Experience a mesmerizing dining journey in Dawat restaurant at Islamabad Serena Hotel. Savour a meticulously crafted Pakistani menu and satisfy your curiosity with an open kitchen with the chefs live in action. Prepare to be swooned away with our signature warm hospitality and live Pakistani music for a complete soulful experience.
Rasmasay Kebab (Ras-mas-ay; ke-bab)
Minced Chicken with spiced Fresh Fruits
Jhinga Pakora (jhi-n-ga; pa-ko-ra)
Succulent Prawns Fritters, seasoned with Ground Spices
Paneer Tikka (pa-nee-r; tik-ka)
Chunks of Paneer marinated in Spices and Grilled in a Tandoor
(All the above items are served with Mint, Tamarind, Plum Chutney and Walnut Raita)
Flavored Broth infused with Traditional Spices and Sautéed Onions with a
Choice of Chicken or Mutton.
A Traditional Lentil Soup, with Chicken and Rice, served with Lemon Wedges.
Maharaja Shorba (maha-raja; sh-or-ba)
Seafood Soup with Spinach, Mushrooms and Fresh Coriander Leaves.
Sindhi Cuisines have come a long way from the times of the Indus valley Civilization.
It has had several influences in its past and continues to do so. Pre-partition Indian subcontinent played a
prominent role in the making of Sindhi cuisines as we know them today. Due to substantial influence of its
Indian origins, we see many similarities between Sindhi and Indian cuisines in terms of the spicy aromatic
Hyderabadi Murgh Masala (hy-der-aba-di moor-ugh;ma-sa-la)
Chicken Cooked with Onions, Tomatoes, Fenugreek and Pickles
Maghaz Masala (ma-gaz; ma-sa-la)
Lamb Brain Lightly Fried in Dry Ginger, Cooked with Garlic, Onions and Tomatoes Gravy.
Katti Daal (kat-ti; da-al)
Lentils Infused in Amchoor (Mango Powder), Cooked with Tomatoes and Onions.
Sindhi Gosht Curry (sin-dhi-go-sh-t-cur-ry)
Tenderized Mutton Gravy with Onions, Tomatoes, Green Chilies, Garlic, Ginger, Yogurt and Mint Leaves.
Sindhi Machli Curry (sin-dhi; ma-sh-li; cur-ry)
Succulent Pieces of Fish in a Tangy Tomato Curry, with a Dash of Coconut and Red Chili Paste.
Punjabi cuisine specially brings to mind images of appetizing food. It is an infusion of
agriculture and farming lifestyle that has prevalent throughout Punjab for centuries and supported by
locally grown staple food. In the preparation of Punjabi food, onion, ginger and garlic are used
extensively to enhance the taste of the food. Hot roti and paratha (bread forms) are a part of all
vegetarian / non-vegetarian delights.
Tawa Tali Machli (ta-wa-; ma-sh-li)
Pan Fried Fillet of Fish Marinated with Local Spices
Murgh Handi (moor-ugh; han-di)
Boneless Chicken Cubes Cooked with Garlic, Ginger, Tomatoes, Onions, Cream and Butter
Jahangiri Chanp Masala (Jaha-ng-iri ; cha-np ma-sa-la)
Mutton Ribs Dusted with Aromatic Spices, Cooked in Tomatoe and Onion Gravy
Palak Paneer (pa-lack; pa-ni-r)
Shallow Fried Cottage Cheese in a Healthy Spinach Gravy and Sautéed with finely balanced Curry Spices.
Murgh Balti (mu-r-gh-bal,ti)
Chicken Fried in a Garlic and Ginger Paste, slow Cooked with Tomatoes Concasse, Infused
with Red Onion and Green Chili.
Khyber Pakhtunkhwa Cuisines are strongly influenced by the rich cultural surroundings of the region.
The mouth-watering flavor of cooking originates from Afghanistan, Central Asia and Middle East.
The people in these regions do not prefer very spicy foods and have a more BBQ style of cooking.
They heavily rely on sheep and goats for their meat requirements. The food cooked is in the animal fat
which brings added flavor to the dish.
White Murgh Karahi (mur-gh; ka-ra-hi)
Chicken infused in Garlic, Ginger and Yoghurt, Cooked inGreen Chilies and Black Pepper
Shinwari Karahi (sh-in-wa-ri; ka-ra-he)
Mutton Cooked in Natural Fat with a Tomato Sauce
Kebab Karahi (ka-ba-b; ke-rha-i)
Mutton Seekh Kebab Cooked with Tomato Sauce, Green Chili and Fresh Coriander Leaves
Lamb Shinwari Tikka (la-mb; shin-wa-ri; tik-ka)
Hardwood Charcoal Lamb and with Fat
Baluchistan Cuisine has a great influence of the surrounding regions like with Iranian,
Afghanistan andTurkish, cooks use the “Sajji” method of barbecuing whole lamb (on large skewers over
coal pits marinated only with salt) and bake the breads in a deep pit. The food contains hardly any
hot spices salt and traditional herbs are used to flavor the food. The use of animal fat is common.
The famous Afghani Nans or Qandhari Nan is used as a whole wheat bread.
Balochi Tawa Jeenga (ba-lu-chi; jee-n-ga)
Prawn immersed in a Spicy Tomato Concasse, Infused with local Spices and Red Chilies
Balochi Namkeen Gosht (Balochi; Nam-keen;go-sh-t)
Balochi specialty Mutton Dish, Cooked with Salt and Black Pepper
Ghadani Stuffed Kofta (gha- da-ni; kof -ta curry)
Minced Mutton Stuffed with Pickle, Tomatoes, Onions, Green Chilies, Ginger and Fresh Coriander
Tawa Sabzi (ta-wa;sa-b-zi)
Seasonal Vegetables Stir Fried in a Spicy Onion, Tomato Concasse Gravy.
Kashmiri cuisine is the cuisine of the Kashmir valley (region of AJK - Greater Kashmir Region).
Rice is the staple food of Kashmiris and has been so since ancient times.
Meat, along with rice, is the most popular food item in Kashmir.
The culinary art is learnt through heredity and is rarely passed to outside blood relations.
Kashmiri roghan josh
Mutton shanks, mildly flavored curry garnish with saffron fresh coriander
Shab deg Kashmiri
Mutton cubes flavored curry, turnip, saffron, fresh coriander leaves served with condiments
Lentils cooked in butter and tomato and onion, make a tarka mango powder tamarind pulp
to garnished with red chili whole, cumin, coriander and fresh curry leaves
Kashmiri Ghost Pulao
Traditional pulao rice with mutton and fruits chef’s special recipe
Gilgit Baltistan cuisine is as diverse as it is unique, using mostly organic food items.
Due to the heights of the area, the gastronomy is very High in protein (Whole wheat, butter, lamb meat,
Yak meat, nuts, apricot oil, rock salt); very healthy and as compared to other areas, the people are
living very long lives.
Burus Berikutz (Appetizer)
Chapatti stuffed with homemade cheese, fresh coriander and butter
Served with mint chutney
Mutton cubes cooked in a rich flavorful broth with homemade noodles and fresh coriander
Hoi Lo Garma
Homemade flatbread cooked with spinach, mustard seeds, nut paste and spices
Crushed whole-wheat and lamb meat slow-cooked overnight with butter
Seasoned with rock salt
Mughlai Cuisine is a style of cooking developed in South Asia by the imperial kitchen of the Muslim
Mughal Empire. This cuisine is the emulsion of Central Asia (where the Mughal rulers originally came from)
and North India (Hyderabad, Uttar Pradesh and Delhi) and Pakistan
Murgh Tikka Masala (murgh;tik-ka;ma-sa-la)
Chicken Tikka Grilled to Perfection in our Chef’s Secret Recipe
Tawa Murgh Malai (ta-wa: moor-gh; ma-lai)
Chargrilled Chicken Braised in a Chunky Tomatoes and Onions Salsa
Shahjahani Goshat Lazizi (Sha-h-Jaha-ni: go-sh-at ; laz-izi)
Mutton Chunks in a Flavored Curry Glazed with Aromatic Persian Saffron and Fresh Coriander Leaves
Mutton Noor Mehal (shik-ar-puri; moor-gh; ma-sa-la)
Mutton Cooked with Yoghurt and an Infused Sesame Seed Cream
Angaron Ki Soughat (BBQ)
Most etymologists believe that “Barbeque” derives from the word “Barbacoa” found in the
language of the Taino people of the Caribbean and the Timucua of Florida and entered European
languages in the form barbecue. The word translates as sacred fire pit. The word describes a grill for
cooking meat consisting of a wooden platform resting on sticks.
Hazari Kebab (ha-zar-e kebab)
Seared Boneless Chicken with a Garlic Marinade. Topped with Green Chilies and Cheddar Cheese
Reshmi Seekh Kebab (re-sh-mee kebab)
Minced Chicken Marinated in Cream Cheese, Cashew Nuts, Onions and Traditional Spices.
Sheesh Kastori Kebab (she-esh qas-toor-e kebab)
Minced Mutton marinated with traditional Spices, Poppy Seeds and Fenugreek
Tandoori Batair (tan-doori-but-air)
Quail Marinated in a Traditional Spices and Yoghurt.
Special Lamb Champs
Chargrilled Lamb Ribs Marinated in a Fusion Blend of Ground Spices and Pomegranate,
Local Rs. 2500 Imported Rs. 6.500
Qaus-e-Qaza ke Chawal (Rice)
Murgh Biryani (Chicken)
Panjgori Pullao (Dates)
Chilman Biryani (Mutton)
Nouvaratan Biryani (Vegetables)
Hyedarabadi Biryani Nuts)
Sindhi Murgh Biryani
(Aromatic Rice with Chicken Infused spices from the Region of Sindh)
Sindhi Gosht Biryani
(Aromatic Rice with Mutton, infused spices from the Region of Sindh)
(Steamed Rice with a Dollop of Butter)
Naan Roti aur Paratha (Bread)
Rumali Roti (Phulka (Basket) - Paper thin bread
Sada Nan Basket) - Tandoori bread
Laihsun Nan (Basket) - Tandoori bread with garlic
Kalongi Nan (Basket) - Tandoori bread with seeds
Cheese Nan (Basket) - Tandoori bread with cheese
Tandoori Paratha (Basket) - Tandoor Buttered bread
Paratha Lachhey Dar(Basket) - Buttered bread from the skillet
Aloo Paratha (Basket) - Buttered bread stuffed with potatoes
Taftaan - Buttered bread stuffed with sugar
Basanti - Buttered bread stuffed gram flour
Mahraja - Buttered bread stuffed spinach cumin seed
Meetha Paratha - Sweet bread stuffed with sugar
Bread Basket (Choice of five from above)
Bread pudding with Pakistani sweet add saffron and nuts
Kneaded Sweet Dough balls, fried in a thick Rose and Saffron Syrup
Tender pieces of curdled Sweet Milk with Pistachio and Rose Essences
Fruit Flavored Custard mixed with Jelly, Nuts, Cream, and Fresh Fruits
Summertime Treat, made with infused Cardamom Milk
Carrot/Pumpkin/Walnuts (Availability depends on Season)
Curdled Sweet milk with pistachio, diluted in a Rose water syrup
Seasonal Fruit Platter
Assorted Fruit (Availability depends on Season)
Juices, Soft Drinks & Mineral Water
Aalubukhare ka Sharbat Rs. 370
Meethi Lassi Rs. 390
Namkeen Lassi Rs. 390
Shakarcola Rs. 410
Shikajabeen Rs. 370
Serena Lemonade Rs. 510
A truly reFreshing drink of Fresh Lime and Grenadine, Topped with 7up
Mint Lemonade Rs. 470
A thirst quencher delight with 7-up and Fresh Mint
Pina-Colada Rs. 570
Pineapple Juice mixed with Coconut Cream and a hint of Lime, topped with a Pineapple Slice
Pineapple Sunshine Rs. 550
Orange & pineapple Juice with a hint of Lime, topped with 7up
November Sea Breeze Rs. 530
A refreshing combination of Cranberry & Apple
Citronelle Rs. 510
Sparkling bubbly blend of Apple & Mint
Tea/ Coffee Selection
Tea Selection Rs. 350
Iced Tea Rs. 370
Coffee Rs. 400
Cold Coffee Rs. 510