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Kabuli Pulao
Lamb shank slow-cooked over basmati with caramelised carrots, raisins and almonds.
Our Story
A small Ipswich kitchen with deep roots in Kabul.
We cook the dishes our families have made for generations — rice perfumed with cardamom and saffron, lamb braised until it falls from the bone, dumplings folded by hand each morning. Nothing is rushed. Bread is baked to order. Spices are toasted, ground, and bloomed in the pan the moment you sit down.
Whether you stop in for a quick chapli kebab on the way home or stay for a long, lazy plate of Kabuli pulao with friends, you are welcome at our table.
“Mehman, dust-e khoda ast.” — A guest is a friend of God.
