Kabul Darbar Restaurant

Kabuli Pulao

Afghanistan's national dish done right — long-grain basmati steamed over braised lamb, crowned with sweet carrots and raisins that perfume every spoonful

Mantu

Steamed beef-filled dumplings draped in thick yogurt and a gently spiced tomato-chickpea sauce — an Afghan staple done with care

Lamb Kebab

Charcoal-grilled ground or cubed lamb, well-seasoned and served alongside fresh naan and a bright herb salad

Bolani

Thin flatbread stuffed with spiced potato or leek, pan-crisped until golden — one of the better versions of this Afghan street staple in the city

Ashak

Leek-stuffed dumplings finished with the same yogurt-and-tomato sauce as mantu, offering a vegetarian counterpoint with bright, herbal flavour

Chicken Kebab

Marinated chicken skewers grilled over charcoal — a reliable, lighter option that pairs well with the house rice

Naan

House-baked flatbread with a charred, chewy crust — arrives fresh and is essential for scooping up the stews and dips