Our Fire
Sajji the way Balochistan taught it
Sajji began with Baloch shepherds: a whole lamb or chicken, rubbed with little more than salt, skewered upright around an open fire and left to roast in its own juices. No heavy marinades, no shortcuts — just smoke, patience and fire.
That is exactly how it is done at our Johar Mor kitchen every evening from 5 PM — sajji roasted to order, kebabs over charcoal, and in winter, fish on the grill that regulars cross the city for.
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5 PM – LateOpen every day