WRITING CULTURE 2012: Film, Food & Beyond

Still having an issue with the photo sizes, will upload when I can

Bamiyan Afghani Restaurant satisfies the desire for an exotic experience but unlike some restaurants that manage to provide a festive atmosphere without sacrificing the quality of dining fare, Bamiyan does not.

As a result of war, the mention of Afghanistan conjures images of poppy fields, political unrest, violence and death – not of a delicious exotic cuisine. These are powerful images to push aside prior to a dining experience. Reluctantly, I set out with a group of colleagues to Bamiyan at 358 Third Avenue. Immediately upon entering, the city’s grayness was replaced with bright pink walls and maroon velvet draperies. We were seated immediately by our friendly waitress at table by a wall of windows. Decorative ceramic tiles, small statues, artwork and soft music transported us to faraway lands.

We were the only diners at the time, but at night Bimiyan accommodates large parties and tables socialize with one another. This is a far cry from my prior apprehension that our table would end up discussing world politics.

Afghan cuisine is a fusion of ancient dishes influenced by the multi-cultural major cities such as Kabul. It reminds me of a mixture of Moroccan and Indian dishes. Exotic spices, mint, coriander, saffron, cilantro and cardamom are ground directly onto braised meats (kebabs) or cooked into stews and casseroles. similarites are all over the table. Bread (Naan) is similar to Indian breads and yogurt and sour cottage cheese made from sheep or goats’ milk. Nuts and dried fruit find their way into the rich sauces much like Indian and Moroccan dishes.

My favorite part of the meal was an appetizer, Fesenjan ($7.95), tender pieces of chicken cooked with walnuts and pomegranate juice. This dish is difficult to describe since I have never tasted anything like it. The Fesenjan was served with flakey homemade bread which we completely devoured.

My main entrée was Quorma Baunjaun with Lamb ($16.95), too-small pieces of lamb with stewed eggplant, onions and tomatoes buried deep in a creamy spiced yogurt sauce. Both dishes were tasty but disappointing in the ratio of meat to sauce. We each were served a huge plate of white rice with our entrees which we covered with the overflowing sauces.

I found the Bareh (lamb kabobs $16.95) a bit dry but I enjoyed a pasta dish with meat called Asheh Gooshti ($11.95). It was sweet and tangy but the pasta was overcooked, and again the dish was swimming in sauce. My waning enthusiasm was restored by the yummy coconut cream coffee ($3.50) I had instead of dessert.

Bamiyan provides a memorable dining room to enjoy unexceptional food.