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By Joe Lutrario contact
– Last updated on GMT
Related tags: BKC, Arsh Thakur, Subjahit Mitra, Indian cuisine
Standing for Biryani Kebab Chai, BKC is will offer dishes from in and around Lucknow, the largest city in Uttar Pradesh, a state in Northern India close to the border with Nepal.
BKC will serve a variety of Awadhi kebabs which will be traditionally grilled on a chula or skillet as opposed to tandoor (as in Punjab), the star being the Seekh kebab, made with lamb mince and spices. 
Each kebab will be served with a choice of romali roti (translating to handkerchief bread) or laccha paratha, a shallow fried North Indian flat bread.  
BKC will also offer galouti kebabs, a tender dish made with made with spiced lamb paste. 
Biryani’s at BKC will be made with mutton or chicken for meat eaters alongside vegetable or vegan versions, all served in traditional earthen clay pots.
Traditional Chai including, Karak Chai (translated to strong tea), will be made with evaporated milk to create a rich and creamy drink which is made with fewer spices than masala chai for a softer taste.
The menu will also feature Kashmiri Pink Chai, made with gunpowder tea, salt and baking powder to achieve the traditional pink colour. 
The interiors of BKC will be finished with dark, sleek fixtures and fittings, cosy banquet style seating along with elegant bar seating and traditional copper tableware.
All dishes to takeaway will be served in sustainable packaging and can be collected or ordered on Deliveroo. 
Mitra is behind inventive Bethnal Green cocktail bar Coupette. 
BKC follows in the footsteps of Lucknow 49,​ which launched in Mayfair in 2019 but closed due to the pandemic. 

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Related topics: Openings, Casual Dining

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