Located along St Vincent Street at Port Adelaide, Bamyan Hotel differs from other hotels in that it specialises in Afghan cuisine rather than the expected pub food. During our visit we were able to enjoy a deal from Groupon that allows each diner a choice of a main dish accompanied with their choice of chips or rice.
One of the more unique offerings on the menu, Mantu is a type of Afghan dumplings that are typically served with a tomato-based sauce that contains split peas. Though lamb forms a key part of the filling, the lamby taste is quite mild for those that find it to be a bit off-putting. The skins of the dumplings were not too thick and the tomato and split pea sauce helped to enhance their flavour.
Mantu (Photographed by Jonathan Phoon)
As expected, grilled dishes form a key part of the menu, many of which are kebabs. The Chicken Kebab and Chicken Shami were both cooked just right, with enough spices used to give them that typically Afghan flavour. Accompanying them was a small salad for some freshness and Naan that can be enjoyed with the kebabs. For more flavour, you can dip the kebabs in the chilli and yoghurt sauces provided before eating them.
Chicken Kebab and Chicken Shami (Photographed by Jonathan Phoon)
We liked that the okra in the Okra Curry still had a bite to them. The spiciness of the gravy should be suitable for those not used to spicy foods. Also included in the curry were chunks of potato and carrots, whose plainer flavour provided a good foil to the richer tasting curry. A sprinkling of herbs completed the dish.
Okra Curry (Photographed by Jonathan Phoon)
Somewhat similar to the Malaysian dish Murtabak, the vegetable filling in the Bolani Bread was spiced just right and was contrasted nicely by the crisp Naan bread wrapper. It was also already cut up into serving portions for easy sharing. Accompanying the dish were the same sauces that came with their grilled dishes.
Bolani Bread (Photographed by Jonathan Phoon)
Great for sating your hunger while waiting for your main meal, the Hommus had the degree of earthy flavour we expected, with some olives to impart a hint of saltiness. A sprinkling of herbs and spices also prevented the dish from looking too bland. To eat it, tear off a piece of the accompanying Naan bread and dip it into the Hommus.
Hommus (Photographed by Jonathan Phoon)
The restaurant also offers a selection of Afghan drinks for those wanting something different from the usual soft drinks. Free delivery is available for purchases over $80 for those that place their order from suburbs close to Port Adelaide.