Our chefs explain why every karahi is cooked to order over roaring heat — and why the last two minutes matter most.
Every evening starts the same way: the charcoal is lit before the doors open, the spices are toasted and ground, and the first karahi of the night goes onto the flame. Nothing is rushed, and nothing is reheated.
Fire is an ingredient. Treat it with the same respect as saffron.
Our head chef
Come early, order a karahi for the table, and let the evening take its time.