Out & About #180 | Bamiyan Kabob

Markham isn't particularly known for having an abundance of restaurants serving up non-Asian cuisine, but you'll likely find a few hidden gems buried deep within small plazas along the Scarborough/Markham border.

​Bamiyan Kabob is one of them.

To be frank, I wasn't the one that suggested this restaurant. But this didn't stop me from enjoying myself during my stay. Accompanied by two individuals seasoned in the ways of consuming Indian, Afghan, and Middle Eastern culinary choices, I stepped back to observe the seemingly foreign menu as our orders were placed.

In contrast to the pale yellow exterior, which is likely a result of weathering, Bamiyan's interio was painted in a vibrant beige-mustard hue and accompanied with dark copper tiled wall art. The grey, somewhat thorny light fixtures bore a slight resemblance to Chandelure.

Among our orders were the Half Chicken Plate, Chaplee Kabob, Kofta Kabob, and a Mango Smoothie. Each plate was served atop a generous portion of Basmati rice and a garlic-y salad. A side of spongy naan with delicately charred edges were also provided in a nifty little straw basket.

Each dish was incredibly flavourful and absolutely scrumptious! As each dish varied in level of spiciness, I started with the mildest option: the Kofta Kabob. The grilled chunks of chicken were cooked just enough to yield a textured, but not overdone, consistency; the other skewer, which I was informed to contain some type of beef, had slightly crispy edges and was equally delicious.

I then moved onto the Half Chicken Plate, and stabbed one of the shockingly red wings to transfer to my own plate. The meat was juicy and properly seasoned - the ideal barbecue recipe. Sips of my ever-so-thick Mango Smoothie served as a sweet and refreshing palate cleanser between tasting each dish (- the best part was that it actually tasted like real mango!).

By the time I had made my way to the Chaplee Kabob, my stomach had almost reached capacity. As I reached over to slice myself a small piece of the patty, I was immediately warned of its intensely spicy properties. I decided to attempt it anyways, despite the fact that I can't handle spice overly well.
The Chaplee Kabob turned out to be as spicy as my accompanying dining expert had depicted; I could only handle a few bites before grabbing my smoothie to ease the flame. However, it also happened to be most delectable dish of all three orders. The unique blend of spices were extremely fragrant, and I had been told that they had been kneaded into the patty before cooking for maximum flavour. (I shall confess: the kabob left such a strong impression on me that I began craving its wonders the next day.)

With such generous portions and flavour-packed dishes, Bamiyan's success is well-deserved. The franchise also has locations in other suburban areas, including Richmond Hill and Mississauga, as well two uptown spots in Toronto.

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