Kitchen Notes
Why saffron is our most expensive obsession
A small story about a small spice — and the farmers in Kashmir who grow it.
Journal
Stories from the kitchen.
Recipes, design notes and small obsessions, written by the people who cook for you.
Seasonal
Inside the Ramadan menu — five chef's notes
From the slow-cooked lamb shoulder to the rose-cardamom crème.
The Room
Designing a brass-and-marble room
How we worked with Studio Layla to shape our second dining room.
Coffee
Five ways to drink Arabic coffee
A short field guide to gahwa, karak, and our house blend.
Notes
On the QR code at your table
Why scanning to order is a feature, not a compromise.
Pantry
Building a menu around dates
Khalas, Medjool, Ajwa — the three dates we use most, and why.