Okra opened its doors in 1999 on Zamzama in Karachi and redefined what fine dining was all about. Today, Okra means different things to different people - a restaurant with just the right ambience, a place to be seen at or, more importantly, the best place for a Mediterranean cuisine.
Over the years, we have experimented with ingredients and recipes and perfected the art of cooking and serving. Even as we add a few new dishes to the small, select menu our patrons often return for their favourites - whether it is our unique style of grilled calamari or carpaccio of beef with herbs. We continue to set ourselves higher standards, both in the quality of food we prepare and the way we serve it.
A quaint, simple yet stylish setting, an intimate space, and sublime food combine to give diners an unforgettable experience.Once you have settled yourself in its cozy and casual surroundings, you will find yourself in no hurry to leave. Sit and relax and nibble on Halumi bites, grilled calamari, crisp salads, and the most succulent lamb chops in the country. And whatever else you do, don't leave without diving into the warm, oozing chocolate gateaux.
Aside from the food, what sets Okra apart is the impeccable service it provides. Efficient and courteous, most of the staff have been with Okra since its inception. They are knowledgeable and passionate about the food they prepare and serve and are able to recommend dishes according to the diner's palate.
Ayaz Khan is a man driven by a desire to constantly improve the food and service he is known and respected for. He has lived and traveled in the Middle East and the Mediterranean for much of his life. His twenty years in the hotel industry have honed his management skills, and have been instrumental in setting and maintaining the high standards a top-flight restaurant demands. His love for Mediterranean cuisine inspired him to open a restaurant that would provide people in Pakistan with a gastronomic experience one can only find along the Mediterranean, or in a handful of restaurants in the major cities of the world. Constantly experimenting with new recipes, Ayaz changes the menu regularly to introduce new taste sensations to even the most jaded palate.
Mukesh, the head chef at Okra, has been there since its opening in 1999. Mukesh has been been through the disciplined grind and worked hard which has prepared him to take over as the kitchen team leader.
Vincent Rodrigues is Ayaz Khan's right hand. He came to Okra a few years ago, and brought with him a wealth of experience gleaned from his years in the food and beverage industry. Vincent loves food and most importantly, understands the local palate. His grain mustard sauces go down well with regulars, and his easy manner has made him a favourite with the customers.
Okra also offers catering. Please contact firstname.lastname@example.org