A San Francisco kitchen on Polk Street, built around the karahi: cooked to order, served hot, open late.
Karahi House exists for one reason: to cook karahi, BBQ and biryani the way they are meant to be cooked, and to serve them on Polk Street without shortcuts. Every karahi is cooked to order in its own pan, every kebab goes on the grill when the ticket prints, and the biryani comes with raita the way it should.
The menu runs from five styles of karahi and a full BBQ list to handi curries, nihari, vegetarian dishes, biryani, clay-oven naan and desserts like falooda and kheer. Whether you are dining in, picking up or ordering delivery, it all comes from the same kitchen at 1409 Polk Street.
A karahi is the heavy, round-bottomed pan the dish takes its name from. We cook goat, lamb, chicken, beef and desi chicken karahi in five styles, from the yogurt-rich White Karahi to the fiery Shinwari and the classic Lahori.
Text: Nothing sits in a hotel pan. Karahi, handi curries, BBQ and naan are made when you order them, whether you are dining in on Polk Street or picking up on your way home.
Families, late-night crowds and anyone craving a proper karahi all end up at the same tables. Karahi House is the neighborhood's place for a shared goat karahi and a stack of hot naan.
Three things we hold to on every plate that leaves the kitchen.
Goat, lamb, chicken and fish cooked to order, spices ground in house, and naan baked fresh in the clay oven for every table.
At Karahi House nobody leaves hungry. Expect generous portions, hot naan refilled, and a kitchen that is still cooking after midnight.
Every karahi starts when you order it. That is why it arrives bubbling, and why the menu tastes the same at 1 AM as it does at lunch.