Our Menu

Lebanese cubed potatoes with garlic, olive oil, coriander, chilli and lemon.

6 pcs | Marinated chicken wings flame-grilled with Turkish spices and garlic-herb sauce.

Fire-roasted aubergine purée with garlic yoghurt and spiced minced lamb | Ottoman classic.

Fragrant golden broth simmered with tender chicken, aromatic spices, and fresh herbs.

Classic Pakistani clear broth with bone-in mutton, whole spices, and fresh ginger.

Velvety red lentil purée with caramelised onion, cumin and lemon-infused olive oil.

Rich slow-cooked lamb shoulder soup with roasted tomato, cumin, and dried lime.

Romaine, heirloom tomatoes, cucumber, radish, and pita croutons in sumac-lemon dressing.

Diced tomato, cucumber, onion, parsley, and mint in olive oil and pomegranate dressing.

Anatolian salad of roasted peppers and tomatoes with walnuts, garlic, and lemon.

Smoky chargrilled aubergine with tahini, garlic and lemon, garnished with pomegranate seeds.

Slow-roasted aubergine purée with tahini, garlic, parsley, and cold-pressed olive oil.

Crispy pide with marinated chicken, roasted peppers, onions, and herb cream.

Golden crispy pide with a luxurious blend of three cheeses and fresh herbs.

Turkish flatbread boat with spiced minced kabab, fresh tomato, and melted cheese.

Turkish flatbread with premium pepperoni, tomato sauce, and golden mozzarella.

Crispy herb falafel, hummus, pickled vegetables, and harissa in a whole-wheat wrap.

Signature wrap: grilled meat, fresh greens, pickles, and house garlic sauce in flatbread.

Saudi-style spiced basmati with slow-cooked chicken, dried fruits, nuts, and house blend.

Ground lamb and beef in Turkish spices, wrapped in lavash, served with yoghurt.

Bone-in mutton on spiced long-grain rice with raisins, almonds, and fried onions.

Whole-roasted lamb head on fragrant rice with warm spices | A prized celebratory dish.

Saffron rice and slow-braised lamb sealed inside a baked bread dome, carved tableside.

Slow-smoked veal ribs with house spice rub, finished on the grill.

Bone-in chicken in a wok with tomatoes, green chilli, ginger and fresh coriander.

Slow-cooked bone-in mutton with tomatoes, whole spices, ginger-garlic, and ghee.

Tender chicken in a rich onion-tomato gravy, slow-cooked in a traditional clay pot.

Overnight-simmered beef shank in deeply spiced broth with ginger and coriander.

Slow-cooked chicken, lentils, and broken wheat with cinnamon and cardamom.

Crispy pakoras in tangy yoghurt kadhi with mustard seeds and curry leaves.

Yellow lentils with garlic, cumin, and turmeric, finished with a ghee tarka.

Simple steamed basmati | The ideal base for any curry or stew.

Long-grain rice in rich meat stock with whole spices | A classic accompaniment.

Fluffy qabuli-style rice with cardamom, saffron, and slow-cooked stock.

Fragrant layered biryani with chicken, caramelised onions, and saffron-infused rice.

Slow-cooked mutton pulao with long-grain rice, fried onions, and warm whole spices.

The ultimate feast: mixed grill, karahi, rice, salads, and breads for 6–8 guests.

Serves 2-3 | Generous Afghani feast: pilaf, boti, salads, and naan | Bold and fragrant.

Serves 2 | Lebanese-inspired board with mezze, grilled meats, salads, pickles, and flatbread.

Classic tandoor-baked leavened flatbread, pillowy soft with a slight char.

Freshly baked naan with minced garlic, butter, and coriander.

Enriched naan brushed with butter and sesame seeds, baked until golden.

Slow-cooked rice pudding with cardamom, rose water, almonds, and pistachios.

Golden-shredded pastry with Arabic cheese, orange blossom syrup, and crushed pistachios.