alcohol, and some fruit slushes, and two of us had a sour cherry sharbat (diluted fruit syrup, pretty good). They also have an open-air patio, enclosed by the restaurant with fountain and ashtrays for smokers among you. (0 replies, last updated by jerome April 13, 2001)

This is true. Also sorbet is used by those who think it sounds elegant and French, and I use sherbet since it’s closer to the original version of the word, the Persian sharbat. Although my computer has just informed me... (5 replies, last updated by Eldon Kreider July 16, 2006)

Khak shir is an ingredient used in Iranian cookery- it’s mugwort seeds, commonly used in the preparation of sharbat in the summer months. You should check out the book ‘Persia In Peckham’, written by owners of a... (3 replies, last updated by zoeperrett September 25, 2009)

syrups to make sharbat, almonds, all kinds of spices, beautiful gilded tea cups...everything you could ever want of persian cuisine and preparation. (7 replies, last updated by IVAN STOLER April 20, 2000)

they have a handwritten sheet of specials which has never disappointed. I’ve always either had lamb or fish entrees, every last one superb. I also highly recommend the pommes frites (not on the menu but always available),... (13 replies, last updated by Limster June 19, 2004)

- and the bartender was a bit rushed with other clientele, so I made do. My friend went with the dessert special (after much prodding from me, as I wanted to try it as well!): a Rhubarb and Rose Sharbat (sp?) (like a sherbet, but... (4 replies, last updated by Linda W. June 1, 2004)

that it could be used to make sharbat, which is basically a Perisan drink where you add flavored syrup to water. It’s similar to an Italian soda, except you use regular water instead of carbonated water. It might end up... (51 replies, last updated by Cinnamon April 16, 2009)

Saffron Sherbet and Saffron Tea with Rock Candy (Sharbat-e Zaferan va Chai-e Zafaran ba nabat) sweetness and light. Baklava, Chick-pea Cookies, and Sugar Coated Almonds (Baqlava, Nan-e Nokhodchi, Noghl) prospertiy. There are very... (7 replies, last updated by rose water March 25, 2007)

. The specific things I remember best are an elegant bright-green sharbat (iced drink) of mint,coriander leaf and lime and their wonderful paan, which we had several times, the leaf-wrapped spice bundles served on ice. At... (5 replies, last updated by nike439 April 13, 2009)

, in that it involves ice cream but can have all different types of ingredients. The Persian version seems like a stripped down version of the Indian dessert. The Asian food dictionary says it is: “An exotic Indian milk-based... (15 replies, last updated by MacGuffin April 20, 2008)

I always say “sherbert”, and I’m from New Jersey. I took a couple of semesters of RP, though, which ruined me for life, and the lecturer took pains to point out that in RP it’s pronounced... (40 replies, last updated by mclaugh October 31, 2006)

Curry. I’ve linked below the story of how she was discovered again. Link: http://news.nationalgeographic.com/news/2002/03/0311_020312_sharbat.html Image:... (14 replies, last updated by ericf October 29, 2005)

I had some by accident at Bombay Ice cream earlier this week. The Asian food dictionary says it is: “An exotic Indian milk-based drink flavoured with rose syrup (sharbat gulab) and named for the strands of cornflour... (22 replies, last updated by katya September 20, 2005)