Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.
Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
Infused with flavours, fish is wrapped in a banana leaf and served with freshly made potato pickle.
A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney
Chicken cooked in a luscious paste.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
Lamb chops mixed in with a range of flavours, placed on skewers and grilled on charcoal.
Special occasion mutton curried with yoghurt, tomatoes and saffron
Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.
Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.
Marinated with flavours, crabs are dipped in batter, fried an tossed in freshly made coconut masala.
Soft koftas made of potatoes and baby prawns, served with sauce and tamarind sauce.
A tangy bhindi-zucchini mixture served on toasted French bread, drizzled with a freshly made fig chutney.
Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.
Prawns cooked in assorted masalas, potatoes, kokam, served with corn-red bell pepper-tomato accompaniment.
Biryani of lobster and fragrant rice. This is the Karachi version.
South Indian style prawns fry.
Scallops served with a curry cream on a crisp potato wafer and tangy keri.