Guest favourites at Karak House

Slow-smoked chicken resting on saffron mandi rice, finished with toasted almonds and caramelised onion.

Fragrant Saudi rice simmered with tomato, black lime and warm spice, served with our red kabsa sauce.

Layered long-grain basmati and marinated chicken, sealed in a handi with saffron, mint and fried onion.

Charcoal-grilled tikka folded through spiced biryani rice with mint chutney and fresh lime.

Tandoori chicken in a silky tomato and cashew gravy, enriched with cream and a knob of butter.

Home-style bone-in curry with slow-cooked onion masala, ginger, garlic and roasted spice.

Tender lamb layered with saffron basmati, cooked low until every grain carries the spice.

Kashmiri lamb braised in a deep red gravy of dried chilli, fennel and whole aromatics.

Gulf-style prawns seared with garlic and pepper, folded into lightly spiced biryani rice.

Pulled by hand and baked in the tandoor, brushed with garlic butter and coriander.

Crisp pastry parcels of spiced potato and peas with mint and tamarind chutneys.

Our namesake karak — strong black tea, evaporated milk and cardamom, poured from brass.

Thick Alphonso mango blended with set yoghurt and a dusting of pistachio.