LA Times review of Niroj by Pulitzer Prize-winning food reviewer, Jonathan Gold, explores his experience on his first visit to Niroj. As he explains, Niroj strives at honing in on the particular culture of Kurdish cooking. There is a misunderstanding that Kurdish food is essentially just a representation of whichever part of Kurdistan the chef came from; Kurds from Turkey cook Turkish food, Kurds from Iran cook Persian food, etc. Luqman Barwari proves that this is wrong by showing his patrons what makes Kurdish cooking-style unique.

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