Mutton Ranjha Gosht
Mutton on the bone in a glossy, deeply spiced gravy. Finished with fresh green chilli and ginger threads.
Kababs from the iron tawa, karahis fired one at a time, breads still steaming when they reach the table. Weekend breakfast runs Fri–Sat–Sun, 8 AM–12 PM.
The dishes that define the kitchen
Mutton on the bone in a glossy, deeply spiced gravy. Finished with fresh green chilli and ginger threads.
Mutton simmered for hours in its own juices and mountain salt. Clear golden broth with ginger and green chilli.
Hand-pressed on the iron tawa, crackling at the edges with tomato and green chilli on top.
Bone-in mutton, tomato, salt, and green chilli bubbling in the iron karahi.
Rice cooked in beef-bone stock with tender beef, carrot, currants and golden raisins.
Hand-minced beef seasoned with Peshawari spice, seared on the seekh until mahogany.
The pride of the frontier
Hand-pressed on the iron tawa, coarse-minced and crackling at the edges.
Mutton simmered for hours in its own juices and salt.
A whole bone-in leg, slow-roasted until tender on a cast-iron platter.

Bone-in mutton ribs turned over open coals until the fat crisps.

Charcoal-grilled kababs in the classic Afghan style.

Boneless chicken marinated and grilled over open coals.

Seekh-cut tikka, marinated overnight and grilled until smoky.

Mutton cooked the Charsi way: salt, fat, fire, and time.
Mutton on the bone in a glossy, deeply spiced gravy.
Advance order · 24 hours prior notice required
Steam-roasted whole lamb or goat: the ultimate frontier feast. Price as per weight. 24 hours prior booking required.
Karahi, handi, rice & slow-cooked heritage

Chicken cooked in the iron karahi with tomato, ginger, and green chilli.
Bone-in mutton, tomato, salt, and green chilli bubbling in the iron karahi.

Tender beef simmered in a rich karahi gravy with tomatoes and spices.

Char-grilled tikka folded into a sizzling karahi with tomato and spices.

Seekh kabab pieces finished in a bubbling karahi gravy.

Chicken slow-cooked in a sealed handi with Afghan spices.

Bone-in chicken braised with fresh ginger in a light, aromatic gravy.

Classic handi-style chicken, slow-cooked until tender in its own juices.

Creamy white handi with mild spices and a rich, velvety finish.

A Mughlai-style handi with nuts, cream, and warm aromatic spices.

Chicken handi finished with melted cheese and a creamy gravy.

Rich Mughlai handi with chicken, cream, and traditional spices.

Bone-in mutton slow-cooked in a sealed handi until fall-off-the-bone tender.

Yemeni-style spiced mutton served over fragrant long-grain rice.

Traditional slow-cooked whole chicken sajji served over aromatic rice.

Whole chicken roasted and finished with caramelized onion, green chilli, and almonds.

Minced meat cooked on the grill with special spices and herbs.
Braised overnight in a deeply spiced gravy until the meat slides off the bone.

Slow-cooked beef trotters in a rich, gelatinous broth with traditional spices.

Mutton brain folded gently into a tomato-onion masala. Custard-soft texture.
Rice cooked in beef-bone stock with tender beef, carrot, currants and golden raisins.

Fragrant long-grain rice layered with tender mutton and traditional spices.

A classic fragrant layered rice dish cooked with tender chicken and aromatic spices.

Steamed long-grain basmati rice.
An ode to the charcoal flame

Minced kabab boti cooked in desi ghee or butter until richly browned.

Hand-minced chicken seasoned with Peshawari spice, seared on the seekh until smoky.
Hand-minced beef seasoned bluntly with green chilli and Peshawari spice, seared on the seekh.

Boneless chicken cubes marinated in yogurt and spice, charred on the seekh until the edges crisp.

Our signature melt-in-the-mouth chicken boti, slow-grilled in cream, cheese, and mild spices.

Tender boneless chicken marinated in cream, cheese, and white pepper, grilled over open coals.

A whole chicken rubbed with hot red spice and slow-grilled over coals, finished with live charcoal.

Minced chicken bound with cheese and herbs, pressed onto the seekh and grilled until golden.

Chicken marinated with mustard seed, fenugreek, fennel, and nigella, then char-grilled.

Chicken marinated in mustard oil and dark Bihari spice overnight, then grilled till smoky.

Beef strips marinated overnight in mustard oil, dark spice, and raw papaya. Grilled on the seekh.

Bone-in chicken piece, marinated in yogurt and spice paste, charred hard against the tandoor.
Feasts designed for sharing

The grand feast on a single platter: chicken and beef seekh kababs, a butterflied whole grilled chicken, bone-in tandoori pieces, tikka cuts and chapli kababs, arranged across a bed of basmati. Built for a full table.

A composed platter on hammered brass: seekh kababs, chapli kababs, chicken tikka, malai boti, lamb pieces and bone-in chicken, arranged over a bed of herbed basmati.
A chef's small-table sampler: chapli kabab, malai boti, chicken tikka and seekh kabab over a bed of basmati.
Fresh catch from the waters

A whole butterflied catch, heavily rubbed with a fiery Peshawari spice blend and char-grilled over hot embers.

Boneless fish in a yogurt-and-spice marinade, char-grilled on the seekh.
Large, succulent prawns marinated and grilled to perfection.
By Reservation
Karahis are fired to order. Reserve the table that holds the recipe, or come see the room first.