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Vegetarian Kebab Platter (V)
About This Dish
A refined expression of Awadhi grill tradition, the Vegetarian Kebab Platter brings together three thoughtfully crafted kebabs that celebrate balance, texture, and gentle spicing. Rooted in Lucknawi culinary elegance, this platter is designed to showcase how vegetarian ingredients can be just as rich, indulgent, and nuanced as their non-vegetarian counterparts.
The Dahi Kebab offers a delicate, melt-in-the-mouth bite — crisp on the outside, soft within, and subtly spiced for understated richness. Achari Paneer Tikka follows with bold, tangy notes from pickling spices, its charred edges and smoky finish adding depth and warmth. Completing the platter is Sarson Malai Broccoli, where tender florets are coated in a creamy mustard-infused marinade and grilled for a mellow heat and luxurious finish.
Together, the platter delivers harmony in contrast – creamy and crisp, tangy and smooth, smoky yet refined — making it an ideal choice for sharing and a true reflection of Awadhi vegetarian indulgence.
History & Tradition
Rooted in the refined culinary heritage of Awadh, this vegetarian kebab platter draws inspiration from a tradition where subtlety, balance, and technique defined royal kitchens. Awadhi cooks were celebrated for their ability to coax depth and richness from dairy, vegetables, and gentle spices, creating dishes that were elegant rather than overpowering. The soft, delicate Dahi Kebab reflects this mastery of texture, while Achari Paneer Tikka brings in influences from North India’s fondness for preserved spices and slow marination. Sarson Malai Broccoli is a modern interpretation, inspired by the mustard-forward flavours long used in regional cooking, reimagined through an Awadhi lens of creaminess and restraint. Together, the platter honours a cuisine shaped by patience, craft, and an enduring respect for flavour.
What Makes it Special
What makes the Vegetarian Kebab Platter special at BKC London is its thoughtful balance of tradition and modern expression. Each kebab is prepared using time-honoured Awadhi techniques – slow marination, gentle spicing, and charcoal grilling — while celebrating ingredients in distinct yet harmonious ways. From the delicate, melt-in-the-mouth texture of the Dahi Kebab to the bold tang of Achari Paneer Tikka and the creamy mustard warmth of Sarson Malai Broccoli, the platter offers contrast without excess. Cooked over live fire and served as a shared experience, it reflects BKC’s commitment to craftsmanship, depth of flavour, and a vegetarian offering that feels indulgent, considered, and unmistakably Lucknawi in spirit.
OpenTable
Priya Sethi
As a lifelong vegetarian, this platter felt like a proper treat. The dahi kebabs were soft and comforting, and the achari paneer had real depth of flavour. Loved the smokiness and how well everything was grilled. It was hearty enough to feel like a main and beautifully presented. Finally, a veg kebab platter that delivers on flavour.
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Sophie Wallace
This platter totally surprised me — each kebab had its own unique character. The corn seekh was my favourite, but the paneer had that bold, tangy kick I didn’t expect. Nothing was greasy, just full of flavour and grilled to perfection. A great option even if you’re not vegetarian. I’d definitely order this again with some naan and chutney.
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Ben Carter
Really impressed by how much flavour they packed into these veg kebabs. The dahi ones were creamy and light, and the achari paneer had a fantastic spice crust. Great textures, no filler vibes, and everything worked well together. Shared it with a friend and we cleaned the plate. Definitely not an afterthought — this dish deserves the spotlight.
FAQs
A: It’s medium-spiced overall. The Achari Paneer has a bold tang, while the Dahi ke Kebab and Bhutte ki Seekh are milder and more balanced.
A: Not fully — the platter includes dairy-based ingredients like paneer and curd. For a vegan-friendly selection, ask for our customisable options.
A: Yes — it’s filling enough to enjoy as a main, especially when paired with naan, salad, or daal on the side.
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