Nayab Shinwari

Cooked the Shinwari way, since day one

Shinwari cuisine comes from the tribal kitchens of eastern Afghanistan and the Pak-Afghan borderlands — food built around one animal, one fire, and no shortcuts. At Nayab Shinwari, we bring that same discipline to Lahore: mutton simmered for hours in tomato karahi, dumba roasted whole, and seekh kabab hand-shaped and grilled to order.

Every dish leaves the kitchen the way it would at a Shinwari hujra — generous portions, fresh naan, and a table meant for sharing.