Find Kabul Kitchen in Calgary NE

Yes. All our recipes are halal, in the restaurant and in the banquet hall. If you want to know exactly what is in a particular dish, ask us before you order and we will tell you.

Just turn up. We keep tables back every service for people who did not plan ahead. If you would rather be certain, call us on (587) 435-2556 and we will save you one — bookings are taken by phone rather than through this website.

We are open every day of the week, from 12:00 pm to 9:00 pm. That includes weekends, and it does not change day to day.

5075 Falconridge Blvd NE, Unit 400, Calgary, AB T3J 3K9 — Unit 400, in the plaza on Falconridge Blvd NE, northeast Calgary. Call us on (587) 435-2556 if you cannot find the unit.

The dining room takes tables of two to eight. For anything larger — a family gathering, a party, a wedding — the banquet hall next door is the right room, and we will arrange the seating around your numbers.

Tell us before you order and we will walk you through every dish. Our kitchen handles gluten, dairy, nuts and sesame, so we cannot promise no trace of them, but we will always tell you the truth about what is in a dish.

Plenty. Potato and gandana bolani, burani banjan, daal mash, chana masala, chakka and the naans are vegetarian; Afghan salata, shor nakhoot, chalaw, plain naan, torshi and the green tea pot are vegan as they are served. Tell us what you avoid and we will point you down the menu.

Yes — 3 sizes. the Silver Platter at $120, serves 6 to 8 people; the Gold Platter at $150, serves 8 to 10 people; the Diamond Platter at $300, serves 10 to 12 people. Each one is Kabuli pulao, skewers from the coal, a curry of your choosing, fries and salad, all carried out on one tray.

Yes. The banquet hall takes weddings, engagements, nikah, birthdays, graduations and memorials, with full Afghan catering from our own kitchen and seating arranged to suit the event. Tell us your numbers through the enquiry form and we will come back with availability and a quote.

Kabuli pulao — steamed basmati under caramelised carrot, raisins and slow-cooked lamb. It is the national dish and our first sitting most days. Add manto, our hand-folded beef dumplings under garlicky yogurt, and a chapli kabob from the coal. Order two or three plates between everyone and put them in the middle; that is how the table is meant to work.