Middle Eastern cuisine hasn’t quite grabbed the mainstream public.

But it’s on the side-lines; clutching an acceptance speech, waiting to make a big entrance to British diners who are always looking for the next cuisine to latch onto and add to the repertoire.

The problem isn’t to do with a lack of celebrity chefs, although there could be more to join the bandwagon – Israeli-English chef Yotam Ottolenghi is probably the reason pomegranate molasses and preserved lemons are available from Waitrose.

Other than that our western tastes haven’t quite got that buzz for it as a favourite amongst the competition, such as the punchy Thai flavours that have left such a mark our taste buds.

Wanting to dip my toes in and really try something beyond hummus and a falafel I head to Arabian Nights on Victoria Road.

It’s a quiet Sunday evening after a shift at work. Luckily for me, as a solo diner, there are a few tables of customers already sat down when I arrive.

After an awkward moment trying to find a decent seat – I sat on the aisle side at a two-person table which ended with me sitting in the middle of the restaurant – I retreated in to a more discreet corner table.

I was pleased to see the menu had the familiar mixed in with the obscure, dishes that you couldn’t find in your average Lebanese kebab house.

There’s a whole page dedicated to freshly baked pastry and topped flatbreads; from a Fatayer Bsabanekh filled with spinach, lemon, pine kernels and sumac, or a simpler Manakish Zaatar with olive oil and a sprinkling of the lemony mix of dried thyme, oregano and marjoram.

For a main the chicken shawarma pulled me in, and the portions are not for the faint hearted.

You can choose between chips or rice and you get a neatly piled mound of chicken to work your way through. I found the rice slightly plain to pair with the chicken which never-the-less delivered on flavour.

It was well seasoned and spiced but I half regretted not going for something more interesting, some of the specialities include lamb cutlets marinated or charcoal-grilled butterfly king prawns.

I add to that a side of Kibbeh Maklieh, deep fried bulgar wheat filled with minced lamb, or in some parts with camel meat, and middle east spices, typically cinnamon, nutmeg, clove and allspice.

The dishes really come together as a delicious sum of their parts. I dollop spoonfuls of the emerald green tabbouleh loaded with parsley onto the plate together with the hummus Beiruty.

The hummus was silky smooth and didn’t pull any punches with the garlic, giving it an extra kick with some chilli, which was fine by me. If I was on a first date it probably would have been another matter.

Shamelessly to end the night I take home an Arayes, a grilled Lebanese pastry topped with minced lamb, onions and tomatoes. Admittedly it was half cold by the time I drove it home – but even then it was impressive for the balance of flavours with the lamb.

The restaurant itself has more of a functional feel, great for going in to grab something with friends, or if you want to order a takeaway. Having said that I would greatly recommend trying something off the beaten culinary track.