tandoorcooking
Why our tandoor uses mango wood, not gas
Gas tandoors are cleaner, cheaper, and faster. So why are we still hauling charcoal?
Chef Mohammed Iqbal4 min
From our kitchen
Stories, recipes & a few opinions on biryani.
Notes from Karachi Tandoor House — what we cook, why we cook it that way, and the small details most people never notice.
Featured story
biryanicooking
The secret of our biryani isn't the spice. It's the patience.
We marinate for 14 hours. We dum for 25 minutes. We rest for 8. Here's why every step matters.
Chef Mohammed Iqbal
6 minMore stories
ramzaniftar
Our Ramzan iftar menu — what's on the table
Pakora, samosa, dahi bhalla, and the chana chaat that broke our staff's restraint last year.
Karachi Tandoor House Team3 min
payatradition
Why we only serve paya on Saturdays
Paya is not a fast dish. It's not a same-day dish. It's not even a same-week dish if you do it right.
Chef Mohammed Iqbal3 min
teamkitchen
Behind the kitchen — meet the people who cook your food
Three chefs, two grandsons of the founder, one teenager learning to grind masala by hand. The kitchen team you'll never see.
Karachi Tandoor House Team4 min
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