Eat like royalty.

Long-grain basmati layered with saffron, kewra & marinated chicken in copper handi.

Tomato-driven karahi cooked over open flame with green chillies, ginger and coriander.

Charcoal-grilled minced beef skewers, hand-spiced with our heritage masala, served with naan & chutney.

Eight-hour braised beef shank in 32-spice broth. The royal breakfast of old Lahore.

Hand-stretched naan from the tandoor, brushed with garlic butter and coriander.

Yogurt-marinated chicken, slow-charred over mango-wood coals, kissed with lemon.

Bone-in mutton seared in pure ghee, finished with white pepper and fresh ginger juliennes.

Fiery, tangy biryani with potatoes, plums and a punch of green chilli.

Tender beef strips marinated overnight in raw papaya, mustard oil & 14 spices.

Warm milk dumplings soaked in rose-cardamom syrup, crowned with pistachio.

Boneless chicken simmered in a velvety tomato-cream sauce with cashew paste.

Whipped yogurt, cardamom, rose, topped with malai.

Crispy spiced chicken fillet, slaw, gold sauce on a brioche bun.

Strong, milky tea boiled the truck-stop way. Sugar to taste.

Frenched lamb chops in a smoked yogurt marinade, finished with chaat masala.

Flaky paratha wrapped around spiced beef, egg, mint chutney and pickled onions.

Pan-seared spiced beef patties from the Khyber, finished with pomegranate seeds.

Hand-churned malai kulfi over rose vermicelli, basil seeds and pistachio.

Black lentils simmered overnight with butter, tomato and a final swirl of cream.

Pakistani Chaunsa mango whipped with creamy yogurt and a hint of cardamom.

Slow-pounded lentils, wheat & beef, simmered for 10 hours, garnished with crispy onions.

Heritage shami patty, fried egg, tamarind glaze on toasted bun.

Cream-soft chicken cubes, cardamom-laced, grilled to a gentle blush.

Saffron-soaked bread, slow-reduced rabri, almond flakes — a Mughal-era classic.

Creamy yogurt-based mutton handi, perfumed with green cardamom and white pepper.

Fresh lime, hand-crushed mint, black salt — a Lahori summer in a glass.

Hand-cut fries, qeema, chaat masala, sour cream and gold sauce.

Aromatic rice cooked in slow-simmered beef stock with whole spices.

Trotters slow-cooked overnight to silken collagen, served with khameeri roti.

Slow-whisked pink tea with crushed pistachio and a touch of salt.

Coastal-style biryani with butter-poached prawns and roasted coconut.

Liver, kidney, brain and heart sizzled on a flat tawa with green chillies and lemon.

Slow-cooked rice pudding, perfumed with green cardamom and rose water.

Punjabi-style spiced river fish, gram-flour crusted and tandoor-fired.

Whipped yogurt with cucumber, mint and roasted cumin.

Spiced chickpeas, tamarind, mint and pomegranate — a Gawalmandi street classic.

Baby potatoes in a smooth spinach gravy, finished with cream and garam masala.

Sourdough-leavened tandoor flatbread — earthy, soft and slightly tangy.

Layered basmati with seasonal vegetables, paneer and saffron.