Arnabeet Menu

Fried potatoes tossed in garlic, coriander, chillies and a hint of lemon.

Walnuts and bulgur ground with tomatoes, red peppers, onions and spices.

Crispy cauliflower drizzled with tahini sauce, topped with parsley and pomegranate seeds.

Lentils cooked in tamarind, pomegranate molasses, garlic, coriander and topped with crispy onions and toasted pita bread.

Layers of toasted pitta bread, tahini yogurt sauce, aubergines cooked in a tangy tomato sauce.

Artichokes marinated in olive oil with red pepper, walnuts and garlic.

Spiced lamb meatballs in a nutty tahini sauce.

Roasted aubergine, walnuts, red pepper, coriander, nigella seeds and tahini sauce.

With spring onions, peppers and a lemon, cumin and paprika dressing.