, aromatic, and full of character.
History & Tradition
Paneer holds a beloved place in Indian cuisine—being used in everything from curries to kebabs—thanks to its comforting texture and unmatched versatility. On the other hand, achaar (Indian pickle) is a deeply nostalgic part of Indian food culture, known for its sharp, tangy flavours and strong spice blends in mustard oil.
Achari Paneer Tikka brings these two favourites together in one dish. It draws from the long-standing tradition of pickling in India, where certain spices like mustard seeds & fenugreek are used to preserve seasonal vegetables and fruits. These very robust flavours are repurposed here into a yoghurt-based marinade that coats the paneer. It combines the home-style warmth of achaar with the refined presentation of tandoori kebabs.
This dish shows how everyday Indian pantry staples like paneer and pickle can come together to create something that feels both traditional and restaurant-worthy.
What Makes It Special
What sets Achari Paneer Tikka apart is its distinct and unapologetically bold flavour. The achari marinade doesn’t just coat the paneer—it seeps into every corner, giving the dish its signature tangy warmth. The grilling adds a smoky touch that perfectly balances the sharpness of the spices. Unlike typical tandoori paneer, this one leans into earthy aromatics like fennel and fenugreek, offering a complexity rarely found in most vegetarian starters.
It’s rich, zesty, and full of character—ideal for those who like their flavours layered and unapologetically Indian.
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Ananya Kapoor
The Achari Paneer Tikka was bursting with flavour. The pickling spices gave the paneer a bold tang that reminded me of homemade achar, but it was balanced beautifully with the creamy marinade. The paneer was soft inside with a lovely char on the outside. It tasted authentic and comforting—perfect with the mint chutney on the side.
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Tom Whitaker
I never knew paneer could be this exciting. The Achari Paneer Tikka had a zingy, punchy flavour that hit all the right notes. The tanginess from the mustard and fenugreek was new to me but incredibly moreish. It had great texture and just the right level of spice. This dish really opened my eyes to how flavourful vegetarian food can be.
TripAdvisor
Emily Saunders
Absolutely loved the Achari Paneer Tikka. It had this amazing pickled kick that made it so different from anything I have tried before. The spices were rich without being overpowering, and the paneer had a beautiful texture. It was the kind of dish you remember and want to try again—it stood out among all the starters.
FAQs
A: Indian achaar is bold, tangy, and packed with spice. It combines mustard oil, fenugreek, and aromatic seeds to deliver a sharp, punchy flavour that instantly wakes up your palate.
A: Not really. It’s more tangy than hot. The achari spices bring warmth and depth, but the yoghurt-based marinade softens the heat, keeping it balanced and approachable for most palates.
A: Yes, it’s great with mint chutney, onion salad, or naan—and it also fits beautifully into any vegetarian kebab platter.
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The Great British Curry Up – A Wednesday Feast at BKC Soho!
Britain’s obsession with curry deserves more than a takeaway. That’s why we’re turning up the heat every Wednesday with The Great British Curry Up — a fiery new weekly tradition, served in partnership with Kingfisher Beer. Expect bold flavours, deep gravies, and cold pints to match!
We kick off with Mutton Rogan Josh — a Kashmiri classic where lamb is slow-cooked in yogurt and onions, infused with fennel and warming spices until it falls apart at the touch. Served with steamed rice and a chilled Kingfisher, it’s a dish that delivers depth, heat, and heritage in every bite!
📍 Every Wednesday from 6PM
BKC Soho – 8 Moor Street, W1D 5ND
In proud partnership with Kingfisher Beer
#bkcflavors #londoneats #eeeeeats #yummy #halal #bkcflavors #food #foodstagram #foodstagramming #foodloversindia #eatdelicious #foodies #foodiesofindia #tastemade #yummy #love #halalfood #lucknow #viral #indianfoodie #indianrecipes #awadhicuisine #londonfoodguide #londonfoodscene #curry #currynight #roganjosh #currylover
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At BKC, we honour the traditional method — slow-cooked so that every layer sings in quiet harmony. No saffron. No colour. Just pure Malabar flavour, sealed in a pot and served with love.
📍Available Friday to Sunday – Biryani Bharat Yatra | July Edition
BKC Soho – 8 Moor Street, W1D 5ND
BKC Marble Arch – 7 Edgware Road, W2 2ER
#bkcflavors #londoneats #biryani #desikhana #eeeeeats #vegetarian #yummy #halal #bkcflavors #food #foodstagram #foodstagramming #instafood #foodloversindia #eatdelicious #foodies #foodiesofindia #tastemade #yummy #love #halalfood #biryanilovers #keralagram #biryanilovers #dumbiryani #keralagram #malayali #keralafood #viral #viralfood
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This World Kebab Day, we honour the kebab that defined Awadhi culinary elegance — a legacy now part of India’s bid for UNESCO Gastronomy status. From the gullies of Aminabad to the heart of London, BKC serves the most authentic taste of Lucknow — no shortcuts, no frills, just royal memory on a plate.
Only at:
• BKC Soho – 8 Moor Street, W1D 5ND
• BKC Marble Arch – 7 Edgware Road, W2 2ER
Celebrate World Kebab Day with a bite of heritage!
#bkcflavors #londoneats #eeeeeats #yummy #halal #bkcflavors #food #foodstagram #foodstagramming #foodloversindia #eatdelicious #foodies #foodiesofindia #tastemade #yummy #love #halalfood #lucknow #viral #viralreels #recipereel #indianfoodie #indianrecipes #awadhicuisine #londonfoodguide #londonfoodscene
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When the skies burst open, Bengal doesn’t hide — it cooks. It fries, it simmers, it debates. From the crunch of Kolkata Fish Fry to the fiery depth of Tel Jhal, from the mustard-laced Sorshe Ilish to the silken seduction of Chingri Malai Curry — this is nostalgia plated hot. Every bite takes you back — to muddy school shoes, boat races, Ma shouting aar ekta bhaat dao, and the smoky kitchen where stories were stirred into every dish!
This 27th July, BKC Soho becomes your monsoon adda — with hands in rice, fish on fingers, and hearts full of memories. And yes — the poll that defines all Bengali pride will be live: Illish vs Chingri — which one are you?
📍 BKC Soho | 8 Moor Street, London W1D 5ND
One-day-only feast | 27th July, 1PM onwards
Tables filling fast. Book now on OpenTable. Come hungry — come home!
#bkcflavors #londoneats #food #foodie #indianfood #foodstagramming #ınstafood #foodlovers #yummy #foodgasm #eatdelicious #foodies #foodiesofinstagram🍴 #tastemade #love #bengali #bengalifood #bengaliculture #bangla #viral #ᴠɪʀᴀʟᴘᴏsᴛ #bangla #bangladesh #westbengal #fish #london #londonfood #londonfoodie #fishinglife
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Yes, London’s fallen in love with our kebabs — but what makes them truly unforgettable? It’s the spice science passed down from the kitchens of Lucknow. Our masala box holds centuries of craft — from stone-ground garam masalas to the iconic Potli Masala, a delicate bouquet of rose petals, vetiver, cubeb pepper, stone flower, and mace, used in Awadhi cooking to layer depth without overpowering.
At BKC, every marinade tells a story. Our Burrah Lamb Chops are soaked in yoghurt and Kashmiri chilli overnight. Our Seekh Kebabs carry smoky heat and soft succulence. And the Dahi ke Kebabs — gentle, creamy, with a whisper of clove and cumin — are an ode to restraint. No bottled shortcuts. Just spice, memory, and mastery.
BKC Soho – 8 Moor Street, W1D 5ND
BKC Marble Arch – 7 Edgware Road, W2 2ER
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In Awadh, biryani wasn’t just cooked — it was composed. Each grain of rice perfumed with saffron, each strand of meat marinated, slow-cooked, and folded in with care. Born in royal kitchens and perfected by rakabdars, Lucknowi Biryani is a quiet, fragrant art — not fiery, but deeply flavourful.
At BKC, we stay true to the dum-pukht tradition — sealing our handi with dough, letting time and steam weave magic. It’s not just a dish. It’s a story of patience, balance, and legacy — the kind that deserves to be celebrated every single day.
Only at BKC Soho - 8 Moor Street, London W1D 5ND
& BKC Marble Arch - 7 Edgware Road, London W2 2ER
On World Biryani Day and beyond – experience biryani the Awadhi way!
#bkcflavors #londoneats #biryani #food #foodie #foodiegram #foodiesofinstagram #biryanilovers #foodstagramming #foodiesofindia #instafood #foodlovers #biryanilove #yummy #foodgasm #eatdelicious #foodies #tastemade #biryanilovers #lucknowibiryani #dumbiryani #viralreel #viralpost #halal #lucknow #unesco #viralfood
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From the spice-laden shores of Malabar comes a biryani unlike any other. The Thalassery Biryani is Kerala’s fragrant ode to trade, travel, and tradition — made with small-grain kaima rice, whole spices, and slow-cooked lamb that melts like memory. It’s the kind of dish that carries the scent of monsoons, coconut groves, and Sunday lunches at home.
At BKC, we honour that legacy with care — layering kaima rice with tender lamb, golden onions, and coastal warmth. No colour. No shortcuts. Just pure flavour, sealed and served in true dum style.
Available Friday to Sunday – Biryani Bharat Yatra | July Edition
BKC Soho – 8 Moor Street, W1D 5ND
BKC Marble Arch – 7 Edgware Road, W2 2ER
#bkcflavors #londoneats #biryani #desikhana #eeeeeats #vegetarian #yummy #halal #bkcflavors #food #foodstagram #foodstagramming #instafood #foodloversindia #eatdelicious #foodies #foodiesofindia #tastemade #yummy #love #halalfood #biryanilovers #keralagram #biryanilovers #dumbiryani #keralagram #malayali #keralafood #viral #viralfood
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When it rained, school shut down and joy poured in. We’d fold paper boats, chase them through puddles, and return home to the smell of begun bhaja and aloo chop crackling in mustard oil. Monsoon meant Ma in the kitchen, the comfort of fried snacks, and the promise of something warm on the plate. Come Rath Yatra, the streets turned into a carnival — with mochar chop, pakoras, and laughter shared under umbrellas!
And then came the fish — silver-flecked hilsa, golden prawns, whole river pabda — caught fresh and cooked slow. That mustardy whiff in the air? Pure nostalgia. On 27th July at BKC Soho, relive it all with a soulful feast: from Kolkata Fish Fry and Mochar Chop to Sorshe Ilish, Chingri Malai Curry, Murgir Jhol, and oven-warmed Baked Rasgulla with its molten sweetness. It’s not just a meal — it’s your childhood plated with love!
📍 BKC Soho – 8 & 9 Moor Street, London W1D 5ND
Only On – 27th July | Book now on OpenTable
#bkcflavors #londoneats #food #foodie #indianfood #foodstagramming #ınstafood #foodlovers #yummy #foodgasm #eatdelicious #foodies #foodiesofinstagram🍴 #tastemade #love #bengali #bengalifood #bengaliculture #bangla #viral #ᴠɪʀᴀʟᴘᴏsᴛ #bangla #bangladesh #westbengal #fish #london #londonfood