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Afghan cuisine is definitely a niche cuisine. After all, compared to Japanese, Thai, and Chinese food, the number of Afghan restaurants is really rare. Naturally, it is easy to be among the delicious food. Ignore it on the radar.
As for being able to discover the Afghan cuisine recommended by Lapis, Michelin , I should really thank my reader C.
He recommended Lapis
after seeing my failed Michelin restaurant visit in the previous article (the only Malay dish on Michelin's list: Michelin you don't understand Asian stomach), so he went there.
Lapis's store door makes me think it is an "honest student". The prominent place on the door has been recommended by Bib Gourmand for two consecutive years, as well as the "most popular restaurant" on many food magazine websites.
Afghan cuisine is very similar to its geographical location, being a balance of Central Asian, Middle Eastern and North Indian cuisine. So you can see Kabob, curry, pilaf and dumplings on the menu.
I don’t know whether it’s because the cooking process is cumbersome or because it needs to create a “fine dinning” atmosphere. I waited for almost 2 hours from ordering to serving. It was not sunset when I came in, and it was already dark when the dishes were served, so candles were lit.
Aush Soup
The soup is very thick and in the state of soup. The soup base is beef soup, and the soup is filled with noodles, beans, cream and parsley and other spices.
The taste of parsley is very strong, The chickpeas are cooked very soft and soft, and the beans will "melt" in the mouth without chewing.
The only drawback is that the flavor of the spices is too strong, almost overpowering all the flavors and not refreshing.
Matoo Dumplings Beef Dumplings. Carrots , celery and beef meat sauce are poured over the dumplings, plating them with a layer of salty freshness.
The dumplings are filled with beef and carrot juice. When you bite into it, the slightly hot juice will "brush" and flow into your mouth. The taste is extremely fresh, and it feels like eating soup dumplings.
Morgh Qorma Stewed chicken, chicken legs stewed with beans, tomatoes and various spices, has a strong aroma.
The chicken leg meat is very tasty and not bad in texture, but the meat near the bone is not very cooked and has a bloody color.
The soup is very thick and goes perfectly with the accompanying spice rice.
rice pudding , this time’s most popular dessert. The strange smell produced by the excessive amount of cardamom powder in my mouth suddenly attacks my taste buds, making me feel like I'm eating laundry detergent.
After finishing the meal, a 20% tip and a 20% service charge were imposed upon the checkout. This meal suddenly didn't taste good.
On the way back, I was recalling the dishes I had eaten, and suddenly realized:
Isn’t today’s dish the same $30 “big pot stew” that I buy at the nearby kabob store every time I go back from evening classes? It's just that today's is the "high-end version"
. It turns out that I have eaten Afghan food before, but that restaurant was not praised by Michelin.
Guan Guan stayed
and calculated, today you should pay attention to
