Kabul Restaurant offers what is a common sight in Adelaide's suburbs: Afghan charcoal cuisine, or heavily spiced meats threaded onto extra long skewers and grilled over coal.
The differences between the various restaurants' menus may be minor, but in terms of the quality and flavour of their food, they can be vast. Kabul Restaurant sits near the top of the heap, coming close to the legendary Parwana for flavour.
This food suits an empty belly and a light wallet. The chargrilled meats are accompanied by fluffy plates of pilaf rice or naan bread, but the highlight is the range of sauces, including the vibrant green chutney you'll want to drizzle on everything and then smuggle home as well. There’s also a spiced yoghurt sauce to counteract the heat of the chutney. If that's not enough try the doogh, a sour yoghurt drink seasoned with mint.
Drink options are limited – no alcohol or BYO permitted – however there is sweet tea and a variety of soft drinks. The rest of the small menu includes a selection of Afghan curries, or qurmas; aash, a soup of noodles and beans topped with a yoghurt sauce and fried dried mint; and mantu lamb dumplings.
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