From West Bengal to the West, BKC forays London palates

Little wonder therefore, that not just the connoisseurs of food originally from this part of the world, but even foodies from the Western world lapped it up. Even tourist guides are also opting for regional menus from BKC selection, where Galaoti Kebabs with Roomali Roti is already very famous

They position it as ‘not just a restaurant, but memory served on plate’. And Biryani Kebab Chai (popularly known as BKC), the three-year-old exotic Indian restaurant from Kolkata at Soho in the central district neighbourhood (western end) of London, has already started exploring options of expanding in and around London, and outside and also weighing options of foraying into other formats like QSR, and more so, buoyant over the overwhelming response to its Jamai Shasthi experiment.

On June 1, 2025, BKC Soho opened its doors to something far more than a meal. It was a memory — lovingly plated, warmly served, and joyously shared. For the first time in London, the timeless Bengali tradition of Jamai Shashti came alive in a restaurant setting — a celebration of sons-in-law, of family rituals, and of the kind of food that carries generations within it. It was a ritual reimagined, an emotion served warm, and a reminder that tradition, when told with honesty and care, always finds a home — even in the heart of Soho. On offer at BKC was Aam Pora Shorbot, a smoky mango cooler that recalled childhood summers, followed by the golden crunch of Chicken Cutlets and the nostalgic spice of Dim er Devil, both paired with Kasundi and mixed salad. The main course thali was a canvas of contrasts: sweet and hot, soft and crisp, bold and delicate. Peas Kachori paired with Aloo r Dum made for a familiar comfort duo, while Begun Bhaja brought texture and earthiness. Fish Paturi, delicately steamed in banana leaves with mustard, melted into saffron-hued Kaju Kismis Pulao — sweet, savoury, and rich with ghee. The slow-cooked Dak Bungalow Mutton added gravitas — a hearty, spice-laden dish with a story in every bite. Accompaniments like Gondhoraj Lime Salad, Aam er Chutney, and roasted Papad rounded the plate. Dessert was no afterthought — Mango Bhapa Doi came soft, creamy, and fragrant, followed by Misti Pan, a sweet-scented finale that lingered long after the meal. Every bite echoed with intention.

Little wonder therefore, that not just the connoisseurs of food originally from this part of the world, but even foodies from the Western world lapped it up. Even tourist guides are also opting for regional menus from BKC selection, where Galaoti Kebabs with Roomali Roti is already very famous.

Team BKC, therefore, is already working on Bengal specific monthly celebrations, along with discussions on regional supper clubs, which are also on the cards. Interestingly, Soho is not only a tourist attraction but a hub of most renowned theatres and pub.BKC is already in talks with Dubai-based investors for its expansions outside London and the UK.

“I grew up watching these traditional Bengali occasions unfold with laughter and reverence. You dress up, you arrive hungry, and you leave full — not just with food, but with love. That’s what we wanted to bring back. At BKC, our team did and is doing exactly that — not with spectacle, but with soulful precision. Tables are set simply, the food does the talking, and the room slowly gets filled with the sounds of delight and nostalgia. It is Bengal — not recreated, but remembered — unfolding in a London courtyard, far from home yet achingly close to heart. Now the same thing, the same experiment will be replicated elsewhere,” said Subhajit Mitra, the founder of BKC. “It’s a Love Letter to India, we carry within,” added Mitra.

So, one day, in a reverse migration, BKC may come back to Bengal and India, after satiating the taste buds abroad with delectable gastronomical delights from Bengal. You never know!