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"The second branch for this south London institution, Nandine — “kitchen” in Kurdish — is run by Pary Baban, husband Pola, and sons Rang and Raman. During the day it serves a menu of brunch dishes, meze, and intricate pastries. Technicolored and abundant meze platters served in the evening include kubba (minced beef and rice patties), onion dolma, and qawarma. Pastries like borek, made with a Kurdish pastry called galgali, and baklava are not to be missed. Best for: Go for brunch and get the meze, for yourself." - Adam Coghlan
Nandine
