Arva Ahmed

"Snack on this bread served fresh and warm at your table, with a smidgen of white salty cheese, greens and soaked walnuts. All this, mind you, is served complimentary and refilled to your heart’s content."

Andrea Williams

"We get a close look at loaves of long, holey bread (sangak) being baked in an oven filled with hot pebbles then hung up on nails to cool off. We try some of that sangak with a delicate roasted eggplant dish. I could go for more if my stomach were not on the verge of bursting."

Richard Holmes

"We peer in at the remarkable sangak stone bread baking on the hot gravel of the oven. At the table it’s torn and served with cheese and rayhaan leaves, and a delicious dip of eggplant and preserved whey."

ApnaGulf

"The most delicious bread (sangak) you can find it in Abshar freshly."

Jonny Garrett

"We started with an amazing sangak – a flatbread baked on charcoal and served with goat’s cheese, nuts and sweet basil."

Debbie Steedman

"When we arrived at the Restaurant we watched the bakers making their traditional Sangak Bread in a small bakery adjacent to the main building, I couldn’t wait to try that and we weren’t disappointed."