Kamdesh Afghan Cuisine

Kabuli Pulao

The Afghan national dish done right — long-grain rice scented with cardamom and topped with braised lamb, sweet julienned carrots, and plump raisins

Mantoo

Steamed beef-filled dumplings draped in a split pea and tomato sauce, finished with cool garlicky yogurt — a textural contrast that defines Afghan cooking

Lamb Kebab

Ground or chunks of lamb grilled over high heat until charred at the edges but still yielding inside, served with naan and chutneys

Chicken Kebab

Marinated chicken on the skewer, reliable and well-seasoned — a good entry point for those unfamiliar with Afghan flavors

Bolani

Crisp flatbread stuffed with seasoned potato or leek, served with yogurt dipping sauce — one of the better starters on the menu

Aushak

Leek-filled dumplings boiled and topped with a meat sauce and yogurt — a lighter, more delicate counterpart to the mantoo