The city houses people from all walks of life, and they bring a large variety of new flavours {well, new to us} to the table. This time round, we’re exploring the eats at the Afghani Market in Lajpat Nagar II.

Meat lovers; sit up and pay attention.

Afghan Darbar

IMG_5440A well-lit family-style restaurant, Afghan Darbar offers up traditional Afghani fare. We went with the quintessential Mutton Choppan Kebab and the Afghani naan. Delhi is a city of kebab eaters; what’s so special about these? They’re char-grilled, flavourful {without being spicy} and filling. The naan? Soft, fluffy and piping hot.

Kabul Delhi

IMG_5482They have two branches within the same market. It’s understated while still being traditional, with fast service and Afghan favourites on the menu.

What to try here? The Qabuli Pulao; well-cooked, fragrant rice with a smattering of carrots and raisins over pieces of boneless mutton. The mutton is soft, juicy and melts in your mouth {we can think of no better way to describe it}. The pulao is accompanied by a side of rajma and the staple Afghani naan. The Gosht Tikka Kebab, on the other hand, had a smoky flavour that we quite enjoyed.

Every dish comes with its own distinct taste; trust that your palate will never be bored.

Street Food

What food trail is complete without sampling eats on the streets? There’s a whole other charm to it. We found a rather simple food stall {right outside Kabul Delhi on the main road} that sold all of four items. We tried the Chapli Kebab {a fried cutlet of sorts with meat, onions and vegetables} as well as Roht {a mildly sweet bread roll}. The kebab was a tad too oily for our taste, but perfect for when you’re craving fried goodies.

Price: INR 60 {for two kebabs} and INR 10 {for the roll}


IMG_5550A slightly contemporary Afghani eatery {pizza on the menu and flashy decor}, Mazaar had a more diverse menu than the two other restaurants we visited. They retained all the traditional main courses {try the Qabuli Uzbeki} but we decided to go for a smaller spread of dishes that piqued our interest.

Out came the Bolani Gardana; a flatbread stuffed with leek and spring onions {think a parantha but with a very thin dough} which we polished off with mint chutney in the blink of an eye. The Mantu, a dish of dumplings stuffed with meat and onions, topped with yogurt and dal chutney, was a new but pleasant mix of flavours. We finished with Sheer Yakh—the Afghani version of a kulfi, composed of vanilla ice-cream, condensed milk, rose water and pistachios.

Images courtesy: Radhika Agarwal