Walnut Creek

Our flagship. Kohsar lamb slow-cooked for six hours in a rich red gravy of Kashmiri chili, fennel, and dry ginger. Finished with a drizzle of Leepa walnut oil.

Hand-pounded lamb meatballs simmered in a spiced red Kashmiri gravy. The traditional companion to Gushtaba.

Velvet-smooth pounded mutton meatballs in a delicate yogurt and cream gravy. The closing course of a true Wazwan.

Yogurt-and-spice marinated chicken, charred over charcoal.

Full tandoor-roasted chicken leg quarter, smoky and tender.

Hand-minced chicken, shaped on skewers, cooked over coals. Four pieces.

Kohsar lamb in the same fierce treatment — richer, deeper, slower. Half portion. Full portion PKR 7,900.

Chicken karahi with a smoky charcoal-fired base — the open-air flavor of Channian Park. Half portion. Full portion PKR 5,300.

Tender beef tikka pieces folded into a spiced tomato-ginger karahi. Bold. Half portion. Full portion PKR 6,000.

Chicken, beef, and kabab together in one karahi. Our most generous dish. Serves 3–4.

Fresh paneer through local spinach — the classic.

Local kidney beans slow-cooked with tomato and whole spices. Comfort food at altitude.

Layered, dum-cooked, served with raita.

The slow version — mutton, saffron, dum-sealed.

Naan studded with crushed walnuts, brushed with ghee.

Flaky, layered, slightly sweet — the traditional Kashmiri bread.