Mohamed Anam and his family are busy taking orders and preparing dishes inside their restaurant on Lodge Lane.
With a phone held to the ear, pen scrawling away in the other, Mohamed somehow finds a spare hand to gesture towards customers making their way up to the counter. Some come in to pick up an order, others simply pass through for a quick conversation.
Anam’s Kitchen, a restaurant specialising in Yemini cuisine, is a compact but lively operation with a handful of tables. The walls are draped with the distinctive Maswan colours of red, gold and black, while the aromas of the kitchen escape through a bead curtain at the back. Through it you can just about make out an array of pots and pans vying for space on the stove.
