Food & Dining: Pakistani Cuisine Shines at Namak
The professional training and versatile experience of Chef Nadeem are evident as he takes you on a culinary journey through various regions of Pakistan.
[Left] The masala potato cheese balls with garlic mayo are three large, mashed potato balls stuffed with oozing mozzarella and provolone cheese–breaded and lightly fried.
Since opening its doors in January 2024, Namak restaurant has become a promising addition to the Pakistani fine dining scene in the greater Atlanta area. I first discovered the restaurant through social media, where their attention-grabbing Instagram reels showcased a desi-style afternoon tea featuring crispy samosas, kebab rolls, appetizing biryanis, and naans.
[Right] The Lahore fried fish features boneless pieces of tilapia coated with chickpea flour, deep-fried to perfection, drizzled with chaat masala, and accompanied by lemon slices and microgreens.
Located in a strip mall off McGinnis Ferry Road in Alpharetta, the small sit-down restaurant appears quite modern. The grey walls, with their neutral and minimalist décor, don’t hint at any particular ethnicity. The interior seats 50-60 people and overlooks a semiopen kitchen with what appears to be a brick oven. There’s also a quiet outside patio that can accommodate an additional 30 people. In the background, several TV screens display the YouTube cooking channel “Salt and Beyond” by Chef Nadeem.
[Left] The patakha chicken, similar to the fire-cracking chicken 65, is nicely crisp with the right balance of spice, sweet, and tang.
Chef and co-founder Mohammad Nadeem Kureshi (who goes by Chef Nadeem) is the culinary conductor of Namak. Originally from Karachi, the prominent Pakistani chef was enamored by the glamor of the hospitality industry. Starting as a chef apprentice at the Intercontinental Hotel in Karachi, Nadeem trained to become a chef in various cuisines, including Italian, French, Mediterranean, and many more. He worked at Rosette-rated restaurants in the U.K., at a Relais & Châteaux property in Wales, at Sonesta Bermuda, as well as at other hotels, restaurants, and cruises across multiple continents. After opening several concepts in Arkansas, Texas, and Florida, Nadeem landed in Georgia.
The menu at Namak is quite extensive, honoring Nadeem’s Pakistani origins and cooking style. Start with crowd-pleasing appetizers, such as masala potato cheese balls with garlic mayo, that look and taste like a desi version of Spanish croquettes. Three large, mashed potato balls are stuffed with oozing mozzarella and provolone cheese–breaded and lightly fried. The Lahore fried fish is similar to fish pakora, featuring boneless pieces of tilapia coated with chickpea flour. It comes deep-fried to perfection and is drizzled with chaat masala, accompanied by lemon slices and microgreens. The patakha chicken, similar to the fire-cracking chicken 65, is nicely crisp with the right balance of spice, sweet, and tang.
[Right] The pillowy-soft Middle Eastern-style til wala naan is topped with a generous coating of white and black sesame seeds.
The restaurant is known for its grilled kebabs, though the Afghani chicken boti kebab does not measure up. The large boneless pieces of chicken are well marinated, but a bit tough. They are garnished with sliced onions and lemon and served along with mint and tamarind chutneys.
For entrees, a variety of karahi dishes can be ordered as half or full plates, depending on your appetite. They are served in an actual wok, also known as a karahi, brought to the table. A half order of the white karahi—bone-in chicken pieces in creamy yogurt sauce topped with chopped almonds, halved green chilies, and lemon cubes—is enough for two people. For mutton lovers, the mutton Peshawari karahi offers a chance to savor slow-cooked goat meat falling off the bones and simmered in thick gravy.
[Left] The halwa-poori thali, offered in the special weekend brunch menu, with fresh, fluffy pooris and homestyle chana masala, is decadent.
For a biryani-style dish, try the chicken mandi. The aromatic slow-cooked basmati rice is served on a silver platter with two grilled chicken legs, a spicy tomato and garlic salsa, and a salad of tomato and cucumber slices. It’s a full meal in itself! To balance the protein-rich dishes, opt for the vegetarian palak paneer. It is cooked similarly to the Punjabi-style sarson ka saag, with mustard leaves mashed in for a darker color and deeper flavors. The cubed pieces of paneer are soft and fresh, while there’s no cream added to the dish.
[Right] “The gajar ka halwa is the closest to what I prepare at home—not too sweet, more milky than watery, and generously garnished with chopped almonds and pistachios,” write the author.
Be sure to try an assortment of breads, as there are many to choose from. The pillowy-soft Middle Eastern-style til wala naan is topped with a generous coating of white and black sesame seeds. The chicken tikka cheese naan features a very light chicken stuffing added solely for flavor. The cheese flavor shines through more. The Kashmiri naan, stuffed with dried fruits, is also light, fragrant, and not overly sweet like some others I have tried.
On weekends, Namak’s special brunch menu is worth carving time out for. The halwa-poori thali reminds me of special occasions at home when my grandmother would prepare sooji ka halwa, with its intense aroma of cardamom and desi ghee. This one has a hint of saffron and flakes of pistachio. It is decadent when eaten with fresh, fluffy pooris and homestyle chana masala. The aloo-sabzi, which is served alongside, is a bit too mushy and oily, though. For a simpler fare, order the anda paratha, literally a homestyle omelet with chopped green chilies, served with whole wheat ghee-layered lachchha paratha.
[Left] The meethi sawaiyyan—vermicelli noodles lightly roasted in olive oil for a sweet crunch—is served with vanilla ice cream and chopped pistachios.
I highly recommend saving room for dessert, or perhaps even sampling a few. The gajar ka halwa is the closest to what I prepare at home—not too sweet, more milky than watery, and generously garnished with chopped almonds and pistachios. The meethi sawaiyyan reminds me of Eid celebrations with our neighbors back home, where vermicelli noodles were lightly roasted for a sweet crunch. At Namak, they are roasted in olive oil and are served with vanilla ice cream and chopped pistachios. A South Asian staple, ras malai, is also super fresh, soft, and creamy. It’s hard to go wrong with any of the desserts, all of which are made in-house.
Namak’s interior, with its neutral and minimalist décor, appears quite modern.
As a Halal restaurant, Namak does not serve any alcoholic drinks, and the mocktails are also quite unusual. The spicy jaljeera-style drink comes with a generous amount of cumin seeds and chunks of mint to savor. The lassi is thick, and those expecting a masala chai should know that the kadak chai is actually plain, devoid of any spices. The exceptional blend of seasonings in the food truly compensates for the underwhelming drinks.
Try out Namak if you enjoy bold flavors and home-style cooking. The restaurant takes you on a culinary journey through all the different regions of Pakistan, so expect a little bit of everything from Sindhi, Punjabi, Pathani, and Peshawari styles, with a hint of Chef Nadeem’s personal style sprinkled all through.
Namak also offers weekday lunch buffets, weekend brunch specials, take-out, and catering for weddings and parties.
Sucheta Rawal is an award-winning food and travel writer who has traveled to over 120 countries across seven continents, experiencing the world through her palate. She inspires people to travel more meaningfully and sustainably through her nonprofit, Go Eat Give, and her books, Beato Goes To. Find her on social @SuchetaRawal.
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