Sourdough flatbread made with teff flour is the back-bone of nearly every Ethiopian dish, acting as the canvas for colourful wots (stews) and buttery tibs (sautéed meats) at this cheery West End eatery. While forks and knives are available, owner Soloman Meshesha cheerily demonstrates the traditional way to dig in, ripping off pieces of freshly made injera bread and using it to scoop up vibrant flavours like lamb tibs cooked with spiced butter. Doro Wat, a richly flavoured chicken stew heavily spiced with fiery berbere, is deliciously hot. Milder options like alecha wot satisfy the spice adverse without compromising taste. A variety of vegetarian options include nutrient-dense lentils, split peas and chickpeas.