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To all our beloved friends and customers, we have made few adjustment to our opening hours on the week days. Tuesday - Friday 12 Noon - 2:00 PM and 5:00 PM - 9:00 PM. Saturday remain the same 12:00 Noon - 9:00 PM. Looking forward

We are pleased and excited to announce that our delicious, nutritious and homemade Abyssinian cuisine made from ancient ingredients is open. Come and join us either to pick up your lunch box or dinning in a relaxed environment from 12:00 noon to 9:00 pm. We are pleased also

Its origins date back to about 1,000 BC in the highlands of the Kingdom of Kefa, which is present-day Ethiopia. In Kefa, the Oromo tribe ate the bean, crushed it and mixed it with fat to make spheres the size of ping-pong balls. The spheres

Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, corarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Abyssinia. Berbere sometimes encompasses herbs and spices that

A few years ago, the US National Research Council declared that teff had the potential to ‘boost nutrition’, in addition to supporting ‘sustainable landcare’. So what is it about this grain that offers such great health benefits? Quite simply, teff is a true ‘super-food’. It contains

Teff is truly an ancient grain. It is believed that it was grown by the people of Abyssinia (Eritrea and Ethiopia) over 6000 years ago, and they continue to eat it to this day as a vital part of their diet. In the 21st century, the

Injera with Wot/Tsebhi (Stew) is one of the main traditional foods in Abyssinian cuisine. Injera is leavened pancake made with sourdough of Teff flour, hence the tangy flavour. Tsebhi is mainly prepared with variety of vegetarian (vegan) dishes as well as beef, chicken, mutton. Eating

Aframomum corrorima is a spice in the ginger family, Zingiberaceae. The spice, known as korarima (corarima), Ethiopian cardamom, or false cardamom, is obtained from the plant's seeds (usually dried), and is extensively used in Abyssinia (Ethiopia and Eritrea) cuisine. It is an ingredient in berbere,