TANDIS

1

Top Table

“What an excellent surprise! Food, service, libations, and settings can certainly be rated as first class. Having no prior experience of Persian food, a full direction given by professional, friendly staff. Fresh, beautifully cooked fish and chicken dishes followed by Rose Water ice cream; a treat that will certainly be repeated and recommended”

2

TimeOut - Guy Diamond

“This Iranian restaurant has a strikingly modern interior ,you can sink into a huge black leather banquette for your feast of subtly marinated chicken or lamb kebabs, slow-cooked khoresh stews, and faloodeh shaved-ice desserts… We loved the flavours of the dried Persian plum in a sweet and sour vegetable stew (khoresh e aloo esfenaaj), and also the sour tang of sundried lemons in the diced lamb and split peas stew (khoresh e gheymeh). The latter had a rösti- like mesh of tiny potato chips on it to vary the texture a bit. But if you ask nicely,you get the crispy rice brittle with the chicken and steamed rice dish called zereshk polo ba murgh - a nice contrast to the sharp barberries and pungent saffron flavours in the standard rice. We suggest order a faloodeh to finish. It’s light like a granita, unless you go for the full Dame Edna Everage and have the sorbet too, in which case it’s easily enough for two to share.”

3

Matthew’s Table Newsletter - Matthew Lewin

“The food was terrific. I had an exceptionally good starter comprising of homemade yogurt infused with a puree of Persian shallots, into which we dipped excellent pieces of Persian naan bread. My chief culinary adviser had an intriguing salad of feta cheese, walnuts, and radish surrounded by a host of fresh herbs. What’s also impressive is that portion sizes are so large that neither of us could finish our food. My adviser had two skewers of lamb, one with gorgeously tender pieces of grilled fillet, and the other of spiced minced lamb - all nicely marinated in yogurt and saffron. Both were very good and accompanied by a mound of rice generously flavored with saffron. Mine was even more exotic - a tender marinated joint of chicken covered by a huge hill of rice with saffron, and topped with barberries; a kind of Persian cranberry fried in sugar and saffron. The sour/sweet flavor of the berries was a superb foil to the meat.”

4

The Guardian

“Eat Lubia polo at Tandis The moms’ version of this dish is always the best as different chefs have various approaches to making it. It is usually a plate of rice, green beans, and tomato sauce. Some add meat (which I like), some don’t. The difference is often down to the spices used, whether it has cinnamon or other spices. But trust me, try it at least once. Some Iranian households cook a lubia polo at least once a week, that’s how popular it is. The best lubia polo you can find in a London restaurant is at Tandis.”