February 20, 2017

Is Awesamosas Really THAT Awesome?

Address: CSD Cavalry Masood Anwari Rd Lahore
Phone: 0332 8707390
You can also find Awesamosas on Facebook & Instagram
What’s the Sub-Continent’s most epic contribution to the world of deep-fried food? The samosa, obviously! Don’t argue with that, unless you’re up for a duel to the death. Garam samosa,thandi Coke — heaven is a place on earth, lovers.

Of course, reinventing traditional excellence, especially the carb-y kind involving soft, spiced potatoes smushed inside deep-fried triangular pockets of crusty, salty dough, is a tall order, but gutsy duo Daniyal Noorani and Seemi Sani of Awesamosas don’t seem fazed. 

Probably because they know that we know that those caramelized onion samosas are the bomb and every sensible citizen in the world would cease to acknowledge graham crackers if they could find chocolate and marshmallows melting inside a toasty samosa wrapper.

Chalkboards scrawled with menus, a 3-step ordering system, and their very own quirky lingo — burgers are served shareefana (easy on the sauce) or loose (animal style) and their chai is dubbed Khoobsoora-Tea — Awesamosas has got the cozy, casual, dhabba thing down. And, yes, the food is lick-the-bowl uh-mayzing, You can find more delicious details here, here, here, and here. Or, you could ditch the literature and live your best life by wrapping your maw around a spicy, sauced-up pulled-beef samosa burger with a side of herb-salted fries and a Reese’s a la mode.

You can thank me later.

But is serving decent grub in a cute cafe enough to cut it in Pakistan’s hyper-competitive food industry?

Probably not. 

August 26, 2016

The BEST Breakfast Spread That's Not On Your Table


I wrote an adapted version of this article for Dawn earlier in the summer, when the heat was relentless and respite was nowhere in sight. Now, thanks to the lovely Lahori monsoon — God, I love that heady scent of the rain hitting the soil — things are cooling down and the idea of starting the day with a warm slice of crusty bread is calling out to me like a forlorn lover. And what will I be topping my choice of carbs with, you obviously don’t ask? Only the BEST breakfast spread of all time!


Thought so.

Read on.

Not to sound like a dinosaur, but I miss the good old days when Ramzan would roll around in the cool, crisp winter and we’d wake in the middle of the night shivering, the tips of our noses frozen numb. Those were simpler times of racing my brother and sister to the lounge, hoping to claim the toastiest spot in front of the enormous gas heater. Those were the magical years of sitting down, still sleepy-eyed, on a colorful dastarkhwan laid out with a sehri-time feast.

Of course, now, thanks to record-breaking heat, I have no such notions. 

I mean, is it just me or is consuming anything more than a dry piece of toast and gallons of water at a pre-dawn meal actually a very real struggle? Plus, with the holy month coming to a close soon and temperatures still soaring, I’m guessing the prospect of breakfast isn’t going to inspire much enthusiasm either. 

Thank God, my grandmother taught me well and I’ve finally got a fix for all those early morning woes. 

See, on those chilly nights, while we all sat cross-legged on the floor, crowding around bal-wala parathas, and spicy desi-style scrambled eggs studded with soft tomatoes, sweet onions, cumin, and plenty of green chilis, and leftover saalan and daal, and sticky-sweet french toast, Nano’s pre-Roza ritual defied all the norms of stuffing oneself silly. 

She would quietly spend a few minutes pretending to nibble on the stodgy fare and then, sure as the rising sun, she’d abandon ship for her standard bowl of fresh unsweetened yogurt.

I found her minimalist choice earth-shatteringly boring! 

Why would you eat a bowl of bland white goo when ghee-shakkar and makhni roti were up for grabs? Really, why?

Well, now that I’m older and smarter and have serious acid reflux issues, I’ll tell you why. 

June 6, 2016

The Trump Card: Pakistan Gets Real About The Donald

American Flag Bald Eagle Image Credit: http://guff.com/20-bald-eagles-who-love-america

UPDATE November 9, 2016: Fittay moo, America!

Once upon a time, in a land far, far away, a bigoted billionaire with terrible hair ran for president. He was arrogant, he was brash, and, amongst racists and right-wingers, he was all the rage.

At the same time, in another land, a land not so far way, a land far superior in its grace and piety, where molestation was a myth, and God’s wrath was predicted by fashion, and actors doubled as the moral police, the powers that be tut-tutted.

"Only in America," they sighed. 

And so they sat down to do what they did best; pen a heartfelt white-paper to this lost nation.

“ Dear Infidels,

Hello from the other side. We must have called a thousand times. To you tell that, under normal circumstances, we'd laugh at that circus you're running on your side of the pond, say lakh laanat, and be on our way, but not this time. This time, you've got us worried. Hello? Presidential election? That clown you’re actually calling your Republican nominee? Dekho, sachi baat hai, it's not like we're affected by your politics or anything, but have you ever asked yourself, log kya kahein gay?

Or have you forgotten those eight glorious years of Bush buffoonery? 

Khair, we're not going to be petty and dig up dirt from the past — some secrets will go with us to the Abu-Grave — but, really, at this point we think chaddi buddies like us owe each other complete honesty. 

It's worked so well all those other times. You know, like after 9/11 when we flipped you the bird and refused to be sucked in that War on Terror debacle.

Chalo, mitti pao, everyone makes mistakes. You more than others, but who's counting, right? Good news is, there’s still time to do the right thing, gentlemen. The exact same thing we would do if we were in your place (not that that would ever happen). Just take ownership of your bumbling behavior and be ready to make some big changes. 

Or find a General who's up to the task. 

LOL, just kidding. Military interventions are soooo 1997.

All you really need a nudge in the right direction. Perhaps, a vision. Maybe even a game-plan. Or, like, maybe, you just need us…and our unsolicited words of wisdom.

February 16, 2016

The LAHORE EAT Survival Guide: 12 Genius Tips For Braving The City's Biggest Food Festival

In case you’ve been living under a rock and haven’t heard, the biggest, craziest, most fantastical food festival this city has ever seen is set to kick off in 10 days! The Lahore Eat Food Festival is the highly anticipated off-shoot of Karachi Eat, a much hyped and wildly popular three-day event showcasing the city's finest in food and dining. And for the past three years, it's had Karachiites raving about the fun, casual atmosphere and how awesome it is to have Karachi's most popular eateries all in one place. 

I feel you, Karachi. Who doesn’t want to spend a weekend soaking up the sun and snacking up a storm?

Now, FINALLY, shukaralhamdulilah, us khaata-peeta Lahoris are about to get a taste of what's kept Karachi captivated.

Just one the thing, though. If you’ve ever attended a large-scale festival you probably know that things can get kinda crazy if you’re not prepped before the party gets going. Fortunately for you guys, Hunger & Haw Hai’s slapped together some genius tips and tricks for braving the city’s hottest food festival and having some serious pee-in-your-pants fun while you’re there. 

February 4, 2016

Why 2016 Is The Year Of No Regrets + Roasted Beet, Orange, & Shaved Onion Salad

So now that we're all comfortably into the new year, I have a question. Do you guys do New Year’s resolutions? Personally, even though I’ve played with the idea in past, I’ve always remained a little iffy about self-improvement schemes. Last year, though? Total game-changer. Very pregnant and very determined to avoid another round of postpartum depression, I silently made a vow — no more perfectionism. No more obsessing over inane details. No more “everything needs to be just right or my entire existence is worth pigeon poop”. 

Do you have any idea what decades of that drama does to you? It turns you into an A-grade indecisive procrastinator, paralyzed by the fear of making mistakes. So, I was going to try and spend less time stressing, more time getting things done, and be a little kinder to myself when shit happened.  

Long story short: nailed it. 

You guys! I think I might actually be adulting!

Khair, now, obviously, I’m all gung-ho about this whole goal-oriented personal-growth thing, so I’ve kicked the year off with another oath...

December 25, 2015

Happy Holidays: Spiced Gingerbread Cupcakes with Orange Cream Cheese Frosting

Is it just me or is the holiday season absolutely lovely. The cheer, the festive feels, the food — oh my God, the food! That’s what it’s all about, right? Peace, love, and obscene gluttony? Really, forget the formalities, just lead me to your table, and I’ll take it from there. 

Pro tip: the larger the spread, the better. Don’t worry. I’m wearing my Joey pants. 

Of course, because holiday feasting is all about abundance, all that cooking and prepping can get overwhelming, so I always encourage hosts to divvy up the workload. Asking friends and family to pitch in will give you a much needed break from the mayhem and it’s a great way to get everyone into the spirit of giving. 

All it requires is a little bit of pre-planning, but once those appetizers, and salads, and sides, or, for the ambitious ones in your group, mains and desserts, have been assigned, you’re on the highway to a happy holiday.

And in case you’re not hosting, offer to lend a hand. Do good, feel good, and all that jazz. 

Personally, I like sticking to the savory side of the menu — I suck at the sorcery that is dessert-making — but I’ve copped out of bringing something sweet to the table for so long, I’m convinced my luck’s about to run out soon. In anticipation of this crisis, I dug up and tweaked a super Christmas-y recipe I scored off petite patissier, Muneeze Khalid, a couple of years ago. Hopefully, these cupcakes should keep any confectionary fiasco from unfolding.

December 7, 2015

Getting Serious With Saad Haroon...Sort Of + Salted Caramel Popcorn

For tickets and details , hit up Don’t Jealous Jaani, My Heart is Pakistani on Facebook. 

You know what kind of people I love? Funny people. Yes, I know. The smart ones are pretty amaze too, but just hear me out. I fangirl over a killer sense of humor the way I imagine tweens do over Zayn Malik because, plot twist, the hilarious ones are usually razor sharp. 

How do I know?

Because I spent the summer reading memoirs by some of my favorite comedians — Tina Fey, Mindy Kaling, Amy Poehler, you are goddesses — and I’m convinced that even The Oracle and Paulo Coelho’s love-spawn wouldn’t have shit on these women. 

You won’t find a lot of wreck-your-soul-and-slave-to-rebuild-it style drama in these books. But what you will find plenty of are endearing, bare-naked anecdotes speaking the honest-to-goodness truth that life is awkward, and we’re all awkward, but the struggle doesn’t have to be so real — just stop taking yourself so seriously.

That’s the thing with great comedy, right? It’s relatable. And that is Saad Haroon in a nutshell. Talking to Pakistan’s funniest funny man is like chatting with an old friend. Comfortable. Easy. Unaffected. 

Bonus: his jokes are cracking, his gestures are all-over-the-place wild, and his eyebrows are totally on fleek.

You might know Saad as the creator of the super funny and wildly successful improv comedy troupe, BlackFish, or as the creator and host of Pakistan’s first satirical news show, The Real News. More recently, though, he’s been killing it overseas, winning the title of the 2nd Funniest Person In The World at The Laugh Factory in Hollywood and performing sold out shows around the world.

Now, he’s back on home turf with his side-splitting stand-up tour, Don’t Jealous Jaani, My Heart is Pakistani, so I caught up with him for a quick tête-à-tête .

It started out with polite predictability. “Hi.” “How are you?” “Thank you.” “No, thank you.” “No, seriously, thank you.” But a quick mention that we’re recording the interview and, suddenly, there he is. Saad Haroon, in all his hysterically comical glory, primping and pouting into the camera, fluffing his hair, pointing out how fabulous his imaginary “nude” lipstick looks. 

Ladies and gentleman, it’s show time!

November 25, 2015

How To Take Better Food Photos: 5 Simple Secrets

As much as it flatters me when I get emails asking for advice about food photography, I rarely have a good response. I don’t think of myself as a real photographer, I never learned accepted techniques. If you like my photos, you’ll probably agree you can get far without this information, though I suspect you could get further with it.”  Taha Ahmed, Ace Instagrammer 

Do you take pictures of your food? Is it impossible for you to dig into meal without a photo or two? Do you drool over those gorgeous, splashy images that are all over Instagram? Ever wished you could take such mouthwatering shots? 

Me too!

For most of us, our photography skills are a perpetual work in progress and I, for one, am always looking for pointers to up my food photo game. This time, I stalked, ace Instgrammer, Taha Ahmed, and asked him for his top tip and tricks. 

BTW, even though he doesn’t exclusively photograph edibles, Taha’s images are so clean and beautifully composed, it’s easy to fangirl over his feed. In other words, in case you haven’t had a chance to check out his work, do it now!

Taha's Instagram feed is to die for and definitely worth following!
To demonstrate the difference his advice makes, I used my iPhone 6 to take before and after photos using each of his suggestions. The results speak for themselves. 

So, let’s get started!

November 12, 2015

11 Legit Life Lessons From My Mother + Garlic & Herb Marinated Mozzarella Bites

To my mother: Some women are born to shine. Others are born to blind you with their brilliance. I love you. 
Once you have kids, there are a couple of things you realize very quickly. 

Some are rickety cliches, but mostly true. There is no such thing as “alone time”. You’ll be astounded by your own capacity to love. Your children are your greatest strength and your greatest weakness.

Others realities are a little more esoteric. You know. Like that overwhelming impulse to try and instill 7.2 billion nuggets of earth-shattering wisdom into those little sponge-like minds before they venture out into this wild and crazy world because you’re determined to equip your babies with everything they’ll need to know in order to tackle the pain in the ass that is adult life.

The struggle is real, people. 

My mom insists I’m overthinking things. 

Easy for her to say. 

When it comes to imparting the secrets of life, she’s like some sort of Shaolin monk. Totally fierce,totally slick. Her “you move, you die” look is on point and her “doing trumps saying” game is seriously strong. 

In other words, she’s almost never had to verbalize any of these rules. Instead, she’s quietly lived by them, silently allowing us to choose between f*cking up or following suit. 

That’s some mad power, yo! You can read more about her championship-winning child-rearing skills here

Meanwhile, here are 11 of the most life-altering lessons she’s taught me. 

October 28, 2015

Pomegranate Studded Cheese Ball With Crispy Sage & Nuts

I don't know about you guys, but I love the elaborate events…as long as I’m not the one hosting. When in charge of the festivities, though,I prefer the sophistication of simplicity. Six friends, comfy couches, small plates; slam-dunk! But a celebration does call for a bit a bang and a whole lot of indulgence.

This pomegranate-studded cheese-ball hits the mark on all counts and is dressed to totally impress. Plus, it’s a delicious way to be a knock-out host. Tart, sweet, ruby red pearls of pomegranate encase a sublime combination of tangy, creamy cheese, nutty sage-infused butter, and slivers of crunchy toasted almonds. Heaven, I tell you!

So the next time you pull out your cheese platter, remember to think beyond the wedge.

2 tablespoons butter
10 fresh sage leaves (or other herbs of your choice)
1 (8-ounce) package cream cheese, softened
4 ounces mascarpone cheese**, softened
6 ounces freshly grated cheddar cheese
1/2 cup slivered, toasted almonds (or other nuts of your choice)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh pomegranate seeds
Crudités, crackers, nuts for serving
** Mascarpone Cheese Substitute: If you can’t find mascarpone cheese, substitute by combining 8 ounces cream cheese, 1/4 cup cream, and 2 1/2 tablespoons sour cream. 

Over a medium heat, melt the butter in a frying pan and when it starts to sizzle, add the sage leaves, frying until the sage is crispy. It takes about a minute per side and be sure to flip the leaves for even cooking.Remove the sage leaves from the pan and drain on a paper napkin to crisp them up. Reserve the butter.

In a large bowl, add the softened cream cheese, mascarpone, and cheddar and beat with an electric mixer until combined. 

Add the nuts, crispy sage leaves, reserved butter, salt, and pepper, mixing on a low speed until just combined. Over-beating can result in a light, airy mixture that’s too soft to shape into a ball.

Empty the contents of the bowl onto a sheet of cling wrap and slowly begin to pull up the corners of the plastic, gently pushing the mixture into the center to shape it into a ball. Don’t worry if the shape doesn’t look perfect. Stick it in the fridge for 30 to 45 minutes to firm the cheese up a little and then reshape for a smoother, rounder ball. 

While you’re waiting, spread the pomegranate seeds in a single layer on a paper napkin to drain the excess juices. Skipping this step is tempting, but it can result in unsightly red liquid dripping and staining the cheese and your platter. 

Remove the cheese-ball from the fridge and retouch the shape if needed. Then roll the ball around in the pomegranate seeds, gently pressing them into the cheese to make sure they stick. Then use the remaining pomegranate to fill in any cracks and crevices. 

Serve with crackers and crudités. 

October 15, 2015

Food Blogging 101: The 13 Dos & Don'ts You Need To Know

With Hunger & Haw Hai's third birthday is coming up next month, it’s been a few years into blogging now, and after poring over stacks of books, researching endlessly for advice, following a legion of food blogs, freelancing for a couple of publications, and keeping Hunger & Haw Hai afloat, I’m still nowhere near tech-ninja status, but I’ve definitely learned a thing or two along the way.

It hasn’t all been useful or practical or easy to decipher — damn you, Javascript. And plenty of it has just been plain redundant and vague — “write great content” — why thank you, Captain Obvious. But there are a couple of pointers that I’ve found indispensable as I fumbled my way through. 

I love these tips for a couple of reasons.

For one, they apply whether you’re a rookie or a food blogging savant. Plus, these guidelines  as just as effective at getting you started as they are at keeping you going. And, finally, because  I find myself referring to them over and over again when I need direction.

I’m not going to bore you with the basics. 

If you’re reading this, you probably already understand the importance of your blog’s visual appeal, and you get that posting regularly keeps readers engaged, and you know the struggle of precisely angling that fork to get the perfect photo. 

Instead, I’m going chalk out what’s worked for me.

September 29, 2015

The Moment of Truth : And The Winners Are...

When I started planning The Outrageous Eid Giveaway, I just thought it’d be a fun way to bounce back from my blogging break. Besides, Eid was around the corner and I’ve had such a warm welcome back that I needed to show you guys some love too. 

Actually, scratch that. 

I wanted to show you some BIG LAHV and, so, what began as an idea for a one single giveaway, with one single sponsor, and one single prize, sort of snowballed, taking on a life of its own.

I was hell-bent on handpicking my sponsors, only wanting to include places and products that I absolutely adore and would personally endorse. Well, thanks to my superior stalking skills, relentless stubbornness, luck, and, of course, the incredible generosity of all my amazing sponsors, what I ended up with was a mix of the hottest hangouts, most exciting eateries, and some of the most gorgeous tableware between Lahore, Karachi, and Islamabad. 

Several weeks of burning the midnight oil and running around like a headless chicken —totally worth it.

I knew it’d be exciting, I hoped you’d be enthusiastic, and, God, you all killed it!

With close to 1000 entries flooding Hunger & Haw Hai’s Instagram account and Facebook page over the past two weeks, The Outrageous Eid Giveaway truly was outrageous, and I hope you enjoyed the rollercoaster ride as much as I did. 

Finally, thank you, thank you, thank you, from the bottom of my angsty little heart, for being a part of it all. Thank you for all the love. Thank you for tuning in.

And now, the moment of truth…

Drum roll, please.
Congratulations to all the super duper lucky winners of The Outrageous Eid Giveaway! Enjoy those outrageous prizes!

Toodles, kittens.


September 28, 2015

The Poached Pear: Getting Creative In The Kitchen

ADDRESS: Coming Soon (Karachi, By Order Only)
You can also find The Poached Pear on Facebook

Last year, I was lucky enough to swing by the legendary Dominique Ansel Bakery in SoHo, New York — birthplace of the cronut and home to some of the most modern takes on classic desserts in the world — the experience was magical. But it isn’t just a novelty confection or a fun twist on some oldies that gives this bakery its edge. 

Behind the counters of the tiny open-kitchen, a team of intensely involved and creatively talented bakers and pastry chefs are constantly pushing boundaries to create delectable new knock-outs to keep customers coming back. 

That’s the real secret to Dominique Ansel’s success.

Sorry, Magnolia, you’ve been banking on those cupcakes for 15 years. Change it up.

The Poached Pear launched it’s experimental kitchen in Karachi last year and, since then, there’s been no looking back for Masala TV star and owner, Chef Yasha Siddiqi.  Relying heavily on customer feedback, the team at The Poached Pear is well-known for endlessly tweaking and refining recipes, creating a careful selection of sumptuous, mouth-watering desserts that fly off the shelves. 

The Fresh Fruit Pavlova, clouds of perfectly soft, chewy meringue, generous dollops of whipped cream, crowned with gorgeous seasonal fruit, is their best-seller, the rich Belgian chocolate and salted caramel tart is to die for, and their recently introduced brownies with mint white chocolate sound totally tempting. 

In fact, The Poached Pear has been such a hit that what was Initially launched as an order-based service is now expanding into their first full-service brick-and-mortar bakery location, slated to open soon.

Looks like someone’s killing it with their dessert-game.

For your chance to WIN a decadent signature Banoffee Pavlova from The Poached Pear*, don’t forget to enter The Outrageous Eid Giveaway, happening on Facebook. Giveaway closes Friday, 25 September 2015 at 11:59 pm (PST). Open to residents of Karachi only.

*Prize generously sponsored by The Poached Pear.

ADDRESS: Coming Soon (Karachi, By Order Only)
You can also find The Poached Pear on Facebook

September 26, 2015

The Lahore Social: To Indulgent Evenings

ADDRESS: 37 A-2 Gulberg III, Mian Mehmood Kasuri Road, Lahore
PHONE: 042-35773142
You can also find The Lahore Social on Facebook

Fine dining. I’m not a fan of that term. It makes me nervous with its implications of dated rules and stiff decorum and six types of forks at my table setting. Also, thanks to restaurant industry egos, the phrase has been thrown around fast and loose, becoming more synonymous with price points and pretentious venues than any kind of actual dining experience.

Forget the fireworks, I say.

An attentive wait-staff, an interesting menu prepped using quality ingredients, and the kind of thoughtful, comfortable ambiance that makes me want to stick around long after dessert — that’s what modern fine dining should be about. 

The Lahore Social quietly opened it’s doors to Lahoris last year and, since then, it’s become the hangout du jour for anyone who wants to see and be seen, but it’s not just the eye-candy that keeps people coming back.

Maybe it’s the sweet, pillowy brioche, baked fresh every day, served still warm from the oven. Or it might have something to do with that beautiful caramelized peach salad studded with salty-sweet candied walnuts or the delicate hand-made crab ravioli. Personally, I’m convinced it’s the deep, rich, criminally decadent chocolate nemesis cake, made with Valrhona chocolate, served with vanilla flecked creme anglaise. 

I guess I’ll have to keep going back if I want to figure it out. 

Besides,  a table full of fantastic food I didn’t have to prepare, a couple of close friends, and a lazy, lingering meal — that’s an evening well spent.

For your chance to WIN THE MOST INDULGENT COFFEE & DESSERT FOR TWO AT THE LAHORE SOCIAL*, don’t forget to enter The Outrageous Eid Giveaway, happening on Facebook. Giveaway closes Friday, 25 September 2015 at 11:59 pm (PST). Only open to residents of Lahore. 

*Prize generously sponsored by The Lahore Social. 

ADDRESS: 37 A-2 Gulberg III, Mian Mehmood Kasuri Road, Lahore
PHONE: 042-35773142
You can also find The Lahore Social on Facebook

September 21, 2015

The Warehouse by Burning Brownie: Simple Food Done Right

ADDRESS: Shop No. 3, Block 13, Jinnah Super, Main Bhittai Road, F-7, Islamabad
You can also find The Warehouse on Facebook

Compared to the constant bustle of Lahore, Islamabad can come off as a sleepy little city, but if you haven’t visited in a while, you should know it’s definitely not what it was 20 years ago — the land of Jinnah Super and Pappasallis. 

In fact, over the years I’ve found plenty of reasons to fall in love with the Capital. Tree-lined boulevards, cozy neighborhood markets, beautiful weather, all set against the majestic backdrop of the Margalla Hills. Unlike it’s crazier cosmopolitan cousins, Karachi and Lahore, though, where food is at the forefront, Islamabad rarely generates culinary buzz and, so far, the vast majority of my dining experiences in Isloo have been underwhelming. 

But every city’s got its secret spots, right?

Burning Brownie unassumingly categorizes itself as a coffee shop/ bakery, but let’s call a spade, a spade.  With zero compromise on ingredients — hello, Valrhona and custom-roasted coffee beans — a technically talented team, and young-gun owner Ammar Mumtaz’s endless enthusiasm, it’s actually become one of Islamabad’s hottest destinations for delectable desserts and customized confections. 

With an impressive selection of coffees, their copious use of intensely rich, top quality chocolate, and a range of killer cakes, brownies, pastries, and sweet nibbles, it’s no surprise. 

More recently, The Warehouse, a Burning Brownie offshoot with a savory slant, opened its doors to Islooites. The concept? Simple food done right, a highly neglected niche I wish more restaurants would explore. 

Simple food might sound like an easy A, but a small menu leaves little wiggle room for errors, and like Burning Brownie, the quest for perfection at The Warehouse is relentless.

Burgers cooked sous vide to a juicy medium, topped with garlic aioli, served with crispy thick-cut fries. Perfectly toasted roast beef paninis with red pesto. Bold, rich rasmalai cheesecake drizzled with cardamon-infused caramel. 


A big, fat burger and a slice of criminally indulgent cake makes everyone a happy camper.

For your chance to WIN A DELICIOUS MEAL AT THE WAREHOUSE (OR) A RICH SIGNATURE CAKE FROM BURNING BROWNIE*, don’t forget to enter The Outrageous Eid Giveaway, happening on Facebook and Instagram. Giveaway closes Thursday, 24 September 2015 at 11:59 pm (PST).

*Prize generously sponsored by Burning Brownie & The Warehouse

ADDRESS: Shop No. 3, Block 13, Jinnah Super, Main Bhittai Road, F-7, Islamabad
You can also find The Warehouse on Facebook

ADDRESS: #66 Beverly Centre, Nazimuddin Road, F/6-1, Islamabad 
PHONE: 0301-5568918
You can also find Burning Brownie on Facebook and Instagram.