Open charcoal
Every skewer grilled to order over real charcoal, never a flat-top.
Ealing · London · Since 2015
Persian fire,
London table.
Kebabs marinated overnight and grilled over open charcoal, stews that start at nine in the morning, and bread carried from the clay tanoor still blistering.
Our story
Born out of two
great passions.
Kish opened in 2015 out of a passion for excellent customer service and traditional Persian cuisine, and neither has been diluted since.
Meat comes from one halal butcher and is marinated overnight. Rice is washed, soaked and steamed until the tahdig forms a golden sheet. Bread is baked through service in a clay tanoor and carried to the table still blistering. Nothing that reaches the grill has ever been frozen.
Open charcoal Halal kitchen Vegan plates
Explore the menu
What we cook.
Mezze to open, charcoal down the middle, a stew pot that never comes off the heat, and rosewater at the end.
At the pass
“One chef stands at the charcoal for the whole service. That is the only reason a koobideh tastes the same on a quiet Tuesday and a full Saturday night.”
Head chef, Uxbridge Road
Why Kish
Four things we will not change.
Fifteen years in, the shortcuts still have not been taken.
Clay tanoor
Bread baked through the service, carried to the table still blistering.
Halal & fresh
Butchered daily, marinated overnight, nothing frozen on the grill.
Since 2015
11 years on Ealing, mostly serving the same families.
The gallery
Inside the rooms.
Tag us at @kishrestaurant and we will share it.
Stay in touch
Nowruz, Yalda and everything between.
Seasonal menus, event nights and the occasional table we hold back for subscribers.
Kish
Come and eat with us.
Walk in, book ahead, or have it delivered to your door.