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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
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
Deep-fried puffed bread served with sweet semolina halwa and spiced chickpea chana — the classic Lahori weekend breakfast, eaten communally
Slow-simmered trotters in a thick, gelatinous spiced broth — an acquired taste for the uninitiated but a benchmark dish for Pakistani cooking traditionalists