Mandy, kabsah, madghout and haneeth all look like rice and meat, but each has its own cooking method, flavour profile and story.
At a glance these are all "rice and meat." But each has its own method and flavour — and we serve all of them, so you can taste the difference yourself.
Yemeni in origin, defined by smoky, slow, dry-heat cooking. The meat is cooked separately from the rice; the result is clean, fragrant and tender, not heavily sauced. Smoke is the signature.
A Gulf classic, spicier and more tomato-forward. The rice and meat are cooked together with a richer, more layered spice blend. Bolder and more aromatic than mandy.
A deep, intensely-flavoured dish where the meat is cooked sealed in — earthy and rich, close in spirit to mandy but with its own distinct character.
Slow-cooked until meltingly tender, traditionally in a clay oven. Less about smoke, more about deep, falling-apart succulence.
We also serve sanouna, zorbian, and rice variations from bukhari to beriani. Want to taste the difference? Our full menu features all of these, prepared the traditional way.