Kabul Delhi Restaurant

Overview

Kabul Delhi Restaurant is a culinary embassy of Afghanistan in Delhi's bustling Lajpat Nagar, serving authentic Pashtun flavors since 2008. Founded by Afghan refugee Haji Mohammed Yusuf, this family-run establishment transports diners to the bazaars of Kabul through its aromatic pulaos, succulent kebabs, and time-honored cooking techniques. The restaurant's secret lies in its traditional tandoor (still modeled after Yusuf's ancestral oven in Kandahar) and weekly spice shipments from Peshawar that ensure uncompromising authenticity.

Menu

Ambiance

Step into a cozy Kabuli caravanserai where the walls tell stories through hand-embroidered Kandahar tapestries and vintage photographs of Afghan landscapes. Copper lanterns cast warm light on wooden tables set with traditional blue pottery, while the scent of charred naan and cumin-laced stews hangs in the air. The intimate 30-seat space buzzes with the sounds of Dari conversations and sizzling skewers.

• Cultural Gallery – Rotating exhibition of Afghan photography and calligraphy
• Open Tandoor – Watch chefs bake naan in the traditional wood-fired oven
• Family Alcove – Private corner with floor seating and bolsters
• Seasonal Decor – Celebrations for Nowruz (Afghan New Year) and Eid
• Artisan Crafts – Handmade copperware and embroidery available for purchase

Cuisine

Chef Omaid's menu preserves his grandfather's Kandahari recipes, using techniques like overnight meat marination in dried pomegranate and slow-cooking in sealed degs (pots). Key ingredients like galangal, wild cumin, and Afghan raisins are imported monthly through the Khyber Pass.

• kababs : Chopan Kabab (lamb chops marinated in milk and saffron), Kabuli Murgh (chicken with sumac and barberries)
• rice dishes : Kabuli Pulao (with caramelized carrot ribbons), Manto Pulao (dumpling-topped rice)
• stews : Korma-e-Sabzi (herb-loaded lamb stew), Dopiaza (onion-rich curry)
• breads : Bolani (stuffed flatbread), Sheermal (saffron bread)
• desserts : Ferni (cardamom milk pudding), Jalebi (crispy saffron spirals)

Chef Recommendations

• Kabuli Kofta – Meatballs simmered in tomato and dried lime sauce
• Badenjan – Smoky eggplant dip with walnuts and pomegranate molasses
• Kashk-e-Bademjan – Caramelized eggplant with whey and fried onions

Must-Try Dishes

• Kabuli Pulao – Fragrant basmati crowned with tender lamb shank, raisins and julienned carrots (₹450)
• Chopan Kabab – Succulent rib chops marinated in yogurt and wild mountain thyme (₹550)
• Mantu – Steamed dumplings topped with garlic yogurt and split peas (₹320)
• Shorwa – Clear broth with chickpeas and turmeric (winter special)
• Sheer Chai – Pink Himalayan salt tea served in traditional samovars

Why Visit Kabul Delhi Restaurant?

• Uncompromising Authenticity – Recipes unchanged since Soviet-era Afghanistan
• Tandoor Masters – Breads baked by third-generation Kabuli bakers
• Cultural Preservation – Supports Afghan refugee artisans through decor and merchandise
• Budget Gourmet – Most dishes under ₹500 despite premium ingredients
• Hidden Gem – Favored by Afghan diplomats and Delhi food historians alike