Why Our Food is Different From Other South Asian Restaurants
A question we often get from new patrons is, ‘Why does your food taste so different from other Indian/Pakistani restaurants?’
At the heart of our restaurant is a passion for bringing the most authentic taste of South Asia to our customers as possible. Karachi Cuisine’s food evokes feelings of nostalgia for those who grew up eating South Asian cuisine at home. We pride ourselves on our ability to elevate the food people love beyond expectation while still delivering the soul of the cuisine.
We combine modern techniques with traditional cooking methods to ensure you have the best experience possible!
We take extra care with the preparation of our food and drinks; it is no wonder that we have been awarded a 5 out of 5 hygiene rating from the Food Standards Agency.
Our grilled meats are first marinated and steam-cooked before being finished off in the grill – this ensures that they are not only evenly cooked but also hygienically prepared. Many of our dishes take hours upon hours to make, just as they were originally made in South Asia. Our Nihari is cooked for 24 hours. Our Kheer, Haleem and Kunna Paya are also slow-cooked to perfection overnight.
‘Why do I have to wait for my food?’
It is common in the South Asian food industry for restaurants to pre-make a generic curry which they use as a base for all their curry recipes. While this is a cost-effective and efficient approach, it also means that the subtle nuances of flavour specific to different dishes are lost.
At Karachi Cuisine, we want our guests to enjoy the very best of authentic South Asian recipes – that is why we make our curries from scratch.
Unlike many of our competitors, we are willing to put in the extra effort and time to ensure the food our guests eat is unmatched in taste and quality. This is the main reason why you may have to wait longer to be served your meal at Karachi Cuisine in comparison to other restaurants.