Bringing treats from across the world, the latest addition to D’OH’s treats include Brazilian churros.
• Tel: 03212126588
• Operation hours: 18:00 - 02:00
Chaupal – Desi Exotic Buffet
With a wide range of offerings to choose from, Chaupal offers a blend of formal and casual dining. Be it Pakistani, Thai, BBQ, Continental or Chinese, all those who stop by at the eatery are bound to have a hearty meal.
• B 12, KDA Scheme 1, 75350
• Tel: 03003716888
• Operation hours: 18:30 - 00:00
Enter the Spice Bazaar where traditional flavours envelop you in an urban setting. If the cozy corners are not what you seek, enjoy the fresh air in the courtyard.
• T-01, Off M.M. Alam Road, Gulberg, 54000
• Tel: 04235759014-3015
• Operation hours: 12:00 - 23:30
Cafe Nataliya by Redolence
Let the Mint Margarita or Peach Tulip welcome you as you dine in at Café Nataliya. Do allow the Choco Bomb to blast your sweet tooth.
• College Road, 54000
• Tel: 04235246691
• Operation hours: 12:00 - 00:00
Named after the Italian composer, Gioachino Antonio Rossini, Tournedos Rossini is beef tenderloin served with foie gras. Rossini, who was born in Pesaro, Italy, lived in several European countries and enjoyed good food. After immense success of his operas The Barber of Seville and William Tell, he retired in 1829. Every time he would go to a restaurant, he would meet the chef and visit the eatery’s kitchen. In one of his favourite restaurants, the Maison Dorée, it is believed the Tournedos Rossini was invented by chef Casimir Moisson, while another story points in the direction of Café Anglais where Rossini bugged the chef so much that Rossini was made to leave the place. The original recipe required a 2.4” * 3.15” inch thick steak from the tenderloin. Since it was too large to grill, the steaks were roasted together and were served on round slices of toasted French sourdough bread. It was followed by garnishing of the steaks was of foie gras which is fattened goose liver, placing it on top of the steak. However, today the steak cut from the fillet for Tournedos Rossini weighs around 250 grams. It is not roasted and is barded before it is grilled. Each diner can request a rare, medium rare or even medium-well Tournedos Rossini. However, in France the chef will not prepare a well-done order. Coming to the luxurious foie gras, it is fried gently in beurre noisette which adds flavour to the dish. The classic recipe if followed today, will make the dish extremely expensive so all those fond of the dish, can do with a less expensive version with most of the original ingredients.