Charsi Chicken
Presenting Charsi Chicken first time in the valley, made with love in the hygiene and comfort in our home kitchen. Charsi Chicken is a slow-cooked specialty introduced by Chef Nissar Charsi. Prepared with carefully selected spices and cooked patiently, this dish delivers deep, comforting flavors, hearty preparation that feels both rustic and refined. Known for it’s simplicity, using only chicken, tomatoes, green chilies, ginger, salt, and black pepper, traditionally cooked in high heat without onions. Can be enjoyed with rice/ roti.
Bhuna gosht
As the name says - Bhuna = Deep fry. Founded by Khansama’s of the mughal empire, It involves over-night preparation my marinating the mutton, followed by using a big pan for slow-cooking the mutton with spices until the water evaporates, the spices caramelise, and the oil separates, creating an intensely flavoured, thick gravy. The trick is simple, Patience is the key, you rush it - you lose it.
Mutton rosh
Also known as the Namkeen Gosht, comes directly from the households of the Pathans of Balouchistan. Cooked in it’s own fat, this is a zero oil recipe. Using minimal spices and a heavy pan for hours, resulting in a naturally flavorful taste, maybe a little namkeen with a rich yakhni, can make you drool with rice/roti. The key is slow cooking, as Pashtun’s like to call it Dum Pukht.