The 1970s were an interesting decade to enter the restaurant business in Vancouver.
During what Razia Nasiri refers to as the “hippie times,” some customers refused to use cutlery. “They were trying to eat by hand,” she says with a laugh. Those same customers often left an unusual tip for the servers in lieu of cash: a bit of hashish wrapped in tinfoil.
Clearly much has changed since 1974, but two things have remained constant at Afghan Horsemen Restaurant.
“The most important thing, of course, is the food, and the quality is very important to me,” Razia says. “I oversee things, even if I’m away.” The other key to success is outstanding hospitality: “Warm, welcoming service is very important.”