Since 2009
Two passions,
one room.
Excellent service and traditional Persian cuisine: the two things Kish was built on in 2009.
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Our story
It started with the bread.
Kish Restaurant was born out of two great passions: excellent customer service and traditional Persian cuisine.
We opened on Uxbridge Road in 2009 with the finest ingredients we could find and a promise to serve generous portions in a warm, unfussy room. Fifteen years later the same families still come in on Sunday, and the tanoor still runs through service.
Our signature kebabs (chicken and lamb, marinated overnight and grilled over open charcoal) sit alongside the stews every Persian household argues about: ghormeh sabzi, gheimeh bademjan, fesenjan. Everything arrives with saffron-steamed basmati or fresh nan straight from the clay oven.
What we believe
Four rules we cook by.
Cook over fire
Charcoal, not gas. It is slower, dirtier and more work, and it is the whole reason a koobideh tastes the way it should.
Start early
Stews go on at nine in the morning. Marinades are set the night before. Nothing on our menu can be rushed into existence at seven o'clock.
Buy properly
One halal butcher since 2009, one greengrocer, one saffron supplier in Mashhad. We pay more and we do not shop around.
Feed people well
Portions that make sense at the price. Bread that keeps coming. Nobody has ever left this room hungry.
The road here
Fifteen years,
two rooms.
From twelve tables on Uxbridge Road to a second dining room off Queensway, without changing the marinade.
The doors open
Kish opens on Uxbridge Road with twelve tables, one grill and a tanoor built into the back wall.
Chef Amir takes the pass
The kebab recipes settle into the form they still hold today. The marinade has not changed since.
The upstairs room
We take the floor above and turn it into the Cyrus Room, our first proper private dining space.
Delivery, properly
Our own boxes, our own drivers, a three-mile radius. Food leaves the pass and arrives hot.
Queensway
A second dining room opens in Ealing with a covered terrace and the same grill.
Visit us
Come and see for yourself.
Book ahead or walk in. Every branch lists its own opening hours.