Curries

نہاری

Slow-cooked overnight, tender shank, finished with ginger and lemon. Best on a Sunday morning at the Islamabad branch.

Wheat, lentils, slow-pulled beef, finished with crisped onion, ginger, lemon, and green chilli.

Beef trotters, slow-cooked with whole spices to gelatinous tenderness.

Black urad lentils, slow-simmered with butter and cream. Vegetarian heaven.

White urad split, ghee tarka, fresh ginger and chilli. The Punjab home-cook standard.

Slow-cooked mustard greens with bone-in mutton. Winter menu, Lahore branches mainly.

Onion, yoghurt, almond, classic Mughlai gravy. Mild and rich.

Mutton, potato, fresh tomato, plain rice. The Pakistani Sunday lunch.