The Afghan Kabob Palace delivers consistently on what we would consider to be a perfect meal. While this is admittedly a bold statement, let me tell you about a few of our highlights:
KADU: You will see this butternut squash on the menu in a few different places - eat it immediately! The sauce and spicing is remarkable, and always cooked to just the right tenderness.
Borani Badenjan: This 'fried' eggplant is more sautéed than fried (it is not battered), and also sauced deliciously with mint and yogurt. It comes with naan bread, which you use to scoop from plate to mouth.
Aushak: These leek dumplings are a favorite, and can come with meat sauce or as a vegetarian dish. They are boiled dumplings, and not the most texturally interesting (my other half is not as thrilled about them as I am), but still quite tasty. Yum!
For the meat eaters, who may be a bit less adventurous, the Chicken Tandoori is a reliable and tender-cooked half chicken that comes with lots of sides.
I am not a huge fan typically of kabobs, as they are usually more dried out meat, but we have tried many of them here, and they are good enough. As the restaurant's namesake, try a few to see which you like. You should make this place a regular stop, so get to know the menu and the pleasant folks who work here.
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