What Is the Best Curry to Try at MyLahore

The first thing to know is that MyLahore’s curries split into a few distinct camps. You have the karahis, which are the heartland of the menu. You have classic curries that cover familiar ground. You have slow cooked dishes that reward patience. And you have a full vegetarian selection that holds its own rather than being an afterthought.

Before anything else, ask yourself three questions:

1. Do you want sauce-led comfort, or do you want something that eats a little drier and bolder?
2. Are you going for chicken, lamb, or something plant-based?
3. Do you want a dish that is recognisable to most diners, or something that is more specifically rooted in Pakistani and North Indian cooking tradition?

The answers point you in a clear direction. How to decide between biryani and curry at MyLahore is also worth a look if rice is pulling you in a different direction entirely.

MyLahore Popular Dishes: The Curries That Suit First Timers and Regulars Alike

If you want something that most people at the table will enjoy without hesitation, the Butter Chicken and the Chicken Tikka Masala are the natural starting points. Both are approachable, both are satisfying, and both have become well-loved for good reason.

Butter Chicken is boneless chicken cooked in a rich, creamy tomato and butter sauce. It sits comfortably between bold and gentle, with a warmth that builds rather than hits. Chicken Tikka Masala takes a different path: flame grilled chicken cooked with ginger, garlic, onions, tomatoes and coriander, which gives it a slightly smokier, more layered character than a standard masala.

Classic Curries: Korma, Masala, Dopiaza and Jalfezi

The classic curry options at MyLahore cover a lot of ground, and each is available with veg, chicken, meat, fish or prawn. For something mild and rich, the Korma is made with cream, coconut and almonds. The Masala is a rich tomato sauce with garlic and ginger, and sits firmly in the middle ground. The Dopiaza is cooked with a generous amount of onions, which gives it a slightly sweeter, more textured base. The Jalfezi is the driest of the four, cooked with onions and peppers and mixed with egg, which makes it a good choice for anyone who finds heavily sauced curries a little too much.

For anyone building their knowledge of South Asian food, what makes British Asian food unique gives useful context on how dishes like these have evolved within the UK’s food culture.

MyLahore Signature Curries: The Karahi Section

If you ask anyone at MyLahore what the kitchen does best, the karahi comes up immediately. It is the centrepiece of the menu and a dish that is deeply embedded in Pakistani cooking tradition. Cooked with onions, tomatoes, whole spices, green peppers, cumin and coriander, it is a bolder, more direct curry than the classic options, and one that rewards people who want the flavour to be front and centre.

The karahi is available in veg, chicken, meat or keema, fish and prawn variants. The Achari Karahi takes the base recipe in a different direction, adding a sweet and peppery chilli marinade that gives it a distinctive edge.

Lahori Chicken Karahi: The One That Stands Apart

The Lahori Chicken Karahi is listed separately on the menu, and it earns that distinction. Chicken thigh cooked with onions, tomatoes, garlic, chillies and a desi spice blend, finished with coriander, ginger and a touch of cream. The thigh meat holds up better than breast in a karahi style cook, and the result is something that feels genuinely different to a standard chicken curry. It has the confidence of a desi kitchen staple and the finish of something that has been cooked with attention. If you are ordering one curry, this is the one to seriously consider.

Best Curries MyLahore: The Slow Cooked Options

For those who want something that goes a little deeper, two dishes on the menu come from a slower, more considered tradition.

The Lamb Handi on the Bone is lamb cooked with onions, tomatoes, whole spices and green peppers, finished with coriander. Cooking on the bone gives the sauce a richness that boneless lamb simply cannot replicate. It is the kind of dish that fills the table with a good smell when it arrives.

The Lamb Nihari is worth calling out separately. A slow cooked lamb shank in a rich, spiced broth topped with ginger, coriander, fried onions and chillies, served with lime. It is one of the most traditionally rooted dishes on the menu and one of the most complex. It is listed as subject to availability, so it is worth checking when you visit. If it is on, order it. The 10 must-try Ramadan dishes at MyLahore features the Nihari prominently, which gives a sense of the significance the dish carries.

Halal Curries UK: The Vegetarian Curries That Hold Their Own

The vegetarian curry options at MyLahore are not a reduced version of the main menu. They are dishes in their own right, and several of them are among the most satisfying things on the menu full stop.

• Channa Karahi: chickpeas cooked with onions, peppers, tomatoes, garlic, ginger and green chillies in a karahi style
• Palak Paneer: spinach cooked with chunks of paneer cheese, soft and warming
• Daal Tarka: split yellow lentils cooked with ginger, garlic and onions in a traditional spicy sauce, straightforward and deeply comforting
• Aloo Palak: spinach and potatoes cooked in a traditional karahi recipe
• Vegan Karahi: plant based chicken style strips cooked karahi style with traditional spices

For a more detailed look at how well the vegetarian options span the whole menu, what vegetarians can actually eat at MyLahore goes much further than the curry section alone.

MyLahore Food Guide: Where to Eat and How to Find Us