This perfect outdoor spot with an amazing ambiance, Sufi music and mouthwatering food & drinks from 5 different restaurant is located at Barki Road Lahore. The one of a kind place that’s actually an incubation hub for food startups was opened up in February 2017 and since then it has been a success story and an idea that has been copied by many.
Dervish – The Food Souq is your everyday go to place with family, friends or just by yourself. The serenity that’s created by greens, lights and music will just make you fall in love with this outdoor concept.
Dervish – The Food Souq offers a great variety of scrumptious food n drinks. You can order up from a complete range of Bbq from “Kababchi”, Desi specialities and Tawa treats from “Thela”, Charcoal Grilled Burger/Sandwiches, Pizza and Fast Food from “The Backstreet Kitchen”, Pan Asian cuisine from “Dragon Bowl” and a variety of Teas n Qehwas from “Shai-Al-Haqiqi”.
The core idea behind the food at
Dervish –The Food Souq is serving all different age groups with the kind of food they like according to the weather and their mood.
If you want to enjoy your food under the starry sky with soulful Sufi music in background, this place is a must visit for all!
BBQ from KABABCHI has kababs (chicken, mutton, beef), chicken pieces, tikka boti, achari boti, malai boti, mutton chops, and grilled fish (seasonal/winters only). The complete variety of bbq is marinated in aromatic signature spices and is cooked to a juicy perfection for an unforgettable burst of flavors!
DESI specialities from THELA include, Karahis (mutton & chicken), Handis (boneless chicken). The Special Karahis have desi ghee and butter added to them for an extra rich aroma and flavor, that’s finger-licking good. Hands down to their palak paneer and daal makhni, that’s the best in town. The Thaali comprising of daal gosht with rice and palak paneer, served with achaar is also a treat for desi food lovers.
TAWA treat from THELA are also not to be missed. Chicken tawa pieces with a spicy yet super flavorful gravy, topped off with green chilies and lemons is an all-time favorite. They also have mutton chops, brain masala, takka taks (gurda/kapoora/maghaz/qeema), kabab masala (chicken, mutton, beef), dum ka qeema (chicken).
All of the Bbq goodness and desi as well as tawa treats are served with naan/roti of your choice from the exclusive tandoor, using top quality flour.
BURGERS and SANDWICHES from THE BACKSTREET KITCHEN are a must have. Made with their signature marinations for beef n chicken, cooked on charcoal grill and assembled using their secret sauces packed full of flavor, these burgers and sandwiches are to die for.
PIZZAS from THE BACKSTREET KITCHEN are another treat to be enjoyed. Available in Thin crust (10”) and Deep pan (7”, 10”, 13”) pizzas, you can choose from a variety of flavors, including vegetarian options as well.
THE BACKSTREET KITCHEN also serves chat-patti Chaats, crispy fried chicken, zinger burger, chapli kakbab burger, Anda Shmai burger, a few options for kids meals, and seasonal/winters only fish ‘n’ chips, fish fingers and the most scrumptious fillet o fish burger in town.
PAN ASIAN cuisine by DRAGON BOWL has a range of Chinese, Thai and Japanese specialities. They serve a variety of piping hot soups, appetizers including honey chili/siracha wings and tempuras (chicken, fish and prawn), a variety of rice and noodles, chicken, beef and sea food mains. You can opt for single serving and get it customized by choosing your favorite rice or noodles as base with any of the chicken, beef, seafood gravy or you can order up the family serving. Every serving is made to order by using fresh vegetables, proteins and signature sauces. Authentic Pan Asian food to tickle your taste buds and send you on a memorable journey of flavors.
At DERVISH – The Food Souq, apart from the regular carbonate beverages you can choose from a variety of refreshing drink as well.
• Meethi and Namkeen Lassi by Thela.
• Mint Margarita, Lemonade, Fresh Lime, Mojita and Pina Colada by The Backstreet Kitchen.
• Dragon Beer, Lemon Beer, Mint Beer and Pineapple Beer by Dragon Bowl.
TEA, QEHWAS and GULAB JAMUNS by SHAI AL HAQIQI are just perfect to enjoy in any weather. The teas are made using pure fresh milk n premium quality tea leaves, cooked upto 25 – 30 minutes for an unmatchable flavour anywhere in Lahore. Qehwas are light and aromatic with a hint of cardamom. Gulab Jamuns from Sharaqpur need no introduction. They are just a perfect ending to a scrumptious meal.
Happy Eating Folks
Mouthwatering delights: Tempting treats by Mahena
Tempting Treats by Mahena is a home based food caterer who has been in this business for the last 10 years. Now back with a bang after a well earned break, we bring to your tables the latest and international cuisines to tantalize your tastebuds. And for all of you out there on a Keto diet – don’t you worry, they have you covered! They can make treats for you by keeping all the macros and calories counted and measured to a tee. Don’t forget to check out their Instagram and Facebook page!
1. Keto Granola
Crunchy, nutty clusters of wholesome goodness. It can be eaten in a handful and it’s equally delicious if you top it with some greek yogurt, almond milk, coconut milk, and a handful of berries.
2. Thai Green Curry with red chillies topped with fresh basil and spring onions.
3. Burmese Khowsuey
Noodles covered in creamy Coconut Chicken Curry and served with a variety of crunch and spicy toppings.
4. Keto Pizza
Those of you who can’t have carbs because of Keto, don’t you worry we have you covered with our delicious Keto Pizza!
5. Chocolate Buttercream Cake
Adorned with macarons, fresh flowers and fondant accents, customized just the way you like it!
Easy – Coming Not That Easy
So this place now I know is better then a lot of places we already knew in K-Town , it has Ambience , Color , perfect interior , and most importantly very very very GOOD FOOD !
Easy by Fatso is definitely a star place to-go-to every time you are in Karachi and definitely a very much everyday breakfast casual lunch , dinner and Donut Heaven for all the Karachi people.
Easy was established in July 2018 and is the brainchild of Maha Jawed who is the chef and partner.
Easy focuses on hearty comfort food and doughnuts and has become very popular in a very short time.
The core idea behind the food at Easy is nostalgia with modern flavours and basic foods like hotdogs and pizzas are made with Maha Jawed’s unique spin on it.
Face to face with International Chef and Co-Founder of SHOLA Karachi Kitchen – Aida Khan
Aida Khan, the entrepreneur and chef behind Islamabad’s traditional cuisine destination, Karachi Kitchen, proudly extended her culinary prowess by introducing her establishment: SHOLA Karachi Kitchen, in the heart of West London, White City, positioned where the BBC used to be.
Aida Khan has already been serving her Karachi offerings in Supper Clubs in London and in March 2019, opened her first restaurant SHOLA Karachi Kitchen in West London. With her first restaurant in London, Khan aims to explore the real flavours of Pakistan laden in tradition. Aida Khan’s nostalgia for Karachi’s bustling food markets with authentic flavorful food was an inspiration for SHOLA’s first permanent residence in White City. Aida also hopes to shed light on how Pakistani food can be clean and healthy – appealing to vegans, vegetarians and meat eaters. With the menu comprising of 50% grilled food, SHOLA takes one back to the foundations of Pakistani cooking.
With SHOLA Karachi Kitchen, Aida Khan aims to bring back the era of simple, clean cooking, the way it has been done in the sub-continent’s family kitchens for centuries. At SHOLA Karachi Kitchen, Khan and her team of expert chefs use only the highest quality ingredients and traditional cooking techniques.
In Pakistan, currently offering takeaway home-deliveries primarily in Islamabad, SHOLA embraces hearty, artisanal traditional soul food combining the traditional flavours, aromas and authentic spices of Karachi.
Aida comes from a family with a deep passion for food. From an early age, she learnt how to cook traditional family food from her mother, and inherited her love for food through her father’s passion to eat. Her fondest childhood memories are of early morning drives to Karachi markets with her father, in search of the fluffiest poori or the sweetest halwa for breakfast. Since moving to London, traditional Pakistani family recipes play an integral part at home, whether its cooking with her boys, or feeding the tribes of friends and extended family who turn up to feast on her delicious meals. Bringing Pakistani food back into people’s lives, and through SHOLA, putting Pakistani cuisine on the London food map, Khan hopes to open more branches of SHOLA across the globe and more specifically, in Pakistan.
SHOLA Karachi Kitchen is located at Shop 9-12, Trade Centre, F-7, Jinnah Super in Islamabad for takeaway and delivery. In London, the restaurant is located at Unit 6, West Works, White City Place, Wood Lane.
Aida Khan speaks exclusively to Daily Paperazzi about her passion project.
How did your journey begin to eventually become a seasoned chef?
I moved to London about 9 years ago to do my MSc. at SOAS. My son was 2 years old then and I couldn’t help but notice a lack of authentic Pakistani restaurants we could eat at or order in from, when that desi food craving hit. I inevitably ended up cooking a lot more at home and hosting many evenings for friends looking for a taste of home and finally decided to take it on as full on task to bring our food to London. I started out by hosting supper clubs and eventually expanded to catering events and then the opportunity came up to open Shola so I finally took the plunge!
What was your first big break?
I had done various caterings and private events but my first big break was when I hosted a Gourmet Karachi Supper Club at a private members’ club in London. It was sold out instantly with 60 people attending, I definitely had a lot of nerves that day but also realized that this is absolutely something I want to pursue.
Did you go to culinary school? What credentials did you earn through your culinary studies?
I did an Essential Cookery Certification at Leith’s School of Food and Wine, which is a professional course aimed towards people who want to develop their cooking skills and learn the techniques and science behind how ingredients work. Each class was very hands-on and you had to produce a selection of dishes. Apart from cooking skills, the course also helped with time management and being able to plan and execute a well-rounded menu. We also learnt menu costing/pricing and essentially how to make the best of your budget and ingredients. It was a spectacular experience and despite my many years of cooking it has given me the right tools to feel more confident cooking in a professional environment. It also taught me how to handle large orders and get service right.
SHOLA Karachi Kitchen has greatly added to the culinary map of London. Why did you choose to serve Pakistani cuisine over others?
Because that’s what I feel I know best. I can bring authenticity to the food offering based on personal experiences. It’s also one of my favorite cuisines and I felt it was under represented in London.
Currently, the Karachi Kitchen’s chapter in Islamabad is take-away & delivery only. Can we expect a dine-in restaurant in future?
For now, this works but never say never is something I learnt early on.
What’s your biggest nightmare to date?
Sending food out that is below standard just because it was not tasted.
What do you do to stay current on new trends? Describe two or three of the most interesting industry trends?
I follow various blogs and read up a lot on Chefs. I am fascinated with the science behind cooking and love looking at different techniques to ensure consistent flavors. As our food is really traditional I have actually found myself going back to using methods the way they were down in our grandparents’ kitchens. A pestle and mortar are incredibly essential in my kitchen just because there is an unparalleled depth of flavor that can be achieved with the masalas ground in one. I am also a huge advocate of low and slow cooking for even flavors.
What inspires you in the kitchen?
Creating delicious food that is reminiscent of flavors from my childhood. When you get that nostalgic feeling as soon as you taste a dish – that to me is winning.
What is your favorite meal to cook?
It really depends on the day. At the restaurant I love creating a Karahi or Biryani. Both have such interesting techniques. At home, I love trying out different marinades with grilled fish. Tahini and Harissa are a firm favorite in my repertoire these days.
Do you have a favorite ingredient?
I love using curry leaves. Maybe it’s my mother’s Hyderabadi influence but the scent of curry leaves frying literally takes me back home every time.
If you could cook for anyone, who would it be?
My father – sadly he passed away many years ago, before I had ever even thought of taking this on as a career. He would be my toughest critic yet strongest advocate. He was a huge foodie so the feedback would have been genuine ☺
In your opinion, what are the biggest misconceptions about chefs in Pakistani context?
That it’s all one pot cooking and we have some sort of mother sauce that we throw everything in. Pakistani cooking is incredibly complex and we have so many steps and flavors involved, when done right.
Where do you see yourself in 5 years?
Happy. Doing what I love to do with just a little more time for holidays.
Any advice you would give to someone wanting to become a chef?
You really need to want to do this to make it work. It’s not something you can go into halfhearted. You also need to believe in yourself, there will always be criticism and there will always be praise. Learn how to filter both in such a way that it’s always productive. Trust yourself and your palate.
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