Goat Masala | Bhuna

Chunky pieces of bone-in goat meat cooked in gravy with blend of garam masala and the texture of bhuna gosht.

Aloo Gosht | Lahori Style

A lighter version of goat masala prepared with stewed potatoes.

American Fave | Dal Gosht

A blend of dal (lentils) and goat meat or boneless beef masala slow cooked.

Palak Gosht | Saag

Chopped spinach, mustard greens stewed into a goat meat gravy or beef masala.

Frontier Beef Karhai | Beef Curry

Boneless beef cubes cooked frontier style in Peshawari masala with tomatoes, green chilies and sliced ginger.

Karachi Kebab Masala

3 lamb or chicken cutlets grilled and smothered in a Karachi style gravy.

Keema Lucknowi

Ground lamb cooked in a piquant masala sauce.

Aloo Keema

Keema is served with stewed potatoes.

Cook’s Tawa Gosht

Cubes of steak cooked on griddle top with onions, tomatoes, peppers and a light drizzle of frontier sauce.

Delhi’s Haleem

Texture of thick soup. Lean meat cooked overnight with wheat, barley and 7 types of lentils, then mashed into a thick soup topped with green chilies, fried onions and chaat masala (served with tandoori naan).

Ali Bhai’s Nehari | Pot Roast Delhi Style

Pot roast of lean beef shank, slow simmered overnight in a spicy sauce seasoned with fennel and ginger and served with cilantro and sliced lemon.

Hunter's Beef Plate Zimmern | Pakistani Pastrami

17.5 lb. Bourdain. By weighed of piece only. (Hanifia style) hunter’s beef is lean pastrami served as, cold cuts with sliced tomatoes and mustard sauce or hot plate chopped and sautéed in butter and spices.

Resha Gosh | Shredded Beef Curry

Version of the Cuban ropa vieja.

Stewart’s Lamb Vindaloo | Goan Specialty

Boneless chunks of tender lamb, simmered in a spicy Goan style sauce. An East Indian classic served with sauteed potatoes.

Loren’s Pak-American Potroast

Goat Karhai | Frontier Style

Goat meat pieces cooked with tomatoes, karhai masala, green chilies, ginger and garlic in a traditional wok topped with chopped cilantro and sliced ginger.