The full menu
Western Fire is cooked American — dry rubs, hardwood smoke, a hard sear over coals, no Pakistani spice anywhere near it. Pakistani Spice is cooked the way Imran's family has always cooked it, unchanged for the smoker. Pick from either side, or both.
Prime ribeye smoked low and slow, rested, then dropped onto open coals for a hard final sear. Rubbed with coarse pepper, garlic and salt — straightforward American steakhouse seasoning. Sliced to order at the station.
Three-bone plate short ribs in a coarse pepper and salt bark, eleven hours over post oak until the crust goes almost black. Served whole on the bone. One rib feeds two guests comfortably.
Full packer brisket, salt-and-pepper bark, low and slow on the offset until it renders soft enough to pull apart with a fork. The centerpiece of the smoker, cooked with no shortcuts.
Prep time varies by cut size — confirm current timing with Imran when booking.
New Zealand loin chops, herb and garlic crusted, seared hard over coals. Finished with lemon and cracked pepper — no Pakistani spice, kept firmly on the Western side of the menu.
Jumbo shrimp, garlic and herb butter, threaded and charred fast over coals until just cooked through. Simple, direct, and finished right before it hits the table.
Split king crab legs, warmed over the fire and finished with butter and lemon. Priced by market availability.
Whole branzino, salt-crusted and roasted until the shell rings hollow, then cracked open at the table. The most photographed dish on the menu, and the reason a lot of hosts call.
Bone-in mutton, tomato, ginger julienne and green chili, reduced hard in the karahi until the oil separates and rises. Finished with crushed kasuri methi.
Small-cut bone-in chicken, tomatoes and butter, black pepper heavy, cooked hot and fast in the karahi. Ask for it white — no chili, extra ginger — if the table runs mild.
Yogurt-marinated chicken with Kashmiri chili and ginger, blistered over coals until the edges go black. Available bone-in or boneless — tell him which when you book.
Brain, kidney and lamb chop cut small and cooked fast and hard with onion, ginger and green chili — the sound of the chopping blades against the flat-top is where the name comes from. A real Karachi street-food staple, not softened for a wider crowd.
A distinctive, offal-based dish — worth a heads-up to guests unfamiliar with it.
Most hosts pick from both sides of the menu. Tell Imran your guest count and any dishes you're set on, and he'll help you land on the right mix.
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