Patna Kabab House

Seekh Kabab

Spiced minced meat packed onto skewers and charcoal-grilled until the exterior is lightly charred and the inside stays juicy — the dish the restaurant is named around

Chicken Tikka

Yogurt-marinated chicken pieces grilled over charcoal, arriving smoky and tender with a vibrant red-orange colour from the spice blend

Nihari

Slow-braised beef shank in a rich, deeply spiced gravy thickened with marrow — a weekend morning staple in Pakistani households, served here with naan

Chicken Karahi

Stir-fried chicken in a tomato, ginger, and green chili base cooked down to a thick, fragrant sauce — the benchmark dish to judge any Pakistani kitchen

Mutton Biryani

Layered rice and slow-cooked mutton perfumed with whole spices and saffron, served with raita — generously portioned and fragrant throughout

Daal

Slow-simmered lentils finished with a tarka of ghee, cumin, and dried red chili — a solid supporting player that rounds out a table order