Afghanistan Restaurant

Assortment plate of various starters. Ideal for discovering several Afghan starters at once. To share to start the meal.

Fresh salad composed of diced cucumber and fresh cheese. Seasoned with mint for a refreshing touch. Light and perfect to whet your appetite.

Crispy fried vegetable fritters (pakoras). Contains pieces of potato, bell pepper and zucchini. To be dipped in the homemade sauces served alongside.

Fried patties made from minced meat and mashed potatoes. Flavored with fresh coriander. Crispy on the outside and soft on the inside.

Sweet and savory preparation of candied carrots. Enhanced with ginger and served with lentils. A vegetarian starter with mild flavors.

Grilled or fried zucchini rolls. Stuffed with fresh cheese and seasoned with a seven-spice blend. Melting and aromatic.

Afghan dumplings steamed, stuffed with meat and onions. Served with a yogurt sauce (white cheese) and spices. An emblematic dish of Afghan cuisine.

Leek-filled dumplings (Ashak). Topped with a vegetarian sauce of lentils and red beans, and fresh cheese. A rich and flavorful meat-free dish.

Tender veal sauté in a tomato sauce flavored with turmeric. Served with basmati cumin rice. A mild and comforting sauced dish.

Sweet and savory veal dish simmered with candied sour cherries. Enhanced with slivered almonds for crunch. Served with fragrant rice.

Traditional leek dumplings, served with a minced meat and lentil sauce (Qeema). Topped with mint yogurt. A mix of hot and cold, highly appreciated.

Spicy lamb wok (Karahi) sautéed with fresh vegetables. Topped with a poached egg. A flavorful dish, served with rice.

Sautéed lamb pieces with plenty of caramelized onions. Heavily seasoned with black pepper. Served with aromatic rice.

Kabuli Pulao, an Afghan festive dish. Lamb hidden under a dome of pilaf rice with carrots, raisins and almonds. Fragrant with cardamom and sweet spices.

Plate composed of specialties: fritters, candied carrots and meat patty. Perfect for tasting a bit of everything.

Steamed meat dumplings, topped with yogurt sauce. Lightly seasoned with pepper and paprika. Melting texture.

Vegetarian leek dumplings, served with a yogurt sauce and dried mint. A fresh and light dish.

Spinach and veal stew, flavored with coriander. Rhubarb adds a unique tangy touch. Served with rice.

Veal stew with cherries and saffron. A refined blend of sweet and fruity flavors. Garnished with crunchy almonds.

Leek dumplings with meat and lentil sauce. The white cheese sauce is enhanced with a touch of lemon and mint.

The Afghan royal dish: tender lamb under a sweet and savory pilaf rice with carrots, raisins and almonds. Very fragrant with spices.

Traditional flatbread baked in the oven. Crispy on the outside and soft on the inside. Essential for accompanying sauced dishes.

Naan bread stuffed with melted cheese. Indulgent and tasty. Delicious as is or as an accompaniment.

Extra portion of basmati rice. Long and light grain. Perfect if you need more rice to finish your sauce.