Pak Liyari Restaurant

Layered, flaky griddle-fried flatbread — a Karachi breakfast staple, ghee-crisped and ready for daal or karahi.

Whole wheat paratha stuffed with spiced mashed potato, pan-fried in ghee until golden and crisp.

Paratha stuffed with spiced minced meat, folded and griddle-cooked till crisp — a Liyari breakfast favourite.

Fluffy masala omelette with onions, green chillies and coriander, cooked the desi dhaba way.

Classic Sindhi breakfast: soft semolina halwa, deep-fried puri and spiced chana — served Fridays only.

Warm semolina halwa cooked in ghee with cardamom and nuts, the sweet half of halwa puri.

Red lentils simmered with garlic, cumin and tomato — light, comforting, and perfect with paratha or rice.

Spiced minced meat cooked dry with onions and green chillies, a versatile Karachi breakfast and lunch dish.

Chickpeas simmered in a light, mildly spiced white gravy — a Karachi breakfast classic.

Slow-cooked overnight beef stew, rich with warming spices and finished with ginger, chilli and lemon.

Beef brain simmered in a thick masala of onions, tomatoes and garam masala — a bold Karachi delicacy.

Trotters slow-simmered for hours into a rich, gelatinous, deeply spiced broth — a Sindhi favourite.

Layers of basmati rice and spiced chicken, dum-cooked with fried onions and saffron — Karachi-style.

Chicken cooked in a vibrant green masala of coriander, mint and green chillies.

Chicken cooked fast in a wok-style karahi with tomatoes, ginger and green chillies — Pakistan's signature curry.

Chicken and chickpeas simmered together in a spiced onion-tomato gravy.

Chicken in a rich, mildly spiced yoghurt-based qorma gravy, finished with fried onions.

Chicken cooked with spinach in a garlicky, spiced gravy — comforting and iron-rich.

Whole-spiced chicken cooked Peshawari-style in a thick, deeply flavoured masala.

Spiced minced chicken cooked dry with onions and green chillies.

Layers of basmati rice and slow-cooked mutton, dum-sealed with fried onions and whole spices.

Mutton simmered in a mild, creamy white gravy without red chilli — a Karachi wedding-style favourite.

Mutton cooked fast in a wok-style karahi with tomatoes, ginger and green chillies until the oil separates.

Spiced mutton meatballs simmered in a rich onion-tomato gravy.

Mutton meatballs cooked together with chickpeas in a spiced curry.

Mutton in a rich, mildly spiced yoghurt-based qorma gravy, finished with fried onions.

Mutton cooked with spinach in a garlicky, deeply spiced gravy.

Spiced mutton meatballs simmered with whole boiled eggs in a rich curry.

Mutton trotters slow-simmered for hours into a rich, gelatinous, deeply spiced broth.

Mutton simmered together with lentils into a thick, hearty, home-style curry.

Whole-spiced mutton cooked Peshawari-style in a thick, deeply flavoured masala.

Full Masala Mutton Biryani – Tender mutton with basmati rice fully coated in rich, spicy biryani masala. No white rice, just bold flavor and extra spice in every bite.

Slow-cooked overnight beef stew, rich with warming spices and finished with ginger, chilli and lemon.

Beef brain simmered in a thick masala of onions, tomatoes and garam masala.

Layers of basmati rice and spiced beef, dum-cooked with fried onions and whole spices.

Beef cooked fast in a wok-style karahi with tomatoes, ginger and green chillies.

Spiced minced beef cooked dry with onions, tomatoes and green chillies.

Boneless chicken chunks marinated and grilled over charcoal until smoky and tender.

Mutton chops marinated in spices and grilled over charcoal to a smoky char.

Skewered minced meat, hand-shaped with herbs and spices, grilled over charcoal.

Cubes of mutton marinated in spices and yoghurt, grilled on skewers over charcoal.

Cubes of beef marinated in spices and yoghurt, grilled on skewers over charcoal.

Chicken marinated in a creamy, mildly spiced malai marinade and grilled over charcoal.

Skewered minced chicken kababs, spiced and grilled over charcoal.

A generous mixed grill of the barbecue favourites — kababs, boti and tikka on one platter.

Bone-in chicken pieces marinated in yoghurt and spices, grilled over charcoal till smoky.

Okra stir-fried with onions, tomatoes and spices until tender.

Potatoes cooked with spinach in a garlicky, lightly spiced gravy.

Seasonal vegetables cooked together in a light, home-style masala.

Yellow lentils tempered with garlic, cumin and dried red chilli.

Boiled eggs simmered with chickpeas in a spiced onion-tomato gravy.

Split chickpea lentils cooked slow with onions, garlic and whole spices.

Red lentils simmered with garlic, cumin and tomato — light and comforting.

Chickpeas simmered in a spiced onion-tomato masala — a Karachi staple.

Fragrant basmati rice cooked in beef stock with whole spices — lighter than biryani, served Fridays only.

Slow-cooked wheat, lentils and shredded beef pounded into a thick, hearty stew — a Friday tradition.

Chilled bottled water, large.

Chilled bottled water, small.

Chilled soft drink, served ice cold.

Pakistan's iconic bright green ice cream soda — a nostalgic favourite.

Fresh tandoor-baked bread, straight off the griddle.

Fresh cucumber, tomato and onion salad with a squeeze of lemon.

Chilled, lightly salted yoghurt drink — cooling and traditional.

Milky, spiced Karachi-style chai.

Cooling yoghurt with cucumber and roasted cumin, the classic karahi companion.

Plain fresh yoghurt, served chilled.

Creamy rice pudding slow-cooked with milk, saffron and cardamom, chilled and garnished with nuts.