There’s a peaceful, international vibe about Nora, with its subdued lighting, contemporary lines, and red Oriental carpets. We shared a small plate of mantu, steamed beef dumplings with peas, carrots, and a yogurt-tomato sauce, lightly garnished with a house mix of spices. Next came vegetable sambosas: baked empanada-like triangular pastries filled with a savory mix of chickpeas, green peas, potato, and spices and served with a green sauce of peppers, garlic, cilantro, and jalapeño. Chicken korma—chunks of breast meat slowly simmered with tomatoes, garlic, coriander, and a hint of saffron—was served with parboiled premium basmati, a long-grain white rice. Pleasantly satisfied though we were with all that, we happily made room for firnee, a traditional Afghan dessert. This virtually weightless eggless custard flavored with rosewater and cardamom and sprinkled with ground pistachios made for the perfect guilt-free finish.