Every city is defined by its food, but Karachi doesn’t have just one food item it is known for; the metropolitan city is a melting pot of cultures and flavours from all over the country.
One of the favourite dishes of Pakistanis is Chicken Chargha. It is a delicious whole chicken with skin marinated in spices, steamed, and then deep-fried in hot oil. This dish, actually, originated from Lahore, Pakistan. However, Karachi has its own taste.
We have sorted out three of the best spots in the metropolis where you can try spicy charghas.
Broast Town
Situated in Karachi’s Hussainabad, Broast Town is serving people with its spicy items since 1994. Talking with M.M News, the staff member said, “We had introduced Spicy Grill Chargha because before that Lahore Charga was famous in Karachi which was fried and was not crispy.”
“We introduced the grill type item for this shortcoming of Lahore Chargha,” he added. Talking about the preparations, he said, “We first wash chicken nicely and make deep cuts.”
“Then we mix various items including, mix food color, ginger garlic paste, lemon juice, vinegar, crushed red chilies, black pepper powder, cumin powder, yogurt and salt. Then we marinate the chicken with this mixture and refrigerate for 5-6 hours. And lastly we put it in the machine until golden brown,” he added.
Café Lazeez
Cafe Lazeez, located at the heart of Burns Road is popularly known for its desi dishes. It serves like mutton and chicken karahi, kata kat, chargah, sajji etc.
The staff member informed that for past 35 years, Café Lazeez has been a top choice for citizens for its steam roast. “After washing the chicken thoroughly, we put the spices in it for 5 to 6 hours and then put it on the steam, after which it is fried,” he said.
“We use pure ghee and pure spices, which is why people come to eat our chargha with great enthusiasm,” he added. Here full chargha is provided at Rs. 800 and half at Rs. 400.
Defence Lahori Chargha
Situated in DHA Phase II Extension, Defence Lahori Chargha has its own uniqueness. The staff member said, “After washing the chicken, we dip it in vinegar and lemon juice, which cleans the chicken thoroughly and separates the accumulated blood.”
“Then we cut and apply salt and our own made spices and marinate it for two hours,” he added.
The staff member further informed that both the steam and the fry chargha are prepared on offer and both are made in Lahore style and people also like the Chilli Chargha.
