Our menu

This is the dish that welcomes you home. A golden, velvety soup of slow-simmered lentils, seasoned with the warm spices of the Nile Valley and finished with a generous swirl of olive oil, bright fresh cilantro, and a squeeze of lemon that lifts every spoonful. A gentle whisper of toasted cumin adds depth and earthiness. Served with warm flatbread for dipping, this is comfort in its purest form. One taste and you will understand why this recipe has been passed down through generations of Nubian kitchens.

Our tamiya is not quite like the falafel you may know. Sudanese falafel is made with black beans and fresh dill, giving it a distinctive flavour and a satisfying crunch that sets it apart. These golden, crispy spheres come from a treasured family recipe, and they arrive nestled atop a bed of crisp mixed greens, cool cucumber, ripe tomato, and cubes of creamy cheese. The bowl is fresh and vibrant, with peppery arugula and tender leaves dressed lightly so that every ingredient speaks for itself. Each bite offers contrast: the warmth and crunch of the tamiya against the cool, bright salad beneath. This is a dish that feels light yet leaves you satisfied, nourishing without weighing you down. A taste of home that travels well from our kitchen to wherever your day takes you.

If you think you know falafel, our tamiya may surprise you. Black beans and fresh dill replace the chickpeas you might expect, creating something crunchier, more fragrant, and unmistakably Sudanese. Prepared from a treasured family recipe, these golden spheres are tucked into warm bread with crisp greens, ripe tomato, and a drizzle of creamy tahini. The result is a sandwich that satisfies without weighing you down: crispy and warm at the centre, fresh and bright around the edges, with the cool richness of tahini running through every bite. This is street food elevated by generations of care, portable comfort you can take wherever your day leads.

Ful has fed the Nile Valley since the time of the pharaohs, and it remains a beloved staple of Sudanese tables today. Slow-cooked fava beans, seasoned with cumin, garlic, and a hint of chili, are piled generously into a crusty roll with peppery arugula, ripe tomato, and a drizzle of cool yogurt sauce. The beans are earthy and substantial, the kind of food that has sustained workers and travellers for millennia. Each bite is hearty without being heavy, the warmth of the spices balanced by the fresh greens and the cool tang of the sauce. This is ancient nourishment made new, a sandwich with roots that reach back thousands of years and flavour that feels entirely present.

Aubergine has graced Sudanese tables for centuries, and in this sandwich it finds a new and satisfying form. Tender pieces of smoky aubergine are slow-cooked with warming spices until silky and rich, then nestled into a crusty roll alongside fresh arugula and ripe tomato. The contrast is everything: soft and smoky against crisp and bright, earthy depth lifted by the peppery greens.

Not every dish on our menu traces its roots to the Nile. This one is pure Dutch: a crusty roll piled high with creamy cheese, ripe tomato, and peppery arugula, finished with a touch of mayonnaise and a crack of black pepper. It is the sandwich that has fuelled Dutch lunch breaks for generations. We offer it as a gesture of hospitality, because welcoming guests sometimes means serving what feels like home to them. Whether you have come to explore Nubian flavours or simply need something familiar on a busy afternoon, there is a place for you at our table. Sudanese generosity knows no borders.

A pairing that feels just right: our golden Nubian lentil soup alongside your choice of sandwich. The soup arrives as it always does, slow-simmered until velvety, finished with a swirl of olive oil, fresh cilantro, a squeeze of lemon, and a whisper of toasted cumin. Warm flatbread comes for dipping. Then choose what sits beside it: the classic Dutch broodje gezond for something familiar, smoky aubergine for depth and warmth, crispy tamiya for that distinctive Sudanese crunch, or hearty fava beans for a taste that has sustained travellers along the Nile for centuries. One bowl of comfort, one sandwich to match your mood. A lunch that leaves you nourished without slowing you down.

Falafel Salad Our signature tamiya, Sudanese falafel made from a treasured family recipe, nestled atop crisp mixed greens, ripe tomatoes, and creamy cheese. Light, vibrant, and deeply satisfying. Nubian Lentil Soup A golden bowl of comfort passed down through generations. Slow-simmered lentils finished with a swirl of olive oil, fresh cilantro, a squeeze of lemon, and a whisper of toasted cumin. Served with warm flatbread for dipping.

Our tamiya is not quite like the falafel you may know. Sudanese falafel is made with black beans and fresh dill, giving it a distinctive flavour and a satisfying crunch that sets it apart. These golden, crispy spheres come from a treasured family recipe, and here they are served alongside fluffy rice studded with sweet raisins, fresh tomato, and a cooling yogurt sauce. The combination is simple and deeply satisfying: the warmth and crunch of the tamiya, the gentle sweetness woven through the rice, and the cool, herbed yogurt that ties everything together. This is the kind of plate that feels like a complete meal without ever feeling heavy. Honest ingredients, time-honoured preparation, and flavours that have nourished generations along the Nile.

Aubergine holds a place of quiet honour in Sudanese kitchens, and this dish shows why. Thick rounds of tender eggplant are topped with a golden, spiced blend and a bright carrot crown, then served alongside fluffy rice studded with sweet raisins and a cooling yogurt sauce on the side. The flavours are gentle but layered: smoky and silky from the aubergine, warmth from the spices, and small bursts of sweetness from the rice. The cool, herbed yogurt brings everything into balance. This is the kind of meal that feels both nourishing and complete, the sort of plate a Sudanese grandmother would set before you and insist you finish. Comfort food in its truest form.

For those who want to journey rather than settle, this plate offers a taste of three beloved dishes in one sitting. A portion of our rich, creamy Abugazi with its golden peanut sauce. Tender rounds of spiced aubergine served over fluffy rice with sweet raisins. And crispy tamiya, our distinctive Sudanese falafel made with black beans and fresh dill. This is how we eat at home: a little of this, a little of that, flavours mingling on the plate as conversation flows around the table. Each bite takes you somewhere different, yet everything belongs together. For newcomers to Nubian cuisine, it is a perfect introduction. For those who simply cannot choose, it is the answer to an impossible question.

A hearty Nubian dish built on a foundation of rich, creamy peanut sauce, made entirely with vegetables. Peanuts, known as dakawa, have always held a cherished place in Sudanese kitchens, appearing in salads, stews, and sauces across the region. In this vegetarian Abugazi, they take center stage alongside a colourful medley of broccoli, cauliflower, carrots, and peppers. Each vegetable is simmered slowly in that creamy, savory sauce layered with caramelized onions, garlic, and paprika.   The result is hearty and deeply satisfying, with a gentle sweetness from the slow-cooked onions and a warming depth from the spices. The vegetables hold their shape while absorbing the rich, golden sauce, offering texture and freshness in every bite. This dish proves that comfort food needs no meat to feel complete. Served over fluffy rice to catch every last drop of sauce, our vegetarian Abugazi is a celebration of Nubian flavours, nourishing and full of heart.

A hearty Nubian stew built on a foundation of rich, creamy peanut sauce. Peanuts, known as dakawa, have long been a cornerstone of Sudanese cooking, appearing in salads, stews, and sauces across the region. In Abugazi, this tradition finds its most comforting expression. Tender pieces of chicken are slow-cooked with caramelized onions, garlic, and paprika until the flavours meld into something deeply warming and soulful.   The sauce is savory with a gentle sweetness that comes from patient cooking, allowing the onions to soften and the peanuts to release their natural richness. Each bite carries warmth from the spices and a creamy depth that coats the palate. This is the kind of dish that fills not just the stomach but the spirit. Served over fluffy rice that soaks up every drop of that golden, velvety sauce, Abugazi is home-style Sudanese cooking at its finest. A bowl of comfort passed across generations, now brought to your table.

Some dishes earn their reputation quietly, through word of mouth and empty plates returned to the kitchen. Agashe is one of them. Tender chicken, dry-roasted until the skin crisps and the meat stays succulent within, rubbed with a fragrant blend of ginger, turmeric, dried garlic, and white pepper that warms without overpowering. This is the dish guests ask for by name, the one that regulars recommend to newcomers, the flavour that lingers in memory and draws people back. The spice rub forms a golden, aromatic crust while the meat inside remains juicy and tender. Choose your finishing touch: a bright chilli sauce for heat, or a mellow garlic sauce for richness.

Dry-roasted until a fragrant crust forms on the outside while the meat stays juicy within. Choose lamb for its tender sweetness or beef for something bolder, each rubbed with a warming blend of ginger, turmeric, dried garlic, and white pepper that has made Agashe one of the most requested dishes at our table. The spices work their way deep into the meat as it roasts, building layers of flavour without ever overwhelming. This is hearty, satisfying food, the kind of dish that rewards the last bite as much as the first. Finish with chilli sauce to add fire, or garlic sauce to deepen the richness further.

Sometimes the most comforting dishes are the ones that reimagine the familiar. Gheema takes humble ingredients, ground meat, potatoes, vegetables, and transforms them into something unexpectedly delicious. Think of it as shepherd's pie turned inside out: the potatoes are deep-fried until golden and crisp, then folded into the seasoned meat and vegetables rather than layered on top. In Khartoum, this is home cooking at its most beloved, the kind of dish that appears at breakfast tables and lunch gatherings across the city. It is simple, satisfying, and deeply comforting, the sort of meal that wraps around you and asks nothing in return. Gluten-free. Vegan version available. Served with rice or bread.

You know it is a special occasion when kofta appears on the table. At parties, it is the first dish to disappear. At home, it is the meal children remember their mothers making when something mattered. Oval meatballs of spiced minced meat and rice, hand-rolled and fried until golden. The spices run deep: black pepper, coriander, cumin, and cinnamon, ground fresh and layered through the meat. Enjoy them as they are, golden and fragrant, or simmered in a rich, aromatic stew of tomatoes, onions, and garlic. Each meatball soaks up that thick, hearty sauce while holding its shape, tender within and full of flavour. Do not mistake this for anything you have had elsewhere. Kofta is Sudanese soul food, made with fresh ingredients and the kind of care that cannot be rushed. Served with bread or rice, this is the dish that turns an ordinary meal into a memory.

In Sudan, when a family slaughters an animal for a celebration, part of the meat is always set aside for Shaiyah. This is festive food, the dish that signals something worth marking: a wedding, a homecoming, a gathering of people who matter. The meat, choose lamb, or beef, is first simmered gently with onions, garlic, and herbs until tender. Then comes the transformation: a little oil, high heat, and patient stirring until every piece is caramelized and golden on all sides. The result is succulent and deeply flavoured, with crispy edges giving way to meat that falls apart at the touch. Traditionally eaten by hand, shared from a common platter, Shaiyah carries the spirit of celebration to your table. This is not everyday cooking. This is the dish that says: today is special, and so are you.

Okra simmered low and slow in a rich tomato stew until tender and yielding, finished with crushed garlic and ground coriander. This is tabeekh, the style of Sudanese stew cooking that transforms simple ingredients into something deeply soulful through patience and care. As the stew reaches its final moments, an oily layer rises to the surface, what Sudanese cooks call al wish , the face. It is the sign that the dish is ready, that the flavours have melded, that the cook has done her work well. Beneath that glistening surface, the okra has absorbed the rich, spiced tomato sauce while still holding its shape. Served with your choice of kisra, our traditional Sudanese pancake, fluffy rice, or warm bread for scooping. However you choose to eat it, this is home cooking at its most comforting.

This is okra as Sudanese grandmothers have prepared it for generations: blended into a silky, rich stew that clings to every grain of rice and pools into every fold of kisra. The texture may surprise those unfamiliar with it, but in Sudanese and South Sudanese homes, this is comfort in its purest form. Tender meat simmers with the blended okra in a fragrant base of garlic, cumin, coriander, and a whisper of dill. The result is something velvety and deeply savory, a dish that warms from the inside out. It is simple cooking, the kind that does not announce itself but quietly becomes the meal you crave. Served with kisra, our traditional Sudanese pancake, fluffy rice, or warm bread. Let the stew do what it was made to do: bring you home.

Not every meal requires a crowd. Sometimes it is just two of you, or a small group of friends ready to taste something new. The Welcome is our invitation to share without overwhelming, to explore Nubian flavours together without committing to the full feast. Four dishes arrive on one platter: a mix of meat and vegetables, each prepared with the same care we bring to every plate. Rich stews, crispy tamiya, silky aubergine, warm bread for scooping. Enough variety to discover what you love, enough food to leave satisfied, and the same spirit of communal eating that makes Sudanese meals so memorable. Pull up a chair, pass the platter, and let the conversation begin. Price per person. Minimum two guests, up to eight.

In Sudan, the tastiest food is the food where many hands have touched it. This is not poetry but practice: families and friends seated together around one generous platter, reaching, sharing, laughing, and lingering over a meal that unfolds slowly and joyfully. The Gathering brings this tradition to your table. Eight different dishes arrive together on one grand platter: rich Abugazi in its golden peanut sauce, tender Agashe coated in that same beloved nutty richness, Shaya lamb cubes grilled until smoky and charred the way we prepare them for celebrations back home. Crispy tamiya, silky aubergine salad, okra prepared two ways, warm bread for scooping, and more. This is a meal meant to be eaten by hand, shared without ceremony, and savoured without rush. Bring at least three hungry people. Stay as long as the conversation flows. Leave as family. Price per person. Minimum three guests.

Every explorer needs fuel for the journey. This platter brings together the crispy, golden things that children love: tender chicken nuggets, crunchy spring rolls, and a generous pile of fries, served with dipping sauces and a refreshing drink. While the grown-ups discover the flavours of the Nile, our youngest guests can enjoy a meal made just for them. Today, familiar favourites. Tomorrow, perhaps they will be ready to venture further into Nubian cuisine. For now, a place at the table where everyone belongs.

Sudanese tamiya, reimagined for the evening table. Our falafel is made the traditional way, with black beans and fresh dill rather than chickpeas, giving it a crunch and fragrance all its own. Here, that beloved recipe takes a bold new form: a generous patty, crisp on the outside and tender within, served in a soft bun with peppery arugula, ripe tomato, and your choice of peanut or yoghurt salad. This is where heritage meets hunger. The flavours are unmistakably Nubian, but the format feels familiar enough for a hearty dinner. A burger with roots that reach back generations, satisfying enough to end the day.

A nod to Dutch tradition with Nubian soul. This board brings together the best of both worlds: sliced breads, both white and seeded, alongside small bowls of spreads and bites meant for sharing, dipping, and lingering over conversation. Crispy tamiya, silky smoky aubergine topped with crumbled cheese, a rich tomato-based spread with depth and warmth, and sauces on the side for drizzling or dipping. This is the kind of plate that arrives at the table and slowly empties as stories are told and glasses are refilled. No forks required. Just good company and an appetite for something shared. Price is on a per person basis

A board made for wandering hands and easy conversation. Colourful pinwheel wraps stuffed with meat and fresh cucumber, crispy cups piled high with corn, olives, tomatoes, and savoury bites, golden spring rolls on the side. An array of dips runs down the centre: cool herbed yoghurt, rich tomato, and golden olive oil scattered with fresh herbs. This is the kind of spread that invites you to try a little of everything, to reach across the table, to lose track of time. No plates needed, no rules about where to start. Just colour, crunch, and the pleasure of sharing something good.

Layer upon layer of golden, buttery pastry, impossibly thin and shatteringly crisp, wrapped around a heart of spiced nuts and soaked in fragrant syrup. This is basta, the sweet that appears at every Sudanese celebration, the treat that grandmothers press into the hands of departing guests, the final note that turns a meal into an occasion. Each bite offers that perfect contrast: the crunch of caramelized pastry giving way to the soft, honeyed filling beneath. The sweetness is generous but never cloying, balanced by the warm earthiness of the nuts. In Sudan, offering basta is an act of love, a way of saying the meal was important, that you are important. We carry that tradition to your table, one golden piece at a time.

Not every sweet on our menu traces its roots to the Nile. This one has travelled from further afield, but it has found a home at our table. Dense, moist, and warmly spiced with cinnamon, our carrot cake is the kind that reminds you why this classic became a classic in the first place. Topped with a generous layer of silky cream cheese frosting, each slice strikes that perfect balance between sweetness and spice. We offer it because hospitality means giving guests what brings them comfort, and because some pleasures need no passport. A familiar ending to a meal of new discoveries, or simply a sweet moment with your coffee.

This deep ruby drink has refreshed travellers along the Nile for millennia. Dried hibiscus flowers, steeped until they release their rich crimson colour and tart, floral flavour, then sweetened and served cold. In Sudan, karkadey is more than a beverage. It is offered to guests as a sign of welcome, sipped in the heat of the afternoon, shared at celebrations and quiet moments alike. The taste is bright and slightly tangy, cooling from the first sip to the last. One glass and you will understand why this ancient drink has never fallen from favour.

In Sudan, the day begins and ends with this cup. Creamy, sweet, and warmly spiced, Shay bi Laban is the milk tea that has welcomed guests, marked celebrations, and offered comfort in Sudanese homes for generations. Black tea brewed with cardamom, cinnamon, cloves, and ginger, then enriched with milk until it turns the colour of desert sand at dusk. The spices bloom in the warmth, filling each sip with an aromatic depth that lingers gently. The sweetness is generous, as Sudanese tea tradition prefers it, making this a drink meant to be savoured slowly. More than a beverage, this is ritual. The cup offered when you arrive, the warmth shared when the evening grows quiet. One sip and you are home.

This is not simply coffee. This is ceremony. In Sudan, the preparation of Jabanah is an act of devotion: green beans roasted by hand until deep and dark, ground with cardamom, ginger, and a whisper of cinnamon, then brewed in the traditional clay pot that gives this ritual its name. The aroma alone is enough to gather a room. Strong, dark, and intensely spiced, each small cup carries notes of bitter chocolate and caramel beneath the warmth of the spices. The sweetness is generous, the flavour bold and lingering. Traditionally served three times, because in Sudanese hospitality, once is never enough. Jabanah is the coffee shared when guests arrive, when families gather, when conversations matter. The time it takes to prepare is the point. Some things cannot be rushed.