35 Old York Road, Wandsworth Town, London SW18 1SW, Tel: 020 8870 8280

Doukan is the brainchild of Nomades Food Managing Director www.nomades.co.uk and Moroccan culinary heavyweight Khalil Abdesslem who is a renowned purveyor of Moroccan sauces and condiments as well as a regular contributor on radio and television as well as a recognised authority on his homeland’s culinary history.

Yet Doukan, located in the villagey area of Wandsworth is a neighbourhood restaurant by day with its interesting, well priced offering from breakfast to weekend brunch, a deli selection and an express lunch menu, perfect for the local business comunity and the Wandsworth ‘yummy mummy” set. with its contemporary design, dining room, bar and evening a la carte menu, the restaurant is transformed by night.

I wanted to create a restaurant that combined the cooking I grew up with, coming from a family obsessed by food and something similar to the restaurants dotted all over the cities of my homeland. A destination for authentic Moroccan cooking in London.” said Khalil Abdesslem.

At the front of the restaurant there is an impressive deli/traiteur counter selling a fine selection of lunchtime takeaway options alongside the range of Nomades products as well as a tempting mixture of Moroccan pastries, desserts and French pastries. The area around the central deli counter is for breakfast, strong coffee or fresh mint tea and a pastry or two or an informal lunch with friends or colleagues.

To the back of the bar and separated from the day area by an impressive Moroccan tiled wall is the large light dinning room. W

Khalil in his role as Doukan’s Chef Proprietor has devised a range of day to night menus and these include dishes ranging from buttery pastries and brunch dishes with a Moroccan kick through to lightly fragrant but filling lunch options which include: Autumn Scallop Salad, Panfried scallops on a bed of zingy lentils, cherry tomatoes, celery and mixed leaves with lime and coriander, Veggie Heaven, Home made Moroccan flat bread filled with aubergine, mixed cheese, spicy humus and tomatoes with a root vegetable salad or Doukan Chicken Grill, Char grilled chicken cakes seasoned with fresh coriander and tarragon served on flat bread with lemon mayo, mixed leaves and potato chips.

The more formal dinner menu features the likes of Kebda Mcharmelo, Terrine of lamb’s liver in a rich coriander and garlic charmoula with olive oil and preserved lemon tapenade, Kourai de Hout, Delicately tangy fish balls in a creamy lemon and harissa sauce or Briouattes Mcharmela, Fragrant chicken and saffron parcels served with a honey and raisin minted yoghurt. For main course dishes include: Rfissa, Slow cooked chicken in rass el hanout, fenugreek and lentils served on a bed of shredded flatbread, Hout Mechoui, Mixed fish grill, marinated in saffron and harissa and served with a tangy tomato and shallot salsa, Rognon Grille, Char grilled marinated lamb’s kidneys served on spicy Moroccan lentils as well as a good range of unctuous meat and fish tagines and moreish couscous dishes.

To finish the dessert selection features: The Sinful Cup, Puff pastry filled with layers of chocolate mousse, rose water, caramel and roasted pistachio, Pastilla au Lait, Crispy layered pastry laced with vanilla and almond coulis and Halwa Maghribia, a selection of gooey Moroccan almond pastries.