Tucked into the mountains between Iran, a small country near Pakistan, India, and China, Afghanistan is not quite the Middle East, not quite Asia. Afghanistan is the land of rugged beauty and landscapes. Its cuisine has borrowed elements from its neighbours but is distinctively its own. From India came the chilis, garam masala and pepper. Persia contributed saffron, coriander, and mint, while the Mongolian influences take shape in dumplings and noodles. Fatty dishes are an important fuel in this nation of freezing winters, with oil used liberally and mutton fat traditionally added to many dishes. Afghans like their food neither too spicy nor too hot, with yoghurt used as a dressing, topping or accompaniment.
An important expression of food culture in Afghanistan is the “dastarkhan,” a spread of dishes arranged on a tablecloth that is usually laid on the floor. Guests are usually given an individual bowl or plate, but utensils are not used; meals are eaten with the right hand, using bread as a scoop. Tucked away in the recesses of Al Khuwair 33 lies a gorgeous restaurant with whitewashed walls along with gold and wood fittings. Bright lighting makes the space airier and spreads warmth. Afghan House serves up some great grills and main courses. We didn’t get to sample any desserts as they were sold out, but we did eat some fantastic food and walked away with full bellies and warm hearts.
HE SAID: For our appetiser, we picked a small Afghani mix grill, which had a lamb chop, wings, chicken kebab, grilled meat skewers grill, grilled chicken skewer and some chicken pieces. A mild spiced grilled meat was served on a mini charcoal grill to ensure food stays hot at all times. The grills were soft and each item had its own spices, which was really an amazing experience to have different tastes without killing the flavours of the meat. This appetiser was served with hot Afghani bread.
SHE SAID: Our appetiser included an Afghani Mix Grill. The mixed grill was a class apart, each piece or skewer had distinct flavours and spices which were the essence for the mild, tender and juicy meats. The mixed grill came on mini tabletop charcoal that kept the meats warm and fresh. Served with Afghani flatbread and some yoghurt, this was a fantastic way to start our meal.
HE SAID: For our mains, we picked the Afghani Pulao and Chicken Jalfrezi. Afghani Pulao is steamed rice cooked with shredded carrots and raisins (other countries call it Bukhari Rice) served with meat. What a wonderful dish it was, the meat was extremely soft and juicy whereas the rice cooked to perfection. I’m not very familiar with Afghani food as it has been missing from the local food market for a long time, however, Chicken Jalfrezi was a sliced boneless chicken cooked in a creamy gravy. All I can say is I couldn’t stop eating this though I was overfull. Well prepared dish by Afghan house.
SHE SAID: Our main course included the Afghani Pulao with steamed meat and the Chicken Jalfrezi. Words can not begin to describe the flavours and softness of the rice and meat respectively. There is a distinct flavour profile of this rice that’s been tossed with cinnamon and cloves and topped with raisins and carrots. The steamed lamb meat was super soft and juicy. Stop everything you’re doing and go try this rice. On the other hand, the Afghani Jalfrezi was full of creamy goodness. A dish topped with peppers and tomatoes for that extra zing. This was again eaten with the flatbread. I can still taste the flavours of both dishes and crave them again.
WE SAID: With no desserts to be had (which made us sad) we bid farewell to excellent service, food and sweet servers who smiled and did our bidding kindly. A place that is well worth the price factor and is actually value for your bucks. Will we go back? Definitely. Definitely.
Ambience: 4.5/5
Taste of food: 5/5
Presentation: 4.5/5
Service: 5/5
Value for money: 5/5
Disclaimer: The ORR team reviews anonymously and pays for their own meal. The opinion of the reviewers do not reflect that of Oman Daily Observer and its editors.
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