About this Business
From Our Editors
Khyber Pass takes inspiration from the restaurant's namesake, a mountainous region in India where nomadic Pathans cook with clay ovens and just a touch of eastern spices. To prepare meals, chefs eschew the typical MSG and moon dust for 100% vegetable oil, roasting tandoori chicken and baking fresh naan bread over the tandoor's charcoal heat. Atop the cozy booths and tables, plates host a variety of meat and vegetarian dishes simmered in creamy tomato sauces, garlic, or homemade paneer cheese for dinner or daily lunch buffets.