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Customers help themselves to hefty $2 samosas from the hot case and neon orange mango lassis from the refrigerator. A Mediterranean classic with tender chicken simmered in a velvety egg-lemon broth with sautéed leeks, brown rice, spinach, and a hint of thyme. Hearty lentils slowly cooked in vegetable broth with fresh vegetables and Mediterranean spices.
Afghan restaurant reopens after yearlong catering contract - SiouxFalls.Business
Afghan restaurant reopens after yearlong catering contract.
Posted: Tue, 02 May 2023 07:00:00 GMT [source]
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Owner Faizulla Karzai and his family moved to St. Louis from Portland, Maine. He first came to the United States from Afghanistan 24 years ago to serve with the U.S. military. He later learned to cook at The Helmand, a well-known Afghan restaurant in Baltimore, Maryland.
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Karim offers eight kinds of biryani including fish, tandoori chicken, and egg, and eight types of kebab (plus the popular mixed grill, a combination plate of chicken and beef kebabs). The menu also boasts 15 curries from korma to karahi; “chef specialties” like nalli nihari, a rich and slow-cooked beef stew; and upwards of 20 vegetarian (mostly vegan) dishes, such as aloo gobi and daal tarka. “This is for the business,” Karim says, since many of his customers eat plant-based food for religious, environmental, or health reasons.
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He was born and raised in Karachi and then lived in Bangladesh and Germany before settling down in Los Angeles in 1981. When Karim was tired of working for someone else, his passion for food drove him into the restaurant business. He picked up a few cooking fundamentals from his late wife, who Karim says “was the number one chef that I ever met,” and the rest he taught himself from watching YouTube. He’d watch five to six different chefs — either Indians, Pakistanis, or Bangladeshis — make their own renditions of a given dish and then use those learnings to create his own version. Today, he’s most proud of his Hyderabadi lamb biryani, which is Biriyani Kabob House’s top-selling dish. Karim won’t divulge what makes his interpretation so fluffy and perfectly balanced, with its savory, aromatic notes and tender, fatty lamb.
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Food is a huge part of life in the Mediterranean, whose rich culinary history is infused with ingredients like olive oil, feta cheese, lamb, and taziki yogurt. This shared food history is why Biriyani Kabob House is a broadly South Asian restaurant, serving dishes that could be considered Indian, Bangladeshi, or Pakistani. The main differences between each country’s cuisine have to do with what’s abundant on their land, along with various cultural and religious factors.
Our time-honored recipes, handed down to us from generation to generation, use only the finest and freshest ingredients sourced from local farmer’s markets. The kabob house occupies the former Snax Gastrobar space, at the southeast corner of Watson Road and Potomac Avenue. At the moment, there's no signage, with just the south end of the burgundy awning over the patio revealing the name.
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Abu Daher, a longtime friend of Karim’s who owns a mechanic shop nearby and eats at Biriyani Kabob House several times a week, says that, more often than not, all of the 10 tables are occupied. During the day, sunlight shines through a panel of draped windows, while at night, purple and green string lights add color to the compact space. Fresh cut romaine with diced tomatoes, cucumbers, onions and parsley. Mixed with lemon, olive oil, vinegar and mint.Add Chicken, Gyros, Falafel or Grilled Shrimp for $5.
WE SERVE THE BEST FOOD OF THE COUNTRY
As for kebabs and biryani, Karim says they are executed similarly across all three cuisines. The only difference, he claims, is that Bangladeshi biryani, compared to that of India and Pakistan, is less spicy and also a bit sweeter, on account of ingredients like cinnamon and nutmeg. Before opening Biriyani Kabob House, which expanded to a second location Downtown in early 2021, Karim worked as an aeronautical engineer for 30 years.
Restaurants to Try This Weekend in Los Angeles: April 26
The buzz on social media, however, was loud, with photos of internationally inspired dishes and happy guests. Check us out daily for our lunch specials featuring Mediterranean home style cooking. Our menu has awesome food categories for any taste bud preferences out there.
Chadi’s warm smile and dedication to service will make you feel like family. Kabob House brings authentic Mediterranean and Middle Eastern cuisine to the Temecula Valley, sharing the richness of our culture one dish at a time. Our menu of interesting flavors and healthy, home-made food will delight your senses and keep you coming back for more. A delightful combination of bulgur wheat, parsley, red onion, tomatoes, lemon juice, and mint. Six grape leaves stuffed and seasoned with fresh herbs. Afghan Kabob House quietly opened last week at 3500 Watson in the Lindenwood Park neighborhood.
He then traveled to cook at an Afghan restaurant in Miami, Florida, and eventually opened his own place. He then returned to Portland, Maine, where he owned two popular Afghan restaurants. He sold the restaurants and moved to St. Louis last year to join his wife’s family here and to be a part of the larger Afghan community. © 2023 biriyanikabobhouse.com All rights reserved.
Add Chicken, Gyros, Falafel or Grilled Shrimp for $5. Medium cut fries that are crisped to a golden brown perfection and topped with a generous sprinkling of feta cheese. Six pieces of crispy and fluffy falafel, made in house from an old world recipe.
For the most part, however, Biriyani Kabob House relies heavily on meat, a nod to the abundance of livestock in Pakistan, where many dishes are meat-based. Start with the Afghan naan (baked in an elongated oval) and mast, or house-made yogurt, which is deliciously tart and made in house. The vegetarian ash (pronounced osh) soup consists of a nest of noodles, freshly chopped herbs, yellow dal, small red beans, and chickpeas, and yogurt, which melts into the soup and adds flavor. Mantu—little dumplings stuffed with onion, beef, and cilantro—are topped with a yogurt and yellow dal sauce. Our family originated from a hidden paradise surrounded by olive trees, which grow on the hillsides and continue all the way down to the sea.
We focus our entire existence on creating Eudaimonia. That’s why we obsess over the quality of our food and the freshness of our ingredients. There’s a line half a dozen deep on a Monday afternoon at Biriyani Kabob House, a strip mall Pakistani restaurant in the northeast pocket of Koreatown bordering Little Bangladesh.
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