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This was our first time visiting an Afghan restaurant, and it completely took us by surprise! The food was incredibly authentic and full of flavor. We ordered kebabs with rice, along with Afghan Sheeryakh and Shikanji drinks—everything was absolutely delicious. We had a wonderful dinner with our family and truly loved every bit of the experience. The Kadak tea was next level—an absolute must try! We are definitely coming back. The owner was extremely kind and even treated us to an extra tea, which made the evening even more special. I’ve added some pictures to the review so you can see how authentic and amazing everything looked. Highly recommended!

We tried Karwan Afghan restaurant located at Boondall for takeaway for the first time and I was pleasantly surprised. We were served by a young man who was friendly, warm and attentive.. Although, there was onlyone person serving the food as well as taking payments. Therefore, service is a bit slow. For the positive feedback the service was great and the food was fresh and tasty. For the negative- a bit expensive , perhaps more staffing required as understaff , could do with a bit more spices to make it more favourable and small servings / portions for the price you pay. We ordered The place was very clean and well maintained, which adds to the overall pleasant dining experience.  Overall, there's still room for improvement.

(3.5 stars) A side quest into Rooty Hill on the way back from Penrith Regional Gallery saw us dine at Qabuli House. You’ll find it at the railway station end of the suburb’s little shopping strip: just look for the metal shelves bearing Afghan and Arabic breads. The modest shopfront is split between a takeaway shop and an over-lit dining room, with raised booths running down one wall. Clear plastic glistens on each tabletop. The—also laminated—menu focuses on kebabs and curries, arranged in different combinations and generous platters, with rice, or floppy pillows of Afghan bread and plastic-wrapped single-serve salads. The mix plate kebab ($21) is a collection of three different kebab, marinated then barbeque with a tomato and a green chilli. The kebab e murgh—yellow-hued, yoghurt and spice marinated chicken—is usually my favourite, but here the pressed lamb mince shami dragged through little pots of watery cucumber yoghurt sauce is the winner. Cumin and coriander are evident in the lamb tikka kebab, though the chopan kebab ($20) has more flavour. Here four charred loin chops are tender and tasty, if a little difficult to extract from their bones without a knife. In the curries, chicken qorma ($16) presents thigh meat in a yellow-tinged, tomato-based curry. The sauce warrants scooping up in more of the lovely, warm bread.