Alons Uzbek Halal Grill is a popular family-owned spot in Highland, New York, bringing authentic Uzbek and Central Asian flavors to the Hudson Valley. Located in Bridgeview Plaza, it’s known for its homemade halal dishes, traditional cooking methods, and super-friendly vibe.
To keep the flavors authentic, the family imports key ingredients straight from Uzbekistan, including heirloom rice varieties like alanga or super lazer, chickpeas, golden raisins, oils, and spices.
Uzbek cuisine tells the story of the Silk Road, mixing Middle Eastern, Eastern European, and East Asian culinary influences. The menu at Alons Uzbek Halal Grill reflects these rich roots across its dishes.
It’s a small, dedicated team that makes everything fresh to order. The restaurant does not take reservations or actively promote on social media—calling ahead is the best way to get takeout. There’s plenty of free parking right in front, and no alcohol is served or allowed on-site.
Selections From The Alons Uzbek Halal Grill Menu
- Tandoori Uzbek Nan Bread: A thick, central Asian flatbread featuring a pillowy, decorative crust and a dense center, baked fresh and often paired with house-made hummus.
- Chebureki: A deep-fried, crescent-shaped turnover made from a thin layer of unleavened dough, packed inside with seasoned minced halal meat and onions.
- Potato Perogies ($11.50 for 8 pieces): Crispy, golden-fried dumplings packed with a savory potato filling that highlights the region’s Eastern European influences.
- Falafel: Crispy, deep-fried fritters crafted from a seasoned blend of ground chickpeas and herbs.
- Morkovcha: A vibrant, julienned carrot salad marinated with coriander, garlic, and vinegar, introduced to Central Asia by its ethnic Korean diaspora.
- Borsch: A hearty, classic beet-and-vegetable soup served hot or chilled, topped with a dollop of fresh, tangy, house-made yogurt.
- Potato Leek Soup: A silky, smooth comfort soup slow-simmered in a rich chicken stock base until perfectly velvety.
- Uzbek Pilov: The national dish of Uzbekistan, slow-cooked in a giant cast-iron cauldron (qozon) using imported heirloom rice, carrots, chickpeas, and raisins.
- Uzbek Manti: Large, traditional steamed dumplings filled with spiced ground beef or sweet pumpkin, comparable to an oversized central Asian pierogi.
- Uzbek Lagman: A rich, comforting noodle soup consisting of thick, hand-pulled ramen-style noodles, tender beef chunks, and a medley of seasonal vegetables.
- Golubtsi: Classic stuffed cabbage leaves packed with seasoned minced meat and rice, then gently simmered in a savory tomato-based broth.
- Slow-Cooked Lamb Shank: A tender New Zealand lamb shank slow-cooked right on the bone, served over aromatic saffron basmati rice alongside garlic white sauce.
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