Our Menu
Every dish tells a story of Pakistani tradition. Made fresh daily with authentic ingredients and recipes passed down through generations.
Download Full Menu (PDF)Menu Introduction
Our menu represents years of culinary tradition combined with the bold, authentic flavors that define Pakistani cuisine.
We built this collection around what our grandmothers cooked in their home kitchens. What street vendors perfected on busy Karachi corners. What our customers tell us they cannot stop thinking about between visits.
Nothing here gets cooked from frozen or reheated from yesterday. When you place your order, our kitchen team starts preparing your meal using the meat that arrived fresh that morning.
We use vegetables delivered just days ago and spices that came directly from Pakistan.
This approach takes more time and costs more money than using shortcuts. But authentic Pakistani food cannot be rushed or compromised. The result speaks for itself in every flavorful bite.
MAINS & CURRIES
These curries represent the soul of Pakistani home cooking. Mothers and grandmothers spend hours developing layers of flavor through careful spice selection and patient cooking.
We follow those same traditional methods in our kitchen. We refuse to rush the process or use shortcuts.
A complete vegetarian meal served on one platter. Includes your choice of vegetarian curry, daal, rice, naan, and accompaniments. Thalis represent the traditional way of eating across South Asia. Multiple dishes are served together so you can enjoy different flavors and textures in each bite.
Similar to the vegetarian version but includes your choice of meat curry along with daal, rice, naan, and sides. A complete, satisfying meal where everything has been selected to complement each other.
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Our most popular curry by far. Chicken pieces on the bone cooked in a traditional karahi pot with fresh tomatoes, green chilies, ginger, and aromatic spices. Everything melds into a rich, flavorful gravy. One kilogram feeds two to three people generously when served with rice or naan.
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The same cooking method and spice blend as our chicken karahi. Uses tender lamb pieces on the bone that require longer cooking to become melt-in-your-mouth tender. Lamb karahi carries more richness and depth than chicken because the meat has more fat that breaks down during cooking and enriches the gravy.
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Fragrant basmati rice layered with spiced chicken on the bone. Cooked together using the traditional dum method where everything steams in a sealed pot. The rice absorbs all those aromatic flavors. Each grain stays separate and fluffy. Served with cooling raita on the side.
Tandoori chicken tikka pieces simmered in a rich tomato and cream sauce with aromatic spices. A smooth, mildly spiced curry that has become one of the most beloved dishes in Pakistani cuisine.
Chicken cooked in a luxurious sauce made with yogurt, cream, ground nuts, and mild spices. Creates a rich, creamy curry without overwhelming heat. The word "shahi" means royal. Reflects how this dish was originally created for Mughal emperors.
Chicken stir-fried with bell peppers, onions, tomatoes, green chilies, and aromatic spices. A thick, flavorful sauce that carries more heat than our korma or tikka masala. Works well for those who appreciate spicy food with visible pieces of vegetables throughout.
Tandoori chicken simmered in a smooth tomato and butter sauce enriched with cream. Finished with aromatic spices. Mildly spiced and creamy. Perfect for those who want rich flavor without excessive heat.
Tender lamb pieces cooked in a traditional curry sauce with onions, tomatoes, ginger, garlic, and a blend of aromatic spices. Creates the foundation of Pakistani curry flavor. Simple, honest, and deeply satisfying.
Basmati rice cooked with tender lamb pieces on the bone, whole spices, and aromatics. Infuse every grain with flavor. The bone adds richness to the rice as it cooks. A complete meal that only needs raita or a simple salad alongside.
A traditional slow-cooked lamb shank curry that simmers for hours. The meat falls off the bone, and the gravy becomes thick and rich with deep, complex flavors. Nihari is traditionally eaten for breakfast in Pakistan, but we serve it all day because customers cannot get enough.
Mixed seasonal vegetables cooked in a tomato-based curry sauce with aromatic spices. Light enough to enjoy on its own but flavorful enough to satisfy vegetarians.
Chickpeas simmered in a thick, spicy tomato sauce with onions, ginger, garlic, and traditional chole spices. Gives this curry its distinctive, tangy, complex flavor. Comfort food in Pakistani households.
Yellow lentils are cooked until soft and creamy. Tempered with cumin, garlic, and green chilies fried in ghee. Poured over the top just before serving. Simple, nourishing, and the kind of everyday food that Pakistani families eat regularly.
