The exquisite flavours of authentic Persian cuisine were unveiled during a lavish meal enjoyed by Lawson Misquitta on a recent visit to Banu.

Setting itself apart from the prevailing dining scene by positioning itself as a culinary destination that effectually captures the radiant spirit of Persian cuisine through a meticulous blend of tradition with contemporary touches is – Banu.

On entering, we were immediately absorbed by the venue’s bold and intriguing atmosphere. Large expanses of wall coloured in alluring shades of deep teal and burgundy elegantly complement the plush velvet seating in blue and gold. Above, ruby-red chandeliers adorned with crystals cast a warm and enchanting glow. But it’s the impressive artwork here that truly draws your attention.

The large gallery-style paintings and smaller vignettes narrate a captivating saga of a woman’s journey and transformation that’s best admired in person. Hence the name Banu, which means ‘grand lady’ or ‘princess’ in Persian, and it couldn’t be more fitting! The kind staff guided us to our table and, once seated, it wasn’t long before we were greeted by one of the driving forces behind the business, Hanieh Mirbaha. Both co-owner and Head Chef of Banu, she founded the restaurant alongside her husband Ebrahim Ali. As we learnt more about the place, our gracious host beamed with pride as she shared that all the recipes are cherished heirlooms passed down through generations of her Persian family. And the team at Banu takes painstaking efforts in recreating that truly authentic experience of flavours.

After perusing the menu, we started off with a selection of appetisers, the first of which was the Mast O Mousir, a creamy yogurt and shallot dip that had a pleasing garlicky taste but with a subtle hint of sweetness. Next came the Mirza Ghasemi, made with smoked eggplants that had been charred to perfection and then mixed in with a vibrant tomato sauce, garlic and silky eggs to create an immensely satisfying morsel. This was followed by one of Banu’s best sellers, the Kashk E Bademjan. The preparation blends sautéed mashed eggplant with walnuts, sizzled dried mint and fried onions, topped with kashk (a rich whey sauce that’s a common Persian ingredient with a luscious and tart taste), all arranged into a delectable dip with textures and layers of flavours that we couldn’t get enough of. All the above were served with freshly baked bread and I genuinely couldn’t think of a better way to get started.

Rounding out the appetisers was a creation by Chef Hanieh named the Shirazi Special salad which was a burst of vibrant flavours. Comprising a regular Shirazi salad of finely chopped cucumber, tomato and onion with lemon and olive oil dressing, which is then topped with Zaytoon Parvardeh – a mix of olives, walnuts and pomegranate crushed together – and finally finished with thick cubes of feta cheese. It was an instant hit at the table!

Then came the intensely flavourful Persian stews – Khoresh E Gheimeh and Khoresh E Ghormeh Sabzi. The former, a typical Persian gravy made with lamb and yellow split peas in a seasoned tomato-based sauce and garnished with matchstick fried potatoes, was truly good. But it was the latter that left me absolutely mesmerised! From the earthy, pungent flavour of fenugreek and several other herbs to the dried Persian lemons that added a distinct sourness and complexity to the foundation of the stew and then finally, the tender chunks of lamb. Served alongside steaming saffron rice, every spoonful of this was a little moment of rapturous bliss!

And just when we thought we couldn’t manage any more, a massive platter of Banu’s Mixed Grill graced our table. Abundant with the best grilled meat options, the dish is a grand feast that’s designed for sharing among four to six diners. It featured succulent skewers of Kabab Koobideh, made from marinated minced lamb meat; Joojeh Kabab, which were chunks of chicken marinated in saffron, turmeric, yoghurt and lemon to create the tenderest and juiciest bites; Kabab Barg, my personal favourite of the lot, boasted meat first butterflied into thin layers and then marinated and grilled to perfection; Kabab-e Negini, an eye-catching medley of lamb meat with pieces of saffron marinated chicken; and finally the mouth-watering Persian lamb chop called Shishlik. The tray also comes with seasoned onions, pickled red cabbage, grilled tomatoes and steamed rice.

Throughout the meal, I eagerly sipped on a refreshing drink called Tokhm e Sharbati, a golden elixir of sweetened basil seeds, rose water and saffron.

As we neared the end of our feast, Hanieh, ever attentive, pointed out we hadn’t yet tried Banu’s famed Tahchin and it took only a minute of her describing it to have us completely convinced. The dish, appearing like a cake, is layered with saffron rice, seasoned yogurt and either lamb shank or chicken (we opted for the lamb), and topped with more rice and ultimately Zereshk (Persian barberries) and fried onion. An amalgam of gratifying textures and flavours made every bite utterly comforting and deeply satisfying. One of my favourite things was its wonderfully crunchy golden outer crust. For the final main course, the Baghali Polo Ba Mahicheh served up a whole lamb shank covered in spices and slow cooked for hours, resulting in a true masterpiece. It came accompanied with fragrant dill rice and fava beans. Every bite we took melted in our mouths with all its sumptuous flavours.

Concluding the culinary journey on a sweet note, we tried the Faloodeh, a zingy traditional dessert similar to a sorbet. Additionally, the Bastani Sonati – comprising luscious scoops of saffron and pistachio ice cream, prepared in-house – proved to be the ideal finish, leaving a lingering sweetness and a perfect ending to this incredible meal.

I departed Banu thoroughly satisfied and certain to return again. ✤

GO: CALL 1771 5654 FOR MORE INFORMATION AND TO MAKE A RESERVATION.