February 12, 2021

Where to find the best scorched rice in London, according to Eater

The article’s writer, Hester van Hensbergen, shares the early food memories of The Drunken Butler’s Yuma Hashemi, citing tahdig as a regular feature on the table of Persian Sunday — the restaurant’s changing weekly tasting menu. 

Hensbergen also ranks Berenjak’s deconstructed version highly: “fresh fluffy rice, a good slab of butter, saffron for a punch of colour, and yesterday’s rice fried then sprinkled liberally on top”. 

Read the full article below.

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