One pot, centuries of flavour
Mandy (mandi) is the dish people fall in love with on the first bite. Originating from the Hadhramaut region of Yemen — the region our name comes from — it's a deceptively simple meal of long-grain rice and tender meat, usually chicken or lamb, cooked low and slow until the meat falls off the bone and the rice carries every bit of its smoky, spiced aroma.
What makes mandy special
- The cooking method. Traditionally cooked with slow, dry heat, giving the meat its signature smokiness and tenderness.