Hujra Restaurant

Kabuli Pulao

Afghanistan's national dish — slow-cooked basmati rice with tender braised lamb, topped with caramelized carrots and raisins in a fragrant, subtly sweet broth

Mantu

Steamed Afghan dumplings filled with spiced ground beef and onion, served draped in garlicky yogurt and a tomato-based sauce — a textural contrast that defines Afghan cuisine

Chapli Kabab

Minced lamb patties seasoned with coriander seeds, green chili, and tomato — coarser and more aromatic than a burger, best eaten with fresh naan

Lamb Karahi

A Pakistani-influenced clay-pot preparation of lamb slow-cooked in tomato, ginger, and green chili — rich and deeply savory with a slight char from high heat

Bolani

Thin, crisped flatbread stuffed with potato or leek filling — an ideal starter or side that shows off the kitchen's bread-making craft

Seekh Kabab

Hand-pressed ground lamb or beef skewers cooked over flame, served with chutney and naan — a reliable anchor for any shared spread