Combining warm hospitality and meticulous quality,
Da Afghan offers one of the best dining experiences in town.

   Once you’ve sampled their delicious fare, you’ll be back for more!

Afghan food draws from a rich history, combining influences from China, Greece and India, then turning them into unique   dishes reflecting a proud tradition of fine cooking. Owned and operated by members of the Gharwal, Lakanwal, and Hassas families since 1988.  Da Afghan’s food is prepared daily from generations-old family recipes, using only fresh ingredients and no preservatives.

Your dinner begins with a basket of warm, fragrant naan served with two chutneys, all homemade. The extensive list of appetizers includes combination plates so you can sample everything.

I’m fond of Da Afghan’s tabouli, a lemony blend of bulgur and parsley, but my husband chooses soup, always tasty and cooked from scratch.

That was the easy part. The menu lists 48 entrees, but the friendly wait staff will be glad to advise you. You’ll find kabobs, daily specials, and a good selection of vegetarian dishes, including again a sampler. Recently, my vegetarian daughter chose the shrimp kabobs and thought they were excellent.

The house specialty is lamb, specially raised and naturally fed for Da Afghan at Far Wind Farm in Hutchinson, MN. Whether you pick the succulent chops, Friday special lamb shank, or kabeli palow, my favorite, you’ll be delighted.
You’ll be tempted by Afghani sweet treats: shir brinj, (rice pudding with pistachios), heela, (pastry with ice cream and strawberry sauce) and more.

Da Afghan will happily prepare foods for events large and small and is expanding to offer meeting facilities. They also sell some of their most requested foods and ethnic ingredients (imported from Afghanistan). Also ask about foods available for purchase at the restaurant.

Reservations are recommended on weekends.

Da Afghan was voted by City Pages’ Readers as the
Best Middle Eastern Restaurant in the Twin Cities 2000:

"All right, all right already, Afghanistan isn’t technically in the Middle East. But it is right next door, sharing a border with Iran, and the building blocks of the cuisine are identical: grains, lamb, yogurt, greens. At Da Afghan those blocks stack up into an awesome edifice: the spring lamb is as light as buttercups, the spinach aushok as fine as the ravioli served in any of our fanciest Italian eateries—plus the wine list is pleasant, and the service stellar."