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Non-Vegetarian Kebab Platter
About This Dish
A true showcase of North Indian grill craftsmanship, the Non-Vegetarian Kebab Platter is a bold, smoky celebration of flavours born over open flame and glowing charcoal. Created for those who want to experience the full spectrum of BKC’s kebab mastery, this platter brings together four distinctive preparations, each offering its own character and depth.
The Jaffrani Fish Tikka features tender fish marinated in spiced yoghurt and saffron, finished in the tandoor for gentle heat and aromatic richness. Malai Tikka follows with boneless chicken bathed in cream, cheese, cardamom, and white pepper — luxuriously soft, subtly spiced, and indulgent.
For deeper intensity, Lasooni Murgh Tikka delivers a robust garlic-forward profile, layered with warming spices and kissed by tandoor smoke. Completing the platter is the Lamb Seekh Kebab — hand-minced lamb seasoned with herbs, chilli, and garam masala, skewered and roasted to a juicy, charred perfection.
Served together, the platter strikes a perfect balance of contrasts — fiery and creamy, delicate and bold, tender and smoky — making it an ideal choice for sharing, savouring, and celebrating the art of the grill.
History & Tradition
The Non-Vegetarian Kebab Platter finds its roots in the grandeur of Mughlai cuisine, where kebabs were refined in royal kitchens as symbols of indulgence, balance, and culinary artistry. Under Mughal patronage, open-fire grilling evolved into a sophisticated craft—meats were carefully selected, delicately marinated with yoghurt, saffron, spices, and aromatics, then cooked in tandoors to achieve tenderness infused with gentle smokiness. From the Nawabi kitchens of Awadh to the imperial influences of old Delhi, kebabs became an expression of luxury, technique, and restraint.
What Makes it Special
At Biryani Kebab Chai Restaurant, this Non-Vegetarian Kebab Platter is a carefully curated homage to Mughlai culinary tradition, where indulgence is guided by finesse. Each kebab is prepared using classical techniques—slow marination, judicious spicing, and expert tandoor grilling—to honour the legacy of royal kitchens. The saffron-infused Jaffrani Fish Tikka brings fragrance and elegance, while the velvety Malai Tikka offers a gentle, creamy richness that melts effortlessly on the palate.
Balancing these softer notes are the bold, garlic-forward Lasooni Murgh and the deeply spiced Lamb Seekh Kebab, both reflecting the robust side of Mughlai grill craft. Together, the platter creates a harmonious interplay of flavours and textures—smoky, tender, rich, and refined. Designed for sharing, it captures the essence of royal feasting, where generosity, balance, and timeless craftsmanship define the dining experience.
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Rajat Verma
This platter reminded me of proper Lucknowi grill nights. The barrah kebab was juicy with the perfect char, and the malai tikka just melted in the mouth. Each kebab had its own flavour — no repeats, no shortcuts. You could tell everything was fresh and made with care. If you love tandoori flavours, this is a must.
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Daniel Wright
A brilliant way to try a range of kebabs without having to choose. The seekh was tender and spiced just right, while the lasooni chicken had that punchy garlic kick I love. Everything was hot, smoky, and full of flavour. Shared this with a friend and we barely spoke — just nodded and kept eating. Perfectly done.
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Emily Turner
I ordered this with naan and it was honestly a complete meal. The malai tikka was so soft and creamy, and the barrah kebab had a bold, smoky bite. Loved how everything came together with the chutney and onions. It’s generous, flavour-packed, and felt really well put together. Would absolutely order again, especially to share.
FAQs
A: The spice levels vary — the Lasooni Murgh and Seekh Kebab are medium-spiced, while the Malai Tikka is milder and creamier. Barrah Kebab has a warming intensity but nothing too overpowering.
A: Absolutely. It’s the perfect platter to share between two or more people, especially as a starter or centrepiece.
A: It’s served with mint chutney, sliced onions, and lemon wedges. You can also add a naan or raita to make it a complete meal.
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