Unveiling Afghan Cuisine: A Vegetarian Journey

Armed with a restaurant guide, I set out to explore Afghan vegetarian options. Afghan cuisine boasts a rich tapestry of influences, creating a distinct and delightful flavour profile.

A Fusion of Flavors: 

Historically, Afghan food draws inspiration from three main ethnicities: Pashtuns, Tajiks, and Turkic groups. Despite regional variations, some common threads bind the cuisine. Fresh ingredients like yoghurt, cilantro, garlic, onions, and fruits are staples throughout the country. Fruits, both fresh and dried, hold a significant place in the Afghan diet, particularly in rural areas. Afghanistan is renowned for its exceptional quality fruits like melons, grapes, pomegranates, and apricots, traditionally their main food exports. Additionally, nuts and seeds like walnuts, pistachios, and almonds are abundant. While meat, primarily lamb or chicken, is consumed when available, Afghan cuisine leans towards balanced flavours rather than being spicy hot.

Central Restaurant: A Cultural Immersion

Given the security situation and limited options, we opted for Central Restaurant, offering both Continental and Afghan fare. The multi-story building required a security check before reaching the fifth-floor restaurant, which had a simple yet pleasant ambiance. In one corner, a captivating scene unfolded. Two musicians in traditional Afghan attire played melancholic Afghan tunes and lively Bollywood numbers on the Kabuli Rebab, a short-necked string instrument. I was particularly struck by the rendition of Manna Dey's classic song "ae meri zohra-jabeen" from the movie "Waqt" (1965). This experience sparked a conversation with a colleague, revealing that Afghan music has two main branches: classical and folk. Apparently, 19th-century court musicians from North India significantly influenced Afghan music, with instruments similar to those found across the region.

Vegetarian Delights:

Turning to the menu, I opted for a tomato soup with the iconic Afghan bread (Nan). The sheer size of the Nan was overwhelming, and we could only manage a fraction of it – a reminder of the importance of not wasting food. My main course was a vegetarian exploration:

• Tomato Soup: A comforting start to the meal.
• Ashak: This Kabul specialty features dumplings filled with leeks, boiled, and topped with a flavorful combination of garlic-mint qoroot (a yogurt sauce) and a seasoned ground meat mixture (which I opted to skip for a vegetarian version).
• Pasta Tomato – Chilli Sauce: A simple yet satisfying tomato and chili pasta dish.

The food was delicious, and the evening offered a delightful cultural immersion through music and cuisine.

Vegetarianism in Afghanistan:

One observation – it seems vegetarianism isn't as widespread in Afghanistan. Meat is likely a preferred option for those who can afford it. However, with a little exploration, I discovered some delicious vegetarian options that showcased the essence of Afghan cuisine.