Khyber Pass Pakistani Restaurant
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Mild the appreciation of spices is an acquired art and to achieve it not only do you have to practice blending spices and cooking curries for years, but also to taste the food in its many forms for a very long time. It is the flavor that one should be aiming for. We, therefore, present the following dishes to show you what magnificence can be achieved by subtly mixing the numerous spices that nature has conferred on manding.
Ask a westerner for his or her idea of hot curry and you will be told "vindaloo". We must however emphasize this is a way of cooking and not a way of describing something that has an excessive amount of chilies in it. Since we seek to have you taste the nuances of flavor in our selection of this superb style of cooking, we present it under the heading of the medium.
We do not advise our guests to have excessively hot Pakistani food, because the chilies which made the curries hot tend to dominate rather than compliment the flavor when used in big quantities. We will however make the following dishes as hot as required if advised to do so. These dishes are mostly from the regions of Punjab.
These can be requested as either a side dish or a main course.