Loading...
The best dish at this Pakistani redoubt may be mirch ka salan - a thick, tan curry of fresh jalapeno peppers, heady with the scents of garlic and ginger, bound with a pungent, grainy mortar of ground spice. On weekends, there's a very nice biryani, basmati rice cooked with butter and sweet spices and tossed with chunks of lamb. And consider the tandoori-mix plate: a rare lamb chop, subtly smoky, crisp at the edges; a few pieces of bright-red marinated chicken tikka that spurt juice like chicken Kiev; a ruddy whole chicken leg; several inches' worth of clove-scented minced-lamb kebab; and a tart pile of yogurt-marinated roasted beef.

Restaurant Details

Cuisines:

Features: , , , , , ,

Price: $
Payment Type: MasterCard, Visa

Parking: Lot Available


Reservations: Not Necessary


Entertainment: Live Entertainment

Related Stories

  • The Matter at Hand

    In some of our favorite parts of the world, everything is finger food, from steaming gobs of rice to whole fried carp.
    • Mar 29, 2000
  • Too Damned Far

    But -- to paraphrase Michelin -- well worth the drive
    • Jun 30, 1999
  • Curry With the Singe on Top

    Hot food for the hot summer
    • Jun 16, 1999
  • More...

Map

Now Trending

Nearby