The stripped-back restaurant takes its name from a toasted rice snack served at funfairs in Iran, and headed up former chef at JKS Restaurants Gymkhana and Brigadiers chef Kian Samyani - JKS Restaurants are also backing the restaurant.
The restaurant's inspiration is from founder and chef Kian Samyani’s childhood spent gathering around the dining table with his Iranian family. Expect the restaurant (complete with Persian rugs & exposed brick walls) to evoke the style of a rustic Persian kebab house - using seasonal English produce to reinterprete signature dishes - specialising in small mazeh style sharing plates, charcoal grilled kababs and a variety of khoresht, rice and salads. Closed on Sundays.
Authentic home-style Iranian cuisine, communal dining
Kashk E Bademjoon – blackened aubergine with whey, walnuts and dried mint; Ash E Reshteh – an Azerbaijani bean and noodle soup; Jigar Kaba– lamb’s liver, bergamot and lavash and Koobideh.