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Six stools and a paratha griddle became a sixty-cover dining room. What we cooked on the first morning is what we cook now, just for a great many more people.
Our CEO
Shahi Rasoi
ہماری کہانی
Shahi Rasoi opened in 2014 as a single takeaway counter serving parathas and chai to the morning trade on Malik Anwar Road. No dining room, no menu card. Just a griddle and whatever the market had that day.
People kept coming back, so we kept adding: a charcoal pit, then a proper kitchen, then a room worth sitting in. Today we serve forty dishes across eleven sections, and the same family still runs the pass.
To serve food we would be happy to put in front of our own families: cooked fresh, priced fairly, and presented with the care usually reserved for far more expensive rooms.
To become the name Sheikhupura says first when it wants to eat well, and the standard other kitchens in the city measure themselves against.
Shahi Rasoi opened as a single takeaway counter on Malik Anwar Road, serving parathas and chai to the morning trade.
We built a proper open BBQ pit. It changed the menu, and it changed who came through the door.
A full refit, designed so nothing waits under a lamp. Delivery and takeaway became first-class, not an afterthought.
Sixty covers, warm brass, deep wood. The room finally matched what was leaving the kitchen.
A dedicated bar, a resident barista, and a cold brew we spent four months getting right.
ایک جھلک
Food, kitchen, coffee and the dining room, photographed as it actually looks.
Everything below is checkable. If we ever fall short of it, tell us and we will make it right on the spot.
Meat from two named suppliers, produce from the Sheikhupura morning market. We can tell you where everything on your plate came from.
Marinades started the night before. Dough rested, not rushed. Fries blanched, chilled, then fried a second time to order.
Every plate is checked before it is carried out. Temperature, seasoning, presentation, in that order.
ہمارے اصول
Deliveries every morning. Nothing carries over to a second service.
If a plate is not right, it does not leave the pass. There is no second standard.
Built for long tables, loud birthdays and quiet weeknight dinners alike.
The dish you loved last year should taste identical today. That is the hard part.
