North West Frontier

The nomadic culture and arid climate of the region have defined culinary traditions with a heavy focus on meats, whole black lentils (urad dal), tandoor cooking, slow-roasting and non-creamy spice blends. The clay oven gives kebabs and thick leavened breads a distinct smoky flavour. 

Kebabs have been a cornerstone of North-West Frontier cuisine for centuries, reflecting the region's rich tradition of farming, open-fire cooking and the culinary influences carried along ancient trade routes.

What dishes to try at Masala Zone from the North West Frontier as part of the Grand Trunk Road Odyssey?

• Grilled items include Chapli Kebab, a signature dish of the Khyber Pass region, served on naan. The Pashto word chapli (“slipper”), refers to its distinctive flattened shape, as though it has been gently stepped on before being grilled over fire. 

The GTR menu runs until 7 September. BOOK NOW