We began with simple intent: to bring our favourite Old Lahore’s soul food to the masses. Barañh celebrates the rich, indigenous food of Androon Shehar in all its glory. Each dish is curated carefully with the philosophy and precision of reviving hidden gems of the exotic cuisine of the forgotten city of Old Lahore.
We believe in the simple things that life has to offer; great conversation and great food, a few of the only things in life which shape our memories and some of the finest moments of our lives. Food is the only thing which unites us all; the soothing aroma of Karak Chai, the hot sizzle of the spicy Tawa Chicken, the familiar crackle of crispy butter Parathas, amidst the beat of Takatak of Tawa Keema. There is nothing greater and nothing finer than turning exquisite meals into beautiful shared memories.We put into practice the framework of our core cuisine by staying true to tradition. The process is where the real heart of the food is; food made in the most indigenous manner churns out the greatest taste, so we employ centuries-old techniques to cook our food, using only the traditional cooking ware while our ingredients are fresh and sourced locally.
At Barañh, you will find a familiar sense of nostalgia as the air is forever imbued with wistful wafting flavours and scents, reverberating off our strong affinity to our roots and our city of abundance. Being at Barañh feels like coming back home, among old friends, who shower you with attention and tell you about the origin of each dish. Every dish is a conversation piece which tells the story of our city, the place closest to our hearts.
Barañh first appeared on the map of Lahore’s food and restaurants galore in the summer of 2018. Tucked away in the Qadaffi stadium, the very first famous Tawa Chicken began kicking up a storm, a single station stall was set up, enticing - almost immediately, scores of curious Old Lahore food devotees, flocking towards the newly opened restaurant which, unlike any other eatery in the city, promised to serve the indigenous cuisine of the 12 gates of Old Lahore. Thus, the name itself ‘Barañh’, translated directly, means the number twelve – which represents the 12 iconic gates of the Androon Shehar, the Old City of Lahore.
The traditional historical narrative is that each gate of the city and its surrounding neighbourhood is widely revered, all over the country, for its own unique food, armed with their ancestral secret recipes, signature spice blends and a raging cult following for their exclusive palette of cuisine. Barañh, in a nutshell, unlocked the centuries-old holy grail of all these celebrated, secret recipes, making the renowned Old Lahore exotic cuisine and all its delicacies, widely and easily accessible to all the city dwellers.
Barañh is the only conceptual restaurant in the country which quite literally serves food with a story, and a rich history. Going to the restaurant, thus, transcends beyond just having a great dinner, it is, in fact, a sumptuous experience – unlike any other place.
Our Food Folklore
Every single delicacy on the menu has the essence of its own particular folklore attached to it, therefore, the concept of having food at Barañh rises above just the mere devouring of food, rather it is an enriching experience relayed onto every customer, by narrating to them, the origin of the cuisine and certain quirks of the particular food item in question.
Barañh began with the exceptionally famous Tawa Chicken, which is chicken braised and marinated in a special spice rub and then pan-seared on a hot stovetop, topped off with chilli – for that muchloved zing of extra heat. The concept itself is deceptively simple; however, the distinctive, standapart factor lies in the secret sauce and the spice rub which is made exclusively for the chicken, made with over 9 different ground spices and seasonings – which are all part of the much-asked about secret recipe of the Tawa Chicken.
The interesting thing about Barañh’s characteristic menu is not only the fact that it has a strong sense of historical charm; but the fact that it also ties together the old with the new. Gol Gappa Shots, introduced as an appetizer, are delectable crackers, filled with a select choice of chickpeas, yoghurt, salsa, dipped into tangy, sweet tamarind water. Traditionally, Gol Gappas have always been served in platters, but Barañh serves the crackers, paired with tiny shot glasses of tamarind water. One of the famous folklore items includes the extremely delectable, melt-in-your-mouth ‘Gaulati Kebab, (soft kebabs) developed especially in the early 1700s for a nawab who had a penchant for kebabs but had no teeth.
The stories and the anecdotes continue to charm while enjoying centuries old food, served with a tinge of modernity and a deep reverence for the past.
Barañh – the First was opened to national acclaim, first in Lahore in June, 2018. The innovative menu kept evolving, revealing exotic cuisines, one after the other. The extensive menu now includes a wholesome range of breakfast items, lunch and dinner, along with an assortment of tea and beverages.
The thematic innovative restaurant embodies the zeal of true food enthusiasts, a signature element of every true Lahori. The logo is rendered in a fiery orange, denoting Lahoris intrinsic love for food, and the freshness and the modernity of the current present. Almost all of the food is cooked before the guests, mimicking the resplendent bazaars of Old Lahore.
Barañh – the Second opened its doors in Jhang, a city deeply rooted in folklore and the legend of Heer, so it was a natural progression for Barañh, to branch out to another rich, historical city.
In May 2021, the largest ever rooftop restaurant in the country, fired up the grill for Barañh’s grand opening. The restaurant boasted off a grand 250 seating space, which included outdoors and indoors. The menu also revealed a new addition: Shinwari; roasted lamb
All recipes used in the restaurant are characteristically nostalgic and steeped in long history, passed down from families to families, over generations, to retain the age old secret of our collective love for desi food.