Potato cubes fried crisp and tossed while hot with coriander, garlic, red chile, and lemon, scattered with pomegranate seeds and served with tahini-lemon sauce.
Chickpeas whipped smooth with tahini and pooled with olive oil, topped with za'atar, pomegranate seeds, and whole chickpeas, with blistered pita torn for scooping.
Flatbread baked with za'atar and olive oil worked right to the rim, sesame and sumac through the paste, folded over once and handed across the counter.
Rice paper rolled around lotus-root slices, purple cabbage, mango batons, and mint, served cold with a black sesame dipping sauce. Crisp and light, eaten with the fingers.
Smooth nsima scooped alongside nkhwani, a relish of pumpkin leaves, with red kidney beans in tomato-onion gravy and roasted pumpkin. A Malawian plate meant to be shared.
Rice steeped in butterfly pea, ringed with a fine ulam salad of herbs and cabbage, with glazed tempeh, toasted coconut serunding, cucumber, long beans, lime, and sambal.