Dining in Ethiopia is characterized by the ritual of breaking injera and sharing food from a common plate, signifying the bonds of loyalty and friendship.


TG's individual platter
Yemeser key Watt

Lentil mixed with hot sauce

Defen Misr

Green Lentil mixed with non-spicy sauce

Tikil Gomen Watt

cabbage and carrots, cooked with mild sauce

Shuro Watt

Powdered and seasoned chik peas in mild spicy sauce

Gomen Watt

Kale and potato with TG's special flavour , cooked with mild sauce

Ater Keek Watt

Yellow split beans cooked with onion, curry seasoning

Fasalia Watt

Green beans cooked with tomato, onion garlic and special seasoning

Youbba Watt

Squaah cooked with onion, garlic and Ethiopian spices

Zucchini and Carrot

Zucchini and carrot cooked with onion

All vegetarian meals come with house salad

All prices subject to tax  
Combination Platters