Subz Dum Biryani (V)

About This Dish

The magic of biryani shouldn’t be kept from vegan and vegetarian palates—and at BKC London, our Subz Dum Biryani accomplishes the same. Cooked with fragrant Basmati rice and fresh, locally sourced vegetables, this dish brings the same slow-cooked richness and layered complexity that biryani lovers cherish. The vegetables are first marinated in a gentle blend of yoghurt and spices and then paired with rice that is infused with saffron, rose water, and Kewra (screw pine). As the elements are slow-cooked together, each grain absorbs the essence of the spices and vegetables. This creates a light but elegant, flavourful biryani that’s as satisfying as any meat-based counterpart.

History & Tradition

Vegetable biryanis have graced Indian tables for centuries, especially in regions where vegetarianism is cherished. Rooted in the time-honoured Dum Pukht method of slow cooking, cooks perfected the Veg Biryani in Awadhi kitchens to celebrate the bounty of seasonal produce. Generations of cooks have honed the art of balancing spices—elevating the natural sweetness of vegetables without overwhelming their essence. Today, the Subz Dum Biryani stands as a staple in Indian culinary tradition.

What Makes It Special

BKC London’s Subz Dum (Slow-Cooked Vegetable) Biryani distinguishes itself through the fresh, seasonal vegetables, carefully selected for their flavour and texture. Our chefs imbue rice with saffron and rose water, lending it a captivating aroma, while the aromatic spices enhance the natural flavours of the produce. Every layer is assembled to ensure that each bite delivers the perfect harmony of taste and texture. Slow-cooked with precision, this dish offers a gentle warmth and an indulgent yet comforting dining experience—an ideal choice for those seeking an elegant vegetarian or vegan offering.

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Jamai Shashti at BKC Soho – Now Completely Sold Out!

From the old courtyards of Bengal to the heart of London, we brought Jamai Shashti alive with the warmth of tradition, family, and food. A celebration of love between sasuri and jamai — served with mango bhapa doi, begun bhaja, aloo r dum, and fish paturi.

We’re overwhelmed by your response — and every single table for 1st June at BKC Soho is now fully booked. Thank you for making this tribute to Bengali culture such a heartfelt, house-full affair!

8 & 9 Moor Street, London – W1D 5ND | 1st June

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Back to Work? Let Us Handle Lunch!

The first day after a long weekend is never easy — inboxes overflow, energy dips, and cooking? Absolutely not. That’s where we come in.

BKC Lunch Boxes are your weekday saviour — packed with comforting biryanis, rich curries, flaky parathas, and soul-lifting chai. Dum-cooked, full of flavour, and ready when you are.

No prep, no fuss — just fuel for your post-holiday grind.

Weekdays, 12–4PM | Only Takeaways | Just £9.99 Onwards
• BKC Soho - 8 Moor Street, London W1D 5ND
• BKC Marble Arch - 7 Edgware Road, Tyburnia, London W2 2ER

#bkcflavours #londoneats #awadhifood #awadhicuisine #food #foodie #indianfood #biryani #foodgasm #foodporn #kebab #foodstagram #lucknow #instafood #goodfood #authenticfood #lunchtime #lunchbreak #lunchbox #lunchtime🍴#viral #viralpost #halalfood #halal
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Ambur Biryani – Southern Heat in Every Grain!

Forget the gentle layering of Lucknow. Ambur Biryani is a firestorm of flavour — where curd-soaked meat meets a blazing red chilli paste and cooks directly into seeraga samba rice. No saffron. No fuss. Just a single-pot, high-heat biryani that hits hard and stays with you.

Part of our Biryani Bharat Yatra – May edition, we bring this Tamil icon to life with smoke, spice, and soul. Dum-cooked the traditional way, it’s raw, rustic, and unapologetically bold — crafted for those who chase flavour, not compromise!

Available Friday–Sunday at:
• BKC Soho : 8 & 9 Moor Street, London - W1D 5ND
• BKC Marble Arch - 7 Edgware Road, Tyburnia, London W2 2ER

Part of our Biryani Bharat Yatra – May edition

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From Indian Kitchens to London’s Biryani Heart – Meet Chef Deepankar Paul

Raised in the culinary lanes of Kolkata and shaped by years in the region’s finest kitchens, Chef Deepankar Paul brings both soul and science to the food at BKC London. His journey spans from The Oberoi Grand to Atul Kochhar’s kitchens, from leading teams in Dhaka to mentoring future chefs. But through it all, one thing has remained constant — his love for honest, heartfelt Indian food.

Now as our Executive Sous Chef, he carries the fire of tradition with a modern, precise touch. Every biryani stirred, every kebab grilled, every chutney crafted — is a tribute to the regions he’s lived and cooked in. At BKC, Chef Deepankar isn’t just plating food; he’s telling stories that begin in Awadh and find their way to Soho.

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