The shortlist. The plates our son actually finishes — and asks for again the next morning.
Long-grain basmati cooked in stock with carrots, peas, raisins, and whole spices.
Penne in a slow tomato sauce, finished with cream and a snowfall of parmesan.
Six layers. Slow beef ragù, béchamel, mozzarella, and a baked-on crust.
Same recipe as the menu — just no green chilli, and a little extra tomato. The flavour without the heat.
Tender mutton in a yoghurt, almond, and cardamom sauce. Mild, fragrant, ladled over rice.
Dark chocolate, gooey middle, sea salt on top, a scoop of vanilla on the side.
Frozen on a stick, condensed-milk rich, real pistachios. Just like Lahore.
Madagascar vanilla. Two scoops. Goes with everything else on this page.
Mention it when you book — we'll plate Eisa-sized portions.