Bamiyan Restaurant - Braddon - Afghan

The Afghani favourite meal; ground mince, onions, dumplings with same spice and toppings with yoghurt sauce, chickpea tomato and ground mince sauce, garnished with ground mint.

Marinated lamb loin chops simply charcoal grilled served with salad and chutney.

Afghani chives dumpling topped with yoghurt sauce, chickpea, tomato sauce and garnish with mint.

Pastry filled with potatoes and peas and infused with spices. Served with raita (yoghurt dip).

Favourite Afghan shami kebab marinated lamb mince, grilled on natural charcoal. Served with salad and chutney.

Favourite Afghan tikka with lamb back strap pieces marinated with onion, garlic and herbs, grilled on natural charcoal. Served with salad and chutney.

Afghans favourite meal with chopped chives (Gandana) dumpling toppings with yoghurt sauce, chickpea tomato, ground mince sauce and garnished with ground mint.

Bamiyan signature dish, marinated boneless pieces of chicken with chef own recipes, grilled on natural charcoal. Served with salad and Afghan chutney.

Afghani flatbread stuffed with potato, chopped onion shallot, coriander and spices cooked, pan fried with yoghurt sauce. Served with yogurt sauce.

Combination of 2 skewers and kachaloo bolane ( flatbread) with portion of dumplings
Served with raita and Afghani chutney.

Favourite Afghan chicken tikka kebab, marinated boneless pieces of chicken and grilled on natural charcoal. Served with salad and raita.

Combination of 4 skewers of lamb and chicken served with Kachaloo korm and kabuli pallow rice, 2 naan bread with salad and sides.

Combination of lamb and chicken skewers. Served with salad, naan bread, chutney and raita.

Bamiyan signature breast fillet marinade with some fresh chillies and spices cooked on grill served with naan, chutney and salad.

Succulent chicken thigh fillet pieces, marinated with garlic and herbs. Slow cooked over a charcoal grill. Served with salad, naan bread, chutney and raitas.

Tender diced lamb back strap pieces, marinated with onion, garlic and herbs. Slow cooked over charcoal grill. Served with salad, naan bread, chutney and raita.

Marinated lamb mice with onions and black pepper. Served with salad, naan bread, chutney and raita.

Kids favourite Afghan style pasta with lyre of tomato base lamb mince and yellow split peas sauce. Top it with yogurt and garnish with ground mints.

Kids favourite Afghan style pasta with lyre of tomato base lamb mince and yellow split peas sauce. Top it with yogurt and garnish with ground mints.

Afghan chives dumplings layered with ground mince and chickpeas, topped with a yoghurt mint sauce and garnished with ground mint.

Afghani steamed dumplings topped with yoghurt, chickpea tomato sauce and garnished with mint.

Afghani steamed dumplings filled with ground mince, onion and pepper, topped with tomato chickpea sauce, yoghurt sauce and garnished with mint.

Traditional Afghan rice slowly cooked and flavoured with four spices, filled with grilled chicken topped with a layer of Julian caramelized carrots, sultana and almond nuts. Served with chicken kodamani korma( chicken and potatoes dish)

The Afghani dish cooked with boneless chicken, chef special spices, tomato based sauce finished with onion, tomato and capsicum, and garnished with coriander.

Marinated chicken fillets roasted in the tandoor, cooked in mild tomato based and cream sauce.

Briyani rice cooked with chicken thigh fillet, spices and yogurt, a dish from Sindh province in Pakistan served with raita dip. ( Choice of hot or medium)

Briyani rice cooked with chicken thigh fillet, spices and yogurt, a dish from Sindh province in Pakistan served with raita dip. ( Choice of hot or medium)

Boneless chicken thigh cooked with potatoes and a rich tomato gravy, seasoned with fresh herbs and spices and garnished with coriander.

Boneless chicken cooked with English spinach and mild spicy sauce.

Traditional Afghan rice cooked and flavoured with lamb stock, cumin powder and cardamom, filled with pieces of lamb on bone topped with a layer of Julian caramelize carrot, sultanas and almond nuts served with lamb kurooti or chicken kodamani korma.

Famous lamb sindhi briyani rice from sindh province served with raita and. (Choice of hot and medium).

Famous lamb sindhi briyani rice from sindh province served with raita and. (Choice of hot and medium).

Tender lamb diced cooked with tomatoes and medium hot spices sauce. Dish belongs to Portuguese from goa.

Pieces of lamb gently massaged with yoghurt and as innovative blend with chef's special spices and cooked on a gentle flame finished with cream sauce.

Afghan meat balls cooked in rich tomato base sauce and green peas.

Afghan dish cooked with beef cubes chef's special spice and tomato base sauce finished with onion, tomato, and capsicum garnished with coriander.

Beef cubes cooked with chickpeas in rich tomato gravy, seasoned with fresh herbs and spices.

Beef cubes cooked with potatoes in rich tomato gravy, seasoned with fresh herbs and spices.

Beef cubes cooked with garlic, ginger, tomato base sauce and mild spices then cooked with English spinach.

Potato wedges cooked with tomato base sauce include mild spices and herbs.

Chickpeas biryani rice cooked with chick peas qorma topped with capsicum, onion, tomatoes and garnish with parsley served with raita.

Chef's special korma sauce with red kidney beans, mild spices and herbs, garnished with coriander.

Traditional Afghan dish with fried eggplant covered with cooked tomato sauce and yogurt sauce and garnished with dry mint.

Yellow lentils cooked with chef's special sauce and a tempering of freshly pounded fried garlic.

Vegan-friendly favourite, chickpeas Daal cooked with English spinach in mild spicy sauce.

Sella rice slowly cooked with cumin powder and cardamon.

Traditional Afghan rice topped with a layer of jullienne caramelised carrots, sultanas and almond nuts.

Pallow rice flavoured orange peel strips and almonds.

White rice slowly cooked with cumin seeds.

Pallow rice cooked with green lentil.

Diced tomatoes, cucumber and red onions topped with lemon and mint.

Yoghurt dip with dry mint.

Vegetables and vinegar.

Carrots cooked with semolina and flour topped with sultana, almonds, garnish with honey syrup.

Rice cooked with milk on slow flame for an hours.

Pistachio flavour. Special soft cheese with sweet creamy sauce.

Sweet cherry yoghurt drink.

Salted yoghurt drink.

Yoghurt drink with mango pulp.

Cherry nectar.

Bundaberg ginger beer.