LUNCH

Lunch served Monday thru Friday from 11:30am - 2:00pm

APPETIZERS

MANTOO
Onion and ground lamb filled dumplings, topped with yogurt, and served with mixed vegetables.

AUSHAK
Leek and spring onion-filled dumplings topped with yogurt and meat sauce, sprinkled with mint.

SAMBOSA-E-GOUSHTI
Fried pastries filled with ground Lamb, and chickpeas.

BULANEE
Turnover filled with leek, spring onions, and herbs.

BULANEE KATCHALU
Turnover stuffed with ground lamb, mashed potatoes, and herbs.

PAKAWRA-E-BADENJAN
Batter dipped eggplant with yogurt and meat sauce.

PAKAWRA-E-KATCHALU
Batter dipped potatoes with yogurt soup and meat sauce.

MASHAWA
Lentil, meat, kidney beans, chickpeas, yogurt soup sprinkled with dill.

AUSH
Noodle, vegetable and yogurt soup topped with meat sauce, sprinkled with dill.

ENTREES

Entrees are served with Salad and Afghan Bread

KABAB-E-MAHEE
Marinated pieces of salmon fish, charbroiled on skewer, served with pallaw.

KABAB-E-GAW
Tender cubes of beef marinated in herbs and fine spices, charbroiled on skewer, served with pallaw.

KABAB-E-MURGH
Tender cubes of chicken, marinated in herbs and fine spices, charbroiled on skewer, served with pallaw.

KABAB-E-GOUSFAND
Tender cubes of lamb, marinated in herbs and fine spices, charbroiled on skewer, served with pallaw.

KABUL'S COMBINATION KABAB
The best of both worlds: Skewer of lamb kabob and skewer of chicken kabob, served with pallaw.

Combination: Two Skewers, one of each, lamb, chicken, fish, or beef, served with pallaw, such as, skewer of beef and skewer of chicken.

KABAB-E-CHOPANDAZ
Veal loin chops, marinated in herbs and spices, charbroiled on skewers, served with pallaw.

LAWANG
Tender chunks of chicken breast cooked with mushrooms, onion, sour cream, garlic and spices, served with challaw.

MATER CHALLAW
Tender chunks of lamb, cooked with sweet green peas, onion, tomatoes, and spices, served with challaw.

CHEF PLATTER
Chef's Favorite: Combination platter of Ashcake, Sambas, Bulanee Katchalu.

SABSI CHALLAW
Cubes of lamb cooked with fresh spinach, onions, and garlic, served with challaw (white rice).

MANTOO
Onion and ground lamb filled dumplings, topped with yogurt, and served with mixed vegetables.

AUSHAK
Leek and spring onion-filled dumplings topped with yogurt and meat sauce, sprinkled with mint.

GULPI CHALLAW
Tender chunks of beef and cauliflower, cooked with onions, tomatoes, ginger and herbs served with challaw.

KORMA CHALLAW BADENJAH
Tender chunks of beef and eggplant cooked with onions, tomatoes, and spices, served with challaw.

KORMA CHALLAW
Tender chunks of beef cooked with green pepper, onions, tomatoes and spices, served with challaw.

Pallaw is Basmeti Rice cooked in sauce to make it brown
Callaw is plain Basmeti Rice

VEGETARIAN ENTREES

Above Entrees are served with Salad and Afghan Bread.

CHALLAW SABSI
Stew of fresh spinach, cooked with onions and garlic, served with challaw

CHALLAW KADU
Sautéed pumpkin topped with yogurt, served with challaw

CHALLAW BADENJAH
Stew of eggplant cooked with onions, tomatoes, and herbs, topped with yogurt, served with challaw

CHALLAW GULPI
Stew of cauliflower cooked with tomatoes, onions, fresh ginger and fine spices, served with challaw

SIDE DISHES

SABSI
Sautéed spinach cooked with garlic, onions and spices

KADU
Sautéed pumpkin topped with yogurt, and meat sauce

GULPI
Stew of cauliflower cooked with ginger, tomatoes, and onions

BURENEE BADENJAN
Sautéed eggplant, topped with yogurt and meat sauce

DESSERTS
 

BAKLAVA
Paper thin layers of syrup-soaked pastry with walnuts and pistachios

GOUSH-E-FEEL
Fried pastry in the shape of an elephants ear, dusted with cardamon, sugar, and pistachios

FIRNEE
Pudding made of milk, cardamon, rose water, and sliced almonds, topped with pistachios

SHEERYAKH
Ice cream with a touch of cardamon and rose water