The Village

Karahi (Chicken or Lamb)

The backbone of any Pakistani diner — wok-cooked in a high-heat karahi with tomato, ginger, and green chilli, best eaten fresh off the fire with naan

Biryani

Fragrant long-grain rice layered with spiced meat — a reliable test of any Pakistani kitchen's seasoning hand

Seekh Kebab

Minced spiced meat formed on skewers and chargrilled — a common appetizer or side that works well with raita and chutney

Daal

Slow-simmered lentils with a tarka finish — often the quiet standout at budget Pakistani spots, particularly good as a shared side

Naan

Tandoor-baked flatbread — the essential companion; order extra for mopping up karahi gravy