What makes a good tahdig, and why we argue about it
5 August 2026 · 3 min · kitchen
From the kitchen
The journal.
What is in season, what is on the grill, and what is coming up in the diary.
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The long road of saffron, from the field to your plate
It takes about seventy thousand flowers to make a pound of saffron, and every one of them is picked by hand before the sun is properly up. Here is how ours reaches the kitchen.
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5 posts to read
A night in our kitchen, from four in the afternoon to close
30 July 2026 · 3 min · behind the scenes
Most of what happens in a restaurant kitchen happens before anybody sits down. Here is one ordinary Friday, hour by hour.
ReadHow to order for a table of six without over ordering
23 July 2026 · 3 min · guides
The tea at the end of the meal, and why it is never rushed
14 July 2026 · 2 min · culture
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