The menu

Roasted red pepper and walnut dip, pomegranate molasses, warm saj bread.

Aubergine charred over flame, tahini, lemon, a slick of good olive oil.

Iraqi bulgur dumplings filled with spiced lamb and toasted pine nuts.

Chargrilled wings, sumac and garlic, toum on the side.

Butterflied and slow-grilled over open flame, brushed with tamarind, charred tomato and lime. The Baghdad riverside classic.

Marinated lamb, grilled pink, saffron rice, grilled tomato and onion.

Garlic and lemon marinated chicken, flatbread, pickles, toum.

Bread soaked in a deep, spiced lamb and tomato broth. The Baghdad Sunday table, on a plate.

Okra slow-cooked with lamb, tomato and dried lime, saffron rice.

White bean and tomato stew, cumin and coriander, rice. Add lamb if you like.

Slow-built curry, your choice of lamb, chicken or roasted squash, saffron rice.

Prawns in a bright tamarind and chilli sauce, curry leaf, steamed rice.

Cumin, ginger and tomato, finished with lemon. Deeply spiced, quietly filling.

A gentler curry for the table, grilled chicken in a smooth spiced tomato sauce.

Iraq's date-filled pastry, cardamom and rose, the national sweet.

Set cardamom cream, crushed pistachio.