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If you like Mediterranean cuisine, come to this restaurant. KABOB HOUSE provides nicely cooked lentil soup, grilled chicken and hummus. With ash, a vegetarian soup sitting on a nest of noodles, a quick turn of a spoon brought up a cloud of yogurt, yellow dal, small red beans, and chickpeas.to the surface. We invite you to join us for an unforgettable culinary experience. The art of Mediterranean cooking is a balance of simplicity, passion, and imagination. It’s no secret that Mediterranean cuisine is not only delicious and satisfying, but also beneficial for health and longevity.
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The atmosphere offers good lighting, comfy seating. Eventually, the owner plans to acquire art from Afghanistan and St. Louis to hang on the walls. The warm atmosphere of this place makes customers feel relaxed and have a nice time. A lot of people find that the staff is patient at this spot. This restaurant scored 4.9 in the Google rating system. Great food, in the right setting, prepared and served by people with the right mindset, can be the catalyst for that deeper, richer, more meaningful happiness.
Afghan Kabob House
Enjoy meals made from healthy ingredients that are locally sourced. Evoking the magic of the ancient world, Chef John was born to cook! He first began as an apprentice in a place where food defined the culture. Chef John has over 30 years of experience in the Culinary Arts and is a Master Chef specializing in the authentic preparation of Mediterranean Cuisine. His ability to orchestrate culinary delights with panache has won him praise on two continents.
KABOB HOUSE
Food is a huge part of life in the Mediterranean, whose rich culinary history is infused with ingredients like olive oil, feta cheese, lamb, and taziki yogurt. This shared food history is why Biriyani Kabob House is a broadly South Asian restaurant, serving dishes that could be considered Indian, Bangladeshi, or Pakistani. The main differences between each country’s cuisine have to do with what’s abundant on their land, along with various cultural and religious factors.
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As for kebabs and biryani, Karim says they are executed similarly across all three cuisines. The only difference, he claims, is that Bangladeshi biryani, compared to that of India and Pakistan, is less spicy and also a bit sweeter, on account of ingredients like cinnamon and nutmeg. Before opening Biriyani Kabob House, which expanded to a second location Downtown in early 2021, Karim worked as an aeronautical engineer for 30 years.
Add Chicken, Gyros, Falafel or Grilled Shrimp for $5. Medium cut fries that are crisped to a golden brown perfection and topped with a generous sprinkling of feta cheese. Six pieces of crispy and fluffy falafel, made in house from an old world recipe.
He was born and raised in Karachi and then lived in Bangladesh and Germany before settling down in Los Angeles in 1981. When Karim was tired of working for someone else, his passion for food drove him into the restaurant business. He picked up a few cooking fundamentals from his late wife, who Karim says “was the number one chef that I ever met,” and the rest he taught himself from watching YouTube. He’d watch five to six different chefs — either Indians, Pakistanis, or Bangladeshis — make their own renditions of a given dish and then use those learnings to create his own version. Today, he’s most proud of his Hyderabadi lamb biryani, which is Biriyani Kabob House’s top-selling dish. Karim won’t divulge what makes his interpretation so fluffy and perfectly balanced, with its savory, aromatic notes and tender, fatty lamb.
Ehsani's Hot Kabobs now open in the Bevo Mill neighborhood - St. Louis Magazine
Ehsani's Hot Kabobs now open in the Bevo Mill neighborhood.
Posted: Tue, 06 Jun 2023 07:00:00 GMT [source]
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Kabob House is a family-owned and operated restaurant that is devoted to family values of integrity, honesty, passion, and commitment to quality. Our mission is to create an environment that combines extraordinary food with exemplary service to bring a full Mediterranean experience to the Temecula Valley. As Karim recounts, the Mughals brought their food, notably kebab and tandoor ovens, with them. Soon after the sun goes down, the restaurant, which is open every day from 11 a.m.
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We focus our entire existence on creating Eudaimonia. That’s why we obsess over the quality of our food and the freshness of our ingredients. There’s a line half a dozen deep on a Monday afternoon at Biriyani Kabob House, a strip mall Pakistani restaurant in the northeast pocket of Koreatown bordering Little Bangladesh.
Customers help themselves to hefty $2 samosas from the hot case and neon orange mango lassis from the refrigerator. A Mediterranean classic with tender chicken simmered in a velvety egg-lemon broth with sautéed leeks, brown rice, spinach, and a hint of thyme. Hearty lentils slowly cooked in vegetable broth with fresh vegetables and Mediterranean spices.
Chadi’s warm smile and dedication to service will make you feel like family. Kabob House brings authentic Mediterranean and Middle Eastern cuisine to the Temecula Valley, sharing the richness of our culture one dish at a time. Our menu of interesting flavors and healthy, home-made food will delight your senses and keep you coming back for more. A delightful combination of bulgur wheat, parsley, red onion, tomatoes, lemon juice, and mint. Six grape leaves stuffed and seasoned with fresh herbs. Afghan Kabob House quietly opened last week at 3500 Watson in the Lindenwood Park neighborhood.
Fresh iceberg with tomatoes, cucumbers, olives, onions and feta cheese. Served with pita bread.Add Chicken, Gyros, Falafel or Grilled Shrimp for $5. With more than a decade of restaurant managerial experience, Chadi is a unique, heartfelt individual who thrives in the restaurant environment.
Our time-honored recipes, handed down to us from generation to generation, use only the finest and freshest ingredients sourced from local farmer’s markets. The kabob house occupies the former Snax Gastrobar space, at the southeast corner of Watson Road and Potomac Avenue. At the moment, there's no signage, with just the south end of the burgundy awning over the patio revealing the name.
Abu Daher, a longtime friend of Karim’s who owns a mechanic shop nearby and eats at Biriyani Kabob House several times a week, says that, more often than not, all of the 10 tables are occupied. During the day, sunlight shines through a panel of draped windows, while at night, purple and green string lights add color to the compact space. Fresh cut romaine with diced tomatoes, cucumbers, onions and parsley. Mixed with lemon, olive oil, vinegar and mint.Add Chicken, Gyros, Falafel or Grilled Shrimp for $5.
For the most part, however, Biriyani Kabob House relies heavily on meat, a nod to the abundance of livestock in Pakistan, where many dishes are meat-based. Start with the Afghan naan (baked in an elongated oval) and mast, or house-made yogurt, which is deliciously tart and made in house. The vegetarian ash (pronounced osh) soup consists of a nest of noodles, freshly chopped herbs, yellow dal, small red beans, and chickpeas, and yogurt, which melts into the soup and adds flavor. Mantu—little dumplings stuffed with onion, beef, and cilantro—are topped with a yogurt and yellow dal sauce. Our family originated from a hidden paradise surrounded by olive trees, which grow on the hillsides and continue all the way down to the sea.
Karim offers eight kinds of biryani including fish, tandoori chicken, and egg, and eight types of kebab (plus the popular mixed grill, a combination plate of chicken and beef kebabs). The menu also boasts 15 curries from korma to karahi; “chef specialties” like nalli nihari, a rich and slow-cooked beef stew; and upwards of 20 vegetarian (mostly vegan) dishes, such as aloo gobi and daal tarka. “This is for the business,” Karim says, since many of his customers eat plant-based food for religious, environmental, or health reasons.
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