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    Food Review: 'The East End' - 5 Courses, a Plethora of Flavours

    The East End Restaurant Karachi

    Written by: Zahrah Mazhar
    Posted on: March 10, 2017 | | 中文

    Interior of The East End, Karachi

    When heading to The East End, you will need two things: an appetite for spicy and chatpatta food, and enough time to leisurely enjoy a 5-course meal. In a small nook in Clifton, Karachi, stands a giant crow at the entrance of the restaurant. Inside, a nostalgic vibe runs through the quiet and dimly lit space, decorated with old school lanterns and vintage suitcases.

    In this dinner-only restaurant lies the essence of the deep-rooted flavours of Karachi. A few years back, Adil Moosajee, one of the founding members, started recreating his late grandmother’s Bohra recipes with his cook Gulnaaz (the head chef at The East End). At the same time, finding the Keamari crabs to have lost their original taste, he met with people in Keamari and Hawksbay to work on their recipes.

    The East End Restaurant Karachi: Founding members Muffi Halai, Adil Moosajee, Fawad Arif and Gulnaz

    Founding members Muffi Halai, Adil Moosajee, Fawad Arif and Gulnaz

    The challenge for Adil and his partners, Muffadal Halai and Fawad Arif, was to sell the idea of having Pakistani food in small portions and over five courses – a novel concept in the city at the time of the restaurant’s launch.

    “We wanted to provide the people of Karachi with a lovely and elaborate dining experience of desi food,” says Adil. And elaborate it is! You can choose an entrée from one of the three 5-course sets—The Bohra Exotics, Captain Charlie’s Keamari, and Flying East—and then wait for the chef to surprise you with the accompanying courses and drinks.

    The East End Restaurant Karachi: Ghaatiya Mirch with a tamarind drink

    Ghaatiya Mirch with a tamarind drink

    The first course and welcome drink—ghaatiya mirch and what I like to call an “imli slushie”—had varying textures and flavours that played off each other wonderfully. The combination of the tangy, achaar-filled chillies with the crunchy papri, washed down with the sweet and sour tamarind drink, was a treat for the palate.

    The East End Restaurant Karachi: Mutton Roast with Daal Chawal and Prawn Lal Karahee

    Mutton Roast with Daal Chawal and Prawn Lal Karahee

    The next two courses follow the theme of the set meal of your choice; the Bohra flavours come in the form of crispy aloo paapar and mini beef tacos. Among the Bohra mains (which come with a peach drink), we ordered the Mutton Roast with Daal Chawal and the Chicken with Peanut Sauce and Coconut Rice. The mutton, tender to the touch, was seasoned perfectly. The peanut sauce, although a little too sweet for my taste, went well with the fragrant rice.

    The East End Restaurant Karachi: Chicken with Peanut Sauce and Coconut Rice

    Chicken with Peanut Sauce and Coconut Rice

    The East End Restaurant Karachi: Keamari Crabs

    Keamari Crabs

    Captain Charlie’s Keamari starts you off with khattay aloo and finger-licking BBQ prawns. If you order the Keamari Crabs as a main, prepare to dig into the bucket with your fingers to enjoy succulent pieces of the shellfish. Both the Prawn Lal Karahee and Prawn Biryani were delicious, aromatic, and reminiscent of classic cooking techniques. These zesty mains came with a cooling mint drink.

    From the ‘Flying East’ meal, inspired by farmlands in Gharo and Sanghar, we chose the Chicken Charga with Chapatti (served with lassi), and it did not disappoint. While the whole experience is a far cry from that offered by a roadside dhaba, for a fleeting moment you’re reminded of your favourite street food.

    The sweet courses—crispy malpua served with rabri, the nut-laden date dessert, and the always reliable kulfi falooda—were all commendable, though not quite as memorable as their savoury predecessors. There’s also an option of cinnamon or milk tea at the end, right around the time when you think you can’t have another sip or bite – but we did, and had no regrets.

    The East End Restaurant Karachi: Date dessert

    Date dessert

    Reservation is recommended, and so is keeping cash on hand, as the restaurant doesn’t accept cards.


    As the new year begins, let us also start anew. I’m delighted to extend, on behalf of the Embassy of the People’s Republic of China in the Islamic Republic of Pakistan and in my own name, new year’s greeting and sincere wishes to YOULIN magazine’s staff and readers.

    Only in hard times can courage and perseverance be manifested. Only with courage can we live to the fullest. 2020 was an extraordinary year. Confronted by the COVID-19 pandemic, China and Pakistan supported each other and took on the challenge in solidarity. The ironclad China-Pakistan friendship grew stronger as time went by. The China Pakistan Economic Corridor projects advanced steadily in difficult times, become a standard-bearer project of the Belt and Road Initiative in balancing pandemic prevention and project achievement. The handling capacity of the Gwadar Port has continued to rise and Afghanistan transit trade through the port has officially been launched. The Karakoram Highway Phase II upgrade project is fully open to traffic. The Lahore Orange Line project has been put into operation. The construction of Matiari-Lahore HVDC project was fully completed. A batch of green and clean energy projects, such as the Kohala and Azad Pattan hydropower plants have been substantially promoted. Development agreement for the Rashakai SEZ has been signed. The China-Pakistan Community of Shared Future has become closer and closer.

    Reviewing the past and looking to the future, we are confident to write a brilliant new chapter. The year 2021 is the 100th birthday of the Communist Party of China (CPC) and the 70th anniversary of the establishment of diplomatic relations between China and Pakistan. The 100-year journey of CPC surges forward with great momentum and China-Pakistan relationship has flourished in the past 70 years. Standing at a new historic point, China is willing to work together with Pakistan to further implement the consensus reached by the leaders of the two countries, connect the CPEC cooperation with the vision of the “Naya Pakistan”, promote the long-term development of the China-Pakistan All-weather Strategic Cooperative Partnership with love, dedication and commitment. Mohammad Ali Jinnah, the founding father of Pakistan said, “We are going through fire. The sunshine has yet to come.” Yes, Pakistan’s best days are ahead, China will stand with Pakistan firmly all the way.

    YOULIN magazine is dedicated to promoting cultural exchanges between China and Pakistan and is a window for Pakistani friends to learn about China, especially the Xinjiang Uygur Autonomous Region. It is hoped that with the joint efforts of China and Pakistan, YOULIN can listen more to the voices of readers in China and Pakistan, better play its role as a bridge to promote more effectively people-to-people bond.

    Last but not least, I would like to wish all the staff and readers of YOULIN a warm and prosper year in 2021.

    Nong Rong Ambassador Extraordinary and Plenipotentiary of
    The People’s Republic of China to the Islamic Republic of Pakistan
    January 2021