About us
Eleven things,cooked properly
The kebab
Chapli takes its name from chaprikh, the Pashto word for flat, and flat is the entire point. The kebab is pressed out wide and thin so that nearly all of it is edge, then cooked on a flat tawa rather than a grill.
That is what gives it the dark, brittle crust and the loose, still-juicy middle. Make it thick and round and you have lost the dish. It is a Peshawar street-food standard, and it is the reason this kitchen has the name it has.
And the rest
Sajji is roasted whole and slowly, until the skin turns deep and lacquered. A Balochi and Pashtun dish, always finished with lemon.
Karahi is cooked and served in the same pan, reduced hard over a high flame with tomato, ginger and green chilli until the sauce grips the meat rather than pooling under it.
Kabuli pulao is the Afghan classic: basmati cooked in stock, lamb underneath, sweet julienned carrot and raisins over the top.
