NAAN KABOB

Kabuli Pulao

Afghanistan's national rice dish done right — fragrant basmati layered with slow-braised lamb, sweet julienned carrots, and plump raisins that balance the savory depth

Chapli Kabob

Spiced ground beef patty flattened and cooked on the tawa, crusted at the edges with dried tomato and egg binding it together — the defining street kabob of Afghan cuisine

Mantu

Steamed Afghan dumplings filled with seasoned ground beef and onion, blanketed in a tangy yogurt sauce and a warm tomato-meat topping — rich, comforting, and frequently cited as a standout

Lamb Shish Kabob

Cubed marinated lamb threaded on skewers and charcoal-grilled to stay juicy inside with a properly scorched exterior

Chicken Tikka

Bone-in chicken marinated in yogurt and spice, cooked tandoor-style until the skin pulls tight and the meat stays tender through to the bone

Bolani

Thin Afghan flatbread stuffed with seasoned potato or leek filling, crisped on a griddle — a solid starter that doubles as a bread course

Naan

Tandoor-baked flatbread that arrives puffy and blistered — order it as a side for any saucy dish; the restaurant is named for it with good reason

Shorba

Afghan lamb broth soup with chickpeas and aromatics — warming, light on the stomach, and a good opening to a heavy kabob-focused meal