It's 'paradise' by name, and by nature to a massive league of charcoal chicken fiends who squeeze in as tight as battery hens for chooks cooked with TLC and slathered in superlative garlic sauce. After more than a decade of trade, El Jannah has become a Sydney institution. Tables get snapped up faster than you can say chips with chicken salt and the queues are astoundingly long, but service, while not always personable, is super swift. Before you know it, you'll have more tabbouleh, pickles, hummus, sujuk, falafel, flatbread and, of course, chicken, than you can handle.