A note from the owner
Not just a new name
Owner
دهران · Dhahran, Eastern Province
Meat.Tomato.Salt.Fat.
Real Shinwari karahi is defined by what you leave out. We have not changed the recipe since 2014.
Why it tastes different
The Shinwari way
Shinwari cooking comes from the Khyber hills, where meat was too good to hide under spice. Three things carry the whole kitchen.
01
Dumba fat, not oil
The karahi cooks in fat rendered from the sheep's own tail. No cooking oil, no ghee, no water. That fat is the entire sauce.
02
Charcoal, never gas
Kababs and tikka go over live coals in an open pit. The tandoor is fired every morning and the naan never leaves it cold.
03
Sold by the kilo
You pick the cut and the weight, we cook it to order in a fresh karahi. Nothing sits in a warmer waiting for you.
Plan your visit
Hours & location
Opening hours
The room, the pit, the food
Karahi in the pan · 1200×1200
Charcoal pit · 800×800
Kabuli pulao · 800×800
Dining room · 800×800
Naan from tandoor · 800×800
Groups & events
Walima, Eid and company orders
We cook whole dumba, degh-size Kabuli pulao and karahi for 20 to 400 people, delivered anywhere in Dhahran, Dammam or Khobar. Give us 48 hours.
Ask for a quote on WhatsApp