Bamian Restaurant gained the attention of The Washington Post in 2006 when its traditional Afghan cuisine drew in an Afghan ambassador and embassy staff from Kuwait and Qatar. Plates teem with housemade flatbread prepared in a tandoor oven and kebabs grilled over open flames, earning the restaurant a "very good to excellent" Zagat rating. Vegetarian items include the sautéed pumpkin with yogurt and mint and hummus dusted with paprika.
The interior of Bamian Restaurant is elegantly decorated with leopard-print chairs in the foyer and sparkling chandeliers in the dining room. Gayot describes the restaurant as "large-as-a-barn and gussied up like a deb ready for a coming-out party." The large space includes a full dance floor, which lends itself to hosting large parties, wedding receptions, and rehearsal lunches to practice for dinner.
If Cafe Taj’s large stone fountain could talk, the rippling waters would still keep mum, because the restaurant’s authentic Indian cuisine can speak for itself. Warm naan and whole-wheat roti sop up creamy curry sauce from main dishes, and the black tables are loaded down with charcoal-roasted tandoori dishes for pairing with both wine and beer from a fully stocked bar. After sating sugar cravings with rose- and cardamom-scented sweets, patrons can question servers about their catering services or use the dining room’s Romanesque columns to kick off a backflip in honor of an evening well spent.