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Afghanistan is a nation of foodies with a cuisine as rich as its history, and at the Horsemen, the past comes alive. DolmahÑmade with cabbage instead of grape leavesÑand salads with feta give nods to the Greeks, while the lentil-based dahl pays homage to India. Afghanistan’s national dish is kabuli palaw, rice topped with sautéed carrots, raisins, and almonds, and it’s a worthy accompaniment. Ask for seats in the Afghan room, with its low tables and cushions on the floor.

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