A meal at Irani is
a slow performance.
We don't publish a menu here. We tell you a story. Then you visit, and we cook it for you.
Mandi
Slow-roasted. Plated for ceremony.
Whole lamb shoulders and chicken are slow-roasted over coals in sealed mandi pits, then served on a brass thali of fragrant rice with raisins, nuts, and a smoke-kissed crust.
Biriyani
Dum-cooked. Layered with patience.
Long-grain Malabar rice layered with marinated meats, sealed under dough, and dum-cooked until the spices find every grain. Five varieties available daily.
Arabian Grills
Charcoal. Smoke. Time.
Skewers of marinated chicken, beef, and lamb cooked over open coals. Shawarma rotisseries run from noon to midnight at every outlet.
Mezze & Breads
Hummus warm. Pita warmer.
Hummus, baba ganoush, moutabal, fattoush, and a Gulf-trained pita bakery. Served with cold-pressed olive oil from the spice coast.
Family Meals
For the table, not the plate.
Generous family-style platters designed to be shared, with a service team trained to pace the courses for three generations.
Desserts
Honey, pistachio, time.
House baklava, kunafa with rosewater, dates from the Najd, and slow-brewed Arabian coffee.