The chicken broast was every bit as good as I could have expected. The broasting technique really did seem to work, because my piece was juicier than just about every fried chicken I can recall having. I ate my piece a little too quickly to take down good tasting notes and verify if the chicken itself was marinated with the species that Karachi claimed, but the breading was well-seasoned with spices.
The other notable dish was the karahi chicken, which I wanted to order as my Pakistani friend said that this was the one dish one should order in South Asian restaurants to get a gauge of the kitchen’s abilities since it’s a dish that has to be prepared to order. Karachi’s version was quite good and had plenty of spicy kick to it–easily a 3.5 or 4 on a 5-point scale–but as the owner/manager explained to me, is not quite textbook karahi chicken. Whereas traditional karahi chicken features bone-in chicken with minimal gravy prepared in a wok-like karahi pot, Karachi’s version features boneless chicken simmering in quite a bit of gravy. This variation, the owner claimed, was an accommodation made for its southern Indian patrons who prefer to eat it not with naan, but on top of biryani. So the quest for “authentic” karahi chicken continues, but Karachi’s rendition was plenty good.
The final item that we ordered, the Mixed Karachi Grilled Platter, was delicious. The tandoori and Mediterranean chicken skewers really stood out with their juiciness and flavor, but the beef skewer tasted like it had been over-marinated.
Dishes of Note: Chicken Broast, Karahi Chicken, Chicken skewers
