top of page

Karachi Curry is our version of a traditional, but lesser known Parsi dish called Sali Boti. It is a slightly drier curry, with bold flavours that give a more peppery heat than most of our other dishes.


Traditionally, this would have been cooked slowly with mutton, but we usually eat it with chicken. 


Prepared with a small amount of chopped tomato and yogurt, the quantities can be experimented with to give you the texture you prefer.

Karachi Curry

  • Onion (with wheat), ginger, cumin, garam masala, salt, pepper, tumeric, cardamom.

bottom of page