Coriander Leaf: Frontier Works

PUBLISHED March 21st, 2014 08:36 am | UPDATED May 9th, 2018 03:13 am

Pakistan’s North West Frontier Province is dubbed ‘the land where the mountains meet’, and through this ancient land cut the Silk Route from China to the Mediterranean and the Spice Route between China and the Middle East. An extremely fertile valley assisted by the River Indus, the origins of the cuisine of this region is wide ranging – the wok from China, the tastes of the Moghul Emporers, the aromatic spices of Kashmir, the cooking is simple in it’s concept but complex in it’s flavours. This menu features kebabs from the Khyber Pass and other dishes that emphasize the essential technique of karhai more popularly know as ‘balti’ cooking. The karhai, a cooking vessel which evolved from the wok, lends itself to one dish meals, incorporating ingredients at hand quickly stir-fried with aromatic spices to produce an all-in-one meal served straight from the stove top to the table.

Chapli Kebab /

Minced Beef Kebabs seasoned

w/ pomegranate & coriander seeds

Mint Chutney w/ Pomegranate Seeds

Karhai Chicken

Mung Daal with Spinach

Kabuli Pulao

Loki Raita / Seasoned Yoghurt w/ Squash

Karhai Vegetables

Firni /

Rice Pudding flavoured w/ Cardamom & Rose Water

Course times: 10am – 1.30pm
Price: $145

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