Iranian charcoal-grilled chicken dominates this kitchen's menu the signature dish, whole birds cooked over charcoal and finished in a sauce that blends Iranian and Portuguese flavours, setting the operational focus. The fusion of two grilling traditions is uncommon in the city's Iranian dining landscape, where most kitchens center on Kebabs, stews, or rice-forward preparations. This specificity serves diners seeking something beyond the standard charcoal-Kebab format while remaining rooted in the technique-driven approach that defines Iranian cookery. The charcoal-grilled whole chicken with the house sauce is the calling card, a single-dish anchor that defines what separates this kitchen from the broader Iranian repertoire. · No website yet.