Head Chef: Chef Farshid (Seyed Ebrahim Farshchi) 16 Years of Culinary expertise Persian Food Philosophy It’s ‘Hot’ & ‘Cold’ Ancient Persians believed good diet was light on fat, red meat, and starch – these transformed men into selfish brutes. Instead, fruit, vegetables, chicken and fish were encouraged as the food of gentler, more respectable people. In practice, this philosophy was governed by a classification of ‘hot’ and ‘cold’ foods, which is still widely used today. CRAFTED IN THE KITCHEN Every dishes is crafted fresh and prepared in one centralized kitchen daily, the Cando’s kitchen is know only of pure quality and authenticity, with only Iranian chefs handling the preparation of the world-renowned Persian meat, bread, and rice. FRESH INGREDIENTS Our food are combination of the savory of fresh herbs and spices like saffron, merges it with the sweet of pomegranate, barberry and cinnamon and tops it all off with a flourish of nuts, dried fruits and beans. The result: a taste profile which does not present one distinct flavor, but instead serves up layers that keep the taste buds guessing as to what is and what’s coming next.
