Karahi House menu

Chicken pieces cooked with onions, tomatoes, ginger, garlic, and traditional lahori spices in a karahi wok.

Cooked with onions and tomatoes.

Cooked with onions and tomatoes.

Boned chicken simmered with onions, ginger, garlic, green chili, and garam masala in a savory, watery gravy.

A creamy, tomato-free mild curry in a karahi.

A creamy, tomato-free mild curry in a karahi.

Boneless chicken cooked with onions, tomatoes, ginger, and garlic in a spicy black pepper sauce, infused with traditional asian spices.

A dry curry with heavy emphasis on black pepper.

A dry curry with heavy emphasis on black pepper.

Desi chicken is cooked in a karahi with onions, tomatoes, ginger, garlic, and a blend of spices, reflecting traditional asian flavors.

Curry with lots of tomatoes, green chilis, and ginger.

Curry with lots of tomatoes, green chilis, and ginger.

Minced chicken cooked with onions, tomatoes, and traditional spices in a wok, creating a savory blend of flavors.

Minced lamb simmered with onions, tomatoes, and a blend of spices, creating a rich and aromatic keema curry.

Minced beef cooked with onions, ginger, and ground spices in a traditional karahi curry sauce.

Lamb brains stir-fried with onion, tomato, garlic, and traditional spices, embodying the rich flavors of asian cuisine.

Chicken cooked in a creamy blend of spices and cheese, prepared in a traditional clay pot (handi) for enhanced flavor.

Choice of: chicken, goat, or lamb.

Boneless beef cubes simmered with a blend of spices in a rich curry sauce, traditionally served in a handi, a deep, wide-mouthed cooking vessel.

Choice of chicken leg or breast.

Deep-fried chicken pieces marinated with curry leaves, south indian spices, and yogurt, offering a spicy and crispy experience.

Boneless chicken chunks marinated in fresh herbs and spices, grilled to perfection.

Boneless chicken pieces marinated in a creamy blend of herbs and spices, grilled to perfection.

Chunks of meat marinated in a blend of spices and herbs, then barbecued for a smoky flavor.

Lamb boti features marinated lamb chunks, typically infused with herbs and spices, barbecued on skewers for a smoky finish.

Minced chicken marinated in spices and herbs, skewered and grilled in a traditional clay oven.

Minced lamb marinated with herbs and spices, skewered and grilled over charcoal. typically includes garlic, ginger, and coriander for a flavorful experience.

Minced beef skewers marinated with herbs and spices, grilled to a savory finish.

Boneless chicken marinated in spices, grilled in tandoor, and simmered in a creamy tomato and onion sauce with bell peppers.

Butter tikka masala features marinated chicken cooked in a rich, creamy tomato and onion sauce, typically seasoned with authentic spices and a hint of butter.

Boneless lamb cubes marinated and roasted in a tandoor, then simmered in a creamy tomato sauce with himalayan herbs and spices.

Shrimp marinated in spices, grilled, and simmered in a creamy tomato-based masala sauce with aromatic herbs.

Goat cooked in a creamy tomato sauce with himalayan spices and herbs, offering a rich blend of flavors typical of tikka masala dishes.

Boneless fish marinated in spices, cooked in a tandoor, and simmered in a creamy tomato-onion sauce with indian spices.

Bite-size fish marinated in spices and fried.

Fish marinated in yogurt and spices, roasted in a tandoor, a traditional charcoal clay oven.

Battered fish fillet with fries, typically served with tartar sauce and a slice of lemon.

Stir-fried fish with onions, tomatoes, bell peppers, and a special curry sauce, typically prepared in a traditional karahi pan.

Shrimp cooked with diced onions, green pepper, tomatoes, chili, and ginger in a thick, spiced sauce.

Marinated chicken cooked with basmati rice, layered with onions, saffron, and a blend of spices.

Basmati rice cooked with marinated goat meat, infused with saffron, nuts, and aromatic spices.

Basmati rice cooked with tender lamb, saffron, and aromatic spices, typically including herbs and fried onions.

Basmati rice typically cooked with mixed vegetables, indian spices, and herbs, offering a fragrant and aromatic experience.

Cauliflower and potatoes cooked with onions, tomatoes, ginger, garlic, and mild spices.

Chickpeas simmered with onions, tomatoes, and aromatic spices, creating a classic indian curry.

Split chickpeas simmered in an onion and tomato gravy, typically enhanced with aromatic spices and herbs.

Black lentils slowly cooked with ginger, garlic, and spices, finished with a rich, creamy sauce.

Paneer, or indian cottage cheese, is cooked in a creamy spinach puree with herbs and spices.

Grilled cottage cheese cooked in a creamy tomato gravy with onions and capsicum, seasoned with aromatic spices.

Homemade paneer cooked with sliced tomatoes, bell peppers, onions, ginger, garlic, and a blend of aromatic spices.

Crispy deep-fried potato strips, typically served plain or lightly salted, ideal for young diners.

Grilled chicken pattie on a soft bun, typically accompanied by fresh lettuce and tomato.

Breaded and fried chicken pieces, typically served without sides or sauces.

Yogurt sauce typically includes cucumber, carrot, and spices, offering a refreshing accompaniment.

Tamarind chutney is a sweet and sour blend, typically featuring tamarind pulp and spices, offering a tangy accompaniment to enhance your meal.

Mint chutney typically includes fresh mint, cilantro, and green chilies, blended with aromatic spices for a zesty and refreshing accompaniment.

A sweet and tangy condiment made with ripe mangoes, typically seasoned with spices and vinegar for a rich flavor.

Spicy.

Mixed greens, cabbage, and tomato, typically dressed with a sesame-ginger vinaigrette.

Crispy pastry filled with spiced potatoes and peas, typically seasoned with aromatic herbs and spices.

Crispy thin wafers made from lentil flour, typically seasoned with cumin and black pepper.

Soft naan bread typically stuffed with cheese and baked in a traditional tandoor oven.

Naan bread typically topped with chopped green chilies and baked in a clay oven.

Whole wheat flatbread typically baked in a traditional clay oven, known as a tandoor, resulting in a soft texture with a hint of smokiness.

Steamed white rice typically served as a staple accompaniment in asian cuisine.

Naan filled with seasoned minced lamb and aromatic spices, baked in a tandoori oven.

Flatbread typically prepared in a tandoor, stuffed with chopped onions and a blend of spices.

Flatbread topped with minced garlic, traditionally baked in a tandoor oven.

Leavened flatbread made with plain flour, traditionally baked in a tandoor oven.