Dogar Restaurant & Sajji

Fresh piping-hot crispy puris served with traditional Lahori spiced chanay, sweet suji halwa, and mixed pickle.

Slow-cooked desi chickpeas simmered with tender bone-in chicken in aromatic spices.

Traditional overnight slow-simmered beef shank stew topped with fresh julienne ginger, green chilies, and lemon.

Rich, gelatinous goat trotters soup slow-cooked in traditional clay cauldrons with warming spices.

Thick churned creamy yogurt lassi topped with fresh malai layer.

Whole marinated chicken slow-roasted over burning wood embers until skin is crisp and meat falls off the bone. Served over fragrant seasoned rice.

Half portion of authentic charcoal wood-roasted chicken sajji served over special rice with raita and salad.

Charcoal sajji basted in a fiery red masala pepper glaze for extra kick.

Large chicken breast piece marinated in yogurt, raw papaya, and red chili, grilled live over coals.

Juicy chicken quarter leg marinated in secret Lahori spices and charcoal roasted.

Melt-in-the-mouth boneless chicken cubes marinated in fresh cream, green chilies, and white pepper.

Minced prime beef skewers infused with crushed onions, mint, and whole roasted coriander seeds.

Full chicken prepared live in a wok with fresh tomatoes, green chilies, and black pepper.

Half KG fresh chicken cooked with rich gravy and aromatic ginger.

Boneless chicken pieces simmered in silky butter and cream tomato gravy.

Flaky golden paratha stuffed with spiced shredded chicken and melted mozzarella cheese.

Classic tawa paratha filled with mashed spiced potatoes and fresh coriander.

Soft tandoor-baked flatbread glazed with butter and sesame seeds.