Signature
Mains
48-Hour Nihari
Braised beef shank slow-cooked for two days in bone broth, marrow, and 22 heritage spices. Served with ghee-toasted naan.
PKR 3,200
Mains
Murgh Makhani Royale
Farm-raised chicken in a slow-reduced tomato makhani with Kashmiri chilli and a saffron cream finish.
PKR 2,600
Chef's Pick
Mains
Dum Pukht Biryani
Aged Basmati sealed under saffron-kissed dough with slow-cooked lamb raan, caramelised onion, and fried cashews.
PKR 2,900
Mains
Balochi Sajji
Whole lamb leg marinated for 24 hours in local herbs, slow-roasted over live coals. Carved tableside.
PKR 4,500
Mains
Sindhi Curry
Tangy gram flour curry with seasonal vegetables, drumsticks and okra, served with steamed jasmine rice.
PKR 1,800
Mains
Karahi Charcoal
Twice-cooked karahi chicken finished on charcoal, tomatoes, ginger julienne, green chillies, fresh coriander.
PKR 2,400