Tonic Water

BKC Supper Club - Rajasthan Next Sunday

Next Sunday, catch Chefs Arsh Thakur and Himanshu Verma in action as they bring the flavours of Rajasthan alive at BKC Soho. Watch Laal Maas simmer, Gatta Curry take shape, and Dal - Batti - Churma come together with the warmth and soul of true regional cooking. A winter evening built on spice, memory, and tradition.

It’s a one-night showcase of stories and skill - two chefs revisiting the food they grew up with, plating it fresh for London. Join us next Sunday for an intimate, flavour-packed celebration of Rajasthan’s most loved dishes.

BKC Soho - 8 & 9 Moor Street
14 December | Limited Seats | Link In Bio

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Kacchi Biryani - A Symphony of Spice, Slow-Cooked for Winter Nights

Winter in London calls for warmth that lingers - from the sparkle of Winter Wonderland to the festive buzz of Soho and Marble Arch. And in this season of lights, nothing comforts like a biryani born from Dhaka’s wedding feasts and celebratory tables. Rich, unctuous, and deeply aromatic, Kacchi Biryani is the kind of dish that turns a cold evening into something softer.

At BKC, we honour this Bangladeshi classic the traditional way: raw, marinated lamb layered with fragrant rice, saffron, browned onions, nutmeg, mace, long green chillies, and ghee, sealed and slow-cooked on dum. Every grain absorbs the marinade, every bite delivers warmth, spice, and soul. It’s the first chapter of our Biryani Diaries - and the perfect winter indulgence after a day out in central London.

BKC Soho & BKC Marble Arch
Weekend Special | Limited Portions | Dine-in & Takeaway

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Chef Spotlight - Introducing Chef Himanshu Verma

For our second Supper Club, we welcome Chef Himanshu Verma - a 26-year-old chef whose journey spans New Delhi, Dubai and now London. His earliest memory of cooking is making a cup of chai for his mother at the age of eight - a small moment that revealed the joy of feeding someone. From Indian street-food roots to training in modern European and Japanese kitchens, Himanshu carries a blend of tradition, technique and quiet nostalgia into everything he cooks.

For Supper Club 2.0, Himanshu collaborates with Chef Arsh Thakur to bring a Rajasthan-inspired menu close to both their hearts - Laal Maas, Gatta Curry, Batti–Churma, Khaman, Dhokla and Ghewar. These dishes echo festivals, family kitchens and the warmth of their childhoods. Two chefs retracing their roots, creating a menu shaped by memory, heritage and the flavours that raised them.

BKC Soho - 8 & 9 Moor Street
14 December | Limited Seats | Link In Bio

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Smoky. Juicy. Awadhi.
The Kebabs That Carry BKC’s Flame!

Charcoal-kissed, spice-soaked, and crafted with the patience that Awadhi kebabs demand - our grills are where heritage meets heat. From melt-in-the-mouth Galouti to succulent Burrah chops, from garlic - rich Murgh Lasooni to hand-rolled Seekh Kebabs, each one is marinated slow and cooked over open flame or tandoor for that unmistakable BKC smokiness

Rooted in the royal kitchens of Lucknow and perfected under our chefs, these kebabs are more than starters - they’re BKC’s signature ritual. Spiced by hand, grilled with care, and served with chutney and soft Roomali Roti, they are the soul of our table.

Available at BKC Soho & Marble Arch
Best enjoyed hot off the tandoor - the real Awadhi way!

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