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Saturday, May 21st, 2011
11:56 pm - Sinbad's
pasternek Place: Sinbad's
18 Stonegate Road, Headingley, Leeds, LS6 4HY
Rating: 3.5 pieces of meat, 4 Chillies
State of Reviewer: Refreshed, but cogent.

The tale:

Sinbad's is one of those places that, if you believe the menu, does the lot: Burgers, pizza, curries, kebabs. But don't let that put you off - if you're after superior kebabbage, theri their cosmopolitan pretensions do no harm to the main product they purvey...

Went in there last week with a colleague at around 22:30, looking for something fat, meaty and spicy to drag home and devour. We were not disappointed.

I went for a special mix @ £5.30, comprising any three meats from the kabab menu plus the associated accompaniments. Colleague went for same, but with different fillings.

Me: Donner / seekh x 2 /
onions, tomatoes, lettuce / plenty of chilli sauce.

Colleague: Donner / seekh / chicken / all the salad
/ plenty of chilli sauce.

There was a five-minute hiatus (which is longish, but at the same time comforting giving rise to the hope that stuff might actually be getting cooked to order) before the man reappears with two packages, each approximately the size of a rolled-up copy of the Sunday Times. Quantity, at least, was not going to be an issue!

We legged it back to my place and unrolled these monsters on the kitchen table.

The naan was spot-on: slightly crispy on the outside, slightly elastic but still soft with a bit of a "chew" to it.

The donner meat was copious, tender, spicy, juicy, no bits of bone or other nastiness and every single strip was toasted on one side, indicating that they hadn't rushed slicing it off the elephant's leg. Similarly, the seekh were huge - about a foot long. irregular (indicating home-making) and had a nice char from cooking over charcoal. They were highly spiced with a real chilli kick as you tasted each piece.

My colleague's chicken was a little insipid - huge chargrilled, reddish lumps of chicken. Well cooked, not at all dry, but the spice was lacking.

The salad was fresh, crisp and plenty of it, without detracting from the overall meat-domination that we saught.

The chilli sauce was a triumph - a complex mix of sweet, sour, garlic, spice and with herby undertones. It wasn't stupidly or offensively hot, but you really knew there were chillies in there and our eyes and noses responded appropriately.

Overall a great kebab experience. If it hadn't been for my colleague's slightly disappointing chicken it could have been 4, rather than 3.5 for the meat, but the place is still highly recommended.

current mood: chipper

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Wednesday, February 9th, 2011
10:47 pm - Cyprus Mangal

Place: Cyprus Mangal
Location: Warwick Way, London Victoria, SW1
Rating: 3 1/2 pieces of meat, 2 flames.
State of Reviewer: Sober, middle-of-day...

Gory Details:

Ah, the love that dare not speak its name: the lunchtime kebab. It’s not something one can just announce in a crowded office – “Oh, see you in a few; I’m going for a kebab!” – without a degree of justified disbelief from one's colleagues. The impetus of copious alcohol is, of course, what usually drives our hapless kebabee into the shop, and squeezes on his liver until he shouts “loadsa chili sauzzze!” and ultimately wears more kebab than he eats. Sober, the whole experience may seem strange, empty or, worse yet, foolish. Nevertheless, as a devotee of the delicacy, I decided this experiment must be conducted. Amidst cries of “have you been drinking?” and crude jokes about impending bowel movements, I left the safety of the office and headed to SW1.

stevenothing, who joined me on this occasion, had recommend the Cyprus Mangal as place that does an "okay" kebab. It is an unassuming establishment nestled between similarly anonymous shops. The signage is spartan. No neon of any note. Although an eat-in option is available, we opted for the takeaway. There isn’t a lot of room to stand in the takeaway area while waiting for food but luckily the staff were efficient so we weren't stood around long. A couple of glassy-eyed, tracksuited customers stumbled in and out during this period, greeting the owners like old friends, in mumbles and groans of indeterminate language; a peek too far into the abyss that is lunchtime kebababbage.

The elephant’s feet were glistening in the afternoon sunlight and the lamb one, in particular, seemed to be exhibiting a waterfall effect of fat. This cascading grease (at first I wasn't sure if it was food or some kind of water feature) put me off what would’ve been my usual choice so I went for the large chicken doner instead. This was carved fresh from a less drippy elephant foot and served Burrito-style in a heated flatbread.

Although non-traditional, the flatbread approach has gained popularity in the past few years and is now, in my opinion, not only an acceptable alternative to pitta but a preferable one at that. However, at Cyprus Mangal, this leaner bread suffers at the mercy of the greased meat and its lava-like juices. Half-way into eating my kebab, I noticed the orange fat that had been dripping through the bottom of the flatbread was pooling on the tabletop. The more I ate, the worse it got until the pool was such that you could’ve rolled a small child around in it and called it a bath. A whole handful of napkins were required to mop it up afterwards and believe me when I say I've got big hands.

The final mouthful was not a pleasant one as it was the soggy end of the flatbread. It had the texture of an oyster. That said, unprecedented fat content aside, the kebab certainly had its plus points. The flavouring of the meat was a subtle but effective blend of spices, the salad was fresh, crispy and cucumberless (hooray! A bonus half point for that alone!) and the flatbread, before it soaked through and became merely fatbread, was a nice touch. The chili sauce was not particularly hot but it had enough of a kick to tingle the tastebuds and a solid, earthy flavour.

I broke into a small sweat after finishing the kebab and my stomach was a little unhappy about it this afternoon but I think this may just be a natural side-effect of inaugaral lunchtime kebabbage and I accept that I undertook this at my own risk so can’t really hold that against Cyprus Mangal. Insane grease aside, I have to admit they do a reasonably nice kebab.

current mood: weird

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Thursday, January 20th, 2011
8:51 pm - Mem's Kebabs


New kebab shop on the Dover Patrol SE3. Kofte ok, full mix lacking chicken shish, but both chicken and lamb plus the lamb shish working well. Bit pricey at ten quid vs city road but then again that would be a scary taxi trip indeed.

3/5 - worth a go, not a visit (but in range, definitely worth a go).

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Sunday, March 21st, 2010
5:59 pm - Inventor of the Doner Kebab dies

Kebab meat, consisiting of roast lamb and spices, had traditionally been served with rice but in a moment of inspiration Mr Aygun saw that the future lay in putting the meat inside a pitta bread.


I'm slightly concerned over how he's going to be cremated.

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Saturday, September 6th, 2008
4:02 pm - Ely Kebab House

Ahh..the rolling plains of the Fens...

Stopped by the Ely Kebab House after shopping this lunchtime and had a fine Shish Kebab (small = 3 pounds 70 pence). Handily stationed outside the main bus stops in the town for that quick arrival / get away.

Lamb meat well marinaded and cooked to order. Chilli sauce raw and fierce but well seasoned. Pitta held the meat, salad on the opposite lid of the tray. Nice simple cabbage, onion and a slice of lemon. Pickled chillis accompanying. Salad nice and fresh and refrigerated with a little lemon juice on.

Fine kebab!

33 market Street, Ely

Mon - Thurs 12am - 11pm
Fri & Sat 11:30 - 12 Midnight
Sunday 12:30pm - 11pm

My work here is done....

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Wednesday, June 11th, 2008
3:31 pm - Slightly Off-topic...

Had an excellent Falafel filled flat bread from the 'Mouth Music' take-away stall just round the corner from Cambridge Market Square. Ok, no dubious meat in here, but it was a kissing cousin of the kebab with eye-wateringly hot harissa sauce and tahini. 4 falafel are cut in half and lined up along the centre of the bread.

Price: £4.00
Chilli rating: Oh at least 7.5 / 10. Man that harissa is harsh (but good!)
Salad: I opted for a half portion of fresh rocket leaf and a half portion of carrot and cashewnut salad.
Holdability: Excellent. The guy serving tightly wrapped the flatbread and plopped it into a waxed paper sealed bag. No spillage of contents or leakage of chilli sauces.
Speed: Handed over the cash and my lunch was in my hand in less than 3 minutes.

Mouth Music promises contemporary vegetarian catering...

...and they even have a loyalty card promising cake or soup with organic bread.

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Wednesday, June 4th, 2008
1:54 pm

Location: Rumbles Fish and Chicken Bar, Littleport, Ely, Cambridgeshire, England
Time: approximately 16:00hrs
Date: Sunday 1 June 2008

Shish kebab served in pitta with an over the top dose of red cabbage but with sweet white onion. Chilli sauce warm but a bit sour so not the best.

Lamb meat cooked nicely on the hot grill. Soft texture but quite a bit of chewy connective stuff in per mouthful.

Price: fair at £4.40

Always nice to find kebabbage on a Sunday afternoon where it is least expected...

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Friday, August 11th, 2006
10:56 am - Hastings

Name: Flames Grill
Location: Havelock Road, Hastings.
State of reviewer: Reasonably Refreshed
Rating: 5/5

The last time I was in Hastings I had what can only be described as a ‘seriously disappointing’ kebab so when it was suggested that we went for a kebab two nights ago after enjoying plenty of beer for the seaside I was preparing myself for disappointment.

We wondered into the brightly lit Flames Grill and I studied the menu for a few moments to see if they specified what type of bread they used: those crappy pitta breads or a good proper naan bread. Since the bread type was not specified I asked the kebab vendor himself who said that if I wanted a kebab with a naan bread I could have one. Sorted!

In the kitchen area I could see my naan being prepared and then saw it brought out and placed in a pizza oven to cook for a couple of minutes after which it was taken out and placed on a large sheet of paper.

The whole process of piling the kebab meat onto the naan seemed to take a while – not because the people making my kebab were in any way slow but because of the colossal amount of kebab meat being stacked. Chilli sauce was added then the whole thing was rolled up, wrapped and placed on the counter.

The kebab was huge. It was the size of Popeye’s forearm and must have weighed at least 2kg. Finishing this beast off was going to be a challenge.

The cost of the monster kebab was much less than I expected: the kebab plus a chips and cheese butty (not for me) came to a princely £5.50. And we got a couple of cans of Coke for free.

Upon eating I found the naan bread to be just the right texture and consistency: not to wet, not too dry but just right. The kebab meat itself was the most grease free I have had in a long time. There were no big lumpy bits of gristle in it and it wasn’t too overly seasoned. It tasted like meat instead of lard filled with cheap spices and sawdust. Finally, the chilli sauce was just right. I have noticed that the further south you go the milder the chilli sauce becomes but in this place they seemed to have the level just right.

An all round excellent kebab. Unfortunately there was just too much of it for me to manage.

current mood: full

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Sunday, December 25th, 2005
11:12 pm - The Mionster

The beast of a keebab I've been trying to eat is known as "the Monster keebab"

It comes on the largest naan I've ever seen, about 18" long

good mix of meat on it, donner, chicken, chikken tika, lamb

onions and peppers come as standard.

Nice warm chilli sauce

you might think this sounds not bad, not too much of a challenge, but usually when I've finished eating it, it still looks like there is a full keebab left.

By the way, I'm no small man, I'm 22 stone, love my food, and have a rep for eating a lot.

My brother about the same size as me, failed about 3 times before he conquored the beast. I was hocked, but he had no salad on it (just the onions and peppers) so I think he cheated.

plus a few other guys I know, about 24 or 25 stone have failed to eat it.

It's from a place in stockport called sonia's palace.

advertised as the "biggest keebab in town" and from what I've seen is, it is.

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Monday, December 12th, 2005
8:48 pm

Name : Unknown. Had bright lights - I was drawn to it moth like.
Location : Wigan.
Address : King Street, on the same side as and, just up from the Orange House.
Ratings : Limp lettuce.
State of Reviewer : Moderately pished / Ravenously hungry.
Comments : It is only polite when going for a night out in a new town to experience not only the delighful bars and clubs but the post drinking cuisine. Last Friday I lost my 'night out in Wigan' virginity. Thank fuck that is something you only have do once. I had given up on having a good night out in Wigan after visiting once wanky bar after the next and decided I would try and redeem my evening with kebabness.

Meandering up King Street having left some shite bar I was attracted by a bright sign promising me the manner I sought and ended up in reading a large, colourful backlit menu while the proprietor grinned at me from behind reassuringly clean counter. I don't know why I was looking at the menu. I wanted kebab. Simple enough:

"Largsh donner in nan bread pleash..."

I can't remember how much I paid the man for my food which I could see being prepared in the background but I don't remember it being a shocking amount.

I stood waiting at the counter as other punters came and went having bought donners made with Tesco pitta breads. "Mine must be good" I remember thinking to myself as the time being taken seemed to be right.

However, when my kebab arrived I was disappointed. Very disappointed. The 'nan bread' was just a pizza base. What I had been given was nothing more than a shit load of donner meat all over a pizza base. Nan bread? Arse!! It even arrived in a fucking pizza box.

"Chilli sauce Sir?"
"Why the fuck not." I thought "I'd love to see what the 'chilli sauce' is."

Even the chilli sauce was rubbish - it tasted like nothing more then a kind of mildly tangy tomato ketchup.

In a pathetic attempt to redeem my kebab I tried to fold my pizza base in half to try and form a food resembling a kebab but all I ended up with was, in effect, a kebab meat calzone which was too big to fit in my mouth.

I just gave up in the end. I Went back to my hotel room and ate the meat off the pizza base while watching Nathan Barley on the telly. A pathetic spectacle which pretty much summed up my experience of bars and kebabs in Wigan.

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Monday, November 21st, 2005
9:54 pm - kebab connection


think i have to do this next monday. and of course, go for a kebab afterwards.

btw, for slightly more upmarket kebab than normal, i can heartily recommend the angel mangal ocakbasi on upper street. great bread, nice meat, good sucuk and hummus for a starter, serve efes beer. about £10-£15 a head for starter and main.

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Saturday, October 29th, 2005
10:58 pm

M&M Kebab House
Bristol Old Town

I ended up in Bristol at the end of last week and so in a show of "Hand across the water" style goodwill spreading I decided to partake of the cultural exchange that is the kebab. Being from London as I am I was expecting the wild lands of outside of the M25 to present me with interesting and challenging fare and in a way I was not disappointed. During my last trip to Bristol during my university days I ordered a kebab which was delivered to the hall of residence where I was visiting a friend of mine, only to be locked out of the hall when my drunken friend passed out in his room with my kebab on his window sill, easily visible from my location outside. In the rain. I ended up sleeping on the floor of a computer room, receiving numerous non-pleasure related carpet burns during my slumber and then ate the cold, entirely plain (doner meat and bread) kebab for breakfast the next morning. It was not going to take much to top my previous experience.

When I entered M&M I was quite encouraged to find the meat-meister shaving the elephant leg with a large knife rather then the less rustic electric shaver that I have often seen when away from home. He dumped an impressive haul of doner meat into a bain-marie, leaving me with the happy circumstance of having freshly sliced kebab. At £4.00 (approx. I can't remember now, despite the lack of beverage in my system then) I was rather surprised by the high price of the kebab, but not wanting to upset the locals and their strange western ways by leaving the shop I forged ahead and asked for a medium doner. A pitta bread was obtained from a hidden lower shelf along with a polystyrene carton and after a cursory waving of the bread over the (unlit?) grill the two were combined and the bread sliced open in a rather careless manner. After a brief attempt at placing the meat within the pitta he gave up and just piled it all on top. He asked me, in time honoured tradition, if I would like chilli sauce and salad to which I replied, in time honoured fashion, with an affirmative, but also asked if he had some garlic sauce which I could have. He too replied in the affirmative and then squirted a thick white substance (which I later ascertained was indeed garlicy mayonnaise) onto my kebab from a huge (easily 2 foot by 2 foot) cylindrical tub with a large faucet like spout on top. A sprinkling of salad (a good array, including both red cabbage and a white cabbage/carrot/onion non-coleslaw mix as well as lettuce, cucumber, tomatoes and chillis, all good and fresh) later I noticed he hadn't given me any chilli sauce and on reminding he went and ladled me on a good portion. It a rather wet sauce, with quite a thin tomatoey base and shredded chilli and tomato almost floating in it, which led to the smear of reddy mush sitting on top of the kebab, while the juice soaked in.

A fork was supplied.

I retreated to a safe distanace to eat my lunch, and found a secluded area down some steps next to the river. The meat was rather standard doner kebab meat, with some texture and only a single bone fragment that I found. The salad was crisp and tasty, although rather sparingly applied. The chilli sauce was rather weak in heat, but nicely flavoured and pleasantly cold in temperature against the warmth of the kebab meat. The garlic sauce was a good garlic mayo, which quickly "melted" and combined with the chilli sauce juice to make a tasty salad dressing. Overall the combination was quite pleasant, although the lower quality of the meat in comparison to the other ingredients did detract from the overall quality of the kebab. However, the deal-killer was the bread - hard, in essence uncut and used merely as a plate at the bottom of the polystyrene box. This could well be a result of the increase of the use of the polystyrene food container rather than the traditional side slit paper bag as the kebab holder, and I for one, whilst seeing the obvious benefits that the more solid base that a polystyrene box can provide, still occaisionally yearn for the more simple days of the paper bag.

All in all an okay kebab that would probably be enhanced by a selection of beverages from one of the nearby drinking establishments which most probably provide M&M with most of their evening trade.

They also do pizzas.

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Tuesday, October 25th, 2005
12:40 pm - Not sure if this is the story in this mornings metro,

The owner of a fast food chain on the eastern Mediterranean island of Cyprus has broke his own Guinness World Record for the world's biggest doner kebab, newspapers reported on Monday.

Officials said the giant chicken kebab, prepared and cooked in the city of Limassol with the help of twelve people, weighed in at a whopping 1,815kg, 115 more than the previous world record. It stood 1.6m high with a diameter of 1.55m.

The kebab was made from 2 150 chickens and Eid said he was ready to feed 17 000 people.

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Tuesday, October 4th, 2005
10:29 am - Kebab Wars!

Not a review, but some kebab related news:


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Sunday, September 25th, 2005
10:45 pm - check out this Halep Kebab

i got it in Whittlesy near Peterborough

i wrote about it here:

also: i like to write poems and haikus about kebabs if anyones interested?

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Wednesday, July 27th, 2005
9:09 am - night star

the night star on the holloway road has just reopened after a refurbishment.

the restaurant bit looks a lot nicer, however the prices have gone up, and rather than serve my special mix in the bread for that "huge tube of greasy death" feel, i had to load it myself.

hmmmm. will give it another try, but think that it's just another example of how entropy can really screw with your every day (kebab) life.

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Sunday, July 17th, 2005
9:56 pm - Laroash - Ealing Broadway Station


Picture out of date - they've recently "refurbished" and their sign now has chillis and tomatoes on. I think. I may have been drunk

Laroash is a kebab shop on Haven Green, just on the right as you exit Ealing Broadway Station, down here in sunny London.

State of reviewer: Various. From "One lunchtime kebab special please, stout yeoman" to "Are you my mum?"

This has been a regular haunt of mine over the last 5 years. It sits by Ealing Broadway station and right in front of my bus stop - even to the extent of the bus company changing the buses that stopped at that bus stop when I moved house and changed bus routes.

Firstly, they are not cheap. £3.85 for a pretty mean small lamb doner (in pitta or "freshly cooked naan" [normally within the hour unless you're unlucky]), and about the same for a chicken doner cut quite outrageously with onion. However they are rather on the tasty side, combining garlic mayonnaise with good quality squirrel free meat, tangy and spicy chilli sauce and a dollop of minty yoghurt. The salad selection only goes as far as lettuce and onion, with a noticeable lack of any form of cabbage, red or otherwise - this is an especially harsh turn of events for a wuss like myself who avoids onions on my kebab. Limp chillis are, as normal, available.

The chicken, although cut with more onions than I would eat if I were a lover of onions who had been living in a state of extreme onion denial for several months but had recenltly realised the error of my ways and jumped straight back on the onion wagon, is quite good, although quite oniony. They also do fantastic (but again pricey) skewer based kebabs, with the lamb shish being a "I don't care how much it is, I can barely remember where I live" treat.

They also do curries (veggie and meatie) as well as spicy chicken wings. They seem to microwave these in foil trays, which always has me ducking for cover behind the counter, but as yet there has been no explosion, merely quite passable spicy non-kebab food for cheaper than the kebabs.

In an effort to drum up business during the day (as they open for lunchtime), they offer a £1.10 mini kebab before 5 or 6 (I can't remember which). This is a mini-pitta with all the sauces and 2 or 3 curls of doner hurriedly stuffed in. They also do the same with a single kebab roll (meat onna stick. I have always been to afraid to try them) and with a falafel.

They recently (early 2005) did a refurb during which they shut the shop down. When I returned a scant week or so later they had been transformed! Into exactly the same shop. As noted above, the outside signage now includes vegetable products, and the inside signage has slightly more inflated prices (up at least 10p on pre-refurb meals).

Overall, a fine establishment for the rich, those of exceptional sober kebab taste, or the drunk who don't care how much they spend - 6/10 when poor, 9/10 when rich, 7.5/10 when drunk.

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9:19 pm

not really a huge kebab fan, but my name is kebab related, so yea.

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Wednesday, July 13th, 2005
1:20 pm - Rohan's, Hyde Park Road, Leeds

I've been a long follower of this multi-talented takeaway, who do half decent pizzas and well good curries. On Sunday me and my girl gillywoo shared one of their Special Kebabs, a dish I've been waiting to try for ages. Also with all the news about houses accross road being raided by anti-terrorist police, I decided to write this review a tribute to the kebaby goodness of Leeds Hyde Park area. A goodness that couldn't be achieved without such a healthy multi-cultural community.

At first, one may think pricing a Kebab at £5 is daylight robbery, but look again. The Rohan's Kebab offer the choice of no less than 3 out of 6 kebaby fillings, plus salad, plus naan.

The choice is - Donner Meat (of course), Chicken (cluck cluck), Chicken Tikka (exotic!) Kofta (meaty) Seikh and Fallofal (Veggie).

We went for a Donner, Chicken, Kofta Special.

The naan was just what you need from a naan, warm and soft. The Salad was pretty good too, none of those annoying shreds of carrot, just tomato, lettice and onion. It was nice and fresh too, which isn't bad for 10pm on Sunday night. I didn't specify Chilli sauce (because my gal don't like it) and we didn't get it. Good good. "A KEBAB WITH NO CHILLI SAUCE?!?" I hear you shout, never fear, all is not lost because they do sell a large pot of the sauce for just 50p. That was me sorted! The sauce isn't as hot as it could be, but since the pot is so large, you can stick as much as your pallet will take. Nice one!

The Kofta and the Chicken were tastey and I would say that the donner meat was grade two donner meat. I've been reliably informed that only one place in Leeds uses grade 3 (posh) donner meat, so Rohan's, if you want to get into the big league, upgrade to the posh meat.

The people who work there are nice and friendly, and will talk to you for hours about football, cricket and flooding. They're also nice and patient with drunk people. The downside to Rohans is that all the Kebab creation is done behind closed doors, so there no spinning stick to wet your appitite.

All in all, Rohan's Special Kebab, 7 out of 10. Great to chew, even better to share.

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Thursday, June 30th, 2005
2:22 pm - Zam Zam, thank you ma'am

Zam Zam

40 New Briggate
West Yorkshire

State of reviewer: One larssh donna pleesh.

My first visit to this establishment followed a heavy night of drinking in The North Bar and Sela. I was dragged into Zam Zam by deputy_dug, who was introduced to the place by nikkyboy.

It's not often that I need to be dragged into a kebab merchant, but I had walked past the place many times and decided it was one to avoid due to the cheap plastic tables and peeling lime green walls.

I reluctantly agreed to give it a try, and I was not disappointed!

£3.50 will get you a large doner, and for the same price you can have it on naan instead of pitta. A nice touch, as most outlets will charge you extra if you prefer the naan.

Eat in if possible - you'll receive your meal on a plate and a bowl full of chilli sauce, so you can adjust the heat to your liking.

Portions are generous to say the least. The pitta overflows with meat - you actually get twice as much meat as will fit into a pitta! Salad is also included, and again, generous in portion. I always go for onion, lettuce and red cabbage with my 'babs. If there is one gripe, it's the sauce which is unfortunately far too mild - you can pour the whole bowl over the kebab and still be left wanting.

Overall rating: 3 Flames, 4 1/2 Pieces of Meat

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