Comparing Chapli Kebab across three restaurants — an honest verdict

I ate Chapli Kebab at three different restaurants in the same week to compare. The results were illuminating. The use of whole garam masala varied significantly — only one got it right. The warming and hearty profile should be consistent but interpretation differs widely.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The best version came from a Lahore dhaba, which felt authentic. lassi was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Chapli Kebab is larger than you'd think.