Owner Haseeb Miazad moved to Australia from Kabul and has created a vision of Afghan cuisine at this Canberra sibling of his Bamiyan restaurants in Sydney. Chef Simarn Singh helms the kitchen here, creating a window to Afghanistan through the country’s traditional cuisine that spans thousands of years.
The simply adorned dining space features chalk-washed tables and red banquettes with wooden fretwork. Afghan food draws from the traditions of India, China and Mongolia, and the helpful staff are able to guide you on your journey through the extensive menu.
Dainty little mantu (dumplings) are plump with a mildly spiced lamb filling, topped with chickpeas, yoghurt sauce and mint. Chicken tikka pieces are fragrant with the smoke of the charcoal grill, complemented with a fresh salad and Afghan chutney sauce. The complexity of a spiced Afghan pilau rice is complemented by strands of caramelised carrot, almond flakes and sweet sultanas, served with either a korma-style chicken curry or rich and spicy yoghurt-marinated lamb kurooti.
PSST! Don’t forget to order the house-made pickles, a must for every Afghan meal.