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Situated in London’s Westbourne Park, just a five minute meander from the local tube stop, Mosob offers visitors a unique opportunity to experience the flavours and atmosphere of Eritrea. Family
run, Mosob is warm and welcoming, with charming service really embracing the family-centric traditions of Eritrea and inviting guests to relax and unwind while being treated to the kitchen’s
vibrant cuisine. Influenced by geographic and historic links to Arabia, Ethiopia, the Sudan and Italy, Eritrean cuisine is uniquely distinctive with a strong variety of vegetarian and vegan dishes,
individual spice blends and specialty injera bread used throughout, providing guests with flavours and eating styles they’re unlikely to have come across before. Equally focused on tradition and
history is Mosob’s interior, carefully put together with colourful textiles, rough wood paneling and organic forms alongside contemporary lighting and furniture for comfort and style.
A new type of cuisine for me. Mosob has been serving up traditional Eritrean fare for the past ten years. After seeing many, many rave reviews, I decided to try it for myself. I wasn’t disappointed.I can only but assume that the literature about how authentic Mosob is true; but I’ve never been a snob over authenticity, as long as it works for me I’m usually a happy bunny. Eritrean cuisine has some very familiar flavours (the use of ghee and spices are reminiscent of other cuisines) and rightly so. According to the literature on the menu, influences come from Asia, Africa, Arabia and Italy. One definitely unfamiliar flavour is injera (a sour-dough flat bread that looks more like a pancake)...
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Where is Eritrea? It’s next to Ethiopia, on the Red Sea, and also happens to be a 5 minute walk away from my flat. Mosob is a little haven amidst the bustling streets of London, with varied smells far beyond anything you could imagine. I came here almost a year ago, and I have been waiting to return ever since. A visit from a university friend finally yielded that chance.I was amazed, again, at the similarities Eritrean food has to Indian food. They use ghee, paneer and daal, and their samosas are called ‘sambosas’. There are, however, some very marked differences...
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