With new and fashionably modern eateries sprouting up all over the capital, one is left hankering for a place that has remained just the way it was from day one. There is one place where time has stood still, 1969. The popular restaurant in Shakarparian is not just about food and flavor, it is an experience to savor and relive again and again.
As someone who grew up 30 years too late, 1969 captures the “golden era” of Pakistan – the 60s. This was the time of the suave, the debonair, the time of silk scarves when a ‘sassy, energetic and optimistic’ vibe personified the era of a young nation.
Covering 32 kanal of area, Mr. Anayat Mustafa was my guide, taking me on a tour of this fabulous eatery, while also explaining the concept and idea behind the restaurant.
From its classic aesthetics and décor like old and rustic wooden furniture, old ceiling fans with floral motif hanging and antique switches, to the old newspaper clippings on the tables and walls, 1969 is as much a dining experience as it is a time capsule.
The indoor café is just a small part of 1969 as their spacious outdoor dining areas cater to plenty of people.
All this walking around certainly got my appetite going as I made my way to the “Red Zone”. A lovely outdoor dining area where every night is a party!
1969 holds a buffet every night, featuring a wide range of delicious desi, Turkish and Continental dishes, freshly prepared right in front of you. All the while, you are serenaded with live music. Now that’s a luxury dining experience.
Meet the lead vocalist of Rush the band, Kashan Minhas. A local music artist with incredible vocals. Be sure to check out some of his songs on YouTube.
Let the Food Fiesta Begin!
With so much variety on display it is hard not to get mesmerized by the artistry of these amazing chefs preparing the food.
I started my journey towards a food-induced coma with a desi plate of chicken and mutton karahi with some fresh taka tak style qeema.
My colleagues went for BBQ plate with a chicken seekh kebab, chicken boti and a spicy chappal kebab.
We also had a “wild card” plate, featuring a vibrant palak paneer that would even make Popeye happy. Classic chicken biryani and a freshly made Turkish döner in a pita pocket rounded up our feast.
The karahi was deliciously spicy, while qeema was devoured within minutes. I would definitely have gone for a second serving of the BBQ plate but had to maintain my “professionalism”.
The wild card plate served more as an appetizer. The palak was creamy and mouth-watering while the Turkish döner pocket was light and vibrant. And, of course, the biryani was cooked to perfection. Before moving on to dessert, you HAVE to try these delicious sliders.
Time for Dessert
One of the most popular items on the menu is 1969’s crispy jalebi.
Perfectly thin, light and crispy, you won’t find a better and more tasty jalebi anywhere in town.
The more hearty treats were the warm and gooey gulab jaman and the halwa. A perfect way to end an evening of luxurious dining. Here are all the wonderful chefs who prepared my meal.
On the way out, be sure to try the 1969 restaurant’s famous fire paan!
All in all it was a terrific dining experience. The price for the buffet is RS. 2969 plus tax for one person but there’s also a 10% discount from Monday to Thursday!
Photo Credits: Sarah Qayyum, Taimoor Zafar
Good job 👏