The Amritsari Dahi Bhallay was set up by Muhammad Siddique in 1948 after migrating from the namesake city in 1947 with his family.
It combines two pandemic-era baking obsessions — Lotus Biscoff and baking bread.
The Fat Chicken's Peking Chicken comes very close to recreating the joys of the original dish and is worth a repeat order.
Despite its humble origins, bread pudding has come a long way and provides the perfect canvas for experimentation.
The restaurant differs from the usual dining experience in Karachi.