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A look inside

Gallery

The rooms, the tables and the food, photographed as they really are.

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A chef turning skewers over open charcoal The charcoal grill Fresh nan straight from the clay oven Bread from the tanoor The pass, from the room Looking back to the bar The quieter of the two rooms The garden room The door, from the street The front, on a wet evening A long table on a Friday Guests, mid-evening Herbs and vegetables chosen by hand At the market The hours nobody sees Prep, before service The last thing before it leaves Plating Stairs up to the private rooms The first-floor landing Two covers by the window A corner table Our largest private room The Henrietta Room, laid for twenty Minced lamb and beef over saffron rice Chelo kabab koobideh Saffron chicken, marinated overnight Joojeh kabab Herb stew with lamb and dried lime Ghormeh sabzi Walnut and pomegranate stew Fesenjan Barberry rice with saffron chicken Zereshk polo Dill and broad bean rice Baghali polo with lamb shank Everything from the charcoal, one board Mixed grill for the table Aubergine with whey and mint oil Kashk-e bademjan Saffron ice cream, rosewater noodles Bastani and faloodeh Poured all day Tea from the samovar The dining room on Henrietta Street The dining room An off-site table we cooked for Catering, plated

Persian Cuisine and Bar

Every room, one welcome

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