Best Injera I've had — and I've tried a few

Having eaten Injera at several restaurants over the past year, I can say this version is the best. The deep and earthy quality is more pronounced here than anywhere else I've tried. fenugreek is handled with real knowledge — you can taste the difference.

This is proper an Addis Ababa restaurant cooking, not an adaptation for foreign tastes. tej honey wine was the obvious choice and the combination was perfect. the Ethiopian coffee ceremony is a formalised ritual that can take hours. Would return for this dish alone.