The Hippo


May 24, 2020








Asian Kabab & Grill and Asian & Middle Eastern Halal Market

Where: 376 and 374 Massabesic St., Manchester
Hours: Saturday, Sunday, Tuesday, Wednesday and Thursday, 11 a.m. to 11 p.m., Friday, 11 a.m. to 1 p.m. and 2 to 11 p.m.
Visit: or call 782-3366

Ethnic eats
Authentic dishes at Manchester’s new Asian Kabab & Grill

By Matt Ingersoll

 Pakistan native Tariq Mahmood has owned the Asian & Middle Eastern Halal Market on the corner of Massabesic and Cypress streets in Manchester for a little more than three years, offering Indian and European products like frozen dumplings, coffee, tea, naans and spices.

Last December, Mahmood and his wife had saved up enough money to open a small restaurant in the space adjoining the market. The Asian Kabab & Grill offers a modern take on dozens of authentic Indian and Pakistani meat, vegetarian and dessert dishes, and its extensive menu is available for dining in, take-out and delivery. There’s a catering menu too, and Mahmood was making weekly appearances at the Bedford Farmers Market and will be at Manchester’s last farmers market of the summer Thursday, Oct. 12, from 3 to 6:30 p.m.
Mahmood said that among the specialties found on the menu are the naans, or flatbread, made about every other day in a clay oven. There are several different naan flavors to choose from in addition to plain white bread — there’s garlic naan, keema naan, peshawari naan, tandoori roti and more.
“The [stuffed] keema naan is a bread made with ground beef and chicken [in] it, kind of like on a pizza,” Mahmood said. “Peshawari is a sweet naan with nuts, cherries, almonds and raisins.”
Naans are cooked to order and can be paired with a choice of meat or vegetarian entrees. Other popular menu items are the samosas, or bread turnovers deep fried and filled with either marinated boneless chicken or spiced potatoes and peas. They make good snacks or appetizers, Mahmood said.
The pakoda is a popular spicy snack that is deep fried and made with onion slices and spinach leaves, or with eggs. For other starters, there are the boneless fish fry slices, which are fried and marinated, or the samosa chaat, a plate of peas or chole masala, freshly cut vegetables and a dash of lemon.
Many of the meat-based main courses are prepared with either chicken or lamb. There’s the chicken curry, a skinless and boneless chicken dish in a spiced sauce, and the chicken pepper fry, a fried chicken dish with black pepper, onions and chopped cilantro. Chicken seekh kababs prepared in the clay oven are also available for eight pieces per purchase, and chicken chapli kababs, shaped like patties and minced with spices and tomatoes, are on the menu as well.
For sides, there’s chicken or vegetable biryani, a rice dish mixed with various spices, as well as gosht dishes, or those prepared with goat meat. There’s a gosht pepper fry, made with chopped onions and black pepper, and karahi, a very spicy goat dish with tomato and spices. Other gosht dishes on the menu are karela gosht, cooked with onion, and the aloo gosht, prepared with potatoes and a stew-like gravy.
You can top your meal off with one of several homemade desserts, like the mango lassi, the gajar ka halwa or the gulab jamun.
“The gulab jamun is like a fried dumpling that’s made with sugar and syrup,” Mahmood said, adding that the mango lassi is a yogurt-based drink, and the rasmalai is made with powdered whole milk and sugar.
A large backroom behind the restaurant is in the works to host special events and parties, Mahmood said. He said he would also like to appear at more local farmers markets and expand on the menu to include lunch or dinner buffets in the future.

®2020 Hippo Press. site by wedu