Paradise Restaurant

afghan hospitality

by hightechlaw

April 09, 2006

I came with my husband for dinner and the service and food was delightful. Our waitress was the owners daughtor and she was absolutely pleasant. i had a vegetarian dish that included a stew with eggplant. my husband had the tender lamb kabob with grilled tomatoes. The atmosphere isn't loud and the resturaunt is very small and provides a sweet dinner setting. For desert i had a rosewater icecream topped with pistachio. my husband had a white pudding that he loved as well.

• Pros: good quality, wonderful service, pleasant atmosphere
• Cons: a little hidden

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Great food

by gregoryj

April 04, 2006

Came for dinner. Food was great. I had chicken kabob with grilled tomato and soup that came with the meal was excellent. My wife ordered Ashak which was excellent and we shared a side of kadu, which was a well prepared pumpkin and yogurt on top for only five dollars. Sevice was great, i love bread and we got as much as we wanted at no charge. i recommend trying both the spicy sauces that comes complementary

• Pros: Great Food

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Afghan and Persian cuisine, blended together seamlessly.

by Contributor

August 18, 2003

Afghan and Persian cuisine, blended together seamlessly.

The Food
Nearly every starter can be scooped up on barbari, Afghan bread that is a near relative of focaccia, dotted on top with sesame seeds. Familiar hummus and sultry kashk bademjon (a dark eggplant dip sweetened by caramelized onions and swirled with yogurt) give way to a range of kabobs and "rice specialties." These include the king of Afghan dishes, aushak, a delicate leek-filled ravioli topped with dried mint, yogurt and spicy ground beef, as well as quabili polo, brown basmati rice studded with julienned carrots, soft raisins and musky chunks of lamb. Ah, Paradise.

The Scene
The Afghan and Persian cuisine features vegetable-heavy dishes, bright with cardamom and other exotic spices, fruit-studded rice and lean lamb kabobs. Paradise is around the back of a strip mall-who would have thought?-with a dark, no-frills storefront dining room.

—Laura Reiley



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