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It started at a roadside karahi stall in Lahore. It is now on Bedford Street in Fall River, with the same pans and the same patience.
Lahore
It began at a roadside karahi stall.
Heavy iron pans over open flame, tomatoes and ginger going in by the handful, nothing measured and nothing rushed. That is the cooking our family grew up around, and it is the standard we still cook to.
A karahi is not a dish you can hurry. The tomatoes have to break down completely, the oil has to separate, and the masala has to cook long enough to lose its raw edge. Skip any of that and you have chicken in tomato sauce. Do it properly and you have the reason people drive an hour to eat here.
The spices
Ground in-house, never from a jar.
Cumin, coriander and black cardamom are roasted and ground here, in small batches, because the moment a spice is milled it starts losing what makes it worth using.
A jar of ground cumin that has sat on a shelf for a year smells of nothing much. Freshly ground, it fills the room. That difference is the whole difference between food that tastes seasoned and food that tastes of something.
Fall River
Now on Bedford Street.
The same tandoor, the same slow-built gravies, in a dining room built for long tables and second helpings. Come hungry, and if it is your first time let the staff order for you.
Most of our regulars found us because there was nothing properly halal nearby. Some drive in from an hour away. We cook for those people, so we cook the way it is cooked back home rather than the way it is easiest to serve.
Halal
One hundred percent, no exceptions.
Every cut of meat that enters this kitchen is halal. There is no separate non-halal menu, no supplier we switch to when prices move, and no ambiguity about it. If you want to know who supplies us, ask any member of staff and they will tell you.
That extends to how we run the kitchen. Vegetarian dishes are cooked in their own pans, and we will tell you plainly if something shares equipment with an allergen rather than guessing.
No alcohol is served or used in cooking. Our mint margarita is a mint and lime cooler, and it is one of the more popular things we make.