Dehli Dastarkhwan is a heartfelt tribute to the beautiful soul of my mother-in-law, Syeda Qamar — a true expert in every kind of cooking. Her recipes are a legacy of love, patience and tradition, and every dish is a reflection of her life's dedication.
We follow her treasured recipes to keep her spirit and her taste alive in every dish we serve. Nothing has been modernised or made faster. The proportions of whole spice, the way the rice is layered, the time the pot stays sealed — all of it is hers.
The cooking belongs to Karachi and Dehli both. It is the old-city style: lighter on chilli than the Sindhi biryani most of Lahore knows, heavier on whole spice, with kewra and saffron worked through the top layer. The kitchen is here in Lahore, and everything goes out the same day it is cooked.
Her recipes. Her love. Her legacy. Forever in every bite.
Today that means Dehli style biryani and Dehli yakhni pulao, each served with two meat pieces, fresh kachumar salad and mint raita — with more of her recipes to follow.