Babamiyan Afghan Restaurant

Indulge in the Exotic

Chaplee Kabob

Chaplee Kabob

Photography by Dante Fontana, © Style Media Group

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I have to admit: I’m a reluctant culinary voyager.

On a recent Friday night my husband had to reassure me about heading to Bamiyan to try Afghan food. The first thing I noticed was the abundance of deep, rich colors and textures (luxe dark wood tables, crystal chandeliers), and creamy billowing curtains that evoked the decadence of indulging in another culture’s cuisine. Between that and the dim lighting, the space is perfect for a date night.

Being an ardent lover of iced tea, we had to try the Afghan version, which tastes like a delicious combination of Thai and chai teas. All concerns went out the window after this. It was my first foray into the unusual and scrumptious flavor combinations of Bamiyan.

We ordered the appetizer platter, which included pakawra (potato slices battered and fried crispy), patak (fried, thin dough with vegetable filling), bolani (grilled flatbread filled with seasoned potatoes and vegetables), and our resounding favorite, the samosas,  prepared using thin dough that is fried crispy and stuffed with potatoes, peas and spices. Two dipping sauces accompanied the bevy of fried delights: cool, creamy yogurt and complex cilantro chutney.

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