Firni
Rosewater milk pudding set with cardamom, crowned with crushed pistachio and dried rose.
Sweet endings
A dessert table worth lingering at.
Two traditions and a little invention. Close your feast with fragrant Afghan classics, cosy Norwegian favourites, or a signature creation from our chef.
Afghan Desserts
Fragrant rosewater-and-cardamom sweets to close an Afghan feast.
Sheer Khurma
The festive Eid pudding: fine vermicelli simmered in saffron milk with dates, pistachio and almond.
Baghlawa
Layered filo soaked in cardamom syrup, packed with pistachio and walnut, cut into golden diamonds.
Norwegian Desserts
Cream, berries and the cosy classics of a Norwegian kitchen.
Bløtkake
Norwegian cream layer cake with sponge, whipped cream and fresh berries, the celebration centrepiece.
Riskrem
Cold, creamy rice pudding folded with whipped cream and served with a warm red berry sauce.
Krumkake
Delicate cone-shaped waffle cookies, pressed on a patterned iron and rolled while warm.
The Chef’s Touch
Signature creations where Kabul meets the Nordic kitchen, bespoke and seasonal.
Saffron Crème Brûlée
Silky custard infused with Afghan saffron under a crisp caramel crust.
Pistachio & Rose Cheesecake
Baked cheesecake scented with rosewater and finished with crushed Persian pistachio.
Cardamom Chocolate Fondant
Warm dark-chocolate fondant with a molten centre and a whisper of cardamom.