27992 Sat Feb 21 03:56:52 -0800 2004 4 1 San Francisco Bay Area 0 116363 Malik recently tipped me that Lahore Karahi seemed to have revived. And, indeed it has been open under new management for two weeks. I had not tried the original incarnation but remember what the interior looked like. Version 2.0 had been cleaned up with new paint, carpeting, and furniture. While a large sign says “self service, order and pay here”, if you eat in, table service is provided. Seekh kabab (2 pieces for $4) is made from finely spiced juicy lamb. It’s served on a sizzling platter with freshly sliced white onions that soften from the heat and a lemon wedge. The chickpeas in the Lahore chikkar choley, $4, are mostly crushed and pasty stewed with tomatoes and with some still whole and very soft. Large whole spice pods dot the bowl, but the actual taste is quite subtle and ultimately, not that interesting. It also seemed to have little grease or added fat. The Afghani naan, $3, baked in the tandoor and stuffed with raisins, nuts, soft white cheese, whole anise seeds, and dried cherries has a sesame seed and parsley coated poofy bubbled crust. It didn’t match either of the other two dishes, but I loved it on its own. The desserts are housemade, and the kheer, $2, is excellent. My server brought me a complimentary serving as a first time customer. It’s thick and richly creamy with irregular broken rice that has been pounded by hand. I also liked the mango lassi, $2.50, for its high pulp ratio and refreshing tang. I overheard my server tell another party that haleem and nihari would be available. I then asked if the chef was from Lahore. She shyly said that they were Gujarati, but knew how to make all the Pakistani and Punjabi favorites. Hearing this, I urged her and later the chef to offer some Gujarati specials. They seemed shocked but pleased by this request, but I hope the seed of an idea was successfully planted. Lahore Karahi Zulfiqar “Guddu” Haida, owner/chef 612 O’Farrell St. San Francisco 415-567-8603 Open Tues-Sunday, 11am-11pm Cash, Visa & Mastercard, $10 minimum for credit cards Sat Feb 21 03:56:52 -0800 2004 0 Melanie Wong 1 116364 ooh, i hope so! would love some of that notorious gujarati vegetarian cuisine. Sat Feb 21 04:00:44 -0800 2004 116363 0 shocker 2 116370 You know, they asked me what dishes I wanted and I didn't have an answer. All I could remember was some exceptional dal that a friend's mom had made once. Suggestions? then, anyone who stops in should start pestering them to make these things. Sat Feb 21 04:25:15 -0800 2004 116364 0 Melanie Wong 1 116648 As the chef's name is "Zulfiqar “Guddu” Haida", I wonder which part of Gujarat they are from. As the name sounds Muslim, they could be Bohri muslim (a class of Muslim traders from Gujarat). If that is so, they could be from India or Pakistan. In either case, they wouldnt be very famaliar with the vegetarian cuisine that people usually associate with the Gujaratis (from India). Bohris (in India) speak Gujarati but have a very distinct culture of their own. They have a very meat rich cuisine. They have amazing wedding banquets with parties of 4/6/8 people eating out of one huge plate on each table. Each new course that is brought out is piled onto the center of the thaal (large metal plate) for everyone on the table to share. It is a sight to behold. However here are some dishes from Gujarat (not Bohri dishes): Handwa (a lentil and vegetable pie baked with spices and generous amounts of sesame seeds. The crisp reddish outer crust is especially delicious. It is traditionally cooked over coals, but tastes just as good when baked in an oven) Dal dhokla (steamed lentil cakes, tempered with mustard seeds, curry leaves and sprinkled with fresh grated coconut) Tuvar dal (Tuvar lentil cooked to a creamy consistency, a beautiful balance of sweet, spicy and sour) Gujarati kadhi(a yogurt curry thickened with chickpea batter and seasoned with fresh ginger, curry leaves, mustard seeds etc) Gobi tamatar nu shaak (a simple everday cabbage and tomato veggie) Undhioo(A rich winter vegetable medley with peanuts, plaintains,etc) The Gujaratis are also well known for their love for "farsan", usually deep fried snacks that they munch on during the day and as a side with their meal. Wed Feb 25 03:54:03 -0800 2004 116363 0 Shalini Bhalla 2 116687 Shalini, thanks so much for identifying some Gujarati dishes that we can suggest, although it sounds like they may not be applicable? Wed Feb 25 21:58:03 -0800 2004 116648 0 Melanie Wong