We cook over coal, and only coal.
Angaar began with one grill and six tables. It is still built around the same long charcoal bed, a short menu and cooks who watch every skewer.
Marinades are made fresh each morning. Spices are ground in our kitchen every week, and bread is baked to order so it reaches you hot.
A day at the grill
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We light the coal and let it burn down to grey ash. It takes about two hours, and we don't rush it.
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Marinades come out, meat is skewered by hand and the day's dough is rolled.
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Doors open. Skewers go on the fire as orders come in, so nothing waits under a lamp.
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The last skewers come off. The coal is left to die down overnight and we start again in the morning.