Karahi
Finished in front of you. Tomato, ginger, crushed pepper — never ladled from a pot made that morning.
What we cook
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Finished in front of you. Tomato, ginger, crushed pepper — never ladled from a pot made that morning.
Seekh kabab, lamb chops, tikka — straight off the skewer. The large mixed grill feeds a table of four.
Shank cooked down overnight into marrow gravy. Ginger, green chilli and lemon at the pass.
Trotters taken all the way to collagen. The kunna is cooked Chiniot-style, in clay.
Dynamite tossed hot in chilli glaze, whole chargha, halwa puri at breakfast. Loud, fast, honest.
No theatre in the pricing
Nothing here is priced to impress you. It is priced to feed you, the way it would be fed to you at home.
£0.80
Plain naan
Pulled from the tandoor to order
£5.99
Any chicken main
Ten of them, all the same price
£21.99
Mix grill, for the table
Twenty pieces off the charcoal
The recipes did not change when they crossed continents. The nihari still goes on the night before. The karahi is still finished in the wok in front of you, not ladled from a pot made that morning.
What changed is the address — 1075 London Road, a short walk from Norbury station, with the charcoal lit by mid-morning.
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