"Karachi Cuisine prides itself in having chefs and staff that all hail from Karachi, Pakistan’s largest metropolis. It comes as no surprise that it is one of the few Pakistani restaurants in London serving two of the city’s specialties: kat a kat and maghaz masala. Both dishes epitomise Pakistan’s nose to tail cooking tradition, which has existed for decades, long before the term entered the mainstream discourse in Europe and North America. Maghaz masala, buttery in consistency, are blanched lamb brains simmered in a wok with tomatoes, onions, green peppers, and ginger. Kat a kat refers to the sound of two sharp blades that hit the griddle as the chef dexterously dices and minces a medley of brain, liver, kidneys, and heart and tosses it with onions, tomatoes and spices including aniseed, mace and cumin. (BYOB.)" - Rida Bilgrami
