PROFILED BY DE GROOTS MEDIAThe old double-fronted Victorian building with pressed metal ceilings that houses Kanzaman has been transformed by its present owners, Mona and Bilal Halj, who convey a sense of the Arabian Nights with strong colours and lively murals by Graeme Galloway. Most of all, they’ve transformed it with food and hospitality.
The food is mainly Lebanese, including labneh, makanek (spicy lamb sausages), mihshee malfouf (cabbage rolls), fried haloumi and beans in an olive oil, lemon and garlic dressing. And that’s just for starters. What distinguishes the food here is its freshness and the care taken in its presentation. The mezze platter (minimum two people) is a great way to begin since it holds the selection of starters you’d probably order for yourself – babaganoush, sambousek (little cheese pastries), a vibrant tabouleh, felafel, pickles and salads. Try the shish tawook (chicken fillets on skewers) for a main course. It’s great food for sharing so it’s a good idea to go with some friends. The banquets feed larger groups. The atmosphere is welcoming, the waiters are helpful and the small wine list is well chosen and modestly priced. Takeaway is also available.
Rita Erlich, August 2007
