Lahore Kebab House

  • You'll Need Nine Hours and a Ghotni to Make This Curry

    It takes hours to pulverise the meat required for haleem—the Indian Arab curry—using a traditional wooden utensil. Chef Muhammad at London’s Lahore Kebab House has been cooking the dish since 1987.

  • Fuck, That's Delicious: London

    Action Bronson hit the streets of London to expose himself to piping hot Chinese barbecue pork buns in Chinatown, grilled “Michael Jordan” lamb chops at Lahore Kebab House, and sampling Liverpool’s beloved meat stew, scouse.

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