The dish is in the name.
On Allama Iqbal Road in Mohalla Eidgah, Baig Karahi Corner keeps its promise simple: karahi first. Every karahi is cooked to order in the iron wok — tomato, ginger and green chillies tossed over high heat until the oil shines and the gravy clings.
Around it, the full karahi-house spread: charcoal BBQ off the grill, biryani and pulao, hot roghni naan from the tandoor, and a cup of doodh patti to close the night.