The full spread.

Kachchi-style chicken biryani layered with basmati, saffron, and fried onions. Our most-ordered dish since 2011.

Half portion of our signature chicken biryani. Perfect for one hungry or two moderate appetites.

Slow-cooked mutton nihari-spiced and layered with long-grain basmati. Weekend favourite.

Subtle, clean-flavoured yakhni pulao. Lighter alternative to biryani.

Fresh chicken cooked on high flame with tomato, green chili, ginger julienne. Served bubbling.

Half portion of our signature karahi. Best paired with garlic naan.

Tender mutton chunks in a deeply spiced tomato-based karahi. Bone-in for the flavour.

Creamy handi gravy with a subtle kick. Milder than our karahi — a family crowd-pleaser.

Slow-cooked overnight. Rich marrow broth. Best before 2pm on weekends — we sell out fast.

Mutton brain, pan-fried with caramelised onions and masala. Karachi breakfast institution.

Hand-minced chicken with green chili and coriander, on the coal skewer. Smoky finish.

Thin-sliced beef marinated 18 hours in papaya, yoghurt, and fried-onion paste. Melts.

Bone-in chicken leg quarter, deeply marinated and char-grilled. Classic Karachi tikka.

Cubed mutton, yoghurt-marinated, coal-skewered. Served with mint chutney and onion rings.

Maryam's signature — the one you'll keep coming back for. Proper sharp vinegar kick.

Smooth, creamy, kid-friendly. Mellow weekend-night comfort bowl.

Thick veg + chicken soup topped with crispy noodles. Street-food kick.

Stir-fried egg noodles, julienned veg, shredded chicken. The Karachi default.

Fried rice + noodles + spaghetti + sweet-and-sour chicken all layered in one plate. Only in Karachi.

Spicy schezwan-sauced fried rice with wok-tossed chicken. Proper heat.

Garlicky, glossy, with a pleasant chili edge. Vegetarian unless you add chicken.

Classic veg fried rice. Great as a side or solo for lighter appetites.

Crisp chicken bites tossed in a sweet-spicy dark sauce. Finished with spring onion.

Thin-sliced beef, capsicum, onion, heavy wok hei. Order with garlic rice.

Crisp battered chicken with pineapple, capsicum, and glossy tangy sauce. Kid favourite.

Sliced beef, crushed Sichuan peppercorn, served on a sizzling cast-iron plate with garlic rice.

Our house fusion — karahi-spiced chicken tossed into stir-fried noodles. Cult dish.

Chicken seekh patty, onion rings, green chutney, toasted bun. Served with fries.

Chargrilled chicken tikka, pickled onion, green chutney, paratha wrap. Late-night favourite.

Thin-crust pizza, chicken tikka, green chili, fresh coriander, mozzarella. Karachi on a pie.

Fresh lime juice, sugar, water, salt to taste. The proper Karachi way.

Mint, lime, 7UP, crushed ice. Non-alcoholic. Pairs perfectly with karahi.