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THIS RESTAURANT IS CLOSED Ariana Afghan Cuisine Restaurant Review: Patrons gather at long tables to enjoy the Afghan cuisine, dishes that while distinctive present similarities to both Nepalese cooking (dumplings and stews) and Indian recipes (filled pastries). An entire meal could easily be made of these snacks, starting with aushak, dumplings that can be composed with or without meat but always with leeks. Manto are steamed meat-filled dumplings in a yogurt and dried mint sauce. Don’t miss the cooked pumpkin buranee kadu, drizzled with the house-made yogurt sauce. Mast-o-khiar, diced cucumber with yogurt and dried mint, will remind you of both Indian raita and Greek tzatziki. Follow them with a kebab, perhaps lamb, although the dish to target is qabeli palaw, an aromatic mélange of brown rice, lamb, steamed shredded carrots, raisins and almonds, a specialty of northern Afghanistan. The wine list isn’t compelling, but the house-made baklava and a pot of fragrant tea makes a perfect meal-ender.