Afghan Flame

Kabuli Pulao

Slow-braised lamb over cardamom-scented basmati rice, finished with sweet julienned carrots and golden raisins — the national dish executed with care

Chapli Kabab

Flat, wide ground-beef patties spiced with coriander and green chili, griddled until the edges crisp and the inside stays juicy

Seekh Kabab

Spiced minced lamb threaded on skewers and flame-grilled, arriving with naan and a tart house chutney

Tikka Chicken

Bone-in chicken marinated in yogurt and spice, cooked over open flame until charred at the edges and succulent through

Mantu

Steamed Afghan dumplings filled with seasoned ground beef and onion, served under a blanket of strained yogurt and tomato-based sauce

Bolani

Thin flatbread stuffed with spiced potato and leek, pan-fried until golden and crispy — a shareable starter that disappears fast

Lamb Shorwa

Slow-simmered lamb and vegetable broth, warming and deeply savory — a grounding opener before the grill-heavy mains