Since 1905
One family. One standard.
It began in a Bikaner candy bazaar in 1905, and took a nickname that Delhi invented to conquer the world. This is how it ended up on your High Street.
The heritage wall
A century, hung on one wall.
The same timeline hangs in every Bikanervala outlet. Drag sideways to travel it. ⟶
Kandoi Bazaar
Bal Mukund ji & his son Ganga Dhar ji sell batasha, mishri and makhana in Bikaner city.
1905
1925
Kote Gate
Lal Chand ji & Jugal Kishor ji open the family's own shop in the old city.
Delhi calling
Satyanarayan ji & Kedarnath ji are sent to explore business in Delhi.
1950
1954
Nai Sadak
The first Delhi shop opens in Chandni Chowk.
Moti Bazar
A second shop opens: Bikaner Bhujia Bhandar.
1956
1968
Kaju katli is born
Shyam Sunder Aggarwal ji creates the cashew burfi the world now knows by heart.
Fateh Puri
A new store opens under the name Bikaner Namkeen Bhandar.
1972
1981
“Bikanervala”
Delhi, in love with the bhujia and rasgullas, coins the name. A global brand is born.
Bikano
Namkeen and sweets go packaged, sealed for the long journey home.
1988
1991
Angan
Multi-cuisine vegetarian restaurants launch under a new brand.
UAE
The first international outlet opens.
2003
2007
Udyog Ratna
The prestigious Rashtriya Udyog Ratna Award is received.
Hyderabad & Noida
A new city, and a manufacturing plant in Greater Noida.
2009
2015
New Zealand
Launch across the world; a plant rises at Rai Sonipat, Haryana.
USA & Singapore
Two more continents taste the family recipes.
2017
2018
A national honour
Shri Shyam Sunder Aggarwal receives the Lifetime Achievement Award from the President of India.
Chennai
South India welcomes the brand to Tamil Nadu.
2021
2022
Qatar & a new heart
Qatar launches; the logo gains its ‘B with a heart’.
Canada & Jewar
Bikanervala reaches Canada; a new plant rises at Jewar.
2023
2024
Bahrain
The Gulf family grows once more.
London
Hounslow, Southall and Ilford: the journey reaches Britain.
2025
…
225+ outlets
…and the journey of deliciousness continues.
Pure vegetarian, always
Every kitchen, every counter, every dish: 100% vegetarian since 1905. No exceptions, no shortcuts.
Made fresh, made daily
Mithai is rolled every morning. Samosas never sit. If it isn't fresh enough to gift, it doesn't go in the case.
Festival-grade, every day
The standard we hold at Diwali is the standard on a wet Tuesday in Hounslow. That's the whole secret.
“Taste is our identity.”
Taste the story →