Dawat-e-Murgh

Unlike the endless rugged terrains of Afghanistan, its cuisine is surprisingly varied, full of flavours and delicate. The thought hits home at Kabul Express, the food festival on at Kalash, Hotel Hindusthan International, till February 24.

“The speciality of Afghan food lies in the use of dry fruits, which gives it a rich taste. However, Afghan food is not very different from traditional Indian food,” says executive chef Utpal Mondol.

The a la carte menu has options like Gosht Suruya (traditional Afghani shorba or soup), Kandhari Chaap (mutton chaap flavoured with pomegranate), Dawat-e-Murgh (boneless chicken kebab with boiled eggs on the pulao) and Raan-e-Khurchan (lamb raan cooked in an onion and tomato gravy).

Vegetarians can choose from Kehkashan (mixed vegetables with Kandhari pomegranate gravy), Chaman Lazzatdar (veggies cooked on dum in an almond gravy) and Afghani Subz Kofta Curry. The Huzur-e-Baklava, filled with nuts and almonds, is a must-have from the dessert menu.

“Afghans eat high-calorie food, for they need to survive in the mountains under extreme climatic conditions. They are tall and sturdy and enjoy a heavy diet. The use of dry fruits in the food gives them the much-needed calories,” added the chef.

Get a taste of the Afghan cuisine between 7pm and 11pm. A meal for two comes to around Rs 1,600.

Swati Tewari
Pictures: Rashbehari Das