Below are the dish families an Afghan kitchen runs on. Current prices and daily specials change. Call us for what is on the grill today.
Call (226) 663-3171Charcoal-grilled, marinated overnight. Served on rice or flatbread.
Cubes of lamb, charcoal-finished.
Tender beef cubes, simply seasoned.
Yogurt-marinated chicken thigh.
Spiced ground meat, hand-formed.
Flat-pressed, peppery, distinctly Afghan.
Long-grain basmati, slow-baked the Afghan way.
The national dish. Lamb, raisins, julienned carrots, baked over rice.
Plain rice with a slow-cooked stew. Lamb, beef, or vegetable.
Spinach stew over rice.
Hand-folded, the slowest part of the kitchen.
Beef-filled dumplings, garlic yogurt, tomato sauce.
Leek dumplings, mint yogurt, ground meat sauce.
Stuffed flatbreads and small plates to start.
Crisp-fried flatbread, mashed potato, scallion.
The traditional filling. Sharp, herby.
Sweet, seasonal.
Slow-cooked eggplant, tomato, garlic yogurt.
Pastry with spiced lentil or beef.
House-made and traditional.
Salted yogurt drink, mint. Cools a kebab plate.
Cardamom black tea. The right way to end a meal.