The menu

Reshmi kabab and tikka boti, two qalmi tikka, Russian salad, two fried rice, two roti, a garlic naan, raita and fresh salad.

Chicken seekh kabab, mutton chanp, eight malai boti, reshmi kabab, chicken fried rice, six tikka boti, six breads, raita, salad and a half beef karahi.

Half chicken karahi, a full beef karahi, chicken biryani, leg piece, qalmi tikka, tikka boti, six chicken kabab, fresh lime, six roti, five garlic naan, three raita and salad.

Minced chicken kabab with a melting cheese centre, grilled until the crust just colours.

Cream and cashew in the mince make this the softest kabab on the grill, barely spiced so the chicken leads.

The house seekh: chicken mince with green chilli, coriander and roasted cumin.

A milder Levantine-style kabab, herb-forward and finished with lemon.

Thigh cubes in a yoghurt and red chilli marinade, charred at the edges and juicy through the middle.

The standard plate of chicken boti from the same marinade, sized for one or two.

Mutton chops tenderised in raw papaya and spice, then grilled slowly so the bone lets go easily.

A single leg quarter, scored and marinated, straight off the coals.

Breast quarter tikka, the leaner cut, kept moist by the yoghurt marinade.

Whole fish rubbed with ajwain and chilli, grilled rather than fried, served with lemon and onion.

The house version: extra butter, ginger julienne and green chilli folded in at the end.

Tomato, salt and black pepper, nothing else. The frontier way, and the purest of the five.

No tomato, no turmeric. Yoghurt, cream and white pepper make a pale, rich gravy.

Finished with butter and a little cream for a rounder, sweeter masala.

Saffron and cardamom lift a lighter gravy; the mildest karahi we make.

Our flagship: bone-in mutton, whole spices, butter and a heavy hand with the ginger.

Cooked in its own fat with tomato and green chilli, barely spiced, deeply meaty.

Saffron, cardamom and cream over slow-cooked mutton, for a gentler plate.

Butter-finished and glossy, the richest of the mutton karahis.

Tomato, salt, black pepper and time. Nothing hides behind the masala here.

The everyday karahi, the way most homes in Punjab would cook it.

Mutton simmered in nothing but salt and its own juices, Balochi style.

Free-range bird, cooked long enough for the meat to soften without falling apart. Firmer and far more flavourful than farm chicken.

The Chiniot classic: mutton and bone slow-cooked in a clay handi until the gravy thickens on its own.

Quail in a tight, peppery masala. Small birds, eaten with the fingers.

Boneless beef cooked down with tomato, garlic and black pepper until sticky.

Boneless chicken in a cream and tomato gravy, finished in a clay handi over a low flame.

Yoghurt, cashew and white pepper. Rich without being heavy, and not at all hot.

Pickling spices, mustard seed and a sour edge from raw mango.

Boneless mutton in a thick brown onion gravy, cooked until spoonable.

The white gravy treatment on mutton: yoghurt, cream, green chilli and no turmeric.

Mutton with the full achari spice set, sharp and warming.

Mutton cooked with a great many green chillies. Hot, and meant to be.

The same treatment on chicken: green chilli, garlic and very little else.

Strips of chicken tossed with capsicum, onion and tomato, kept crisp.

White mash daal cooked dry, tempered with ginger, green chilli and fried onion.

Whatever the market had that morning, cooked down with cumin and turmeric.

Fried chicken in a garlic, soy and tomato sauce, thickened to coat.

Dry-style chilli chicken with onion petals and whole green chilli.

Coarse black pepper and soy over seared chicken and capsicum.

A mild white sauce with toasted almonds and spring onion.

The sweet-and-sour end of the menu, with pineapple and glacé cherry.

Chicken, egg, prawn crackers and vegetables through the noodles.

Shredded chicken, cabbage, carrot and spring onion, lightly sauced.

Layered with fried onion, yoghurt-marinated chicken and saffron, then sealed and finished on a slow flame.

Chicken, egg and vegetables through fried rice, the fullest version we make.

Wok-fried with soy, spring onion and shredded chicken.

Fried rice with a desi masala base rather than a Chinese one.

Beef pulao cooked in stock with carrot, raisin and whole spice.

Rice, egg and spring onion, the plain plate that goes with any gravy.

Fried rice with carrot, cabbage, peas and spring onion.

Chicken, egg and vegetables in a clear, peppery broth.

Chilli and vinegar broth with shredded chicken and egg ribbons.

Sweetcorn and shredded chicken, gently thickened, finished with egg.

A light clear broth with julienned vegetables. The gentlest of the four.

Fish strips in a light batter, fried crisp and served with tartare and lemon.

Dumra spiced with ajwain and chilli, then fried the Punjabi way.

Cut fresh, twice fried, salted while hot.

Naan brushed with garlic butter and coriander as it comes off the wall.

Julienned ginger pressed into the dough before baking.

Enriched dough, sesame on top, soft the whole way through.

Layered and griddled in ghee until the leaves separate.

The plain naan. Blistered, chewy, made for scooping.

Unlimited-style serving of tandoori roti, charged per head.

A single tandoori roti.

A full board of cut salad, Russian salad and dressed leaves for the table.

Seasonal fruit, cut fresh, with a little lime and black salt.

Apple, pineapple and cream, chilled, the way every Punjabi wedding serves it.

Cold macaroni in a light mayonnaise dressing with sweetcorn.

Whisked yoghurt with roasted cumin, mint and a little chilli.

Onion, tomato, cucumber and green chilli, chopped fine and sharpened with lemon.

Cucumber, onion, tomato and lemon. The plate that comes with everything.

Blended mint, lime and ice, sweet and sharp at once.

A full jug of salted yoghurt lassi with mint, for the table.

Lime, soda and a choice of sweet or salted.

Sugar-free bottled soft drink.

Sealed bottled water.

Bottled soft drink, regular size.

Blended cold coffee with milk and ice, thick enough for a straw.

Hot coffee topped with whipped cream.

Sweetened milk tea, boiled long the way roadside dhabas make it.

Standard milk chai, one cup.

Plain green tea, with cardamom on request.

A sharing bowl of thickened milk, ice cream, dry fruit and falooda.

Dense khoya qulfi with pistachio, cut at the counter.

Pistachio ice cream, two scoops.

Plain vanilla, two scoops.