The restaurant offers its patrons kababs prepared in seven different styles: roasted on the tandoor or on a singhri, shallow-fried in a tawa or a mahi tawa, deep-fried in a kadhai, steamed in pots or even grilled on a stone. It is organising a Badshahi Dawat, a royal Lahori celebration involving food.
The cuisine of Lahore traces into roots back to Afrghanistan, Turkey and Iran and dates back to the times when various Muslim dynasties ruled South Asia. Over a period of time, these dishes got Indianised owing to the judicious use of spices, and continue to be relished by Pakistani Punjabis, Sindhis and Muhajirs. Oil is liberally used in the preparation of these dishes to give them a richer flavour and mouthfeel.
The Mughals, in particular, were known for their love of the finer things in life, including good food, and are considered one of the main influences in the development of Lahori cuisine. In fact, Mughlai, a term associated with cookery in the Indian subcontinent to date, originated in the sixteenth century, when they were crowned the emperors of the subcontinent.
TGKF busts the myth that kababs are the sole preserve of the meat-lover. Tandoori broccoli and subz galouti are some of its signature dishes for its vegetarian patrons. However, people can tuck into Peshawari kabab, Hussaini seekh, Atishi Champ and many more. These are served as a part of an unlimited meal platter, which comprises dal, biryani, a selection of Indian breads, biryani and seasonal vegetables, topped off with a dessert.
