Aryana Montreal
Posted By Jennifer Ho Aug 22 2011 · 0 comments · Dining Out, West Island
Afghan Steamed Dumpling Filled With Minced Beef, Onions and Seasoned With Salt and Pepper
The West Island welcomes a new addition to its ethnic roster of restaurants: Aryana. And no, it’s not another serving Indian food – this time its Afghan. It’s nice to see some more diversity in the curry, stew and grill departments on des Sources Boulevard. Having been open a mere three weeks, the family run restaurant is still very new to the scene in terms of notoriety and recognition – hopefully people will hear more about it and take the time to visit the place because it is unbelievably good. Some even make comparisons to the more established Khyber Pass on Duluth and conclude that Aryana has a better grasp on the authenticity of the cuisine!
The eggplant burani was soft and juicy, seasoned with spiced garlic and served with Afghani yogurt and bread; the taste of the dish played on the eggplant’s natural flavor, reaffirming my love for the vegetable. The potato bolani is a crispy turnover pastry with stuffed potato, naturally more filling. The mantoo is an Afghan version of the steamed dumpling and is filled with minced beef, onions and seasoned with salt and pepper – we thought this was one of the most interesting and delicious plates of the entrees. For the heavier dishes, we ordered the kebab combo #3 which comes with choopan, kofta and chicken kebab on rice. The special combo comes with chapli, tikka and chicken with rice and salad. Last of our ordered main courses was the qurma palow – a lamb cooked with onions, tomatoes and herbs. It is important to note that while most restaurants that specialize in making tikka or grill serve their meats on the dry side, sucked of all its juices, Aryana does not. They have devised a way of cooking that allows the meats to become all the more delicious, keeping the humidity and tenderness of the beef, chicken, lamb – you name it! This particularly stood out to us.
To finish the meal off in a sweet way we had mint tea and one order of dogh – a cool drink made with yogurt, herbs and diced cucumber meant to calm and soothe the mouth and stomach after such a spiced meal. We also shared the Afghan milk pudding and rice pudding sprinkled with pistachios as well as a plate of baklava – a light, more than satisfactory end to a fulfilling meal.
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