Persian | Indian | Middle Eastern Cuisine

Two restaurants.
One weekly-changing menu.

We cook one weekly-changing menu and serve it to everyone at the table.

How it works

‘It is not à la carte. It is not tasting-menu theatre. It is a table of food, cooked fresh, and served to share.’

Our food comes from a mixed-heritage, vegetarian household rather than a “fusion” concept.
One of us is Iranian, the other Indian, and we were both born and raised in the UK, where these traditions first met around our own table.

At home, and in the restaurant, we don’t combine cuisines into single hybrid dishes; we place them side by side as they are cooked in our family kitchen— Iranian rice with Indian vegetable dishes, Persian yoghurt and salads alongside Indian breads and spices.