The cuisine here is Iraqi, and you’ll be eating it in a rather glorious dining room. The room is lined with bright red banquettes and woven Iraqi tapestries. One wall has bright orange ogee arches inset and filled with knickknacks running from camels to dallah (Iraqi coffee pots), while the other hold shelves of beautiful blue ceramics. Almost all Iraqi foods are eaten with sesame and nigella seed sprinkled flat bread. The flat bread, which is freshly made on the premises, is cooked in a tandoor, just like flat breads from the Indian Subcontinent. Torshi (pickles) are also served with every meal in Iraq, and the ones you find here are stained-yellow, and all at once crunchy, salty and sour. The dish you should come here to eat is called Parda Plaw ($17.99), and arrives looking rather unremarkable – a bundle of golden brown pastry. Cutting into it you’ll find a wonderfully aromatic biryani with super-long grains of basmati rice interspersed with hunks of lamb, vermicelli, ...read more
