Dreamy Fish Cake and Juicy Japanese Fried Chicken! A Return to the Amazing Kyoto-style Oden Specialist and Yakitori Master Torihei

While it had only been a few weeks since my last visit to Torihei, various circumstances resulted in me returning for a fourth, fifth and sixth visit. :) As So Cal's new Kyoto-style Oden (Variety of Items Stewed in a Dashi Broth) and Yakitori (Roasted Chicken Skewers) Specialist, Torihei has expanded their menu since their debut last month.

Sitting down for an early dinner, the first thing I notice on my fourth visit is the expanded Sake drink menu. Originally, Torihei only had 3 brands of Sake on their menu, but they've expanded and added a few new brands, including my all-time favorite Sake: Takeno Tsuyu ("Dew of the Bamboo") Junmai Sake from Yamagata Prefecture, Japan! (Note that this is only the 2nd Japanese restaurant in So Cal that I've found that serves this silky smooth, clean finish Sake.) Torihei has just significantly improved with this addition alone. (^_~)


In addition, they've added a special Takejoka Sake Service, where they serve the Sake of your choice in their own homegrown(!) Bamboo. Chef Masataka Hirai decided to utilize some of the Bamboo growing in their garden and fashioned them into serving devices for the Sake. :)

While initially they had some nicely presented Shichimi Togarashi (a condiment of seven different ingredients that is a classic pairing with Yakitori skewers), they also added another classic condiment: Sansho Pepper, but unlike the more commonly found variety, Torihei found a rarer, premium quality Sansho and the difference is amazing. Super-refined, powdered Sansho Pepper gives off a lush, herbal and citrus fragrance, and an engaging numbing effect to the tongue! :)

For those new to Yakitori cuisine, feel free to add a little bit of Sansho Pepper or Shichimi Togarashi (the red-colored pepper) to your skewers.


We start off with something from Chef Masa's side of the menu: Gyu-tan (Beef Tongue) Skewers, roasted over their Binchotan charcoal. This was a bit too thick cut for my tastes, and thicker than my first few visits. Fortunately by the fifth and sixth visits, the Gyu-tan cut has been back to normal again (thinner and easier to eat). It's been perfectly roasted each of my visits, with a good juicy interior and nice, light smokiness.


The first item from Chef Masakazu Sasaki (Torihei's Oden Chef) is their Hanpen (Hanpen Fish Cake), a made-from-scratch, wondrous creation. Taking the first bite, it's *so* light and airy, fluffy and truly like eating a cloud or a dream, if dreams could be made physical. (^_^) It was *that* good! And of course, it's served with their housemade Oden Broth (made from Konbu (Kelp), Katsuoboshi (Dried Bonito) and special Shoyu (Soy Sauce)), which is just as soul-warming and light and delicate as my first three visits.


We try a new item next: Nankotsu Karaage (Fried Chicken Cartilage), made with Jidori (Natural, Free Range Chicken), as all their Chicken dishes are, which is a nice touch. :) Like their Yakitori version, they serve a Yagen Nankotsu (Chicken Cartilage from the Chicken Breast area, instead of the Leg and Thigh portion). It has a nice, extremely crunchy exterior, and a good, peppery inflection with each piece, but it's a touch salty, and overall, their Yakitori version (Roasted) is better.


Next up, we try their Jidori no Karaage (Fried Jidori Chicken). It's a very good version, juicy and tender and moist, with a nice crunchy exterior. (More on this later.)


The Okura Maki (Okra wrapped with Pork) arrives next. The Okra is cooked just right, but if there's one complaint about the dish, it's that there's not enough Pork Belly. :) In the 3-4 times I've ordered this dish, each of my guests have said the same thing. It's still delicious and allows the Okra to shine, but it feels just a little too meager.


From their Oden menu, the Ro-ru Kyabetsu (Rolled Cabbage) arrives next. Like most Oden, it's simple fare, and Chef Sasaki takes fresh Cabbage and poaches it in the homemade Oden Broth to soften it, before rolling it into cylinders and finishing it off with some Tomato Paste and Parsley while steeping in the Oden Broth. It's lightly tart and sweet from the Tomato Paste, but mellowed out with the Cabbage base and Oden broth. It's decent, but not something I'd order again.


From their cooked dishes menu, we try the Torotoro Tamago no Oyakodon (Chicken and Eggs on Rice Ball, served with Soup).


This is a classic Japanese comfort food dish, and Torihei's version is simply wonderful: Extremely tender, succulent pieces of Jidori Chicken, mixed with a lightly poached / scrambled Egg with their housemade Tare Sauce atop steaming Rice. :) Delicious.


For my fifth visit, I was honored to meet up with my 'dachi Noah and some more of the amazing Man Bites World crew: Mr. Meatball, "Danielle" and Dara-chan of Man Bites World's Iran Day's fame, and a few more guests as well. When we arrived, there was a waiting list with people lining up out the door. We quickly got seated and ordered up some of the legendary Takeno Tsuyu Junmai Sake to kick off the evening just right. (^_~)

The first item to arrive is a new menu item: Jikasei Ika no Shiokara (Homemade Squid Guts Pickled in Salt). With the Man Bites World crew in the house, it's no surprise that this would be one of the first items to be ordered. (^_~)


The striking color of this dish comes from the combination of fresh Ika Wata (Squid Innards) combined with Sea Salt and Togarashi (Red Chili Pepper). The result is an intensely briny, pungent aroma and taste that is at once shocking, powerful and, if you get used to it, delicious. We got mixed reactions from everyone on this dish (some loved it, some, not so much :).


The Daikon (White Radish) from the Oden menu is the first dish to arrive from Sasaki-san. It's just as amazing in its simplicity and masterful execution as my first few visits. While it is humble, simple food, it is offset by the soulful purity of the amazing Oden Broth which permeates every bite.


And like before, Torihei's Mochi Kinchaku (Mochikin Rice Cake) is beautifully presented and a hit with the table. :) The melting, oozing silkiness of the fresh Mochi Rice Cake that's stuffed in the center of the Aburaage (Deep Fried Tofu) (and cutely tied together as before :) is light and understated (in a good way), allowing one to further enjoy the wonderful Oden Broth.


More dishes arrive, and the made-from-scratch Hanpen (Hanpen Fish Cake) is just as dreamy and airy as before. It's nothing like the dense, chewier manufactured versions, and brings a smile to everyone's face. :)

A few items from the Yakitori & Kushiyaki menu arrive with similar consistent results: The Gyu-tan (Beef Tongue) skewers have improved, actually, and the Sunagimo (Jidori Chicken Gizzards) are also moist and tender. Excellent!



And then the biggest hit of the night arrived: Jidori no Karaage (Fried Jidori (All Natural, Free Range) Chicken). Visually, it looked simple enough, but taking a bite, this dish elicited hushed exultations from around the table, and caused Mr. Meatball to grab me by the shoulder and proclaim that he could eat a bucketful of this amazing Japanese Fried Chicken! (^_^)

Of the 3 times I've ordered this dish, 2 times have been very good, but tonight the execution was truly *flawless*: A nice crispy crust; super-fresh, clean, moist and very juicy, all natural Chicken within. This was truly amazing! (^_^)


The next dish raised some eyebrows and understandably so: Shaolonbao (Xiao Long Bao). I realize we were probably setting ourselves up for disappointment ordering a traditional Chinese dish in a Japanese restaurant, but we were curious as to what this would turn out to be.

Torihei's Xiao Long Bao turns out to be nothing like the real version, unfortunately. They are basic Wontons in a modified version of their Oden Broth with Sesame Oil and ample amounts of Negi (Green Onions). When I ask about why this came to be on the menu, our server mentions that there's a large Chinese community in the South Bay, so the kitchen is trying to cater a little bit to them. It's not something I'd order again, as there are much better executions of real Xiao Long Bao and Wonton Soups around town.


The next dish is another curious dish: Jidori no Nanban Tarutaru So-su (Special Fried "Jidori" Chicken with Tartar Sauce). Unfortunately, this is another odd dish that doesn't quite work out (but fortunately, this and the XLBs were the only two that disappointed this evening). Torihei takes their Jidori Chicken and fries it up in Katsu form. They top it with a housemade Tartar Sauce, and the result is not so good: Tartar Sauce is just one of those flavors that is made for Fish. On the Chicken, it's just out-of-place.


More skewers from the Yakitori menu arrive at this point with the Momo (Chicken Thigh) and Lebaa (Chicken Liver) being the essence of tender and juicy. Chef Masa seems to be settling into the new restaurant more and more, as the Chicken Thigh tasted even more deftly executed, being moist and tender with a hint of smokiness from the Binchotan, but also having a nice exterior without any charring.



The Miso Chikuwabu (listed on their English menu as Miso Chikuwabu :) is another new item recently added to their menu. Chef Sasaki takes a star-shaped Chikuwa (a Fish Cake made of Surimi (Fish Puree), Egg and basic seasonings) and adds a blended Miso Paste which creates an interesting Fish Cake and Peanut combination.


The next item to arrive is their Washugyu (Special Beef Skewer), using American Kobe Beef. While the Beef is more tender than if they used a standard cut, it's a bit overcooked (it was about medium-well for doneness), so it's tender, but much of the fat has been cooked out, so it's not as buttery as it should be.


Another new item is their Sasami Mentaiko (Jidori Chicken Breast with Seasoned Cod Roe). Masa-san shows off his deft grilling skills presenting Chicken Breast that isn't overly dry (like most Sasami skewers around town), still juicy and topped brilliantly with Mentaiko (Spicy Cod Roe) and a bit of fresh Shiso Leaf on top. The light spicy brininess of the Cod Roe and the floral, spring-like aromas of Shiso match well with the Jidori Chicken itself. Very nice. :)


The next dish is another big hit with everyone: Marugoto Tomato (Whole Stewed Tomato) from the Oden menu.


Like the first time I ordered this dish, Sasaki-san presents a perfectly cooked-through, stewed whole Tomato, topping it with Mashed Potato Puree and Soy Milk in the freshly-made Oden Broth. The result is a lush, satisfying Tomato dish. We were fighting over the remaining broth - wonderful, buttery goodness - as it was that good. :)


While working in Yokohama, Japan, Sasaki-san was also trained as a Sushi Chef. He's taken that love for fish and added a few items on the menu, including this evening's special: Saamon Toro Sashimi (Fatty Salmon Belly) from Norway.


The execution was surprisingly good: No gristle / connective tissue, a very buttery, creamy quality with a pointed, salty, inherent Salmon flavor. It's fresh, but not overnighted-from-Norway-fresh. It's enjoyable, but not something I'd go out of my way to order again.


Their Torihei Ramen (Torihei Special Ramen) is a dish that I'm too curious to pass up. :) According to Masa-san, this dish originated at their original Torihei restaurant back in Yokohama, Japan. It became so popular over there that they decided to give it a try here in the U.S. and have added it to the menu.


Torihei makes their Ramen Broth with Jidori Chicken and Torigara (Chicken Bones) with a few other spices and cooks it for hours before serving. They use no Pork nor any Fish, surprisingly. They add a little bit of MSG, unfortunately, which undermines their efforts. They use a straighter, white noodle for the Ramen instead of the ubiquitous yellow, curly noodle, and this straighter noodle matches the broth nicely.

But the biggest surprise is their Chashu: Traditionally Pork Slices, Torihei's is made with Jidori Chicken! The Chicken Chashu is delicious: Fresh and succulent, this is the highlight of the Ramen.


Overall, it was an excellent evening, topped with some ridiculous Man Bites World duets next door at the South Bay's hottest Karaoke, but that's a story for another day. :)

For my sixth visit, I met up with Jotaru to try some more of the new items on the menu (and some old favorites to see how consistent it's been). We begin with Bonjiri (Chicken Tail) which usually sells out fast at Torihei.


It's perfectly cooked: A nice, crisp exterior giving way to decadent fatty, juicy goodness. :) Delicious.


The Wakame (Seaweed) from the Oden menu arrives next.


Another simple dish that's flawlessly executed: Soft, thin strips of Wakame are marinated in the Oden Broth, served with a touch of Sesame Oil and Sesame Seeds and Green Onions. This is clean, light, fragrant food; just wonderful. :)


The Burikama no Nitsuke (Simmered Yellowtail) arrives next. The adult Yellowtail Collar portion of the fish is stewed for hours in Chef Masa's recipe of a dark Shoyu (Soy Sauce), Mirin and blended spices.


It's one of the boldest, strongest flavored dishes on the menu: Sweet, Salty (a touch too much, but perfect with some Steamed Rice), an enticing Ocean aroma, and the Yellowtail meat is still tender (not overcooked).


Their Ninniku Oiru Yaki (Garlic Wrapped in Foil) arrives next. This is just simple goodness: Cloves of Garlic are roasted in Sesame Oil until tender, and it's the perfect complement and snack for Garlic Lovers. :) Beautifully fragrant from the Garlic, as well as the Sesame Oil.


Torihei has also added 4 different types of Ochazuke (a Liquidy Rice Dish made with Tea and different toppings) to the menu. We decide to try their Jikasei Ika Shiokara Ochazuke (Rice & Squid in Oden Soup and Green Tea).


The beauty of their Ochazuke is that they use a blend of a good quality Houjicha (Roasted Japanese Green Tea) and their amazing, made-from-scratch Oden Broth as the base with the Rice itself. With a good base, the Ika Shiokara (Squid and Squid Guts) topping is nicely diluted and blended into something milder and still very flavorful. It's not as potent, nor pungent as before (with the standalone Ika Shiokara dish), and it's a good way to end the evening. :)

For those wanting to try a milder version of Ochazuke, Torihei also offers a Jikasei Okaka (Finely-minced Dried Bonito), Gyusuji (Beef Collagen) and Kaisen (Seafood) versions.

Their Honetsuki Karubi (Beef Short Ribs) from their Robata-yaki portion of the menu arrives next. This is essentially an open-grilled version of Karubi (or Galbi) Short Ribs, and there's a good clean, meatiness with each bite. The Beef Short Ribs have a sweet sauce that's made in the spirit of a good Korean BBQ marinade, and the overall execution is great.


We finish off dinner with their Buran Manjie-fu Annin Tofu (Blanc-Manger aux Amandes "Annin-Tofu").


Sasaki-san makes a made-from-scratch Almond Tofu dessert that is decadent but not heavy, smooth and silky. Topped with Coconut Milk, fresh Strawberries, Lychee and Oranges, it's delicious! (^_^)


While Torihei has added an additional waitress and an additional assistant in the kitchen (to compensate for the booming business), service is still a little uneven. It's not that the servers are bad - they are quite the opposite, being really friendly and always welcoming and earnest - they are just overwhelmed when they run at full capacity (in these last 3 visits, Torihei has been at 100% capacity, and with only 3 servers and no busboys, it can be tough at times to get refills on Tea or other needs, etc.). Still, the staff and the chefs are always eager to please and warm and cordial.

Prices range from $1.80 - $5.25 (Whole Squid) on the Yakitori Menu, and $1.95 - $2.80 for the Kyoto-style Oden Menu. Their cooked dishes menu ranges from $1.95 - $7.95.

Torihei continues to improve and expand upon their foundation of Kyoto-style Oden and Yakitori / Kushiyaki Skewers. With Chef-Owner Masataka Hirai's grilling techniques only improving as time goes by, Torihei is easily my favorite Yakitori (Roasted Chicken Skewers) restaurant in So Cal, delivering juicy, top-notch skewers. It still doesn't reach the level of Tomo-san at Yakitori Bincho, but until they come back, I'm happy to have Torihei as a destination. :)

And what never ceases to amaze me is that that's only *half* of what makes Torihei so great. Chef Sasaki's Kyoto-style Oden Menu is humble, simplistic, soul-warming food. Down-to-earth and oh so good! Add to that some juicy, outstanding Jidori no Karaage (Fried Jidori Chicken) and homemade Almond Tofu, and the wonderful Takeno Tsuyu Sake, and Torihei is a truly delightful way to enjoy the evening. :)

Rating: 9.0 (out of 10.0)

Torihei
1757 W. Carson Street, #A
Torrance, CA 90501
Tel: (310) 781-9407
(Reservations recommended.)

Hours: 7 Days A Week, 5:30 p.m. - 12:00 a.m. Midnight (Last Order @ 11:00 p.m.).

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The Fragrant, Enchanting Cuisine of Afghanistan - Azeen's Afghani Restaurant

Restaurants specializing in the cuisine of Afghanistan are pretty rare in Southern California. And sadly, with limited exposure and knowledge of the cuisine, an eatery like Azeen's Afghani Restaurant would probably not be on the top of most people's radar for a delicious meal, judging from the reaction I've experienced when bringing up this restaurant to various friends.

The first reaction I've gotten over the years has been humorously consistent amongst no less than 8 separate groups of friends:

(me) "Feel like trying Azeen's Afghani Restaurant?"
(friends) "Oh... hm... what is Afghani cuisine like?" or "I don't know if I'm up for really spicy food. Is that like Indian food?"

And when I finally convince some of them to go, the end result has fortunately been consistent as well: Pleasantly surprised reactions and enjoyable meals, it's not hard to see why. Saffron, Cinnamon, Cardamom, Cloves, Garlic, Tomatoes and Dill are some of the key ingredients in many of the dishes served at Azeen's. With ingredients inherently so fragrant and familiar, the initial uncertainty over a foreign cuisine quickly dissipates into appreciation.


My first encounter with Azeen's was years ago: I was meeting some friends in Old Pasadena and walking along Union Street, I saw a simple sign that piqued my interest from the moment I saw it: "Azeen's Afghani Restaurant". While it was too late to change plans that night, I ended up trying it the following week and have been enjoying their dishes ever since. (^_^)

Chef-Owner Abdul Karim began learning how to cook from his family while growing up in Afghanistan. His cousins moved to the United States before him, opening up restaurants in Washington D.C. and Northern California, where Abdul eventually joined them, learning about the restaurant business and further developing his recipes before opening up Azeen's.

Azeen's occupies a quiet space along Union Street (one street north of the more (in)famous, boisterous and touristy section of Colorado Boulevard in Old Town Pasadena). Once inside, the interior is a humble, simply decorated space, with the dining room much longer than it is wide. In this day and age of poorly-planned acoustics in many of the newer restaurants around town, it might be a bit shocking to step into Azeen's and experience an extremely quiet, calm restaurant where one doesn't have to shout to have a conversation at the same table. :)

On this particular visit, after placing our order, the kitchen begins with their usual complementary House Salad, a simple Lettuce mix with Cucumber and Tomatoes dressed with a homemade Salad Dressing of Milk, Mint and Mayonnaise. It's lightly tart with light herbal notes in each bite.


My guest wants to try their Bulanee-e-Katchalu (Turnover filled with Potatoes, Ground Lamb and Herbs). I hesitate for a second because the last time I ordered this dish, it was decent, but strangely missing the Ground Lamb (at least it tasted that way). This time, unfortunately, was the same: The Turnover is nicely fried (not too oily or heavy), with a good bread-like quality to it and a solid, earthy Potato filling. But like before, there was no taste of Ground Lamb at all. It's perplexing and unfortunate.

It's also served with two dipping sauces: The first is a spicy Cilantro, Jalapeno, Garlic and Vinegar Sauce (probably the spiciest item served at Azeen's (most of their dishes are mild)), and the other is a creamy Yogurt, Milk and Garlic Sauce. Both of them complement the Bulanee nicely.


The Smarooq Challaw (Chicken Breast, Sauteed with Mushrooms, Onions, Tomatoes and Green Peppers) is the first to arrive. Chef Karim uses a Yogurt base for the sauce, which gives the dish a nice, lightly tart characteristic.


The Chicken itself is unfortunately a bit too dry, but when eaten together with the Yogurt Sauce it saves the Chicken partially. The other strange aspect about this dish is that it's surprisingly salty (much more so than any other dish on Azeen's menu).


As is listed in the dish's name, their Smarooq Challaw is served with Challaw: Steamed White Basmati Rice with a beautiful touch of Cardamom. It's the perfect accent and is one of the underlying things that makes Azeen's dishes so enjoyable.


The next dish rebounded nicely and has consistently been my favorite dish at Azeen's: Badenjan Challaw (Chunks of Lamb, cooked with Eggplant, Onions and Tomatoes).


Chef Karim uses a Leg of Lamb to start, and stews it for 3-4 hours before serving. Imagine a Lamb that's so tender and succulent, soft and silky! The Eggplant, Onions and Tomatoes all melt together and add to the subtle, smooth brilliance of this dish. Of the 4-5 times that I've ordered this dish over the years, it's been consistently delicious. :)



We also order a side of their Gulpi (A Stew of Cauliflower cooked with Ginger, Onions and Tomatoes).


It's not too often that you find a flavorful Cauliflower dish (outside of Indian cuisine), but Gulpi is one of them. What's so nice about this dish is that each piece of Cauliflower is infused with an intense blend of Ginger, Tomatoes and Onions. It's lightly spicy (in a Ginger sort of way, not Chile-spicy), fragrant and also lightly sweet and tart from the Tomato Stew.


We finish off the meal with a delightful Afghan Tea, which is their House Tea brewed with Cardamom, which really transforms a standard beverage into something far more elegant.


On another visit, we begin with another popular dish: Aushak (Leek and Scallion-filled Dumplings, topped with Yogurt and Meat Sauce, sprinkled with Mint).


The Dumplings have been consistently well-executed the 2-3 times I've ordered it, with a good thickness for the Dumpling Skin, and a good, clean beefy flavor from the Ground Beef Meat Sauce grounding the dish amidst the fragrance of Chef Karim's herb and spice mixture.


We then continue on with one of the most interesting dishes on the menu: Quabili Pallaw (Pieces of Lamb under a mound of Pallaw Rice, topped with Carrot Strips and Raisins).


This is a dish that throws off your senses initially: Naturally sweet (from the inherent sugar content in the Carrots and Raisins) and fragrant from the Pallaw (Browned Basmati Rice with Cardamom, Cinnamon, Cloves and Cumin), people unfamiliar with Afghani cuisine may associate these flavors with a dessert, but then you take a bite of the tender chunks of Lamb and it just clicks; it's a beautiful pairing that's interesting, but familiar, yet still very engaging.

Another interesting dish to try is their Sabsi Challaw (Chunks of Lamb, cooked with Spinach, Onions and Garlic).


The Spinach and spice profile remind me a little bit of Egyptian Mulukhiyah, cooked down to a creamy, extremely tender consistency. The tender chunks of Lamb complement the Spinach just fine, but it's nowhere near as interesting as their Badenjan Challaw (Lamb and Eggplant Stew), which has a better integration of flavors.


On my most recent visit, we began with Mantu (Steamed Dumplings filled with Chopped Lamb, Onions and Herbs, topped with Yogurt and Sauteed Mixed Vegetables).


There's a mesmerizing light spiciness from the Paprika, Dill and Yogurt flavors combining with each Dumpling. The Lamb itself comes through in a good pungent aroma that reminds one more of Mutton than Lamb, but it's still excellent! :)


While their Kabob-e-Gousfand (Tender Cubes of Lamb) has been overcooked and dry, their Kabob-e-Chupan (Tender Pieces of Lamb Loin Chop) on the other hand has been much more successful.


Chef Karim marinates the Lamb Loin Chops overnight in a Yogurt, Oil and proprietary Spice mixture, and the result is an extremely tender, moist and flavorful Lamb Chop. The Lamb Chop is pan-seared with Garlic, Pepper and Mint and while it's a touch salty at times, there's a distinct tartness that goes well with the tender Lamb Loin Chops. The Pallaw Rice is at once pleasantly fragrant yet engaging and a great pairing.


The Gulpi Challaw (Tender Chunks of Beef, cooked with Cauliflower, Ginger, Tomatoes and Onions) is essentially the Gulpi (Cauliflower Stew) side dish, but with Stewed Beef.


The chunks of Beef are thankfully tender and match the stewed Cauliflower with its Ginger, Tomato and Onion flavors, which once again, come across as interesting, yet familiar (in a good way).


We finish off the meal with their Buranee-e-Badenjan (Sauteed Eggplant topped with Yogurt and Meat Sauce). Like their Cauliflower side dish, Chef Karim transforms potentially mundane vegetable side dishes into something far more delicious than they have any right to be.


The Sauteed Eggplant takes on the slightly sour and sweet from the Tomatoes, and your nose is engaged by the Cinnamon, Mint and Lamb Jus flavors that go into the sauce.


Service is one area that's a weakness at Azeen's. In each of my visits over the years, there's always been 1 server (in addition to Chef-Owner Karim) watching over the restaurant. On slower nights, it's OK, but on nights where the restaurant is busy (and that's only at about ~60% - 70% capacity) the wait for getting anything (from drinks / refills, etc.) can get a little unbearable at times. Prices range from $5.50 - $21.90 for most menu items, with all 3 dessert offerings at $4.90. We average about ~$27 - $30 per person (including tax and tip).

Azeen's Afghani Restaurant is a pleasant surprise to the more touristy Old Town Pasadena, serving up some unique and engaging dishes of Afghanistan. From the simple, but delicious Aushak (Leek and Scallion Dumplings) to the Quabili Pallaw (Tender chunks of Lamb with Carrots, Raisins and the amazing Basmati Rice with Cardamom, Cinnamon, Cloves and Cumin), to one of the best Lamb dishes around town with their Badenjan Challaw (Slow-cooked Lamb with Eggplant, Tomato and Onions), Azeen's delivers some noteworthy dishes. While Azeen's uses plenty of spices, they are generally familiar ones like Cinnamon, Cloves and Mint, and the dishes are very mild in comparison to, say, the fiery tempest of Pakistani cuisine. For those looking to try some new dishes, Azeen's Afghani Restaurant is worth a visit.

Rating: 7.5 (out of 10.0)

Azeen's Afghani Restaurant
110 East Union Street
Pasadena, CA 91103
Tel: (626) 683-3310

Hours: [Lunch] Mon - Fri, 11:30 a.m. - 2:00 p.m.
[Dinner] 7 Days A Week, 5:30 p.m. - 9:30 p.m.

http://www.azeensafghanirestaurant.com/azeens.html

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