Sunday, March 11, 2018

The Ghan @ Ampang

Bringing the culinary heritage of Kabul to KL, The Ghan is billed as Malaysia's first full-fledged Afghan restaurant, helmed mainly by a team of Afghans who've come to Malaysia in recent years.

Start with the Kabuli Palaw (RM21), considered Afghanistan's national dish, comprising a very hearty pilaf of firm, flavoursome rice with tender marinated lamb, sweet raisins and fresh carrots. A should-have for anyone who adores rice-with-spice recipes.

Even for the overwhelming majority of us who've never traveled to Afghanistan, there's a feeling of authenticity to The Ghan's fare. 

Adventurous patrons seeking something different can check out the Kala Pacha (RM30; a rich, savoury broth of sheep head and leg parts - this is an acquired taste) and the Dopiaza (RM25; chunks of lamb shoulder with onions and coriander). 

For a safer choice that even squeamish customers won't mind, order the vegetarian-friendly Ashak, regarded as the Afghan ravioli, comprising scallion dumplings with the tang of a yogurt-based sauce (RM18). 

All in all, the flavours and textures here evoke the nurturing, nourishing sense of home cooking.

You'll also find a few temptations from Afghanistan's neighbour, Iran. Try the Qormeh Sabzi, a popular Iranian herb stew (RM13), and Mirza Ghasemi, a creamy smoked eggplant dip with egg (RM15) - soft, minimal-chewing-needed comfort food.

The Ghan
B14, Jalan Ampang Utama 2/2, Ampang, Kuala Lumpur. Open Mon-Thurs, 9am-11pm; Fri-Sun, 9am-1am. Tel: 03-4265-7467


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6 comments:

  1. The Kabuli Palaw looks good, something like the nasi Arab we had here once.

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    Replies
    1. Suituapui: there probably are a lot of similarities in the recipe! :)

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  2. Afghan cuisine is totally unfamiliar territory. Sheep head parts? Yikes, none for me, please.

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    1. Contact.ewew: heheh, admittedly, the sheep head parts were not my favourite either :D

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  3. Did I saw sheep head??!!

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    1. Choi Yen: yes, you did! hehehe :)

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