Cupertino · Indian / Pakistani fine dining (halal) · reviewed September 2, 2026
Safar by Karimi
Opened Dec 2025/Jan 2026; Mughlai heritage + modern bar. Raan Biryani (whole baby lamb, bagara rice, 24h+ slow-cook, pre-order), Hyderabadi Mutton Biryani (made daily, limited).
Listing details
- Website
- www.safarbykarimi.com
- Hours
- lunch + dinner (see site) *(per source — re-verify before visiting)*
- Price
- $$$
- Ratings
5.0 Google Maps
- Cuisine
- Indian / Pakistani fine dining (halal)
- Biryani
- Serves biryani
- Menu
- 48 dishes
5.0
Menu
Captured from the restaurant’s published menu. Captured 2026-09-02. Prices and availability change — confirm with Safar by Karimi.
48 dishes
Menu
| Dish | Price |
|---|---|
| Basket of Papadams, Assorted papad, kachumbar, dipOriginating from South India, papadams are sun-dried lentil wafers roasted or fried until crisp. They offer a nutty, smoky crunch and serve as a traditional prelude to meals. | $12 |
| Cranberry ChutneyMaharashtrian Chili and Peanut Thecha Goan Prawn Balchao | $3 |
| Maharashtrian Chili and Peanut Thecha | $3 |
| Makai Shorba, Charred corn, Californian almond puree, cardamomA North Indian-inspired corn soup enriched with almond puree and cardamom. Slow simmering creates a creamy and nutty sweetness balanced by gentle spice. | $9 |
| Ragra Pattice, Edamame and green peas tikki, white vatana, chutneyOur version of the popular hot chaat. Spiced edamame and green peas cutlet is topped on traditional white vatana curry, served with sweet and spiced chutney and an inhouse spice blend. | $17 |
| Nadru ChipsFrom Kashmir’s lotus ponds, nadru (lotus stem) is sliced thin and fried until crisp. Its earthy sweetness and delicate crunch make it a prized snack across the valley. | $17 |
| Chowpati Corn Ribs, Achari butter, thecha ranchInspired by Mumbai’s grills-at-the-beach culture, corn ribs are charred and slathered with a pickled butter. Thecha ranch adds a fiery Maharashtrian punch to this playful plate. | $17 |
| Dahi Ke Kebab, Hung yogurt, Zucchini flowers, cranberry chutneyA Mughal-era delicacy where hung yogurt is mildly spiced, stuffed in zucchini flowers and shallow-fried. Creamy inside with a crisp shell, it showcases a tangy richness with subtle spice. | $25 |
| Chicken Ghee Roast, Clarified butter, fennel, tamarind, jaggeryA fiery, tangy, and rich Indian dish from the coastal town of Kundapur in Karnataka, India. | $20 |
| Malai Gola Kebab, Soft chicken kofta, cardamom creamLucknow’s kebab tradition re-imagined, ground chicken koftas enriched with cream, fried onion and saffron. Pan grilling yields a melt-in-mouth texture with creamy cardamom sauce. | $23 |
| Kheema Shashlik, Spiced lamb mince, tahini sauceA Persian-inspired skewer of spiced minced meat grilled over an iron griddle. Smoky, bold, and robust. | $25 |
| Brocolli Cream Cheese Kebab, Chedar, cardamom, mild chiliesBroccoli florets are generously coated with a cardamom infused cheese marinade and grilled in the tandoor till tender. Mild chilies add warmth to this creamy vegetarian kebab. | $22 |
| Pasanda Paneer Ajwaini Kebab, Cheese filled, spicy yogurt, carom seedsA Mughal-inspired pasanda style paneer stuffed with cheese and marinated in ajwain flavoured yogurt. Charcoal grilling imparts smoky depth, balanced by mint chutney. | $23 |
| Tandoori Avocado, HAS avocado, Kolkata khajoor chutney, feta reductionA modern twist where creamy avocado is charred in a tandoor, paired with a zesty date-tomato chutney and feta reduction. | $23 |
| Texas Chicken Kebab, Chicken tikka, hot sauceClassic chicken tikka meets American hot sauce. Boneless chicken grilled over coal and tossed with a creamy Buffallo sauce, making this kebab, smoky, spicy and tangy, a bold fusion of two barbecue cultures. | $25 |
| Sarson Jhinga, Grain mustard, yogurt, lemonMustard-marinated prawns grilled till charred. Yogurt and lemon balance the pungency, creating a bold coastal flavour. | $26 |
| Bhatti Chicken Roast, Bhatti spice, yogurt chutneyPunjab’s charcoal oven-style roasting uses spices and fresh herbs for overnight marination. Slow-roasted over charcoal, the chicken emerges smoky, juicy, and deeply spiced. Half Full | $24 |
| Aloo Gobi Simla Mirch, Stuffed peppers, spicy tomato curryOur version of the popular aloo gobi, stuffed in bell peppers and baked. Served on a bed of spicy tomato curry | $23 |
| Saag Buratta, Italian creamy cheese, fried garlic, seasonal greensA playful fusion of garlicky spinach with Italian burrata. Creamy spinach curry contrasts tangy cheese, marrying rustic and refined. | $28 |
| Lagan Ka Murgh, Mint and coriadner curry, boneless chickenThis creamy green chicken curry, cooked in mustard oil is a Hyderabadi wedding staple, cooked in a "lagan", a traditional, heavy-bottomed cooking vessel. | $28 |
| Rogan Josh, Specility from Kashmir. Lamb, yogurt, spicesA rich, aromatic curry that from Kashmir in northern India, beloved for its deep red color and fragrant spices. "Rogan" translates to oil, and "Josh" means heat or passion, together, creating a dish cooked in oil at intense heat, with a lot of passion. | $30 |
| Rajasthani Junglee Maas, Ghee, dry chilies, garlicA rustic Rajasthani dish with origins in the royal hunting expeditions of the past. Translates to "jungle meat", historically cooked with minimal ingredients, like ghee, red chilies, salt and game meat. | $30 |
| Malai Nalli Korma, Slow cooked lamb shanks, cashew curry, kasuri methiFrom the royal kitchens of India, lamb shanks braised in creamy white curry with kasuri methi, fried onion and cardamom. Mild spices and yogurt create a velvety, regal dish. | $36 |
| Macchli Methi Tamatar, Mahi Mahi, fresh fenugreek salanMahi Mahi is gently cooked in a cashew curry enhanced with cilantro and fresh and dry fenugreek in this aromatic fish curry with a hint of tomatoes. | $32 |
| Goan Prawn Curry, Coriander seeds, cumin, dry chilies, tamarindA coastal Goan staple, prawns simmered in coconut-tamarind curry. Tangy, spicy, and deeply aromatic. Best with steamed rice. | $36 |
| Short Ribs Nihari, Beef broth, mild spicesA Mughal breakfast stew, beef ribs simmered overnight in spiced broth. Smoky, hearty, and restorative. | $36 |
| Steamed RiceThe simplest staple across India, steamed basmati rice is fluffy and neutral. It acts as the canvas for curries and dals, absorbing spice and aroma. | $6 |
| Jeera RiceA North Indian classic where rice is tempered with cumin seeds in ghee. Fragrant, earthy, and light, it’s a comforting everyday preparation. | $8 |
| Bagara Rice, Mint, ginger, cilantro, cardamomHyderabadi speciality. Bagar translates to tempering, is an aromatic dum rice preparation without any vegetables or strong spices. | $10 |
| Vegetable PulaoAssorted vegetables tossed in basmati rice with cumin and fresh coriander. | $15 |
| Chicken Berry Pulao, Parsi speciality, Iranian zereskh berries, yogurtA Parsi specialty from Mumbai, rice cooked with zereskh berries and yogurt-marinated chicken. Sweet-sour berries balance the savory richness. | $32 |
| Double Dal Tadka, Split lentils, turmuric, lemon, curry leavesA homestyle preparation of split lentils tempered with curry leaves and lemon. Bright, tangy, and comforting, everyday Indian soul food. | $18 |
| RotiThe everyday Indian flatbread, hand-rolled and cooked in the tandoor. Soft, nutty, and versatile, pairs with any curry. Plain Butter | $5 |
| Multiseed RotiA modern take blending whole and crushed pumpkin, papaya and sunflower seeds for a nutty depth. Healthful yet rustic, brushed with butter for richness. Plain Butter | $6 |
| PlainButter Garlic Sesame | $6 |
| Laccha Methi Paratha, Kasuri methiLayered paratha enriched with fenugreek leaves. Flaky, earthy, and buttery, it’s a Punjabi winter staple. | $7 |
| Laccha Paratha, Chili, garlic, butterClassic layered bread, crisp outside and soft inside. Garlic and chili butter add boldness. | $7 |
| Roomali RotiTraditional, extremely thin Indian flatbread, soft enough to be folded like a handkerchief, often called "handkerchief bread". | $7 |
| Kashmiri Naan, Paneer, dry fruits, chedar, raisins, apricotStuffed with paneer, dry fruits, and apricot. Sweet, rich, and festive, it reflects Kashmiri royal kitchens. Served with malai. | $8 |
| Cheese Chili Naan, Chedar, mozarella, chilies, cilantroA modern indulgence, naan stuffed with assorted cheese and chilies, tandoor cooked. | $8 |
| Bread BasketAn assortment of India’s breads, offering variety in texture and flavour. | $12 |
| Lemon, Onion, ChiliRaita Cooling yogurt side, spiced and mixed with vegetables. Bhurani style adds garlic, balancing heat from curries. Vegetable Bhurani | $3 |
| RaitaCooling yogurt side, spiced and mixed with vegetables. Bhurani style adds garlic, balancing heat from curries. Vegetable Bhurani | $5 |
| Vegetarian DabbaNon Vegetarian Dabba | $55 |
| Ice cream, Check with your server for available flavours | $10 |
| Phirni, Mango and Raspberry duetTraditional Indian and Kashmiri festive dessert made from ground rice cooked in milk and sugar | $15 |
| Pistachio Lava Cake, Baked fresh on order. KulfiA decadent hot chocolate and pistachio dessert, with a warm, gooey, rich and molten pistachio-chocolate center. Served with malai kulfi | $18 |
| Daulat Ki ChaatA Mughal-era winter delicacy from Old Delhi, milk froth whipped into airy clouds. Sweet, ethereal, and perfumed with saffron. | $18 |
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