Afghani catering
The menu, built for groups
19 group-sized trays across 1 section. Add any to your bundle and keep mixing kitchens.
Ground chicken or beef kneaded with grated onion and Persian spices, pressed onto flat skewers and charcoal-grilled until smoky and juicy.
Prepared by RUBY ROYAL
Cubes of chicken marinated in yogurt, lemon and garlic, then skewered and grilled over open flame until charred at the edges.
Pashtun-style minced chicken or beef patties bound with cornmeal and studded with coriander seed, green chili, tomato and onion, then shallow-fried crisp.
Rubbed with garlic, black pepper and warm Afghan spices, then flame-grilled on the bone until the edges char and the lamb fat renders.
Rounds of eggplant fried until soft, layered with a garlic tomato sauce and cooled with minted yogurt, in the Afghan borani style.
Spinach cooked down slowly with onion, garlic and cilantro until dark and silky, seasoned with coriander and black pepper.
Steamed dumplings filled with seasoned ground beef and onions, topped with a spiced tomato sauce and garlic yogurt.
Afghan leek-filled dumplings topped with a savory tomato meat sauce and garlic yogurt, garnished with dried mint for a flavorful finish.
Fragrant basmati rice slow-cooked with tender chunks of lamb or beef, sweet caramelized carrots, raisins, and Afghan spices, finished with crunchy toasted nuts.
Long-grain basmati steamed with cumin seed and ghee, or tinted gold with saffron, kept plain and buttery to sit under everything else.
Tandoori-charred chicken pieces folded into a creamy tomato sauce with ginger, garam masala and fenugreek leaf, mild enough for a crowd.
Soft tandoor-baked flatbread brushed with butter and scattered with sesame and nigella seeds, blistered and lightly crisp at the edges. (Sold per piece, $6.00 each, minimum 20.)
A creamy, chilled rice pudding made with ground rice, milk, sugar, and cardamom, garnished with nuts and often served in clay bowls.
Sheets of phyllo layered with ground pistachio and walnut, baked until shattering, then soaked in cardamom syrup and cut into diamonds.
Beef shank simmered overnight in a dark, chili-and-ginger gravy thickened to a glossy stew, the meat falling off the bone.
Chicken braised in a base of slow-browned onion and tomato, loosened with yogurt and ground nuts into a mild, silky gravy.
Whole chicken seasoned with paprika, garlic and Afghan spices, turned on the spit until the skin browns and crackles, then jointed into pieces. (Sold per piece, $105.00 each, minimum 1.)
Raw marinated chicken and half-cooked basmati sealed together and steamed on dum, layered with saffron, fried onion and mint.
Short-grain rice and mung beans simmered with lamb or beef until thick and porridge-like, finished with garlicky yogurt and a scatter of dried mint.
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Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Paneer cubes seared until the faces are golden, then tossed in a thick soy and chili glaze with pepper strips and cracked black pepper, no gravy.
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
