Shaista's Kitchen

Our full biryani spread: chicken dum biryani with chicken korma, a shami kebab and cooling raita. One box, nothing missing.

Basmati tempered with cumin bloomed in ghee. The simple side that lets the karahi do the talking.

Chicken on the bone in a spicy tikka marinade, charcoal-grilled until the edges char and the meat pulls clean off the bone.

Charcoal-grilled chicken tikka layered through dum biryani rice. Smokier and hotter than the classic.

Chicken on the bone bhuna in the karahi with tomato, ginger and green chilli, finished with cracked black pepper. The proper dhaba karahi.

Soft wholemeal chapati, rolled and cooked on the tawa to order.

Layered by hand and cooked on the tawa to order, until the edges go crisp and the middle stays flaky.

Pulled from the tandoor to order - pillowy inside, charred on top.

Deep-fried to order so it arrives puffed and golden - the only thing halwa and chana ever wanted.

Naan enriched with yoghurt, milk, egg and ghee, then tandoor-baked until glossy. Rich enough to eat on its own.

A sweet, saffron-tinted flatbread enriched with milk and ghee - traditionally torn into chai, and baked here in house.

A soft, leavened milk-and-saffron flatbread from the tandoor, lightly sweet. Made for mopping up nihari.

Beef seekh in a traditional Bihari marinade, charcoal-grilled until the edges char. Served with chutney and salad.

Charcoal-grilled beef Bihari kebab rolled hot into a fresh paratha with onion, chutney and lemon.

Hand-minced beef sharpened with green chilli, pressed onto skewers and grilled over open charcoal.

Minced chicken flattened with tomato, coriander seed and chilli, then shallow-fried until the edges go lacy and crisp.

Boneless chicken in a traditional Bihari marinade, charcoal-grilled. Smoky, tender, gone in minutes.

Charcoal-grilled chicken Bihari kebab rolled hot into a fresh paratha with onion, chutney and lemon.

Chicken minced with cream and grilled over charcoal only until it just sets. Silky and mild.

Chicken on the bone in a spicy tikka marinade, charcoal-grilled until the edges char and the meat pulls clean off the bone.

Charcoal-grilled chicken tikka layered through dum biryani rice. Smokier and hotter than the classic.

Fish in a tikka marinade, grilled over charcoal and finished with lemon. Light, smoky and gone quickly.

Whole fish rubbed in house spices and grilled over open charcoal, with lemon and chutney alongside.

Chops in a spiced yoghurt marinade, charcoal-grilled until the fat crisps at the edges and the meat pulls from the bone.

Boneless chicken marinated in yoghurt, cream and herbs, then grilled gently over charcoal. The mildest thing on the grill.

Creamy malai boti rolled hot into a fresh paratha with onion, chutney and lemon. The mild one.

Our full spread from the grill and the tawa: malai boti, chicken and beef Bihari, seekh kebab, chapli kebab and fish tikka, with rice and salad.

Fried fish laid through biryani rice with a tangy tomato masala - all the spice, none of the bones to fight.

Prawns bhuna in a tangy tomato masala, then layered through dum rice so they stay sweet.

Our signature - long-grain basmati layered with mutton slow-cooked until it slides off the bone.

Basmati tempered with cumin bloomed in ghee. The simple side that lets the karahi do the talking.

Karachi-style dum biryani - basmati layered with tender beef and rich masala, then sealed and steamed so the flavour has nowhere to go.

Basmati pulao cooked with white chickpeas in a light whole-spice stock. Gentle and fragrant.

Minced beef bhuna hard in the karahi with yoghurt, tomato and green chilli, until the oil separates.

Minced beef cooked down with capsicum, potato, peas and red chilli. Home cooking, not restaurant cooking.

Beef shank left on the stove overnight until it falls apart, in a thick spiced gravy. Finished with ginger, chilli and lemon.

Boneless chicken simmered in a creamy handi gravy and finished with cheese. Mild and very moreish.

Chicken on the bone bhuna in the karahi with tomato, ginger and green chilli, finished with cracked black pepper. The proper dhaba karahi.

Minced chicken bhuna in the karahi with yoghurt, tomato, coriander and green chilli.

Minced chicken cooked down with capsicum, potato and peas until it turns dry and catches at the edges.

Minced chicken cooked down with capsicum, potato and peas until it turns dry and catches at the edges.

Chicken slow-cooked in yoghurt, caramelised onion, cardamom and almond until the gravy turns silky.

Kebabs simmered in a thick karahi gravy of tomato, ginger and green chilli until they drink it all up.

Minced mutton cooked down with capsicum, potato and peas until it turns dry and catches at the edges.

Soft minced-meat kofta simmered in a spiced gravy with green chilli and coriander until they drink it in.

Boneless chicken marinated in chilli, curry leaf and yoghurt, fried crisp and tossed hot in the pan.

Wheat, barley, lentils and meat pounded together for hours into a thick, silky haleem. Served with fried onion, ginger and lemon.

Mutton on the bone bhuna in the karahi with tomato, ginger and green chilli until the oil separates. Order extra naan.

Minced mutton bhuna in the karahi with yoghurt, tomato and green chilli until the oil separates.

Minced mutton cooked down with capsicum, potato and peas until it turns dry and catches at the edges.

Mutton slow-cooked in yoghurt, caramelised onion, cardamom and nutmeg. Deep and rich - the korma of a Karachi wedding.

Potatoes simmered into a smooth pureed spinach gravy with garlic and gentle spice. Mild and comforting.

White urad lentils cooked dry so the grains stay whole, finished with julienned ginger and a sizzling ghee tarka.

Lahori-style white chickpeas with anardana and chaat masala, finished with ginger and green chilli.

Whatever the market had that morning, chopped fresh and cooked down in traditional Pakistani spices.

Fresh paneer cubes folded into a smooth spinach gravy with garlic, ginger and green chilli.

Chana dal cooked dhaba-style and hit with a garlic-and-cumin tarka just before it leaves the kitchen.

Alokozay apple and mint - crisp, sweet and served cold.

Alokozay Breeze, served ice-cold.

Alokozay Cola, served ice-cold.

Alokozay Cola Light, served ice-cold.

Alokozay energy drink, served ice-cold.

Alokozay Magic - sparkling and fruity, served ice-cold.

Alokozay WOW, served ice-cold.

Chilled Laban Up - the cool yoghurt drink that actually puts out the fire after a karahi.

Our full biryani spread: chicken dum biryani with chicken korma, a shami kebab and cooling raita. One box, nothing missing.

Our full biryani spread: mutton dum biryani with mutton korma, a shami kebab and cooling raita. One box, nothing missing.

Multan's famous hard halwa - a dense, glassy sweet of wheat, sugar and ghee, studded with pistachio and almond. Snaps, then melts.

Fried bread soaked in thickened milk with khoya and saffron, finished with nuts. The Mughal way to end a meal.

Saffron sweet rice loaded with khoya, tiny gulab jamun, rasgulla, nuts, coconut and ashrafi murabba. A celebration in a box.

Crumbed chicken sticks, fried to order until crisp. The one everybody reaches for first.

Crisp golden fish fingers, fried to order. A light starter, and the safest bet on the table for the kids.

Onion, potato and green chilli bound in gram flour and fried crisp - the monsoon-evening snack, made to order.

Potatoes slow-cooked down into a light onion-tomato gravy with cumin. The paratha's oldest friend.

The full desi breakfast on one plate: halwa, chana, aloo tarkari and hot pori straight from the pan.

The Sunday-morning classic - puffed pori with sweet sooji halwa and tangy Lahori chana, all made to order.

Eggs beaten with onion, tomato, green chilli and coriander, cooked fresh to order.

Paratha stuffed with spiced mashed potato and cooked on the tawa to order.

Seasonal fruit cut fresh and folded through sweetened cream. Served cold.

Seasonal fruit, cut to order and served chilled.

Cucumber, tomato, onion and carrot cut fresh with lemon and salt. The sharp, cold thing your plate needs.

A full suhoor in one box: paratha, khageena, shami kebab, siwaiyan and a lassi or juice.

A full suhoor in one box: paratha, tawa chicken, Lahori chana, siwaiyan and a lassi or juice.