I don't know about you, but I fell in love with Afgani cuisine the moment my lips touched the wonderful spiced dishes with an unforgettable subtle sweetness. my first experience was in Baltimore at the Helmand; a relatively small, quant restaurant that served some of the most amazing dishes ever eaten. It's there that I found my fondness for the cuisine that I describe as soft; food that comforts you, with no intention to assault your senses.
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So the Downtown/ Chinatown Oakland area is a bustling area of town with some Landmark Architecture, and that's where Kamdesh is located; on a prominent corner with a bright tangerine storefront and colorful Arabic mosaic trim. And as you enter, you immediately notice the great aromas wafting from the open grill where all the Kebabs are laid out for grilling,
ready at moment's notice to be consumed.
Drinks: Doogh: Yogurt with Cucumber & Mint
Eggplant (Bon Jon) Borani
Mains: Quabili Pilaw
Starting off our Lunch, we begin with the drink, Doogh: a Yoghurt drink with Cucumber and Mint. This drink is definitely and acquired taste, due to it's more salty flavor and watery consistency....the cucumber doesn't help either, (it's similar to the Salty Lassi in Indian cuisine) When you're used to a sweetened version (like Mango Lassi) it does take some getting used to, but I will say that it does go well with the food.
There were two appetizers that immediately brought me back to that restaurant in Baltimore and just knew it would be good; the first one being the Eggplant Borani-with chunks of Eggplant, Onions and Garlic accompanied with a tangy yoghurt on the side, it's a great to spread with Afgani Naan