Blog
Why we still cook over charcoal
Gas is faster, cleaner and cheaper. We have tried it twice and gone back both times.
Welcome to the Chef Javad blog
News, events and stories.
Saffron, and how not to waste it
The most expensive thing in our kitchen, and most people ruin it in the first thirty seconds.
Nowruz at Chef Javad, and what is on the table
The haft-sin goes up at the door, and sabzi polo ba mahi runs for the whole week.
The second room: Kensington, one year on
A quieter floor, a longer bar and a mezzanine that turned out to be the best table in either building.
What goes into a proper tahdig
The crust at the bottom of the pot. Everybody fights over it and almost nobody makes it right at home.
Delivery, and the dishes we will not send
Some things travel. A few do not, and we would rather you came in for those.
Nothing matches that
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