"The haneeth and mandi dishes are served with beautifully fluffed and airy rice, beaming with turmeric, a salad and Yemeni hot sauce. The plates groan under the volume of food that easily could feed two, especially if you order another dish like a salad, lentil soup or hummus. It’s all delicious and not at all heavy or oily."
Traditionally, meats are cooked in an underground pit. “The fat burns and creates smoke which infuses the meat,” Ogbah says.