Restaurants & Bars

Mohsen menu picks and explanations.

Roger Lee | Jan 30, 2003 08:19 AM

I've been gleaning the int'l board for dining picks for our late February London trip and I've come up with a nice list of places to try, St John (possibly twice as we are great lovers of things like feet, jowls and tails), Vama, The Sutton Arms, Duke of Cambridge, Gordon Ramsay, Fryer's Delight and of course the (almost) universally praised... Mohsen. My only dilemma is that I know literally nothing about Iranian food. I've searched and searched the board for some clues. I've gathered that abgoosht (sp?) is good (what the freak is abgoosht anyway?), that the specials are ambrosial (somebody posted that it was lamb shank on the day they were there and it was delicious), and that they offer a mixed grill (images of British father/son dining rituals spring to mind).

What are the touchstones of this cuisine? What is the fish sauce/yak butter/garam masala/olive oil/wasabi/berbere/butter/rice wine/epazote distinctiveness of the cuisine? Are there regional differences in Iranian food? If so, what region do the proprietors of Mohsen hail from and what is their regional speciality? What are the more interesting dishes that appear as specials? What are the more interesting dishes that are offered daily? Ack. So many questions, so few meals...

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