Caspian House of Kabob
As far as my experience with Persian food goes, I have only eaten at Moby Dick House of Kabob. Tonight however, my family and I visited Caspian House of Kabob. If anyone wants to know where the term “Shish Kabob” comes from, the term comes from Persian food—I used to erroneously use that phrase as a child.
Caspian’s menu includes chicken shish kabob, beef shish kabob, and even fish kabob. Regardless, Caspian’s House of Kabob lives up to its claim of having “20 years experience in the restaurant industry” because all the dishes my family ordered were superb.
The family-owned restaurant is clean and modern. The décor is sleek. There is an HDTV mounted on one of the walls; the tables are glossed, and table-side flowers are placed in a thin, tall vase. The lighting casts a nightly glow on the restaurant.
As for the food, I ordered the Shishlick, which is a dish of four lamb chops marinated with the restaurant’s special seasonings and “flame-broiled to perfection.” The lamb chops certainly were flame-broiled. The thin bone that sticks out of the lamb meat snapped in half for two of the lamb chops because they were so burnt. However, the meat itself was not overcooked. The lamb meat was heavenly tender and juicy. I could see the fibers of the lamb meat cleanly stripping itself from the bone as I lavishly tore away at the dish. An incredibly nice crust also developed from the flame-broiling. There were patches of intense crunchiness but a more evenly spread out crust than not. The seasoning tasted somewhat fish-like but not in a negative way. The seasoning is definitely better than most other meat seasonings i’ve tasted.
Also, I ordered my shishlick with salad because Caspian House of Kabob gives diners the option of order all-rice, half-rice and half-salad, or all salad. Such option is a relief for those who are careful about what they eat—since plain, white rice is nutritionally devoid compared to other whole grains.
My dad ordered the ground chicken kabob which included a large amount of meat. The mustard colored chicken was soft and chewy. The seasoning, like the lamb chop seasoning, was tasty, but the texture of the ground chicken was somewhat of a disappointment. Overall, the ground chicken dish was a great value.
Besides meat, Caspian House of Kabob serves a platter of euphorically delicious rice. Their rice is cooked to perfection, light, fluffy, and mildly salted. On top is a layer of yellow rice, and on the bottom is a mound of long-grain white rice. However, as a nutritionally-sound diner, I remind everyone to eat plain, white rice conservatively!
As a whole, Caspian House of Kabob is a great place to eat at for a night out. Their prices are not overly cheap—most dishes are $12 and up—but some of the dishes are worth the price.
Caspian House of Kabob
72 Market Street
Gaithersburg, MD 20878
301-590-0007
About Earl
Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.
29. May 2010 von Earl
Categories: Reviews |
Tags: kabob, maryland, persian, restaurant |
8 comments
Hi, I'm Earl. Product Manager at 
As far as my experience with Persian food goes, I have only eaten at Moby Dick House of Kabob. Tonight however, my family and I visited Caspian House of Kabob. If anyone wants to know where the term “Shish Kabob” comes from, the term comes from Persian food—I used to erroneously use that phrase as a child.
The family-owned restaurant is clean and modern. The décor is sleek. There is an HDTV mounted on one of the walls; the tables are glossed, and table-side flowers are placed in a thin, tall vase. The lighting casts a nightly glow on the restaurant.
