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The Pakistani food this Bay Area-based micro-chain serves is the gutsier, rough-around-the-edges cousin to much of Seattle's American-friendly Indian cuisine. The chunks of garlic and ginger are almost big enough to see—you sure can taste them—and the spices in the curries and marinades all but glow as they emit flavor. Chicken karahi is pungent with aromatics and tomatoes. The cooks don't need to dye their chicken tikka red with food coloring to make the juicy, spiced-up meat look appetizing. And the naan, as you would hope, is a puff of air surrounded by tandoor-blistered bread dough. There is a chandelier just to gussy up the room a bit, but this is not luxury food; it's hot and succulent—and, just as important, cheap.
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