Parwana Afghan Kitchen

Features

BYO
licensed
takes reservations
notable vegetarian options
Middle Eastern

Donating part of your restaurant’s takings to a homelessness charity could be considered the definition of hospitality. Since opening BYO Afghani restaurant Parwana Afghan Kitchen in 2009, Zelmai and Farida Ayubi have donated all of their corkage fees to a worthy cause, in part due to their religious beliefs about the sale of alcohol.

This is an authentic Afghani place. The space itself is cluttered with black-and-white family portraits, murals, mirrors and all manner of kitschy trinkets, which let the diners in on the personal history of the establishment. It’s the Ayubis’ intention to share an authentic piece of the homeland they left behind, “a country rich in culture, spirit and history”.

Offerings change slightly from weekdays to weekends, but it’s always good. Kabuli Palaw (a rice pilaf dish with raisins) is a must, as is the signature eggplant dish Banjan Borani, which sits in a rich tomato sauce served with garlic yoghurt and mint. Gosht (deconstructed chicken/lamb kebabs) fill out the heartier side of the menu.

A banquet for six or more allows you to skirt your way around a bit of everything, with the spread varied, generous and catering to carnivores, vegans and vegetarians alike. Don’t forget to check out sister restaurants Shirni (for sweets) and Kutchi Deli (for lunch) either.