Food Guides

2 min read

What is Lebanese Kabab?

The herb-forward kabab on our grill, printed as 'Labnani' on the paper menu.

3 min read

What is Matka Sajji?

Mutton sealed in a clay pot and left alone with the heat.

3 min read

Qorma: The Home-Style Dish

Fried onion, yoghurt and whole spices: the gravy that every Pakistani household has an opinion about.

2 min read

Chicken Cheese Kabab: What's Inside

A popular grill item with a molten centre. Eat it hot.

3 min read

Reshmi Kabab: Why It Is So Soft

Silk in Urdu is resham, and the name is accurate.

3 min read

Lahori Karahi: The Loud One

Crushed red chilli, black pepper, tomato and a lot of confidence.

3 min read

What is White Karahi?

A karahi without tomato or red chilli, built on yoghurt, cream and green chilli.

3 min read

What is Lab-e-Shireen?

The chilled, pastel dessert that ends weddings and summer dinners across Punjab.

4 min read

Malai Boti vs Tikka Boti

Both are boneless chicken cubes grilled over charcoal. The marinade changes everything.

4 min read

What is Mutton Rosh?

The quietest dish on the traditional menu: mutton cooked in its own juices with nothing to hide behind.

6 min read

A Guide to Balochi Sajji

Whole meat, salt, fire and patience. Sajji is the most minimal dish on our menu and one of the most demanding to cook well.

4 min read

Karahi vs Handi: What's the Difference?

Same meat, very different pots. One is seared fast in a wok, the other simmered gently in clay. Here is how to choose.

5 min read

What is Shinwari Karahi?

The Khyber-style karahi that uses almost nothing but meat, tomato, green chilli and fat, and why that restraint is the whole point.

Multan Food

6 guides

2 min read

Friday Lunch in Multan

After Juma prayers the city sits down together. Rice does the heavy lifting.

2 min read

Why Pakistani Dinners End With Tea

Doodh patti, the last course nobody writes on the menu.

4 min read

Biryani Etiquette and Other Table Customs

Unwritten rules of a Punjabi dinner table, for guests who want to get it right.

3 min read

Dining in Multan's Summer Heat

Forty-five degrees changes how, when and what the city eats.

6 min read

Multan Food Guide: Model Town and Gulgasht

Where the city eats after dark, and how to navigate the two busiest food districts in Multan.

3 min read

Winter in Multan Is Karahi Season

Cold nights, hot woks and the dishes that make sense from December to February.

Ordering

14 guides

2 min read

Student Dinners Near BZU on a Budget

Good food for a group without anyone checking their wallet twice.

4 min read

How to Read a Pakistani Restaurant Menu

Karahi, handi, boti, kabab, pulao: the vocabulary, decoded for visitors.

2 min read

Dinner for Two: What to Order

Small table, big flavours, sensible quantities.

3 min read

Ordering for a Family of Four

Two adults, two kids, one table, no leftovers mountain.

2 min read

What to Drink with BBQ and Karahi

Cold with the fire, hot after it.

3 min read

Grilled Chicken Pieces: Leg or Chest?

Four options on the grill menu; here is how to choose.

3 min read

Takeaway Tips: Keeping BBQ Hot and Karahi Fresh

Twenty minutes in a car can ruin a tikka. It does not have to.

4 min read

Spice Level Guide to Our Menu

From no-chilli rosh to a Lahori karahi that means business, dish by dish.

3 min read

Naan or Rice? Pairing Bread and Rice with Gravies

A short field guide to not ordering three rice dishes and no bread.

4 min read

First Visit? The Five Dishes to Try

An opinionated starting point for a first dinner at Arabian Grill.

3 min read

Mild Dishes for Sensitive Palates

Pakistani food is not all fire. Here are the dishes built on cream, stock and black pepper instead of chilli.

3 min read

Kid-Friendly Dishes on Our Menu

What to put in front of a seven-year-old who says everything is too spicy.

3 min read

Understanding Our Two-Price Dishes

Several dishes show two prices on our menu. Here is what to ask so you order the right portion.

5 min read

How to Order BBQ for a Group of 10

A practical ordering formula so nobody is left waiting for the next skewer.

Cooking & Ingredients

8 guides

2 min read

Why BBQ Arrives in Waves

A charcoal grill has finite space. Here is how the kitchen sequences a big order.

3 min read

Halal, Ingredients and Allergies: What to Ask

Straight answers on what goes into the food, and what to confirm with staff.

2 min read

Sajji Masala: The Powder on the Side

Sajji arrives almost unseasoned on purpose. The masala is where you take over.

5 min read

Mutton Cuts Explained: What Goes in Karahi, Handi and Pulao

Shoulder, leg, ribs and neck each have a job. Knowing which is which explains a lot about the plate.

4 min read

What is Desi Chicken, and Why Does It Cost More?

Free-range, slow-growing and firm-fleshed: the bird behind our traditional karahi.

3 min read

Why Karahi Is Cooked to Order

The twenty-minute wait is the dish. Here is what happens in the wok.

4 min read

Charcoal vs Gas: Why We Grill Over Coal

The difference you can taste in a tikka, and what the grill master is actually doing.

5 min read

How Afghani Pulao Is Made

Kabuli pulao is sweet, savoury and smoky at once. The technique is all about the stock and the caramel.

Hosting

5 guides

3 min read

Hosting Guests from Out of Town: A Multan Welcome Dinner

Show visitors what the city eats in one well-chosen table.

4 min read

Hosting a Corporate Dinner at a Restaurant

How to feed twenty colleagues without a queue at the grill or a fight over the bill.

5 min read

Planning an Eid Dinner Without the Stress

A simple plan for the days when every kitchen in the city is cooking at once.

5 min read

Hosting a Dawat: How Much Karahi Per Person?

The arithmetic of feeding guests well without a fridge full of leftovers.

4 min read

Iftar at a Restaurant: What to Order

Break the fast gently, then eat properly. A sequence that works for groups.