Lahori Restaurant

Nihari

Slow-braised beef stew cooked overnight until the collagen melts into a deeply spiced, oil-gilded broth — the defining dish of Lahori cuisine, served with naan and garnishes of ginger and green chili

Goat Karahi

Bone-in goat cooked in a wok over high heat with tomatoes, green chilies, and fresh ginger — saucier and more restrained than the nihari, with clean bright heat

Halwa Puri

Deep-fried puffed bread served with sweet semolina halwa and spiced chickpea chana — the classic Lahori weekend breakfast, eaten communally

Paye

Slow-simmered trotters in a thick, gelatinous spiced broth — an acquired taste for the uninitiated but a benchmark dish for Pakistani cooking traditionalists

Chicken Biryani

Fragrant layered rice with bone-in chicken, whole spices, and fried onions — a solid everyday version rather than a showstopper, but reliable and generously portioned

Daal Makhani

Black lentils slow-cooked with butter and cream — the vegetarian fallback, hearty and well-spiced but not the reason to come here