Kabulàgna — Restaurant in Bologna

Lovely Afghan restaurant. The food was tasty and the serving size was satisfying. The felafel were particularly light and enjoyable. The samosa were fine. The Baba ganoush was very nice. We took a beef qorma and some ashak. Both of them had large serving sizes, the accompanying rice was perfect while the stewed beef seemed to melt in the mouth. It was my first time eating ashak and it was a real surprise: they were lightly chewy and they had a refreshing taste. I really enjoyed them. As dessert I tried baklawa and firni. The baklawa was tasty and it wasn't too sweet. After the first taste of the syrup, you get the warm feeling of the nuts. It was good, but the firni was even better. It was sweet and creamy, but it was balanced by the sour and crunchy pomegranate arils. The delicate rose water completed its taste in a delicate but really enjoyable way. We also had some halawet eljibn, but as I didn't try it, I can't comment about it. My friend, however, said that it was particular, a little cheesy and enjoyable. We had no wine and we spent about 60€, so about 30€ per person, which was a good price, especially considering that we were full up. The service was helpful and pleasant, they really gave a good vibe to the place. The only bad note I can think of is that the ventilation is not very good, so you'll leave the restaurant with the food smell on you. All in all an extremely good experience, I'll definitely go again...

I was really disappointed with the food. The koobideh kebab was incredibly dry, and all I could taste was the spices. It honestly didn't taste like koobideh at all.

No, you're missing the point. A kebab is a kebab, and this was simply terrible for the price. Your excuses about "Afghan style," lamb fat, and "baking soda for softness" are just that—excuses to justify a poor product. If you've been eating rubbish kebabs made with baking soda, that's your problem, not mine. The fact is, good kebab is about quality meat, proper technique, and delicious flavor—not cheap fillers or strange tenderizers. Everyone, regardless of their country, recognizes that kebab, especially Koobideh, has deep roots and high standards in Persian cuisine. Don't try to invent your own "recipe" or deflect criticism by claiming regional differences when the fundamental quality is absent. If you were a true chef, you'd listen to customer feedback, research how to improve your dish, and fix your issues, instead of defending something that's clearly inferior. A chef knows that good kebab isn't made with baking soda or "trash spices." If this is what you serve to Italians who don't know real kebab, then by all means, keep going this way. But don't expect positive reviews from...

Una bella scoperta Kabulagna, un geniale e gustoso incrocio tra Kabul e Bulagna, ovvero Bologna in dialetto. Questa è l’invenzione dell’intraprendente Jan, rifugiato afgano, arrivato all’inizio degli anni ’10, all’età di 24 anni, in modo rocambolesco e rischioso a Bulagna, con niente in tasca, ma una grande determinazione e voglia di fare. E così è nata la pizzeria prima in via Guerrazzi che è poi diventato il ristorante di oggi in via Saffi a due passi dalla porta. Ci troviamo in un locale che ha i colori, i profumi e la calda accoglienza dell’Oriente, che parla di storie di vita e intrecciate a storie di cibi, che vengono da lontano ma che, in qualche modo, si fondono alla tradizione gastronomica di Bologna. Insomma un posto che come una scatola magica si apre ai curiosi di cucine esotiche ma veraci. Qui non si trovano copie di ricette orientali ma piatti reali, che sembrano usciti da una cucina di casa. Per chi non conosce la cucina afgana, siriana o simili, conviene farsi consigliare. E’ necessario sapere che ci sono piatti unici, in quantità abbondanti. Ma è divertente provare anche altre prelibatezze. E questo è possibile mettendo in comune alcuni piatti per dividerli con i nostri commensali. L’ultima volta, abbiamo provato alcuni antipasti, Ashak ravioli ripieni di verdure e Yalangi, involtini con riso avvolto in foglie di vite cucinato con succo di melograno. Come piatti principali, il Morgh palaw ovvero cosce di pollo preparato con spezie e pomodoro, accompagnato da riso basmati con zafferano; Keban deghi con riso basmati con zafferano a base di agnello, verdure, cipolla e spezie; Quabuli simile al precedente con agnello, spezie varie e uvetta che dona una nota dolce molto gradevole. Infine il Kebabi Tika che è uno spiedino di carne di pollo su un letto di riso basmati e con una squisita salsina. Che aggiungere? La squisita cortesia di Jan e della sua allegra compagnia che hanno portato il meglio della cucina afgana e orientale...