Named for a
valley.
The valley.
Bamyan is a province in central Afghanistan. Limestone cliffs, terraced fields, ancient Buddhas carved into the rock face. The valley is high, cold, and famous for the patience of its kitchens. Rice is slow-baked. Stews simmer all day. Charcoal stays lit from morning prayer until dinner.
The food.
Afghan cooking is not Indian, it is not Persian, it is not Middle Eastern. It is the older relative of all three. Saffron and cardamom from one trade route. Yogurt, dumplings, rice from another. Charcoal kebab from the steppe to the north. Together they become a table that feels familiar to anyone who grew up between the Caspian and the Indus.
The kitchen.
We are an independent, family-run restaurant in north London on Highbury Avenue. The grill is charcoal. The dumplings are folded by hand. The chai is brewed strong. Come hungry.