Afghan Kebab House

Frommer's Review

You'll find Afghan Kebab Houses all over the city. Are they related? Who knows, but I like this one best for its heaping plates of first-rate Middle Eastern fare. Kebabs are the first order of business: All are pleasing, but my favorite is the sultani, chunks of ground lamb marinated in aromatic spices and broiled over wood coals with green peppers and tomatoes. The tikka kebab, in lamb or beef, is impressive, as is the chicken korma, slow-cooked with onions, tomatoes, peppers, and fresh herbs. All plates come with amazingly aromatic brown Indian basmati rice and flat Afghan bread. The room is simple and well worn but evocative, with Oriental carpets serving as table runners. Service is attentive.

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