2 /5 Gurj Singh: I visited Afghan Kitchen in Islington recently. I won’t comment on the meat dishes, as I didn’t try them.
I ordered Sarah’s kidney beans and chickpeas cooked with mild spices, finished with yoghurt and mint. While competently put together, it wasn’t a dish that surprised or impressed. The flavour profile is extremely familiar, especially for anyone who has grown up around or regularly eats Middle Eastern or South Asian home cooking. It lacked depth, layering, or any defining Afghan character that would elevate it beyond a very standard preparation.
The portion size, however, is where the experience really falls short. The price/portion ratio is hard to justify. More disappointingly, the food clearly wasn’t cooked to order - it is reheated in a microwave, and was served lukewarm rather than properly hot. Temperature is important and missing that undermines even a well-seasoned dish.
Afghan cuisine is known for its balance, warmth, and subtle complexity qualities that weren’t fully realised here. I suspect this restaurant works better for diners with limited exposure to regional cuisines, where the flavours may feel novel. For those with broader food knowledge and experience, the cooking comes across as safe and somewhat diluted.
That said, the pumpkin with yoghurt dish was genuinely good. It showed restraint and understanding of spice a gentle, building heat followed by the cooling richness of yoghurt that brought balance and cohesion to the dish. This was easily the standout of the meal.
Overall, an average experience. A couple of thoughtful elements, but inconsistent execution and poor value prevent it from being memorable
8440-1.webp)
