The table
What is cooking
depends on the morning.
Old School has no printed menu, because the chef has never wanted one. He decides at dawn, writes it down, and sends it out. What follows is the rotation those lists are drawn from — two constants and everything else that comes and goes.
Ask for today’s list on WhatsApp or by phone. Most days are fully reserved by mid-afternoon.
A full written menu is on its way — it will live in the Old School app, along with a lower price for ordering there. Until then, this page is the honest version: what the kitchen makes, and what it makes it from.
Always on the list
The two constants
Two and a half pounds of shoulder, seasoned and marinated the day before, then roasted five hours until a fork does the work. Served over saffron rice. The chef invented it himself — his stated reason: to keep off the competition.
House signatureNeck packed with spiced rice and cooked low until the meat pulls away in sheets. On saffron rice, with the pan juices spooned over.
Daily stapleThe rotation
Two or three of these,
on any given day.
All of it halal. All of it under the same guarantee: if you reach for a knife, you don’t pay.
Lamb and spiced rice with toasted nuts, baked in pastry and broken open at the table.
Meat cooked slow over low heat with the rice beneath it, taking on smoke and fat. Cardamom, clove, black lime.
“Upside down.” Layered lamb, fried vegetables and rice, inverted out of the pot in one piece.
Lamb in fermented dried yoghurt over rice and thin bread. The dish you serve people you are trying to honor.
Hand-ground meat with parsley and onion, spiced and roasted with tomato.
Marinated overnight, shaved thin, dressed simply.
For the guests who know to ask.
By requestThree pounds, on the bone. The dearest thing the kitchen sells.
From the guests
Photographed by the people
who came to eat.
Every photograph on this page was taken by a guest and posted to the restaurant’s Google listing.
For a crowd
Catering is half of
what this kitchen does.
Beyond the sixty to a hundred meals cooked for the counter each day, Old School caters — regularly for gatherings of a hundred or more. Ramadan brings four to six hundred meals a day out of the same oven.
Give as much notice as you can. Large orders are quoted by the head after a conversation about what you actually want, not from a package sheet.
If you need a knife to cut the meat, you’re getting the food for free.Mohd Mahd · chef & owner