Shahi Manjil

Dum Biryani

Slow-cooked in a sealed pot, fragrant with saffron and whole spices, with well-seasoned meat buried in each layer

Chicken Karahi

Tomato-forward, deeply reduced gravy finished with ginger julienne and green chili in a blazing iron pan

Nihari

Slow-braised beef shank stew with a silky, bone-marrow-enriched gravy — the kind that requires good naan and full attention

Haleem

Dense, porridge-thick lentil and lamb stew simmered for hours until the lamb is completely dissolved into the base

Seekh Kebab

Hand-formed minced lamb kebabs off the tandoor, charred at the edges and fragrant with cumin and coriander

Mutton Karahi

Bone-in goat in a thicker, more intensely flavored version of the karahi — richer and fattier than the chicken rendition

Garlic Naan

Tandoor-blistered with a buttery, garlic-heavy finish — necessary for mopping the karahi gravy

Chicken Tikka

Tandoor-marinated chicken pieces with a yogurt-based char — solid but the karahi format is the better showcase of the kitchen