Please note that this booking request form is only for a party of 6 or less people. Our modest size means late cancellations affect us greatly, please try to let us know in plenty of time.
All group booking requests should be placed through our Group
booking form by clicking below.
Visit the Venue page to see the capacities at our restaurant or go directly to:
We require a minimum of 6 hours to process your booking request. This service is provided as a request facility only. Your reservation will not be guaranteed until we have contacted you to confirm your booking. Mosob reserves the right to cancel unconfirmed bookings.
In making injera, taff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (mogogo) placed over a fire. Unusual for a yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, Injera compares to the French crepe and the South Indian dosai as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique and unlike the crepe and dosa.