Azir and Bahram Etesamy, a sister and brother team who emigrated from Iran only a year and a half ago, are the newest owners and managers of The Silk Road. The menu offers a selection of appetizers, entrees and salads that is especially accommodating to vegetarians. Pumpkin is a more versatile vegetable in other cuisines than Americans give it credit for. Think winter squash, not Thanksgiving pie. One of the most popular entrees for lunch and dinner is the grilled Chicken Kabob, marinated in yogurt and spices, similar to a mild Indian curry, and served with rice.
Rice comes with each entree, either with saffron or spicy with cumin.
The saffron is specially imported from Iran, since Bahram says that it is far superior to other saffrons available in this country. Yogurt, used as a marinade and finishing garnish which adds a pleasing tartness for many dishes, is made in house almost every day. Bread is made every day, and by 5 o'clock has just come out of the oven. It is thick, with a fluffy center and a slightly chewy crust and topped with black or white sesame seeds. And, of course, all of the menu is available for carry out.