The extras — Capsicum, Onion, Fresh Chili, Pickled Green Chili and extra Sangak — are a separate row on the menu that you tick alongside your dish, and they only arrive if you choose them. Nothing on that row is added automatically to a bowl or a platter, and that single misunderstanding is the most common reason a kalle-pache order reaches the table feeling unfinished.
So if you want raw onion to bite into between spoonfuls, or one more bread for whoever is sharing with you, add it before you pay. Here is what each extra does, who should order which, and the one item almost everybody under-orders.
Why do so many people scroll straight past the extras?
Because in the tradition, onion and chili are not an order at all — they are simply there, set in the middle of the table before the food arrives, and nobody discusses it. Ordering online removes that assumption: everything that reaches you is something a person deliberately chose.
Treat the extras row as the part of the meal you have never had to ask for before — ten seconds that change it more than you expect.
What does raw onion actually do?
Onion is the counterweight. Kalle-pache is deep, fatty, gelatinous food — trotters, brain, cheek, tongue — and richness of that kind flattens the palate. A bite of raw onion is sharp and watery with a faint sweetness at the core; it cuts the fat and resets your mouth, so the third spoonful tastes like the first.
That is why the rhythm at a kalle-pache table runs: a spoonful, a piece of bread, a bite of onion, repeat. If you are ordering Brain (maghz), Trotters (pacheh) or the Special Mix (mojoon), onion is the first extra to add.
Fresh Chili or Pickled Green Chili — what is the difference?
Fresh Chili gives you heat you control. It is clean and immediate, and because you decide how much of it you bite, a single chili can serve a cautious eater and a brave one at the same table. Nibble the tip first: chilis vary, and one pod can be gentle while the next is fierce.
Pickled Green Chili is a different tool. The brine brings sourness alongside the warmth and takes the raw edge off the heat, so it works more like a condiment than a challenge: acidity that lifts a heavy broth, with a slow burn behind it. Plenty of regulars order both, because they do two different jobs on the same plate.
What is capsicum doing on a kalle-pache table?
Capsicum is freshness with no heat at all: crunch, water and a faintly grassy green note. It is the extra to add when someone at the table does not want chili — a child, a first-timer, or anyone eating at six in the morning who wants brightness rather than fire. Next to a heavy platter it works like a salad.
Why is extra Sangak the most under-ordered thing in a shared order?
Because bread here is not a side dish — it is the cutlery. You tear it to scoop broth, wrap brain in it, lift a piece of cheek with it, and finish by mopping the plate. It disappears faster than anyone expects.
The Khan's Platter is built for six and comes with five breads: generous for a platter, and still tight for six pairs of hands also working through soup and torshi. The fix is one line on the order — Sangak (extra). Feeding a group? Add more than you think you need; surplus bread has never been anybody's problem.
Note that Sangak (extra) is the add-on version. Sangak Bread and Special Sangak are menu items in their own right, in the bread and sides section, if you want bread on its own.
Which extras should I add?
If it is your first time: onion, capsicum and one extra Sangak. That gives you contrast, crunch and enough bread, without committing to heat before you know how the dish tastes.
If you are a regular: fresh chili and pickled green chili together, onion, and twice the bread you think you need. Add Garlic Torshi as a side and the table is complete.
| Extra | What it does | Who it is for |
|---|---|---|
| Onion | Sharp, watery bite that cuts the fat and resets the palate | Everyone — especially with Brain, Trotters and the Special Mix |
| Fresh Chili | Clean, immediate heat you control bite by bite | Regulars and anyone who likes real heat |
| Pickled Green Chili | Sour and warm at once; softened heat with brine acidity | People who want lift without a full chili hit |
| Capsicum | Crunch, water and freshness with no heat | Children, first-timers, early breakfasts |
| Sangak (extra) | More bread — the scoop, the wrapper and the mop | Any shared order; near-essential with The Khan's Platter |
Does the right extra depend on the dish?
To a degree, yes — a rough steer, not a rule:
- Brain (maghz) — onion first, and more bread than you planned; it is soft and rich and wants something sharp beside it.
- Trotters (pacheh) — onion and Garlic Torshi; all that gelatin wants acidity.
- Tripe (sirabi) — fresh chili, for a clean edge of heat.
- Soup — bread, then more bread. Nothing else is compulsory.
- Tongue and Lamb Cheek — capsicum and pickled green chili; crunch and sour against the tenderness.
If you are still choosing between the singles themselves, the single-bowl guide is the better place to start.
Are Mixed Torshi and Garlic Torshi extras too?
No — and this catches people out. Mixed Torshi and Garlic Torshi are separate side items, ordered on their own line rather than ticked beside a dish. Look for them in the bread and sides part of the menu, not in the extras row.
They are not interchangeable either. Mixed Torshi is chopped vegetables in brine: bright, sharp, crunchy, the sourest thing on the table. Garlic Torshi is garlic kept whole until it darkens, mellows and turns soft and savoury. Against a fatty bowl like Trotters or Meat, one small piece does the work of a whole condiment tray.
How do I add extras when I order?
Order from the Shaun the Sheep website. Pick your dish, tick the extras on the same screen, then check out. There is no account and no sign-up — your name and phone number are enough, plus your Dubai area from the list and a pin on the map if you want delivery; pickup needs neither. Payment is by secure card at checkout, and delivery is free over AED 300.
The site is trilingual — English, Arabic and Farsi — with a language switcher, so the menu, the extras and your order page all appear in the language you choose, and that choice is remembered on your device. Dish names appear in that language too.
If you realise after paying that you forgot the onion, changing the order means talking to us. Phone the kitchen on 04 321 8882 — we are open 24 hours, every day, and the team can tell you what is still possible.
Do extras work for pickup, dine-in and scheduled orders?
Yes. They behave the same for delivery, pickup and dine-in, and on a scheduled order placed for a future time up to about two days ahead; you can reserve a table for dine-in too. One thing worth knowing: the Kettle of Tea is dine-in only and cannot be delivered, so choose another tea for a delivery order.
What if I am sensitive to heat, or have an allergy?
Nothing spicy reaches you unless you order it: chili is opt-in, so leaving both chili boxes unticked means no heat on the table at all. If you have an allergy, or need to avoid a specific ingredient, phone 04 321 8882 and ask before you order. A working kitchen shares equipment and surfaces and we cannot make guarantees about cross-contact, so have that conversation first.
None of this is medical advice — for anything to do with your health, allergies or digestion, ask your doctor.
A last word
The extras take seconds to add and turn a good bowl into a proper table: onion for the richness, a chili if you want heat, capsicum for the ones who don't, and more bread than you think. The menu is here whenever you are hungry.