Our story
Good karahi brings people together
Chaska Koyla Karahi started with a simple frustration: a proper karahi is hard to find once a kitchen starts cutting corners on time. So we cook it the careful way — bone-in pieces, whole spices ground the same morning, and a coal fire that gets tended rather than switched on.
The menu stays tight on purpose: karahi in three meats, one tikka, naan and the sides that belong with them. Whether you are picking up a half karahi on the way home or sending a full spread to the office, the plate leaves the fire the way it was meant to be eaten.
Spices ground in-house
Whole masala is roasted and ground for each batch, so the karahi tastes of spice rather than heat.
Cooked on coal
Karahi and the Balochi tikka finish over live koyla. Nothing is reheated or held under a lamp waiting for an order.
Ordered your way
Collect from the counter or send a full table order as a delivery — the same live menu powers both.