Fodor's Travel

"Lines form on Westbourne Grove for the hot pita and taftoon breads straight from the clay oven, and you may have to wait to get in."

Matthew Norman

"The very word “kebab” is of Persian origin, so we majored in grilled meat – the two dishes we ordered were sensational."

Charles Campion

"A good way to try two in one is to order the chelo kebab koobideh (£ 11.10), marinated lamb fillet coupled with minced lamb kebab, which is deliciously rich and oniony."

Charles Campion

"A good way to try two in one is to order the chelo kebab koobideh (£ 11.10), marinated lamb fillet coupled with minced lamb kebab, which is deliciously rich and oniony."

Layla Hassanali

"My shish was easy to cut through when hot, but still managed to remain juicy and have the same effect once cold."

Layla Hassanali

"There was no chewiness in any of the mouthfuls I had taken, which only shows that the meat was perfectly cooked – not under or over done."

Bianca Bridges

"And of course, we got baskets of freshly baked Taftoon bread. I had to try all the dips, several times, to decide which I liked best. I came to the conclusion that I liked them all and we wiped the plates clean. This required another order of bread, which I was very supportive of."

Matthew Norman

"The vast circles of taftoon bread (£1 a circle) - a kind of thinner, more delicate chapati - were served piping hot from the oven, and beautifully complemented the various dips."

Grace Hunter

"The dish comes with a large pile of steamed and buttered basmati rice (chelow), a tender lamb filet kabab (kabab barg), a grilled tomato, and a small salad. Yum."

Salt & Sheikh

"Standard, the Chelo-Kabab Koobedeh is great."