Most of the food is ready made and displayed on cooled shelves. You can grab a hot meal, but if you ask, they make it fresh for you on the spot. You can have your lunch on site, or take it away.
The salads contain exotic ingredients like quinoa, endives and smoked aubergines, the wraps are dressed with labneh yoghurt and saffron mayo their hot pots consist of grilled chicken skewers, herby meat balls and stodgy stews.
I was a bit I a rush as Dindin Kitchen isn’t exactly around the corner from where I work, so I grabbed a Persian chicken salad, which consisted of a chicken, potato and mayo mixture, garnished with a tomato and cucumber salad and a tabouleh salad. For sides I decided to try the aubergine soufflés. I loved the salad combo although I was missing a dressing on the cucumber and tomatoes. The soufflés were eggy and fluffy, just the way I like them.
I really loved their food and it was a nice detour from the usual stuff I have for lunch. The only thing I don’t like about Dindin Kitchen is the fact that there’s only one in town. Bring on the chain.