Banstead, Persian Restaurant Guide

2023 Review: Mohammad and Marwa Paknejad’s “sophisticated Iranian” in Theatreland serves a “short menu of very pretty, subtly flavoured dishes”, from a modern open kitchen that uses fresh British ingredients along with Iranian spices. “The lightness of the cooking makes it perfect for a meal pre- or post-theatre”.

“Sensational kebabs of exceptional, freshly grilled breads and meat” inspire ongoing rave reviews for Kian Samyani’s high-flying group, which – inspired by holes in the wall in Tehran, and backed by JKS Restaurants – has now spread to three outlets in the Gulf and Soho House in Brooklyn, as well as its London operations in Soho, Borough and – open in 2025 – in a new development next to the Barley Mow on Duke Street in Mayfair. But while most reports say “everything is delicious”, some growing pains were in evidence this year, with a slight slip in ratings and a couple of mixed reports (“the menu looks balanced and execution was carefully thought of… some dishes were outstanding while some very disappointing”).

2024 Review: “What a find! Chef Yuma (Hashemi) produces the most amazing plates of delicious food which reflect his heritage and upbringing” at this quirky Clerkenwell operation, whose decor is akin to a retro Tehran living room. The menu plays out in ‘four acts’, with shifts of gear in the background music to enhance the experience. All this plus “great staff and a fabulous vibe”.

2024 Review: “Big portions of tasty Persian food” make this “friendly” duo in Chelsea and Wimbledon “great value for money”. Top Menu Tip – “you must have the bread fresh out of the clay oven”.

2024 Review: “Big portions of tasty Persian food” make this “friendly” duo in Chelsea and Wimbledon “great value for money”. Top Menu Tip – “you must have the bread fresh out of the clay oven”.

“A bit of a hidden gem in Fulham”, this Munster Road yearling has developed an “Asian-fusion” menu that goes down well with reporters: “they’re making a big effort – hope they do well!”. “Service is casual and friendly” – and “never seen a restaurant so clean!”. Top Menu Tip – “Afghan dumplings followed up with Persian lamb shank”.

“Sensational kebabs of exceptional, freshly grilled breads and meat” inspire ongoing rave reviews for Kian Samyani’s high-flying group, which – inspired by holes in the wall in Tehran, and backed by JKS Restaurants – has now spread to three outlets in the Gulf and Soho House in Brooklyn, as well as its London operations in Soho, Borough and – open in 2025 – in a new development next to the Barley Mow on Duke Street in Mayfair. But while most reports say “everything is delicious”, some growing pains were in evidence this year, with a slight slip in ratings and a couple of mixed reports (“the menu looks balanced and execution was carefully thought of… some dishes were outstanding while some very disappointing”).

“Sensational kebabs of exceptional, freshly grilled breads and meat” inspire ongoing rave reviews for Kian Samyani’s high-flying group, which – inspired by holes in the wall in Tehran, and backed by JKS Restaurants – has now spread to three outlets in the Gulf and Soho House in Brooklyn, as well as its London operations in Soho, Borough and – open in 2025 – in a new development next to the Barley Mow on Duke Street in Mayfair. But while most reports say “everything is delicious”, some growing pains were in evidence this year, with a slight slip in ratings and a couple of mixed reports (“the menu looks balanced and execution was carefully thought of… some dishes were outstanding while some very disappointing”).

“Great food, huge portions, inexpensive prices: what more could you want?” – ask fans of this “top value” Ealing institution. Top Menu Tip – “Mast-o moosir (yogurt with shallots) and Kashk-e bademjan (eggplant) starters followed by Joojeh/Chicken Kebab… all excellent and delicious”.