Lahore Chatkhara

Chicken Karahi

Bone-in chicken cooked down in a cast-iron wok with tomatoes, green chillies, ginger, and a heavy hand of spice — the defining dish of any serious Lahori kitchen

Mutton Karahi

Slower, richer, and more complex than the chicken version — tender mutton pieces in a concentrated tomato-based masala with charred edges

Seekh Kebab

Hand-minced spiced meat pressed onto skewers and grilled over coal until charred on the outside and juicy within — the test of any Pakistani BBQ counter

Chicken Tikka

Yogurt-marinated bone-in chicken with a proper char from the coal grill — smoky and well-spiced rather than the orange-dyed version common at lesser spots

Nihari

Lahore's slow-braised beef shank stew, cooked overnight until the collagen melts into the gravy — a weekend-morning Lahori ritual that travels well to the dinner table

Haleem

Dense, slow-cooked blend of lentils and shredded meat with a porridge-like texture — polarizing for newcomers but a comfort staple for regulars

Biryani

Layered rice and meat dish fragrant with whole spices — solid rather than exceptional, better as a table supplement than the main event here

Naan

Tandoor-baked flatbread — the right vessel for mopping up karahi gravy; order extra without hesitation