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Khushamadeed…Welcome

Pakistani cuisines have always had a regional character, with

each of the four provinces offering their special flavors. In
Punjab the influence of Mughlai cuisine is prominent in the use
of Tandoori ovens. Khyber Pakhtunkhwa, the land of hospitality
has the influence of Afghani cuisine, more use of lamb meat in
shape of tikka, karahi, and beef chapli kabab are famous dishes
of Khyber Pakhtunkhwa, most of the food is non-spicy and
cooked in animal fat. In Baluchistan with Iranian and Turkish
influence, cooks use the “Sajji” method of barbecuing whole
lamb (on large skewers over coal pits marinated only with salt)
and bake the breads in a deep pit. Black Pomfret is a well-
known delicacy of Sindh because of the Arabian Sea. The fish is
cleaned and cooked with a variety of spices.

Ceremonial occasions such as weddings have inspired a number

of delectable dishes. One of the traditional dishes at a marriage
feast is Chicken Qorma with either Pullao or Biryani.

Mughlai style of cookery evolves at the Mughal court and

remains centered in Old Lahore; Chicken Tandoori is from that
origin. Nizam (Ruler) of Hyderabad (India) had an experimental
kitchen and that is where Biryani was created and perfected.

Experience the flavors of Pakistani Cuisines encompassing the

sea, the desert, the planes and the mountains with us at our

Dawat

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 And Its Regions

History of the Origin of Traditional Pakistani Cuisine

Pakistani cuisine is often spicy and also known for its richness. It is a distinct
blend of flavors from Afghanistan and Iran with strong culinary influences from
the Middle East, Central and Western Asia. The flavors have travelled more than
five hundred years are now fused with indigenous South Asian Cuisine found
in the Indus Valley and Punjab. The food also varies greatly from region to
region within Pakistan, reflecting the country's ethnic, cultural and culinary
diversity.

The cuisine in Sindh and Punjab can be very hot and spicy, and is generally
identical to foods consumed in northern India. Food in Khyber Pakhtunkhwa,
Baluchistan and Northern Areas is similar to cuisines found in Afghanistan,
Central Asia, Iran and the Middle East, where mild aromatic spices are used.
The main course is served with wheat bread (Naan) or rice. Salads generally are
served with the main course rather than before. Assorted fresh fruit or desserts
are consumed at the end. Meat (including Beef) plays a dominant role in
Pakistani food, compared to other South Asian cuisines.

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 Shuruaat
(Appetizers)

Rasmasay Kebab (Ras-mas-ay; ke-bab) Rs. 850

Minced chicken with spiced fresh fruits

Jhinga Pakora (jhi-n-ga; pa-ko-ra) Rs. 1550

Succulent prawns’ fritters, seasoned with ground spices.

Paneer Tikka (pa-nee-r; tik-ka) Rs. 795

Chunks of paneer marinated in spices and grilled in a tandoor.
Burus Berikutz Rs. 625
Chapatti, stuffed with homemade cheese, fresh coriander and butter
served with mint chutney

(All the above items are served with Mint, Tamarind, Plum Chutney and Walnut Raita)

Shorba
(Soups)

Yakhni (yak-hi-ni) Rs. 690

Flavored broth infused with traditional spices and sautéed onions with a
choice of chicken or mutton.

Mulligatawny (mul-li-ga-taw-ny) Rs. 725

A traditional lentil soup, with chicken and rice, served with lemon wedges.

Maharaja Shorba (maha-raja; sh-or-ba) Rs. 890

Seafood soup with spinach, mushrooms and fresh coriander leaves.

Dowdo Soup Rs. 650

Mutton cubes cooked in a rich flavor broth with homemade noodles and fresh coriander

Mild Medium Hot

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Sindh Sindhi cuisines have come a
long way from the times of the
Indus valley civilization. It has
had several influences in its
past, and continues to do so.
Pre-partition subcontinent
played a prominent role in the
making of Sindhi cuisines as
we know them today. Due to
substantial influence of its
Pakistani origins we see many
similarities between Sindhi and
subcontinent cuisines in terms
of the spicy aromatic features.

Hyderabadi Murgh Masala (hy-der-aba-di moor-ugh;ma-sa-la) Rs. 1050

Chicken cooked with onions, tomatoes, fenugreek and pickles.

Maghaz Masala (ma-gaz; ma-sa-la) Rs. 1390

Lamb brain lightly fried in dry ginger, cooked with garlic, onions and tomatoes gravy.

Katti Daal (kat-ti; da-al) Rs. 725

Lentils infused in amchoor (mango powder), cooked with tomatoes and onions. .

Sindhi Gosht Curry (sin-dhi-go-sh-t-cur-ry) Rs. 1520

Tenderized mutton gravy with onions, tomatoes, green chilies, garlic, ginger, yogurt
and mint leaves.

Sindhi Machli Curry (sin-dhi; ma-sh-li; cur-ry) Rs. 1650

Succulent pieces of fish in a tangy tomato curry, with a dash of coconut and red
chili paste.

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Punjab
Punjabi cuisine specially brings
to mind images of appetizing
food. It is an infusion of
agriculture and farming lifestyle
that has prevalent throughout
Punjab for centuries and
supported by locally grown
staple food. In the preparation of
Punjabi food, onion, ginger and
garlic are used extensively to
enhance the taste of the food. Hot
roti and paratha (bread forms)
are a part of all vegetarian / non-
vegetarian delights.

Tawa Tali Machli (ta-wa-; ma-sh-li) Rs. 1550

Pan fried fillet of fish marinated with local spices.

Murgh Handi (moor-ugh; han-di) Rs. 1190

Boneless chicken cubes cooked with garlic, ginger, tomatoes, onions, cream
and butter.

Jahangiri Chanp Masala (Jaha-ng-iri ; cha-np ma-sa-la) Rs. 1950

Mutton ribs dusted with aromatic spices, cooked in tomatoe and onion gravy,

Palak Paneer (pa-lack; pa-ni-r) Rs. 890

Shallow fried cottage cheese in a healthy spinach gravy, sautéed with finely
balanced curry spices.

Murgh Balti (mu-r-gh-bal,ti) Rs. 1050

Chicken fried in a garlic and ginger paste, slow cooked with tomatoes concasse,
infused with red onion and green chili.

Mild Medium Hot

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 Khyber Pakhtunkhwa Cuisines
are strongly influenced by the
Khyber Pakhtunkhwa rich cultural surroundings of
the region. The mouth-watering
flavor of cooking originates
from Afghanistan, Central Asia
and Middle East. The people in
these regions do not prefer very
spicy foods and have a more
BBQ style of cooking. They
heavily rely on sheep and goats
for their meat requirements.
The food cooked is in the
animal fat which brings added
flavor to the dish.

White Murgh Karahi (mur-gh; ka-ra-hi) Rs. 1290

Chicken infused in garlic, ginger and yoghurt, cooked in
green chilies and black pepper.

Shinwari Karahi (sh-in-wa-ri; ka-ra-he) Rs. 1650

Mutton cooked in natural fat with a tomato sauce.

Kebab Karahi (ka-ba-b; ke-rha-i) Rs. 1390

Mutton seekh kebab cooked with tomato sauce, green chili and
fresh coriander leaves.

Lamb Shinwari Tikka (la-mb ; shin-wa-ri ; tik-ka) Rs. 1690

Hardwood charcoal lamb with fat.

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 Baluchistan Cuisine has a great
influence of the surrounding
Balochistan regions like with Iranian,
Afghanistan and Turkish, cooks
use the “Sajji” method of
barbecuing whole lamb (on large
skewers over coal pits marinated
only with salt) and bake the breads
in a deep pit. The food contains
hardly any hot spices salt and
traditional herbs are used to flavor
the food. The use of animal fat is
common. The famous Afghani
Nans or Qandhari Nan is used as
a whole wheat bread.

Balochi Tawa Jeenga (ba-lu-chi; jee-n-ga) Rs. 2750

Prawn immersed in a spicy tomato concasse, infused with local spices and red chilies.

Balochi Namkeen Gosht (Balochi; Nam-keen;go-sh-t) Rs. 1650

Balochi specialty mutton dish, cooked with salt and black pepper.

Ghadani Stuffed Kofta (gha- da-ni ; kof -ta curry) Rs. 1350
Minced mutton stuffed with pickle, tomatoes, onions, green chilies, ginger
and fresh coriander.

Tawa Sabzi (ta-wa;sa-b-zi) Rs. 750

Seasonal vegetables stir fried in a spicy onion, tomato concasse gravy.

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 Kashmir (AJK)
Kashmiri cuisine is the cuisine of
the Kashmir valley (region of
AJK - Greater Kashmir Region).
Rice is the staple food of
Kashmiris and has been so since
ancient times.
Meat, along with rice, is the most
popular food item in Kashmir.
The culinary art is learnt through
heredity and is rarely passed to
outside blood relations.

Kashmiri Roghan Josh Rs. 1690

Mutton shanks with mildly flavored curry garnished with saffron and fresh coriander

Shab Deg Kashmiri Rs. 1750

Mutton cubes flavored curry, turnip, saffron, fresh coriander leaves served with condiments

Kashmiri Rajma Rs. 750

Lentils cooked in butter and tomato and onion

Kashmiri Gosht Pulao Rs. 1390

Traditional pulao rice with mutton and fruits

Mild Medium Hot

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 Gilgit Baltistan cuisine
Gilgit (Baltistan) is as diverse as it is
unique, using mostly
organic food items.
Due to the heights of the
area, the gastronomy is
very high in protein
(Whole wheat, butter,
lamb meat, Yak meat,
nuts, apricot oil, rock
salt); very healthy as
compared to other
areas, the people here
generally live long lives.

Hoi Lo Garma Rs. 725

Homemade flatbread cooked with spinach, mustard seeds, nut paste and spices

Lamb harissa Rs. 1390

Crushed whole-wheat and lamb meat slow-cooked overnight with butter
seasoned with rock salt

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Mughlai
Mughlai Cuisine is a
style of cooking
developed in South
Asia by the imperial
kitchen of the
Muslim Mughal
Empire. This cuisine
is the emulsion of
Central Asia (where
the Mughal rulers
originally came
from) and North
India (Hyderabad,
Uttar Pradesh and
Delhi) and Pakistan

Murgh Tikka Masala (murgh;tik-ka;ma-sa-la) Rs. 1190

Chicken tikka grilled to perfection in our chef’s secret recipe.

Tawa Murgh Malai (ta-wa : moor-gh ; ma-lai) Rs. 1050

Chargrilled chicken braised in a chunky tomatoes and onions salsa.

Shahjahani Goshat Lazizi (Sha-h-Jaha-ni : go-sh-at ; laz-izi) Rs. 1850

Mutton chunks in a flavored curry glazed with aromatic persian saffron
and fresh coriander leaves.

Mutton Noor Mehal (shik-ar-puri; moor-gh; ma-sa-la) Rs. 1450

Mutton cooked with yoghurt and an infused sesame seed cream.

Mild Medium Hot

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Angaron Ki Soughat Most etymologists believe that
“Barbeque” derives from the
BBQ word “Barbacoa” found in the
language of the Taino people
of the Caribbean and the
Timucua of Florida and
entered European languages
in the form barbecue. The
word translates as sacred fire
pit. The word describes a grill
for cooking meat consisting of
a wooden platform resting on
sticks.

Hazari Kebab (ha-zar-e ke-bab) Rs.

1250
Seared boneless chicken with a garlic marinade. Topped with green chilies and
cheddar cheese.

Reshmi Seekh Kebab (re-sh-mee ke-bab) Rs. 1190

Minced chicken marinated in cream cheese, cashew nuts, onions and
traditional spices.

Sheesh Kastori Kebab (she-esh qas-toor-e ke-bab) Rs. 1150

Minced mutton marinated with traditional spices, poppy seeds and fenugreek.

Tandoori Batair (tan-doori-but-air) Rs. 1390

Quail marinated in a traditional spices and yoghurt.

Special Lamb Champs Rs. 4100

Chargrilled lamb ribs marinated in a fusion blend of ground spices and pomegranate,
served with chilies and tomato chutney.

Mild Medium Hot

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 Qaus-e-Qaza ke Chawal
(Rice)

Murgh Biryani (Chicken) Rs. 1190

Panjgori Pullao (Dates) Rs. 1190
Chilman Biryani (Mutton) Rs. 1350
Nouvaratan Biryani (Vegetables) Rs. 990
Hyedarabadi Biryani (Nuts) Rs. 1270
Sindhi Murgh Biryani Rs. 1390
Aromatic rice with chicken infused spices from the region of Sindh.
Sindhi Gosht Biryani Rs. 1390
Aromatic rice with mutton, infused spices from the region of Sindh.
Sada Chawal Rs. 550
Steamed rice with a dollop of butter.

Naan Roti aur Paratha

(Bread)
Rumali Roti (Phulka) (Basket) Paper thin bread Rs.390
Sada Nan (Basket) Tandoori bread Rs.220
Laihsun Nan (Basket) Tandoori bread with garlic Rs.390
Kalongi Nan (Basket) Tandoori bread with seeds Rs.390
Cheese Nan (Basket) Tandoori bread with cheese Rs.390
Tandoori Paratha (Basket) Tandoor Buttered bread Rs.390
Paratha Lachhey Dar (Basket) Buttered bread from the skillet Rs.390
Aloo Paratha (Basket) Buttered bread stuffed with potatoes Rs.390
Taftaan Buttered bread stuffed with sugar Rs.390
Basanti Buttered bread stuffed gram flour Rs.250
Mahraja Buttered bread stuffed spinach cumin seed Rs.250
Meetha Paratha Sweet bread stuffed with sugar Rs.225

Bread Basket (Basket) (Choice of five from above) Rs.510

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 Paimaina-e-Sheerien
(Desserts)

Shai tukra Rs 510

Bread pudding with Pakistani sweet add saffron and nuts

Gulab Jamon Rs.490

Kneaded sweet dough balls, fried in a thick rose and saffron syrup

Ras Malai Rs.550

Tender pieces of curdled sweet milk with pistachio and rose essences

Labe Shireen Rs .510

Fruit flavored custard mixed with jelly, nuts, cream, and fresh fruits

Kulfa Faluda Rs.510

Summertime treat, made with infused cardamom milk.

Seasonal Halwa Rs .490

Carrot/pumpkin/walnuts (availability depends on season)

Rasgulla Rs .450
Curdled sweet milk with pistachio, diluted in a rose water syrup.

. Seasonal Fruit Platter Rs .650

Assorted fruit (availability depends on season)

All Prices are subject to sales tax

All prices are subject to applicable taxes

 Beverages Menu
Beverages
Juices, Soft Drinks & Mineral Water
Soft Drinks Canned Rs. 370 Min. Water- 1.5 L Rs. 370

Canned Juices Rs. 370 Min. Water– 0.5 L Rs. 250

Sweet & Saltish Lassi Rs. 475 Evian Water– 1.5 L Rs. 900

Tonic Water Rs. 490 Evian Water– 0.5 L Rs. 590

Ginger Ale Rs. 650 Perrier - 330 Ml Rs. 690

Non-Alcoholic Beer Rs. 590 Pellegrino – 750 Ml Rs. 1250

Club Soda Rs. 450 Fr. Lime Can Rs. 390

Desi Mashrubat
Meethi Lassi ~ 425

Namkeen Lassi ~ 425

Shikajabeen ~470

Mocktails
Serena Lemonade ~ Rs.575
A truly refreshing drink of fresh lime and grenadine,
topped with 7up

Mint Lemonade ~ Rs. 550

A thirst quencher delight with 7-up and fresh mint

Pina-Colada ~ Rs. 585

Pineapple juice mixed with coconut cream and a hint of lime,
topped with a pineapple slice

Pineapple Sunshine ~ Rs. 585

Orange & pineapple juice with a hint of lime, topped with 7up

November Sea Breeze ~ Rs. 575

A refreshing combination of cranberry & apple

Citronelle Rs. 550

Sparkling bubbly blend of apple & mint
Tea/ Coffee Selection

Tea Selection ~ 375

Iced Tea ~ 375
Coffee ~. 400
Cold Coffee ~ 510
All prices are subject to applicable taxes
 Signature Dishes
Dum Pukht Gosht ( dum-pukht gosht) Rs. 2,250
Delicious slow cooked lamb with vegetables and lamb fat. served with Afghan bread

Tawa Jheenga Qeema (tawa-jeenga-keema) Rs. 2,950

Prawn mince cooked on hot plate with onions, tomato, green chilies
served with rumali bread

Maharaja Roghan Josh (maha-ra-ja roghan-josh) Rs. 1790

Mutton shanks, mildly flavored natural jus, served with chilman biryani.

Signature BBQ
( 2 Persons Serving)

Tandoori Jal Pari (tan-doori jal-pari) Rs. 4050

Lobster marinated in traditional spices baked in a tandoor.

Akbari Raan (ak-bar-ee r-aan) Rs. 4550

Charred grilled leg of lamb marinated with traditional spices.

Meat Platter Rs. 3500

Tantalizing kebabs, beef boti, lamb chops and chicken boti served with
Peshawari pulao.

Seafood Platter Rs. 3850

Fish tikka, prawns and lobster, served with saffron rice and plum sauce.

Surf & Turf Platter Rs. 3800

Kebab, fish tikka, lamb chops and chicken boti, served with chilman biryani.

Mild Medium Hot

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