At Shezan it is interesting to see India and Pakistan come out of the political fog and demonstrate how cuisines of these two nations can be so varied but still beautifully coexist in harmony. It's a widely recognised fact that the cuisines of both countries present a large assortment of tasty and rich dishes and the subtle use of spices and cooking techniques reveal the kitchen's deftness.

A chef's speciality of Kabuli chaanp with succulent lamb chops marinated in a navratan nine herbs and spices mixture could send the taste buds to a state of excitement; so does a raan masala, which requires a 24 hour notice, here a whole young lamb is marinated and stuffed with basmati rice and other exotic spices and cooked in the North West frontier province style. Salads, freshly baked naans, seafood and vegetarian dishes are also excellent and a must-try.