Dhillon’s Karahi

Chicken Karahi

The house centrepiece: bone-in chicken in a dense, reduced tomato-ginger sauce with visible char from the open flame and a slick of clarified butter pooling on top

Lamb Karahi

Slow-cooked goat or lamb in the same high-heat karahi style — more complex and fattier than the chicken, worth the extra patience

Nihari

Long-braised shank stew with deep marrow richness and a slow-burn spice profile — a weekend-only staple at most karahi houses, worth calling ahead

Naan

Tandoor-blistered with a slight chew and enough char to hold up against the karahi sauce without going soggy