Based on 133 reviews
Fragrant long-grain rice layered with spiced meat (chicken or lamb), slow-cooked and served with raita — the version here is well-seasoned and doesn't skimp on the caramelised onion crust at the bottom of the pot.
Bone-in chicken or lamb cooked down in a wok with tomatoes, ginger, and green chillies until the sauce is thick and clinging — classic Pakistani technique, served bubbling in the iron pan.
Slow-braised beef shank in a dark, gelatinous gravy built on bone marrow and whole spices — deeply rich, best mopped up with a fresh naan.
Slow-cooked lentil and meat porridge, spiced and finished with fried onions, ginger julienne, and a squeeze of lime — a labour-intensive dish that rewards patience.
