Based on 4,258 reviews
The restaurant's namesake dish: bone-in chicken cooked down in a wok with tomatoes, ginger, green chilies, and whole spices until the oil separates and the sauce clings
Slow-cooked goat in the same Karachi-style wok preparation — richer and more complex than the chicken version, with fall-off-the-bone tenderness
Fragrant long-grain rice layered with spiced meat and aromatics — the Karachi style tends toward a drier, more separated grain than Hyderabadi versions
Ground spiced meat pressed onto skewers and grilled over high heat — smoky, juicy, and a reliable starter to share while the karahi arrives
