On a sweltering October afternoon, we walk into Huzur, a new Bandra restaurant serving Lahori nashta, slow-cooked Nihari and Haleem, and Shinwari Kadhai straight from the vessel it is cooked in. Before we settle in to eat, we pause in the courtyard, where a fountain anchors the space. Urdu words such as Nazakat (refinement), Suroor (joy) and Muntazir-e-Mehfil (awaiting the gathering) appear across the interiors and on the tissues revealing a story of passion.

Founded by Dubai-based Zareen Baig and Atiq Kapadia — known for their Lebanese restaurant, Zima, next door­ — Huzur’s menu leans towards robust, meat-forward cooking, with family spice blends, carefully chosen cuts, long marinades, and patient cooking forming the kitchen’s backbone. Nihari, Paya, and Haleem are simmered overnight; the Haleem is worked with a traditional wooden ghotni to achieve its characteristic texture and the Kadhai arrives in the very vessel it is prepared in.