A classic BBQ spot, this restaurant has been serving all foodies local and those who fly in from afar to munch on its tantalising offerings.
• 5/1, Boating Basin, Block-5, Clifton
• Tel: 021111227111
• Operation hours: 11:30 - 01:00
Elegant is what you seek? Head out to Pranzo where its lush green garden is awaiting you with your primary circle.
• D-151/1, Block 5 Clifton
• Tell :02135148201
• Operation hours: 12:30 - 00:00
Medallion Steak with Mushroom Sauce or Prawn Fra Diavolo, Le Terrazza has a lot to offer each diner of theirs. Oh when at this eatery, don’t miss out on the Swiss Chocolate Lava.
• 317, Third Floor, Inside the Centaurus Mall, Jinnah Avenue
• Tel: 0518483663
• Operation hours: 12:00 - 23:00
From Japanese delicacies to Italian, Oriental and Pakistani delights, Hana brings to its customers an exquisite fine dining experience.
• #5, Plaza 2000, I-8 Markaz
• Tel: 03334861234
Was it the Mughal Emperor Babur who brought this royal treat to the subcontinent? Or was it the British East India Company’s bread pudding that evolved into Shahi Tukray? Prepared by expert chefs in Mughal kitchens, this dish was wrapped in the majestic sweetness. Going back in time to find out the roots of the dish, the main ingredient being, bread, has been around millennia. Leftover bread was then used to create a variety of other recipes. In medieval times, a hollowed loaf or a bread bowl as it is now referred to as, was used for different hot and cold drinks. This Shahi dessert is often claimed to have been influenced by an Egyptian bread pudding called Om Ali. According to legend, it was named after a cook by the same name, who prepared Om Ali for the sultan and his fellowmen using stale wheat bread, sugar, nuts, and milk. A dish that was a Mughal favourite, it was a hit on the emperors’ Iftar menu. And so the trend continues that this fine delicacy is prepared on special occasions such as Eid. Prepared in butter or ghee, the bread slices are then baked in creamy sweetened milk along with saffron, cardamom, rosewater and garnished with raisins, almonds and pistachios. Some even claim that traditionally Shahi Tukray were decorated with silver or gold foil paper. Another dish that has a similar texture to that of Shahi Tukray is the Hyderabadi ‘Double ka Meetha’. The thickness of the two sweet treats is where the difference lies.