About Us
The story of Karak House
Two culinary traditions, one table. We opened Karak House to give Tbilisi the food we grew up with — Arabian rice plates built for sharing and Indian curries with real depth — served with the kind of welcome that makes a restaurant feel like a home.
Our Kitchen
Spice, ground fresh every morning
Our head chef trained between Hyderabad and the Gulf, and that journey is on the plate. Cardamom, black lime, fennel and Kashmiri chilli are roasted and ground in-house each day. Lamb is braised for hours before service, biryani is sealed and steamed to order, and bread leaves the tandoor only when your table is ready for it.
Nothing arrives from a jar and nothing sits waiting. It takes longer — and that is exactly why guests keep coming back.
What We Stand For
Six promises we keep every service
Authentic recipes
Mandi and kabsa cooked the Gulf way; biryani, rogan josh and butter chicken made to recipes carried from Indian home kitchens.
Fresh ingredients
Produce and meat sourced daily in Tbilisi, whole spices roasted and ground in-house every morning — nothing pre-made.
Friendly service
Our team explains every dish, adjusts spice to your taste and never rushes a table. Hospitality is the point.
Cozy atmosphere
Low light, carved screens, brass lanterns and velvet seating — a room designed for long, unhurried dinners.
Family friendly
Large sharing platters, mild options for children, high chairs on request and space for celebrations big and small.
Karak until 2 AM
Our namesake cardamom tea is poured from brass all day and late into the night, alongside qahwa and lassi.
The Room
Designed for long evenings
Charcoal walls, gold latticework and candlelight at every table. Come as two for a quiet dinner, or take the long table with family and order platters for the middle. Either way, the karak keeps coming.
