Rustic Smoked Daal Meat - Classic preparation of lentils slow simmered with mutton on a charcoal burner for an inherent smokiness.

North-West Frontier Butter chicken - The traditional butter chicken revived. Cream, tomatoes and butter simmered with aromatics.

TGFC Menu Design - Bespoke menu keeping its Khyber lineage intact towards the North-West Frontier cuisine.

Peshawari Chapli Kabab - Coarsely minced oblong lamb patties mixed with pungent yet mild spices, deep fried in elucidated butter.

Nargisi Koftey - Spiced minced lamb coated over half an egg, cooked with exotic spices in rose perfumed qorma, dressed in silver varq.

Sikandari Raan - Whole leg of lamb, crisp outside, tender inside, pulled off the bone with a thumb. Basted & roasted in butter.

Saat Parat wali Gosht Dum Biryani - Seven layers of perfumed rice, mutton morsels, sealed in pots and put on dum for hours.