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We list our top Indian restaurants to check out this month.
Kamal Kaur, Pinky Gelani - Raj & Sandy Thethy wel-come us into their kitchens
Our colourful Diwali section celebrates and explores this festival of lights.
TASTE OF INDIA
GET YOURCURRY FIX
AT HOME WITH
DIWALI SWEETS
Vol 13 . November 2015
The five day festival marks the Hindu New Year, with millions around the world celebrating new beginnings and the triumph of good
over evil. We thereby thought there was no better time to explore the rich Indian culture and cuisine than during the most significant holiday on their calendar.
It is definitely no secret that food plays an integral part in all celebrations. With festivals come traditions, and with Diwali comes some of the most indulgent dishes packing both flavour and history. This month we invite some of our closest friends and supporters of Yummy to contribute their own recipes. The
result is possibly the most beautiful recipe spread we’ve had to date from page 26.
We then get acquainted with the traditions behind the Festival of Lights and true to Yummy, advise you on the best spots to sample authentic Indian cuisine in the city. If you are after a Kenyan take on Indian street food or are keen to embark on an evening of Indian inspired fine dining, we have plenty of options from page 20.
Sweets take center stage during the festivities and with so many to choose from, we thought we would help beginners with a guide to the ultimate Diwali sweets. From creamy decadent Barfi made with condensed
From the vibrant jewel adorned outfits and glittering fireworks that light up our skies to the abundance of colourful handmade sweets and feasts fit for royalty, there’s nothing quite as enchanting as Diwali and New Year celebrations.
SAALMUBARAK
milk, sugar and assorted nuts to sweet crispy Jalebi, there’s a bit of everything to satiate your sweet tooth. We also talk to renowned Chef Sheally of Sarova who having grown up in India, sure knows a lot about its cuisine.
Finally you’ll be happy to know that our Wine Chic, Annabel Onyango, is back and fills us in on how the wedding of the year went down...wine, food, dress and all! This, along with our new travel piece in which Jewelry designer Ami Doshi swaps city buzz for the luxury of Olare Mara Kempinski, are each beautiful reminders that we need to step out of town and soak in our surroundings as often as possible.
From all of us at Yummy Magazine we wish you a very Happy Diwali. We hope this edition will give you every reason to partake in the festivities and celebrate the rich heritage and culture that comes with it.
Namaste
Michelle Slater,General Manager.
EDITORIAL
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NOVEMBER 2015
NEWS AND EVENTSCheck out some of the tastiest news in the local food scene this month.
CURRY FIXOur list covers some great options of Indian restaurants to check out for your curry fix.
THE SWEETEST DIWALIRich, colourful and extravagant, Indian sweets really are in a class of their own. From barfi and laddu to ras gulla, we explore a few favourites.
SPICING THINGS UPWe talk to Chef Sheally about his journey from Northern India to the kitchen at Sarova Hotel.
LITTLE INDIAWhether you’re looking for a new culinary experience or trying to find an old favourite, all your Indian cuisine cra-vings can be satisfied at Diamond Plaza food court.
THE FOOD LIFECharity Keita heads down to Lamu to discover the intersec-tion between Swahili and Indian food.
SAFARI KITCHENWe take a trip to the bush oasis that is Olare Mara Kempin-ski.
WINE CHICK GETS MARRIEDAfter Annabel Onyango’s recent fabulous out-of-town wed-ding, she muses about the whole affair.
WINE PICKSWhatever the dish and whatever the degree of spice, we list ten fantastic red and white wines to compliment your next Indian meal.
FIT FAB FOODIEMeera Vadgama takes on HIIT, the paleo way of life, and tells us what she does to remain a fit and fabulous foodie.
FESTIVAL OF LIGHTS
RECIPES
CONTENTS
Kamal Kaur’s account of Diwali will either leave you nostalgic and pensive or let you understand the meaning behind it all.
Sandy Thethy, Pinky Ghelani-Raj and Kamal Kaur invite us into their kitchens. Their recipes will literally leave your mouth watering!
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YUMMY Vol. 13 · November 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta
STAFF WRITER Fred Mwithiga, Soni Adriance GRAPHIC DESIGN Karan Khalsa SALES & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Seina Naimasiah,
Wahid Osman, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Jackson Biko, Charity Keita, Annabel Onyango, Meera Vadgama, Susan Wong
SOCIAL MEDIA Anne Kisang IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL [email protected]
/eatoutkenya @EatOutKenya @eatoutkenya
Cover image: Dish by Sandy Thethy
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FEEDBACK
DEARYUMMY
WIN VOUCHER TO HAANDI RESTAURANT!
This month’s winner of the Classic Bisquit VS Cognac is Anne Karegi who wrote in twice to talk about her favourite sections of the magazine. This cognac courtesy of Distell Group Limited is worth Ksh 4,085, and will be up for grabs again next month. Do write in...you could be our next winner!
Since we’re all about Indian food this month, how about a voucher worth Ksh 5,000 to dig into authentic curries, hot naan and much more at one of the best Indian spots in town- Haandi Restaurant? Simply drop us an email telling us what you think of Yummy!
The winner of last month’s voucher is Henry Wariithi who will get spoilt silly tucking into the array of pizza on offer at Pink Pizza.
Dear Yummy,By reading the magazine each month and through my Yummy Card, you have exposed me to new social and culinary experiences. Yummy has gotten me away from my comfort zone and the usual nyama choma to now trying the different cuisine explored each month. I am even inspired to cook new dishes too. That to me is what makes the magazine so valuable. Regards,Henry.
Dear Henry,Thank you so much for writing in! Getting people to explore new cuisine is part of the reason why we do this, and we are glad to have had that impact on you. Be sure to check out our “Best of Nairobi” guides on yummy.co.ke for different options of restaurants and bars to try. Continue enjoying fantastic discounts of up to 50% on the Yummy Card!
Wendy [email protected]
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EVENTS
Nothing like a few glasses of wine and some cheese to help bring out your inner artist. It may not be the Mona Lisa or a Van Gogh but it’s all by you, and that makes it special. Paint your heart out on the 7th of No-vember at the Karura Forest in celebration of environmental conserva-tion. With Ksh 3000 for a ticket and Ksh 350 for park fees, head out for a colourful afternoon.
WINE IN,PAINT OUT
MEATME
SUNDOWNER
Lots of grilled cuts and Famous Grouse whisky at the 10th edition of Barbeque Live.
A one of a kind Bush Barbeque in the heart of Nairobi.
Discover your inner talent at the Art, Wine And Cheese In The Park.
Nine editions down and the Barbeque Live is back for its tenth installment. If you are looking for an afternoon of ten-derly grilled meat and a swig of whisky, you will be in for a thrilling afternoon. Happening on the 21st of November from 11:00am till late, tickets go for only Ksh 1500.
The warm Nairobi sun, fresh air, wild animals roaming the expansive Nairobi National Park and an evening bush barbeque sounds like an amazing way to start the first Saturday of the month. The third edition of Ole Sereni’s Bush Barbeque is set for the 7th of Novem-ber. For Ksh 5000 (inclusive of game drive and barbecue), enjoy the sights and sounds of nature from 2pm to 8pm. There are also fantas-tic prizes to be won!
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NEW RESTAURANTS
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Nairobi’s restaurant scene is about to get a little wet. The exclusive Wet Lounge and Bar located on Raphta Road, Westlands, is a concept entirely in its own league. The restaurant is all about glitz and glamour, somewhat like ‘Vegas meets Dubai’. Their specially curated menu features interesting selections such as the white tomato soup and the guava sorbet. If that does not whet your taste buds, we don’t know what will!eatout.co.ke/wet-lounge
DIVE IN
NOODLE NOODLE
HIDDEN TREASURE
Noodles this way, noodles that way, Noodles the OhCha way!
The great outdoors just got greater at the River Café.
A splash of flavour and a light drizzle of sauces only at the Wet Lounge and Bar.
How would you like to build your own noodles- Vietnam-ese style? Or sink your teeth into a delicious tofu baguette sandwich? How about a bowl of some freshly made tom yum soup? The new OhCha Noodle Bar at the Westgate Mall will have your tummy satisfied and begging for an encore. eatout.co.ke/ohcha
It does not get any better than an afternoon of peace, tranquility and a refreshing cup of coffee in the heart of Karura Forest. After months of waiting, the River Café is set to open its doors to all you eager beavers! With their classics making a return to their menu as well as new additions, you will be in for a jolly good time.eatout.co.ke/river-cafe
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PIZZAFEST
#PIZZAFEST
Nairobi’s first ever Pizza Festival was a raving success with over 25,000 downloads of our pizza passport which gave access to 2 for 1 offers on pizza and Carlsberg beer! Social me-dia was ablaze with #pizzafestke photo posts, compliments and complaints about long queues and restaurants running out of ingredients. We’d love your thoughts and tips on how we can make next year’s event better. Simply email us on [email protected]
Embukane Vincent Libosso, Karen Lucas and Lyra Aoko joined the rest of Nairobi’s most fashionable foodies at our Pizza Bake-off launch at Zen Garden
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NOVEMBER 2015
TEXTWENDY WATTA
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TEXTWENDY WATTA
BLOG OUT
The latest bloggers dinner at Clay Oven restaurant located at Fuji Plaza in Westlands was quite the fun experience! I am an avid meat lover but was really impressed with the vegetarian choices at this Indian restaurant. My favourite was the chilli paneer which went great with the masala papadums- it was quite delightful! It turned out to be a great night with fellow foodies and the EatOut family.
This month’s featured blogger:
Sheila Rabalarabalasdelight.wordpress.com
For all our delicious instashots, follow the action @eatoutkenya
Each month we invite popular personalities and Nairobi’s most passionate food bloggers to join us for a meal and chat about all things yummy. This month, the team met up at Clay Oven restaurant and dug into a variety of Indian curries accompanied by a selection of hot naan and much more, amidst great conversation. As usual, we had such fun! Got a passion for food and a social media following to back that up? Drop us a line. Do not miss out!
TOP Wendy Watta, Darshani Haria, Kaz Lucas, Sheila Rabala, Lyra Aoko, Soni Adriance, Wamboi Kay, Seina Naimasiah BOTTOM LEFT Papadums BOTTOM RIGHT Chicken curry
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NOVEMBER 2015
TEXTWENDY WATTA
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CHEESE PLATE
We started making paneer about 4 years ago. Like most of our cheeses, it came to life because we wanted paneer for our home kitchen but didn’t have a grandmother around to to show us how.Unlike other cheeses which use rennet for coagulation, its preparation includes heat coagulation of milk by adding either citric acid, vinegar, lemon juice or curd. To find out how to make Paneer, we approached an amazing Indian chef who was at the time visiting Ole Sereni to conduct training workshops. We did not speak the same lan-guage but in the end communi-cated through making cheese; it was great fun. The challenge with paneer is that it is best eaten fresh on the same day it is made. Most Indian families will make it at home. Making one that would survive on the supermarket shelf is more challenging. If you do buy our paneer from the stores, you can always soften it by soaking in warm water for 10 minutes before use. You can then pre-tend you made it! Our paneer is made with part skim milk and is therefore low fat. It is also one of the only cheeses that does not have any salt added so is great for people with high blood pressure.I feel that Paneer is an under-utilised cheese as people think it can only be used for Indian cooking. You can add it to pan-cakes to get some protein into your kids or add it to eggs to increase their nutritional value.
Brown’s Notebook:
This month, we explore paneer and how to use it in your home cooking.
SAYCHEESE!
Paneer Barfi
Ingredients
• 200 grams sweetened condensed milk
• 100 grams Brown’s Paneer
• 125 mL Brown’s Mascarpone
• 1 tsp rose water• a pinch of saffron• ½ tsp cardamom powder• 12 shelled pistachios• 12 shelled almonds
Method
1. Soak nuts in boiling water for 30 minutes. Peel skins and chop nuts finely.
2. Grate paneer.3. Heat condensed milk,
mascarpone and paneer, stirring constantly until it clumps and comes from the sides approximately 10 minutes.
4. Add saffron and cardamom and stir a further 2 minutes
5. Remove from heat and mix through rose water.
6. Grease mould with ghee, and pour in mixture.
7. Let cool, cut into desired shapes or roll into balls, sprinkle with nuts.
8. Enjoy immediately or refrigerate for later.
Fun Fact:
The origins of Paneer are not as commonly assumed in India. The soft cheese came instead to the Indian subcontinent through the Turks and the Persians who used to carry milk in containers made out of the stomachs of sheep, cows and at times camels. Once in these contain-ers, the milk solids would separate from the watery part because of the rennet that was present in the stomach lining. The method that is used nowadays, which involves using lemon juice to curdle the milk, was introduced by the Portuguese.
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NOVEMBER 2015
TEXTWENDY WATTA
AnghitiRhapta road, WestlandsThe menu here features classic curries and tikka masa-las, and we highly suggest trying the murg malai kebab which has soft nuggets of chicken roasted in a tandoor then blended with yoghurt and spices. Their intimate setting is perfect for dinner parties and celebrations with generous portions, friendly service and a warm welcoming atmosphere. eatout.co.ke/anghiti
Bhandini InterContinental Hotel, CBDBhandini transports you to Northern India in first-class style with fine cuisine in a sophisticated and chic setting. The chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into dishes. We particularly love their lamb rogan josh. eatout.co.ke/bhandini
Clay OvenFuji Plaza, WestlandsThey have a great space equally divided between indoor and outdoor setting. Have their papadam with a chilli paneer and some veggie rolls to start, then move on to the mutton rogan josh, mixed vegetable curry or chicken tikka masala with an assortment of naan. End your meal with kulfi, a cardamom-honey-pistachio ice cream. This is rich, creamy and full of the bold flavours you would expect in Indian cuisine. eatout.co.ke/clay-oven
From paneer to puri, mutton curry to masala dosa, gulab jamun to falooda and whether you want a warm, hearty gravy or a piping hot tikka – Nairobi has it all. Our list covers some great options of restaurants serving North and South Indian cuisine.
For more restaurant guides around the city, check out yummy.co.ke/bestofnairobi
CURRY FIX
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DarwarApic Center, WestlandsThis restaurant offers special Indian, chinese and tandoor dishes in a great ambiance. For vegetarians, start with some seekh kebabs, mushroom tikka and Darwar paneer pakoda. There are great meat starters such as murg tandoori or tandoori prawns. Their main courses also feature both options, ranging right from dum aloo punjabi to keema mutter. eatout.co.ke/darwar
HaandiUrban Eatery, The Mall & Capital CenterHaving been in Kenya for over two decades, this spot is renowned for its south-Indian cuisine, well-stocked bar and exemplary service. Their murg malai and signature karoga chicken curry are great options off the menu. For vegetarians, the black dhal will be just what your hunger pangs need. They even have a ban-quet hall for group functions that can seat 40 to 250 people.eatout.co.ke/haandi
Purdy Arms61 Marula Lane, Karen Known for great food in a quirky am-biance, this spot is perfect for sun-downers with your family or friends. When it comes to their menu, you have the option of escaping into the taste of North India with a fusion of exotic spices and flair that only India can inspire. Their vegetable bhajia, tandoor paneer tikka and chicken reshami kebabs are great options. eatout.co.ke/purdyarms
Sarvana BhavanVictoria Plaza, WestlandsThis is the largest vegetarian Indian restaurant chain in the world with outlets in India, UAE, North America and Europe. You will be spoilt for choice with their diverse menu of expertly crafted delicacies by chefs from Chennai. Their portions are big enough to share between two, and they have great discounts too. As you dig into their pure vegetarian South Indian delicacies, be sure to try the masala dosa. eatout.co.ke/sarvana-bhavan
ShangrilaDiamond Plaza, ParklandsThis is where India meets China with authentic cuisine prepared by chefs originally from India who come armed with years of culinary knowl-edge. They are masters in fuision gastronomy. All this can be experi-enced in their tastefully decorated space with a warm and hospitable ambiance. What’s more, they special-ise in outside catering services from 50-1000 people, as well as doing deliveries. eatout.co.ke/shangrila
Tandoori PatioJunction of Peponi and Lower Kabete roadThis is a casual, upscale, patio-style restaurant with a very tranquil and serene ambiance, and should be a go-to spot for those looking to relax. It is the perfect place to enjoy a bot-tle of wine, tikkas, hot buttery naans, biryani and sweets. What’s more, they will be offering a 10% discount on food- only this Diwali.eatout.co.ke/tandoori-patio
Tiger TrailHotel Royal Orchid, WestlandsHere you get to sample only the finest Indian Cuisine in a modern and colorful setting. Between the regal, tiger themed space and the well prepared dishes, this place will definitely leave a lasting impression. Their prawn tikka is also unlike any other! Make sure to start or finish your meal with a lassi. eatout.co.ke/tiger-trail
VistaWoodvale Groove, WestlandsThere’s nothing quite like looking out onto the city through the large glass windows at this restaurant located atop Hotel Emerald, as you drink your sweet or salty lassi. For starters, go for their chili garlic prawns, tandoor fish and grilled pork with mashed potatoes and rice. If you will still have room for the main course, try some egg curry paired with plain naan.eatout.co.ke/vista
ADVERTORIAL
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Historically, the origin of Diwali can be traced back to ancient India, when it was probably an impor-tant harvest festival.
However, there are various legends pointing to the origin of Diwali or ‘Deepawali.’ Some believe it to be the celebration of the marriage of Lakshmi with Lord Vishnu. In Bengal, the festival is dedicated to the worship of Mother Kali, the dark god-dess of strength. Lord Ganesha, the elephant-headed God, the symbol of auspiciousness and wisdom, is also worshiped in most Hindu homes on this day. In Jainism, Deepawali has an added sig-nificance to the great
Kamal Kaur’s childhood memories of Diwali will leave many nostalgic and pensive. For those who don’t understand the meaning behind this festival of lights, there is
no better way to grasp it than by reading this one woman’s journey.
FESTIVAL OF LIGHTS
event of Lord Mahavira attaining the eternal bliss of nirvana.
My memories of Diwali have always been exciting. As a kid, I recall my mum ordering loads of cakes from a bakery in the mid-dle of town with ‘Happy Diwali’ inscribed on them with strawberry jam. These cakes were to be given to the relatives and friends over the festive period. Months before, mum’s preparations would start by buying gifts- usually crockery and other home-ware items. She would then get her fancy silverware tray out and polish it until it glittered. This
was the tray in which she would place the gifts along with
cake and the choco-lates if there were
kids in the family- then cover with
a fancy cloth before going for the so-cial rounds with dad. My sib-lings and I would sit in the car, all scrubbed
up in our Sunday best,
feeling very important with
our new shoes and fancy clothes.
Then came the really awesome part: we would go to everyone’s homes to give them their gifts. The rather cool aunties and uncles would fish for a crisp blue twenty shilling note (I know how old I am. Let’s just leave it at that!) and our eyes would widen with delight at the thought of getting so much money. Disap-pointment would cloud our eyes and a stabbing sensation would be felt right in the heart when mum would refuse to take the money and say that all we needed was blessings. But blessings weren’t about to buy me books from my favourite second-hand bookstore in Westlands, were they? Eventually Mum would relent after a lot of persuasion and now that I sit back and think about it, I feel that was just an obligatory drama that had to be done just so that everyone would feel important and happy. I laugh at the thought of it because I think I’m turning into my mother and my cousins are turning into my aunts. What a hilarious life cycle!
After I separated from the ex, I somehow withdrew into my shell and did not celebrate anything except my children’s birthdays. Depression is hard to deal with and trying to be cheerful all the time for the sake of society and this world took its toll on me and I gave up on everything. I never even lit a candle at home be-cause I saw no reason to celebrate.
The Westgate attack changed it
all. My children and I were given a new lease of life and I decided to put the past behind and try move on, learn to celebrate again and not let my kids miss out because of my own depression. Diwali came a couple of months after the attack and we lit candles all over the home. I asked the children to put up a Diwali dis-play, get creative and do something right at the entrance of the home to usher in good luck and prosperity, and they did a beautiful job. For the first time, I went out, bought them gifts and even made sweetmeats at home. I welcomed the few friends who had never given up on the chil-dren and me during our hard times and gratefully accepted their love, gifts and yes, even I did the drama my mum used to do with the money!
I do not celebrate Diwali for any religious reasons. To me, it is a per-sonal journey and it signified the end of a past I used to live in. Diwali has allowed me to light up my home and life, to let the old out and in bring in new energy, let go of the past, embrace the future, learn to live and laugh again, accept that ups and downs will happen but as long as I keep lighting up my life in the small-est ways, there will be no room for me to go back into the darkness.
Happy Diwali to you and yours from me and mine. May this festival of lights light up your life!
MAIN FEATURE
TEXTKAMAL KAUR
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TEXTKATY FENTRESS
PRODUCER TO PLATE
It is almost impossible to sepa-rate sweets from the Diwali experience. During this five day Indian New Year’s festivity held to celebrate the triumph of good
over evil, sweets are given to neigh-bours, friends and family in order to wish them a prosperous and happy coming year. In the weeks leading up to the celebrations, women in India would traditionally spend days masterfully producing extravagant sweets of all colours, shapes and sizes. Kenyan Indians have contin-ued this legacy of amazing sweets and this Diwali, you should make a point of heading to one of the city’s many Indian confectioners to try out some of these decadently delicious delights. In case you have no idea how to tell one of these treats from the other, here is a little and by no means extensive glossary of the most common Diwali sweets avail-able in Kenya.
Rich, colourful, sweet and extravagant, Indian sweets really are in a class of their own. Diwali is the perfect time to get a bit adventurous and find out what all the fuss is about. Here’s what you need to know.
THE SWEETEST DIWALI
Barfi: Sweet or savoury, barfis are a must have during Diwali. Plain barfis are made from a mixture of condensed milk and sugar with the addition of nuts like cashews or pistachios which give them a buttery crunch. The addition of Cardamom gives this sweet a distinct smokey flavour that compliments the sweet-ness. I would advise you not to get the commercially prepacked barfis as their manufacturers often forget what flavour means.
Laddu: Made from a variety of flours, grains and pulses, once bit into, a good Laddu is an explosion of flavour that distributes itself all over your taste buds. The flours are blended with sugar and a variety of flavours like dry fruits or nuts. Their longs shelf life makes them the per-fect sweet to bring on a road trip.
Ras Malai: Ras malai is made of balls of chhana (not to be mistaken for chana which are chickpeas) soaked in clotted cream. Often you’ll hear it described as cottage cheese dumplings soaked in flavoured milk. The homemade version is made from powdered milk, all-purpose flour, baking powder and oil moulded into balls and dropped into simmering milk cream- often flavoured with wonderful spices like cardamom and saffron to give it a pale yellow colour.
Ras Gulla: Another recipe using chhana, ras gulla is absolutely decadent. In this sweet, the cottage cheese dumplings are cooked in sugar syrup until the syrup soaks into them. You would be tempted to buy the canned version, but nothing beats making them at home and gorging yourself on them throughout your Diwali celebrations.
Jalebi: A lot of people freak out once I describe Jalebi to them; deep fried dough soaked in sugar syrup. That is until they try this sweet that somehow has managed to spread throughout Europe and Africa. I once had great Jalebi in Paris, but nothing compares to the classical Indian stuff. The sugar syrup is not always the stand alone flavouring as rose water, clarified honey or clarified butter can be used to create a different taste.
Ghughra: These half-moon shaped pastries are filled with pounded dry fruit and coconut, and are delicious either hot or cold. They were tradi-tionally fried in ghee to give them a rich buttery taste, but healthier oils can also be used. Use dried coco-nut instead of fresh to keep them longer. Scented with cardamom and speckled with nuts and sultanas if preferred, these are the perfect Diwali treat.
Barfi
Ras Malai
Jalebi
Laddu
Ras Gulla
Ghughra
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PINKY GHELANI-RAJ, Media Personality
For me, Diwali is about bringing traditions back into this contemporary world. Now that I have children, it is about teaching them what to do with regards to the Hindu religion. I love get-ting dressed up, wrapping gifts, giving them out, decorating the house and lighting lanterns, and I’m looking forward to that this year.
RECIPES
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SWEET AND SOUR SHRIKHAND
This Shrikhand recipe was passed down from my mom. It is traditionally a
Gujarati dessert enjoyed by all. When I cook, I always look for the shortest
way to do things while still retaining that wow factor. This recipe is essentially
a lazy cook’s guide to impressing her guests in the simplest way possible.
INGREDIENTS
400g thick yoghurt
3 tablespoons caster sugar (this may be plus or minus, details below)
10 grams Pistachio
Few strands of saffron
Pistachio for garnish
METHOD
Drain the yoghurt in a muslin cloth- I find it best to hang it over the kitchen sink with a bowl underneath. The idea is to
separate the curds and whey, but do not discard the whey. You can do this for about 12 hours, but go for 18 hours if you
feel the whey has not completely drained out. The consistency of the curds should be like a cheese spread.
Taste the curds; the more sour the better. If you need to make it more sour, add a little bit of the whey. Add the sugar. This
is a sweet and sour desert. As much as I have said 3 tablespoons of sugar, I would advise that you keep tasting as you
add to ensure the right balance.
Scoop the mixture into miniature glasses and bowls. Finally, pound the pistachios and add to the mixture. Their green
colour works well for garnish as they really make this dessert pop. You can also add other nuts like almonds and cashew
nuts. Top with saffron. Refrigerate until ready to serve. Enjoy!
Tip: The secret is in the texture of the yoghurt and I have found that the thick daima yoghurt is what really makes a great
shrikhand.
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KAMAL KAURRadio Presenter, East FM
As a single mom who was struggling to bring up two kids and having come out of domestic abuse, I never celebrated Diwali for the longest time because I saw no reason to light up my life. After having survived the Westgate saga, it dawned on me that I did not survive to not celebrate life! Last year, for the first time, we lit up the house with many candles, made mithai, had a feast and had the whole family over.
RECIPES
29.
CHILLI PANEER WRAPSYou know what my biggest problem in life is? No it’s not battling PTSD. It is trying to get my children to eat their
vegetables and stick to a healthy eating regime. My teenage daughter can somehow smell cauliflower from at least three
miles away and when you tell her to eat her salad, she will put a few lettuce leaves on her plate and spread them all over
to make the plate look full. Then she will do what we all do these days: photograph it for Instagram and add a plethora of
hashtags to make her seem like some kind of health nut.
My son will on the other hand try anything once. He likes flavour and texture, and will enjoy his vegetables without
pulling a dramatic false fainting episode just so that he can get out of it. Like I said, I can deal with PTSD with counseling,
but I have no idea how to deal with this at best of times! I try to devise recipes that allow them to have their veggies and
proteins without too much drama. I was really delighted when they took to my chilli paneer wraps. Here’s how to whip
some up:
INGREDIENTS
250 grams paneer (Indian Cottage Cheese)
1 cup yoghurt
1 small white onion, sliced
1 medium tomato, cubed
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons tomato paste
5 tablespoons tomato ketchup
Couple of dashes of dark soy sauce
Chopped coriander
Salt
1/4 teaspoon red chilli powder
1 teaspoon turmeric
2 teaspoons cumin seeds
1 teaspoon garam masala
1 teaspoon cooking oil.
METHOD
Cube the paneer and put in a non-stick pan. Add all the ingredients and mix well. Let this marinate for about 45 minutes
to an hour, then cook gently on medium heat for about 10 minutes.
You can serve this with hot buttered naan and a salad. To make wraps, warm both sides of a tortilla then place on a plate.
Scoop some of the chilli paneer along the center of the tortilla, roll then cut diagonally across the middle. Voila! Now you
can dig in.
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SANDY THETHY Blogger, Tastesafari.co.ke
Diwali is a rather special time of year: an explosion of colour, taste, ritual and revelry. It is a time to feast with family that enter your home auspiciously laden with sparkling gifts of sweet treats that fill a beautifully candlelit home. It is a time to feel grateful for the happy faces squealing with delight at the magnificent fireworks that fill the starry skies – it is simply a time to thank the universe for its blessings and embrace renewed hope for the days to come.
RECIPES
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PEA AND MUSHROOM LAYERED SAFFRON BIRYANI
& DECADENT HOMEMADE PANEER
The Taste Safari twist to this recipe is the gorgeous, soft, rich homemade paneer which gives it a completely different
texture. Give this recipe a go for a really impressive vegetarian celebration dish!
INGREDIENTS
2 litres fresh milk
1 teaspoon citric acid
1 cup fresh garden peas
1 punnet mushrooms, cut into very small quarters
1 cup tomato juice
1 cup rice, washed
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon garam masala
¾ teaspoon fresh green chilli
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
1 bunch coriander finely chopped
1 cup of finely chopped leeks
¾ teaspoon salt
1 cup cream
½ cup milk
Saffron strands (a pinch)
2 cups boiling water
3 tablespoon ghee
1 red onion
Separate Mix for the Rice :
¾ teaspoon cardamom powder
½ teaspoon mixed spice
½ teaspoon salt
1 teaspoon tandoori masala
Method:
Rice: Heat a wide pan over medium heat, add 1 tablespoon ghee and heat until hot but not smoking. Add the rice and swirl through the pan ensuring all the
grains get coated. Add the two cups of boiling water, cover, reduce the heat and let this cook for at least 25 minutes. Set aside once tender cooked.
Paneer: Bring the milk to a boil then add the citric acid to make it curdle. Place a muslin cloth over a colander and drain the milk so that soft curds remain.
Leave for at least 10 minutes then gently break it up with your fingers into small little lumps. To complete the paneer filling, heat a wide pan over a low-
medium heat. Add the cumin seeds until they are just spluttering and crackling, then add your minced ginger, garlic and finely chopped leeks. Add the
mushrooms. Stir these around until the leeks and mushrooms just begin to soften.
Add your paneer and stir into this mixture, cooking for a few minutes. Now add the tomato juice, cumin and coriander powder, garam masala, green chilli, salt,
turmeric and half of the fresh coriander. Stir fry for 3-4 minutes, then add your garden peas, combining well. Heat your oven to 200 degrees centigrade.
Gently break up the rice using using your fingers and softly fold through the separate spices for the rice, distributing the flavor throughout. After this, combine
the cream, milk and saffron strands – letting these infuse through the creamy mixture.
It’s finally time to layer your biryani. Line an oven proof dish with butter. Start with a layer of rice then follow with a layer of the paneer mix. Add another layer
of rice and then spoon over at least 3 tablespoons of the saffron cream mixture. Repeat this once again finishing with a layer of rice. Spoon over any remaining
saffron cream mix. Cover very tightly with foil and place into the oven to bake for 50 minutes.
Fry a thinly sliced onion in 1 tablespoon of ghee until golden brown and beginning to crisp. Sprinkle over the top along with the remaining fresh coriander.
Serve piping hot with a lovely, chilled, home made Raita.
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CHEF PROFILE
TEXTWENDY WATTA
INSET Shailender Singh
I come from a family where we would start discussing lunch at the breakfast table.”
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As we drive up to Sarova Panafric to meet with the Director of Food and Beverage Operations for Sarova Hotels, I ask one
of the guards if Shailender Singh is in. He has no idea who that is. I initially think I might be pronouncing the name wrong, but later learn that it is because this chef (by profession) is known to everyone as Sheally. A few minutes later, I am seated across from him at his desk wondering if the purple colour of his Sikh turban signifies anything. I make a mental note to find out afterwards. Sheally is chatting away about the hotel, and I already feel like I have known him for a while. He has that effect on people, a skill probably honed from having worked in hospitality for about 25 years. At 44, his passion for the culinary arts has seen him work all over his
SPICEIT UP
home country of India, SouthEast Asia, America, Europe and now Kenya where he’s been for about 10 years. All the while, he’s served numerous celebrities and heads of state includ-ing Bill Clinton, Tony Blair, Colin Powell, Hillary Clinton, Bill Gates, Sir Richard Branson, Sir Elton John, Brian Adams, Roger Waters among others. He has recently been touring the world, bringing international wine and food concepts to Kenya, and his accolades are far too many to list on this page. For all his work outside the kitchen, however, I quickly find out that he is one to regularly put on his chef’s apron and dive right in to either cook or train, because that is where his heart truly lies. Having been born and brought up in Northern India, Sheally explains that his love for food has a lot to do with his upbringing. “I come from a family where we would start discussing
lunch at the breakfast table. My dad is an architect who travelled a lot and so from a young age, we were in-troduced to both international foods and those from different parts of the country because he always carried something for us. My mother is also a fantastic cook and all those influenc-es rubbed off on me and the journey has never stopped. Indian food has therefore always been a way of life. Being a chef, it is an intrigue, particu-larly the scientific aspects of it.” From Sheally, I learn so much more about Indian food which while I grew up eating, grasped only the tip of a gigantic iceberg I never would have fathomed existed. Indian cuisine is very complex, after all, or like he aptly puts it, “It is very diverse and elaborate...it is a tongue twister and a palate teaser. It has been adopted by many cuisines to influence the world food.” Testament to that fact would
be a quick study of Kenyan cui-sine. We discuss Indian food being imbibed in mythology, the love for spices and how that changes from North to Southern India, foods to eat in different occasions and how India being like a sub-continent in itself, dishes change every 100km depend-ing on demographics, traditions, season and much more. The conversation shifts to what he does away from the hotel, to which his first response is “Thinking about food.” Sometimes he does that while travelling or watching movies. He also dabbles in pottery, a hobby he picked up in Nairobi. His wife is actu-ally a potter and they have a small studio at home. He invites us for a class. “Sounds exciting,” I respond, “but only if there will be another pot with some extra spicy non-vegetari-an stew simmering in the kitchen.”
Chef Sheally, to whom Indian food is both an intrigue and a way of life, talks about his journey from Northern India to now spicing things up at Sarova Hotel.
34.
The first photographic evidence of my admiration for anything edible was cap-tured when I was 8 months old. Hanging on to my white
crib’s rail, my father found me trying to nibble-off a plastic carrot that was attached to the ear of my stuffed rabbit – my first toy gifted to me at the hospital’s maternity ward, which still safely resides in the depths of my closet in Toronto.
Being born into a food-loving family and city, and at the timely period of the end of October – my culinary destiny was set to be flavourful and colourful. I was born on the eve of the new moon marking Diwali, the festival of lights or known as the “festival of sweets” at the Wong’s since our Indian neighbours welcomed my arrival with plenty of homemade mithai – a delicious assortment of confectioneries, usually nibbled along with masala chai or as part of a meal.
Today, having been a resident of Nairobi for the last five years, I get my Diwali-fix with a visit to the city’s “Little India” – Diamond Plaza. Whether you’re seeking for a new culinary experience or trying
Susan Wong discovers that whether you’re looking for a new culinary experience or trying to find an old favourite, all your Indian cuisine cravings can be satisfied at Diamond Plaza’s Food Court.
LITTLEINDIA
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to find an old favourite produced to perfection, any Indian-inspired craving can be easily satisfied at Diamond Plaza’s food court – the only problem being is where to begin.
The DP food experience is loud, fast, busy, sizzling hot thanks to the newly installed glass enclosure, and a whole lot of foodie fun – dining here can sometimes be overwhelming.
Walking into DP’s food court, your presence will certainly set-off frenzy among waiters who are masters of push marketing with the space transforming into a hawkers market. No less than ten men, each representing an eatery, descend upon your table. The reason? Convince you to order from their menu.
The aggressive marketing strategy usually results in you feeling like you’re desperately trying to find air at the bottom of a rugby scrum. The waiters’ tactics range from shoving the menu in your face, act as the polite mediator who urges his peers to give you some space but meanwhile creates an opportunity for himself to slip you his menu,
anxiously repeating ‘My tikka is the best!’ or passively watching in the periphery until you get annoyed and shoo everyone away only to find him patiently waiting for you to ask for his menu.
We began with one of my favourites: Cheese Dosa from Bombay Chowpaty. The fun begins with the large crispy crepe arriving too big for its serving platter like usual. Golden brown and wafer thin, shreds of cheese melted in between the gently folded layers. The Beef Mishkaki from Bismillah BBQ arrived incredibly tender and seductively sliding-off of its skewers. Succulent, moist but too salty for my palate – the beef paired well with plain salad. Their Butter Chicken, which resembled more of diced chicken stew, lacked the richness and velvety texture from a slow-cooked recipe. The half Chicken Poussin from American Delights had a beautiful char grilled-look but was undercooked and pink at the bone. The lack of flavour beyond the bird’s exterior made the dish easily forgettable. The saving grace of my recent DP experience was the old favourite: Quality Café’s Maru
The fun begins with the large
crispy crepe arriving too big
for its serving platter like
usual. Golden brown and wafer thin,
shreds of cheese melted
in between the gently folded
layers.
RESTAURANT REVIEW
Bhajias. Sold only by weight, this specialty stall attracts a constant flow of customers eagerly ready to dive into their paper bags of crispy deep-fried potato slices dredged in seasoned flour.
The DP food court works all the angles. Whether you’re a vegetarian, meat-lover, have a sweet tooth or just want to pick-up something quick – it exists. The food ranges from OK to great, in a solid most-vendors-are-trustworthy sort of way that reflects on kitchens with an incredible instinct to feed. A magnet for people, DP’s semi-outdoor food court is a waterhole for Nairobians to socialize, eat cheaply, and enjoy the sights and sounds of our own Little India.
Known as one of the city’s culinary destinations, you need to enjoy DP’s food court in all its loud and hearty glory. In an age when Nairobi is flooded with re-hashed concepts; it’s lovely to find a place where food is prepared as straight-forward as this. Next time you’re in the Parklands neighbourhood, follow your nose and appetite to DP’s food court.
As I bite into my delightfully spicy fish samosa, the boat gently rocks from side to side indicating that the tide
has begun to change direction. We are anchored on a coral reef next to the rolling mangroves of Manda Toto island, a couple hours sail from Lamu town.
I came to Lamu on a mission to discover more about the intersection of Swahili and Indian food. Today I am having an impromptu Swahili fish barbecuing lesson on a creaky old dhow, under the scorching midday sun. It is actually much more enjoyable than I’m making it sound.
As the smell of white snapper grilling in a masala rub wafts over me, I allow my mind to wander. I’m thinking about how Diwali is just
around the corner and that this year I definitely need to convince some of my Indian friends in Nairobi to invite me to join them in part of the festivities. Thinking about Diwali is making me hungry, so I reach my hand into the brown paper bag and pull out another samosa. I can’t help but wish I could have been a fly on the wall this morning, watching the mama who cooked this. I wonder what combinations of spices she used. Are they her own special recipe, handed down over generations? I have never seen “samosa masala” sold in the market, so it has to be something only those in the know can conjure up.
I realise I don’t know much about how Indian food got to Kenya. I’ve always assumed it was introduced around the time the Brits started
hauling in Punjabis and Gujaratis to help build their Ugandan railway. A quick poll of my fellow traveling companions, who are quite a well-read lot, reveals however that they believe the Indian influences in Swahili food far predate the arrival of the English. I am informed by Josiah, the most knowledgeable foodie of our group, that Indians had already been engaging in commerce with the Omani kingdom of Zanzibar in the late seventeenth century. The introduction of foods like biryani, chapati and samosas are, he tells me, a logical development of subsequent trade up and down the Swahili coast. He goes on to inform me that much of what we consider our indigenous foods, from maize to rice, coconuts, mangoes, pineapples and lemons, were all brought to
INDIANHERITAGE
the country at some point over the centuries, mainly by the Arabs and the Portuguese.
It is hard to imagine the Kenyan food panorama without the addition of these flavoursome foodstuffs. I mention out loud that without them, we would be reduced to eating little more than boiled vegetables. Josiah interjects that as his parents have gotten older, they have in fact reverted to the diet of their Kikuyu forefathers. He tells us that they feel the diet is adding years to their lives. Sure, we could turn it into a trendy twenty first century diet I respond to him. I’m sure it would be huge in California. In the meantime, however, who would like to share the last spicy fish samosa?
Charity Keita heads down to Lamu to discover more about the intersection of Swahili and Indian food.
THE FOOD LIFE
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NOVEMBER 2015
TEXTWENDY WATTA
38.
DORMANS KAHAWA DIARIES
Mike Makori, 28, is the charming, dapper and quite good looking presenter who first hit our screens about two years ago on the
lifestyle TV show, E-Curve. Despite the attention he may get, however, Mike thinks humility is key and would never let it go to his head.
How do you like to take your coffee?When I drink coffee, I like it black and sweet like my women...excuse my corniness!
Favourite pastry?Croissants all the way.
What’s your morning routine?I get up at 6:00am, say a prayer, work out, have breakfast while reading a newspaper then head out to the office.
ORANGE AND CARDAMOM COLD-BREWED COFFEE
Try this spicy and indulgent coffee recipe to add more flavour to your mornings.
(Yields ~2-4 servings)
Ingredients:
• 1 orange• 1 cup medium-grind coffee• 12 cardamom pods, lightly crushed• 1 litre water
Method:
Zest the orange and combine with the coffee, cardamom and water in a jar with a lid. Let this sit for 24 hours, then strain through a coffee filter. Serve over ice (you can also water it down if it is too strong for your taste) and add a well-stirred dollop of sweetened condensed milk if desired.
How did you end up hosing E-Curve?A friend suggested I take part in an online competition called “The Next Big Host” where I made it to top 3 but did not win. Months later, a producer from KTN called me in for a screen test and the rest is history. I was doing marketing at an NGO at the point. Having always wanted to be a news anchor (or a pilot), leaving was an easy choice.
How do you balance being in the spotlight with your private life?Humility is an important quality that is largely overlooked in this industry, but I am glad my mother brought up a man who will never forget where he came from. I try to separate the two and I’d say I have split personalities even. You have to separate your brand from your private life otherwise you might run mad.
HOW I TAKE MY COFFEE WITH MIKE MAKORI
Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops
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COFFEE
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NOVEMBER 2015
TEXTWENDY WATTA
SAFARIKITCHENOlare Mara Kempinski, Olare Motorogi Conservancy.
TRAVEL
TEXTAMI DOSHI SHAH
Yummy introduces a new exciting travel section. Each month, we will be heading out of Nairobi to discover the sights, sounds and of course food across the country. In this issue, Jewelry designer and yummy mummy Ami Doshi-Shah sets off on a road trip to the stunning bush oasis that is Olare Mara Kempinski.
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TRAVEL
There is always the night before an early morning road trip. Last minute pack-ing and two energetic boys still playing lego at 9.30
pm with a 5:00 am wake up is never a good idea, but as with everything, I pick and choose my battles. They can sleep in the car. We set off early the next morning to make good time for our 5-hour drive to Olare Mara Kempinski. For almost 3 hours, the drive is effortless past Mai Mahiu and down the perfectly tarmacked Narok Road. The remaining 2 hours are slow, bumpy and challenging, as we traverse nonchalant herds of sheep, goats and cattle. We finally reach Ai-tong, the last Maasai outpost before the Olare Motorogi Conservancy and just 30 minutes away from the lodge.
Before the boys can ask, “Are we there yet?” we see the slate plac-ard for Olare Mara Kempinski. We arrive covered in a film of dust but not worse for wear and certainly energised to have finally reached our destination. Greeted by the hums and rhythmic singing of a group of Maasai warriors, and the warm smiles of the Mara Kempinski team, we clamber out of our car and take a few tentative steps into what can only be termed as a ‘bush oasis’.
The interior is considerately designed. Dark, polished wooden floors, with a high and open tented structure allows for a free flow of breeze and ventilation. The Main Tent is an open plan space with an elegant lounge area, a beautiful but simple water feature flanked by pot-ted golden palms exposed to the sun and an open deck area for alfresco dining as well as a tented dining area for more formal dining. As we freshen up, we look out to the tree laden banks of the Ntiakitiak River.
The resident hippos grunt and converse as we are briefed by the affable Danson about the camp’s safety precautions and activities. There are a total of 12 tents in this luxury camp, including the honey-moon suite and one family tent. Each tent has been built on a metre high platform allowing for vertically chal-lenged wildlife to access the river, which all the rooms flank. Our family tent is spectacularly appointed with a stand-alone Victorian style bath, walk-in shower, a small lounge area
and a stunning balcony overlooking the Ntiakitiak River. I realise that with Kempinski’s reputation for luxury travel, this lodge is a representation of the more understated spectrum of the scale while remaining consider-ate in the finer details of hospital-ity. You will not find unnecessary extravagance but rather a beautifully designed and operated lodge that lets nature become the centrepiece, as it should.
As we feast on a family-style lunch of flavoursome lentil daal, rice, leavened bread and fresh mixed green salad with juicy avocados, it occurs to me that the food is also a representation of Olare Mara Kemp-inski’s focus on exclusive simplicity. The flavours are well balanced and the meal delicious and wholesome. This is rounded off by a rich choco-late mousse accompanied by a fan of fresh mango with strawberry coulis. We request to meet the head chef, David Too, who as it turns out, has had a long and illustrious career working with the late Rolf Schmidt (of The Horseman, Karen fame) and spent 11 years at the world- re-nowned luxury tented camp, Finch Hattons in the Tsavo. Chef David tell us that he has also been avidly working on sourcing and integrat-ing some produce from his organic garden right here in the lodge. The next day, he personally takes us on a tour of his garden, a vast portion of which, unfortunately, had been trampled by grazing elephants the previous month, tempted by the deli-cious sweet bananas and sugarcane. His spirits remain unbroken. The organic verdant spinach from the allotment is picked daily and served as a tender and delicious breakfast accompaniment, or chopped and mixed with carrots and cauliflower then packed into scrumptious veggie patties that we enjoyed the follow-ing day.
With satiated bellies, we set off with our guide, David, for our evening game drive. The cars are kitted with refreshments and Maasai shukas (for the evening chill). David tells us that the Olare Motorogi Conservancy has only 5 camps, each with a maximum capacity of 12 tents across 35,000 acres. This means that the game is plentiful and easy to spot you also won’t be fighting 10
other cars to get a good view. Within the first hour of our drive, we spot a male leopard lurking in a tangle of bush, a solitary male cheetah taking a rest on an open plain and a pride of 21 lions, plotting to hunt down a wary, angry buffalo. The follow-ing day, we see the camp’s resident leopard- Fig- bathing in the morning sun nestled in a rocky outcrop of dry river bed just 5m away from us, and again that evening, on the open plain staking out a group of impalas. Aside from rhinos, the conservancy host all of the ‘Big Five’ with opportuni-ties for sightings being ‘up close and personal’. After our evening game drive, we drive up to a patch of savannah under a solitary acacia. The last glimpse of orange can be seen in the horizon and a long table laden with Maasai shukas and candlelight awaits us. As we sit on the khaki camp chairs, we sip on a warm and hearty cream of broccoli soup with freshly baked buns and lashings of butter and truly realise how magical this experience is. Olare Kempinski’s bush dinner is an experience that should not be missed.
The following morning, Danson and two other guides usher me for a nature walk around the open plains surrounding the camp and along the banks of the Ntiakitiak River. Here we see a group of boisterous hippos wading in the last remnants of water in the riverbed. The nature walk is a fantastic opportunity to see the flora and fauna of the savannah and understand this complex ecosystem. After an amazing bush breakfast, it is time for us to leave this para-dise but not without memories of an enlightening, peaceful and eye opening understanding of the beauty that lies beyond our doorstep. Like many Kenyans, we are self admit-tedly lacklustre safari goers, taking much of the spectacular for granted, thinking it will always be there. Our trip to Olare Mara Kempinski has certainly changed that perception. Here is a destination that not only puts nature centre stage but also offers a luxurious refuge from the maddening crowd that city dwell-ers are surrounded by. No traffic, no agenda… just peace and quiet, with a night sky brimming with stars, and probably the best night of sleep that you’ve had in a really long time.
TEXTWENDY WATTA
WINE CHIC(K)
44.
By the time I was standing at the altar of that beauti-ful ceremony saying “I do”, I had not eaten in three months. I mean I must have
eaten something to keep me alive, but generally speaking, my appetite had dwindled to the point of only needing a few random, force-fed slices of Gouda to keep me going for the next design meeting.
I did not eat at the reception either. They brought me first a plate of salad, then a plate of spaghetti (who eats spaghetti while wearing the whitest, most expensive dress of their life?). Both of these were
gobbled up by my now-husband who was sitting next to me. The sheer adrenaline of the occasion kept me going. That and the Swartland Cuvée Brut that was ever-present during that wedding weekend. We merrily toasted our way through the guest arrivals, welcome dinner, wedding rehearsal, getting our makeup done… At this point, I must add, only the makeup artist -Wacuka Thimba- un-flinching in her professionalism, refused a glass.
Getting married is truly the best diet known to man. It is such an irony: for a protracted period of time, you surround yourself by decadent
and delicious things that you plan to delight your nearest and dear-est with; but you have no desire to indulge in any of it. It is generally agreed that looking waif-thin in your wedding dress is the best outcome a bride can hope for (even if it is a bi-product of extreme stress) but this was taking it a lot further than even I thought was acceptable. One more week of wedding planning and I would have surely dropped dead.
One month later, I can report that things have gone the other way, and the scale does not lie. This is either from sheer relief that the BIG DAY is over, or just the fact that I have
After getting married at a fabulous out-of-town ceremony attended by a close knit group of friends- many of them popular personalities in Nairobi-, our resident wine chic(k) Annabel Onyango muses about the whole affair.
A SWEET HANGOVER
more time on my hands for humanly pursuits - I now eat and drink like a horse. Just this past weekend for example: I ate out twice, had a multi-course dinner at a friend’s, drank countless beers, cocktails, and glasses (ok bottles) of wine, and ate an ice cream (I don’t even like sweets). Post-nuptials, there appears to be no limits to my appetite that was once so genteel and lady-like.
My marriage is as a robust as my new eating habits. We thank God. If I continue like this, however, there is no telling what I will have to squeeze myself into at our one year anniver-sary (a.k.a. wedding number 2).
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NOVEMBER 2015
TEXTWENDY WATTA
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WINE PICKS
DARLING CELLARS MERLOTSouth AfricaKsh 1500
Nose: Red berries with hints of mocha.
Palate: Full bodied with deli-cate ripe plum flavours and a long lingering finish.
Food pairing: Roast lamb, tomato-based pasta dishes, very spicy Indian dishes.
Available from MIAfacebook.com/miawinesandspirits
NEDERBURG WINEMASTER’S RESERVE- PINOTAGESouth AfricaKsh 1635
Nose: Plums and prunes with a hint of banana and slight oak spices in the back-ground.
Palate: Fruit flavours, soft tannins and a lingering aftertaste.
Food pairing: Pasta, roast leg of lamb, chocolate and spicy sauces.
Available from Nakumatt, The Wine Shop, Vintage Cigars, Chandarana, Havenfacebook.com/nederburg-ea
Given the complexity of flavours (spicy, sweet and salty- sometimes all at the same time) in Indian food, choosing the right wine can be quite the predicament. Fiery dishes for instance
require a wine to balance the heat without adding to it, and it should also not be high in alcohol as that intensifies the spice. Check out our fantastic selection of red wines.
RED HOT
NEDERBURG WINEMASTER’S RESERVE MERLOTSouth AfricaKsh 1635
Nose: Hints of vanilla and oak which follow through on the palate.
Palate: Powerful and well-rounded with subtle vanilla oak in the background.
Food pairing: Oxtail, casse-roles, red meat, game, spicy indian curries, pizza and pasta dishes.
Available from Nakumatt, The Wine Shop, Vintage Cigars, Chandarana, Havenfacebook.com/nederburg-ea
CASILLERO DEL DIABLO PINOT NOIRChileKsh 1360
Nose: Complex aromas of strawberries, raspberries and notes of toasted French oak.
Palate: Elegant and friendly with a long sweet finish.
Food pairing: Chicken, pork and vegetarian dishes or even a gusty fish dish, red meat and Camembert cheese.
Available from Viva Globalfacebook.com/vivaproductline
CHALK HILL BLUE SHIRAZ CABERNETAustraliaKsh 890
Nose: Aromas of red berry fruit and plums with a hint of wood.
Palate: Medium bodied with luscious cherry and plum flavours and a soft full finish.
Food pairing: Meat dishes e.g Lamb bhuna
Available from all leading supermarkets & WOW Beveragesfacebook.com/wowbeverges
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NOVEMBER 2015
TEXTWENDY WATTA
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WINE PICKS
BLUE NUN RIESLINGGermanyKsh 1000
Nose: Floral with a nice ap-ple quality and hints of juicy peach.
Palate: Off-dry with grape and apple flavours, and hints of nectarine.
Food pairing: Mild Indian curries.
Available from MIAfacebook.com/miawinesandspirits
CASILLERO DEL DIABLO CHARDONNAYChileKsh 1360
Nose:Pineapple, citric and green apples with a back-drop of vanilla.
Palate: Elegant and friendly with a long sweet finish.
Food pairing: Salmon, croaker, dishes served with sauces and white meat.
Available from Viva Globalfacebook.com/vivaproductline
NEDERBURG 56 HUNDRED CHENIN BLANCSouth AfricaKsh 1,350
Nose:Abundant aromas of white peach, guava and apricots.
Palate: Well balanced-with delicate layers of ripe fruit and a pleasant finish.
Food pairing: Pork, mild indian curries, liver pate and baked puddings.
Available from Nakumatt, The Wine Shop, Vintage Cigars, Chandarana, Haven.facebook.com/nederburg-ea.
WATERFORD FAMILY RESERVE, HEATHERLEIGH South AfricaKsh 3,746
Nose: Dried apricot, citrus, muscat and vanilla
Palate: Complex flavour pro-file with a distinct elegance and a drier finish than most “stickies”. Great mouth-feel when served well chilled.
Food pairing: Sweet des-serts like Gulab Jamun and Badhsha, biryani and chicken tikka.
Available from WOW Beveragesfacebook.com/wowbeverages
HARDYS RIESLING GEWURZTRAMINERAustraliaKsh 1,105
Nose: Aromatic citrus and delicate tropical notes.
Palate: Medium-bodied and off-dry with a clean, crisp finish.
Food pairing: Mild Indian food and fresh salads.
Available from The Wine Shopfacebook.com/thewineshopkenya
Pairing the wrong wine with your dish can either overpower or completely detract from it. It is all about creating the perfect balance on the palate. These white wines will have you belting
out a Bollywood filmi song mid-supper!
PERFECT BALANCE
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NOVEMBER 2015
TEXTWENDY WATTA
TEXTJACKSON BIKOARTMOVIN WERE
MAN ABOUT TOWN
I do not drink alone. I never drink alone. I admire guys who walk into a bar and order a stiff one and sit there alone with their thoughts. Staring into their
glasses. Not bothering with their environ. Ignoring the music. Then they have two, three doubles and then ask for the bill. Then they walk away from it all, like they were never there. They go home. Or in a cave somewhere. Or whatever forsaken place it is that people who drink alone go to.
I think I would die of depression if I drunk alone. I think I would feel forsaken, lost and aggrieved. I would drown my drink and head straight to talk to a priest. Maybe I would weep as I confessed my sins. Maybe my lips would tremble as I narrated my woes, and all the love I gave that did not go bequeathed. I would mostly likely be the sob who used words like “bequeathed.”
It is for these reasons that I avoid drinking alone. Well, that was until I found myself on top of the tallest
building in Bangkok, Baiyoke Sky Hotel. The bar - The Rooftop Bar - sat perched on the 83rd floor, overlooking the stunning vista of the city with burning tendrils of roads and trains crisscrossing the city. Stunning. I sat against the window, my nose pressed to it, ignoring my Cuba Libre. I did not feel like having a whisky or a cognac, and when the waiter suggested a cocktail, I asked for a Cuba Libre because I once watched a movie where this deadbeat musician would drink it backstage in a small grumpy backstreet bar where he was trying to pick the pieces of his life, career and passion. A befitting drink for the mood I was in up there on the 83rd floor like the undecided soul of a departed soldier.
I was finally drinking alone and hating every moment of it. I did not want company either. I wanted to feel what complete solitude felt like, wanted it to sip in my skin and remain on my clothes. I wanted to carry it back home and smell it
DRINKING ALONE
Jackson Biko, is a lover of whisky and people watching. He likes to walk the
shadows of the city at dusk, picking conversations of a people spurred by the
night and by their drink.
as I unpacked, and maybe then I would have ensnared the feeling of solitude.
The Cuba Libre turned out to be shit. Too much cola, too little rum. I summoned the suited manager who looked like Jackie Chan. I asked him if my drink had any rum in it and he said, “sure”. I told him I could not taste a drop of it, so he went back and added me another shot. I sucked on it through the glowing luminous green straw and stared out the window, craving for a human voice, something familiar, a familiar laugh, a touch on my shoulder, anything that normal humans who do not drink alone do.
Later, as I rode the elevator down, leaning at the back, I knew that drinking alone was not for me. That it was still as miserable as I imagined it and it did nothing to stimulate my thoughts. Even the Cuba Libre sucked. Goodness, was I sad to be right.
50.
52.52.
I love everything related to fitness. Talk to me about getting sweaty and you have my full attention. There is something so exhilarat-ing about getting your heart
rate up, breaking a sweat and then embracing that feel-good feeling which makes it all totally addictive. I am crazy about HIIT (High Intensity Interval Training) – it is quick, intense and gets you results. I am however not opposed to other forms of work-out which can range from hitting the gym to an intense swim session or a jog out in the fresh air. The key to sticking to anything is loving it, so find something that you feel passion-ate about and you are likely to keep doing it daily.
When it comes to food, I practice the paleo way of eating. I am reluc-tant to refer to it as a ‘diet’ because I feel like that word automatically makes one think of a short term solu-tion. Paleo is all about going back to the basics. Think about how cavemen may have eaten in the Stone Age period. Think fresh fruits and vegeta-bles, nuts and seeds, fish and meat. The idea is to eliminate anything
that is overly processed. When you eat simple, natural whole foods you speed up your metabolism, reduce allergies, have better energy levels, increased mental clarity, balanced blood sugar - the list is endless. I’m not trying to sell the idea here but you only have to try it to see how much of an impact it can make on your health!
Staying motivated, passionate and making this a way of life has been all about finding what I love. I like to keep my workouts short, quick and intense. I like my food to look colour-ful and beautiful. I like knowing that what I am eating is actually doing my body good and providing me with the fuel I need to feel strong, ener-getic and fabulous. With focus and dedication, anyone can do it. Start today. Put down that soft drink and reach for a glass of water instead. Swap that chocolate at 10:00am for a bowl of chilled grapes. Skip the fries and have some buttered broccoli. The easiest way to remember? If it didn’t come from nature, don’t eat or drink it!
What I eat on a typical day
7: 00 amA mug of hot water with 2 teaspoons of apple cider vinegarA smoothie bowl/chia pudding A cup of black coffee
10:00 am8 – 10 cashewsA handful of grapes
1:00 pm4 egg omeletteA side of broccoli A large green salad
4:00 pmA fruit shake (typically banana, straw-berries and almond milk with either chia seeds or ground almonds)A cup of black coffee
9:00pm (dinner is usually after a workout thus so late)1 pan fried or grilled chicken breast Asparagus / broccoli or oven baked sweet potato fries
With a cool blog and a fabulous Instagram account that would have us all re-examining our diets and fitness regimes, Meera Vadgama breaks things down for us.
FIT FAB FOODIE
If it didn’t come from
nature, don’t eat or drink it!
WELLNESS
54.
RESTAURANT GUIDE
LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS
360 Degrees
ABC PlaceItalian - American Fusion$$Upscale casual restaurant serving authentic neopolitan pizza in a warm
and lively modern atmosphere.
About Thyme
Eldama Ravine RoadContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.
Asmara
General Mathenge Lane, WestlandsEritrean$$$Yummy Card: 10% DiscountAsmara provides a modern and friendly dining atmosphere with fresh, authentic Eritrean and Conti-nental cuisine. They also have an ex-tensive alcoholic beverage selection and children’s play area available for families.
Artcaffe
The OvalCafé$$$Artcaffe Oval showcases a distinctly chic style through their creative décor elements, including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.
Artisan
Sankara Hotel, Woodvale GrooveInternational$$$$Artisan’s global cuisine evokes craftsmanship. From the pleasant outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmos- phere. Dress code is smart casual.
Bamboo
Zen Garden, Lower Kabete RdPan Asian$$$Yummy Card: 10% DiscountBamboo is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.
Big Square
The OvalBurger, Fast Food$$Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy burgers, creamy milkshakes anda fun kiddie corner. Let’s make a square-mess.
Cake City
Crossroad JunctionBakery & Juice Bar$$Yummy Card: 10% DiscountUsing traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries.
Cake Ville
Amani Plaza, High RidgeBakery & Patisserie$$Yummy Card: 10% DiscountThey offer freshly baked cakes, pies and pastries using the finest ingredi- ents. They are conveniently located in Westlands, where they serve up inspired new creations every week.
Caramel Restaurant & Lounge
ABC PlaceContemporary American$$$$Caramel’s warm inviting ambiance and relaxing atmosphere is perfect for a quick bite, business lunch or celebrating special occasions with friends.
Chicken Inn
Oil Libya Service StationFast Food$$The design and layout of Chicken Inn is inviting and colorful, appealingto the whole family. Their menu has something for everyone from roastedrotisserie chicken to children’s meals.
Clay Oven
Fuji Plaza, Ground FloorIndian/Coffee Bar$$Experience pure North Indian authentic cuisine prepared by their chefs from the heart of India. The coffee bar will serve different types of coffee in a modern setting.
Colosseum
West End Towers, Waiyaki WayItalian$$Yummy Card: 10% DiscountTheir stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cuisine is prepared with the freshest ingredi- ents. Enjoy their extensive alcoholic beverage selection.
Furusato
Ring Road ParklandsJapanese$$$Furusato specializes in authen-tic Japanese cuisine and friendly service that will make your dining ex-perience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.
Fogo Gaucho
Viking House, Waiyaki WayBrazilian, Steak House$$$Yummy Card: 5% DiscountFogo Gaucho Churrascaria will serve you more than a dozen cuts of meat & 20 different salads prepared by Brazilian cuisine experts in an el-egant South Brazilian ambience.
Galitos
Oil Libya Service StationFast Food$$They offer authentic flame grilled chicken Lemon&Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.
Golden Spur
Southern Sun Hotel, Parklands RdCuisine: Steak HousePrice Range: $$$A South African chain that offers deli- cious specialty steaks, burgers anda wide range of exciting salads. This classic family restaurant also has an activity area for children.
Graze
Sankara Hotel, Woodvale GroveSteakhouse$$$Indulge your inner gourmand at the Graze. Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list from the finest producers in the world.
Haandi
The Mall, WestlandsIndian$$$Yummy Card: 10% DiscountHaandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron
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RESTAURANT GUIDE
Jade Tea House
Zen Garden, Lower Kabete RdMulti Cuisine$$$Yummy Card: 10% DiscountOverlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.
Lime Light
Hotel Royal Orchid AzureMulti-Cuisine$$$This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giv- ing a relaxed atmosphere.
Mama’s Patisserie
ABC Place, Waiyaki WayCafé, Bakery & Patisserie$$Yummy Card: 10% Discount Mama’s Patisserie offers some of the best cakes and pastries, as well as a lovely menu you can enjoy in a re- laxed environment at the ABC Place. Their recipes from France will have you coming back for more.
Mediterraneo
9 West Plaza, Ring RoadItalian$$$$A new modern drop back to the very best Italian fine dining from their mosaic pizza oven to enviable home made pastas. Traditional Mediter- ranean seafood dishes and genuine Italian ice creams.
Munch N Madurai
Ngara Rd, ParklandsSouth Indian$$$They offer the best South Indian cuisine in a peaceful, relaxed at-mosphere. Their extensive menu will cover both vegetarians and non vegetarians at affordable prices.
Ocean Basket
The OvalSeafood, Sushi$$$At Ocean Basket you’ll find peo- ple who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere and great value.
Pizza Inn
Oil Libya, Waiyaki WayFast Food$$Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their con- temporary design as you indudlge in your pizza.
Rendezvous
La Maison Royale, 9 Mogotio RoadContinental$$$Yummy Card: 10% DiscountThey offer an exhuberant environ- ment that incoporates french aroma in its essence. Their wide array of delectable dishes will satisfy your food cravings
Sarabi
Sankara Hotel, Woodvale GroveInternational$$$Enjoy sweeping views over the Nairobi skyline in an exclusive ambi- ance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.
Saravana Bhavan
2nd Flr, Victoria Plaza, Parklands RdIndian Vegetarian$$Yummy Card: 10% DiscountThe world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetar- ian South Indian cuisine!
Secret Garden
14 Riverside DriveCafe$$Yummy Card: 10% Discount Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.
Seven
ABC Place, Waiyaki WaySeafood$$$Seven Seafood & Grill offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique din- ing experience.
Shangrila
Diamond Plaza New WingChinese, Indian$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Experience delicious Indian & Chi- nese Cuisine prepared by Shangrila’s highly experienced chefs. Their tastefully decorated interior offersa warm atmosphere for any meal. Home deliveries and catering for your special events also available.
Snack Attack
Sarit CentreFast Food$$Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.
SOI
dusitD2 Hotel, 14 Riverside DriveThai$$$Yummy Card: 10% DiscountSOI brings world-renowned Thai street food with a modern twist to
your plate. SOI also features a com- munal table and an enclosed space with its own terrace for more privacy.
SOKO
dusitD2 Hotel, 14 Riverside DriveInternational$$$Yummy Card: 10% DiscountSoko offers a private dining roun- del and a sublime terrace perfect for an upscale business lunch, aget together or a romantic dinner completed with an international and eclectic menu.
Taste of China
VIP Plaza, Westlands RoadChinese$$This modern bar and restaurant serv-ing indo Chinese food. The dining room has a tranquil color scheme with ambient light- ing. They have an extensive alcohol menu.
The Tandoori Patio at Oasis Suite
Junction of Lower Kabete & Peponi Indian Cuisine$$Yummy Card: 10%A hidden gem with an upscale patio style set up that is serene and pock-et friendly serving hearty meals for healthy eaters. Best for Hot Naans, Curries and Tandoori -bbqs.
Tiger Trail
Hotel Royal Orchid AzureIndian$$$Yummy Card: 10% DiscountThis is a fine dining restaurant that serves Fine Indian Cuisine from a delicate balance of succulent food, authentic ambiance & personalized service from our experienced staff.
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RESTAURANT GUIDE
Vista
Hotel EmeraldMulti-Cuisine$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th floor of the Hotel Emerald making any evening out unforgettable.
Vineyard Bar & Restaurant
Raphta RdContinental$$Vineyard offers a great atmosphere during the day and an exciting nightlife experience, that can only be described as the best “pre-game and after party spot”. Coupled with fan-tastic meals and tantalizing cocktails made by one of the best mixologists in the country.
GIGIRIMUTHAIGAUN AVENUEVILLAGE MARKET
Café Brasserie
The Village Market, GigiriCafe$$An elegant and simple style gives Artcaffe’s Café Brassiere at the Vil- lage Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.
Big Square
UN Avenue, GigiriBurger, Fast Food$$The Big Square Gigiri branch is located at the Kenol petrol station on the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill.
Dormans
The Village Market, GigiriCafe$$Dormans Coffee Shops has unveiled a new-look branch at the Village Mar- ket’s 1st Floor, New Wing. Aside from their favourite cup of coffee, the new venue boasts a new menu including a wide selection of salads, sandwich- es, pastries, cakes and cookies.
Habesha
United Nations Crescent, GigiriEthiopian$$$Yummy Card: 10% Discount Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.
Jiko
Tribe Hotel, GigiriInternational,Formal Dining$$$$Yummy Card: 10% DiscountJiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contempo- rary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.
La Dolce Vita
Muthaiga Shopping Ctr, Limuru RdItalian$$$Nairobi’s La Dolce Vita Restaurant has a bright interior filled with art- work, creating a stylish but unpreten- tious space for lunch or dinner.
Mediterraneo
United Nation Ave, GigiriItalian$$$$Evocative of an Italian villa capturing Italian love for dining from our tradi- tional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines
Prime Cuts
Village Market, Limuru Rd, GigiriInternational$$$The Prime Cuts Bistro offers a wide variety of delicious dishes, including their Famous Philly, toasties, burgers & sandwiches. They also offer deli- cious steaks, seafood, meat platters.
Suite 101
Tribe Hotel, GigiriBakery & Patisserie, Ice Cream & Desserts$$$$Yummy Card: 10% DiscountGet all your custom cakes, novelty cakes, freshly baked pastries, gour- met chocolates and Italian home- made gelatos, all at Suite 101.
Tamambo
The Village Market, GigiriContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Tamambo Bar and Grill has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selectionof light salads as well as appetizing gourmet dishes.
JUNCTIONHURLINGHAMKILELESHWA LAVINGTON
Albaik
Remax Shopping Village, Argwings KodhekFast Food$$Yummy Card: 10% DiscountHALAL fast food franchise, serving the BEST broast chicken meals, beef, chicken burgers and sandwiches. FREE delivery within Nairobi.
Artcaffe
The Junction Mall, Ngong RdCafé$$The ArtCaffe is a bright, light- filled café famous for its roasted coffees,hearty dishes and mouth wa-tering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, break-fasts and leisurely lunches
The Arbor
House 904, James Gichuru RdCafé$$Yummy Card: 10% DiscountThe Arbor is an eco-friendly garden cafe with an eclectic selection of food and also a marketplace in a tranquil garden setting in the heart of Nairobi.
Big Square
The Junction Mall, Ngong RdBurger, Fast food$$Located at the Junction Mall, here you are guaranteed to enjoy the am- biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.
Brew Bistro
Piedmont Plaza, Ngong RdBistro$$$Yummy Card: 5% Discount, free beer sample & tourThe Brew Bistro offers an unparal- leled dining adventure. The fine dining section is complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo- rating a fusion of French, European, Asian and classic Kenyan flavours.
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RESTAURANT GUIDE
Cheka
101 Manyani East Road - Off James Gichuru, Japanese$$$Yummy Card: 10% DiscountFor authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan
Churasco Gaucho
Galana RdBrazilian, Steak House$$$Yummy Card: 5% DiscountNewest Brazilian Steakhouse with a set price for all you can eat, magnifi-cent buffet professional baristas and specially selected wine list. Beautiful unique ambience with outside ter- race seating.
Ginza
Galana Plaza, Galana Rd
Japanese$$$Yummy Card: 10% DiscountGinza serves hearty meals from Sushi, delicious desserts, salads, stir fried and Teppanyaki dishes all prepared by their able chefs.
Habesha
Argwings Khodek Rd, HurlinghamEthiopian$$$Yummy Card: 10% Discount Renown for its authentic Ethiopian cuisine, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.
Jiweke Tavern
Ngong RdAfrican Cuisine$$Yummy Card: 10% DiscountJiweke Tavern offers an excep-tional Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports
bar. Ideal for family lunches and fun nights out.
La Salumeria
Valley Arcade, Off Gitanga RdItalian$$$Yummy Card: 10% DiscountLa Salumeria offers only the finest Italian cuisine in a tranquil and peaceful ambiance. Their warm ser- vice and hearty meals will certainly create a memorable experience.
Le Palanka
909 James Gichuru Road, LavingtonAfrican, Fusion$$$Yummy Card: 10% Discount Inspired by the fabulous Angolan an- telope, Palanka Negra, this venue is just as unique and rare as the animal serving fine African cuisine.
Mambo Italia
Lavington Curve Mall, LavingtonItalian$$$Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more
Mediterraneo
The Junction Mall, Ngong RdItalian$$$$A unique Italian experience in Nai- robi set in its family like atmosphere with a variety of traditional Mediter- ranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.
MEZZE on the deck
BEST WESTERN PREMIERMiddle East & Mediterranean$$$Yummy Card: 10% DiscountFor traditional Arabic hospitality, and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi. Located on the rooftop, the restaurant serves a wide variety of Mediterranean and Middle
Eastern dishes as well as an exotic array of sheesha flavors.
Monikos Kitchen
Lavington, Valley ArcadeContinental$$$Yummy Card: 10% DiscountInspired by the abundance of fresh and organic produce available in Nairobi and across the country.
Pampa Churrascaria
Thompson Estate, Kingara RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.
PABLO’S
BEST WESTERN PREMIER NAIROBIInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Pablo’s is a contemporary styled dining area, with both indoor and outdoor seating. The menu encom- passes a wide variety of international cuisine, from authentic Asian dishes to Italian pastas and pizzas. You’re sure to be spoilt for choice!
Phoenician
The Junction Mall, Ngong Rd,Japanese, Lebanese$$$$The Phoenician is a fabulous restau- rant which serves sushi, Lebaneseand Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.
Pizza Mojo
Adlife Plaza, KilimaniPizza$$With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambi-ence perfect for creating memories and capturing moments.
61.
J’s FreshBar & Kitchen
Across St. Christopher’s Secondary School, Ngong RdGastropub$$$Yummy Card: 10% DiscountOne of the newest restaurants in the area, J’s freshly prepared delights are uniquely served on wooden boards. The environment is just right to enjoy a few drinks and great music with friends.
Matbronze Café
Hse.2 Kifaru Lane, Langata South Rd.Cafe$$A classy modern cafe nestled in the serene location of Karen boasting of beautiful gardens and an inspiring bronze art gallery. Enjoy their tasty sandwiches, light grills and whole-some salads.
Que Pasa
Karen Shopping Centre,KarenContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy TuesdaysBuilt to create a stylish yet simple space, Que Pasa provides the perfectlocation to enjoy a meal, drink or to lounge and relax. Enjoy fresh wood- fired pizzas.
Simba Saloon
Carnivore Rd, LangataAfrican, Barbeque$$$Yummy Card: 10% DiscountA vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.
Snack Attack
Adams ArcadeFast Food$$Snack Attack Kenya is your go to source for “Loaded Chips”. Come
indulge in their tasty menu which offers extensive and rich meals at an affordable price
Talisman
320 Ngong RoadAfrican, Pan-Asian, European$$$$Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.
Tamambo Blixen
336 Karen RoadContinental$$$Yummy Card: 10% DiscountRelax in the cozy and redecorated indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardensin Kenya.
Tamarind Nairobi
Karen Blixen, KarenSeafood$$$$Yummy Card: 10% DiscountTamarind Nairobi offers some of the city’s leading seafood in an ambi- ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.
The Curragh Irish Pub & Bistro
Ngong Race CoursePub Food$$Nairobis first authentic Irish Pub showing all sports on large screen with ample free parking and great Pub Food.
CBDINDUSTRIAL AREAMOMBASA ROAD
Sierra Brasserie
Hurlingham, Yaya CentreContinental$$$Yummy Card: 10% DiscountSierra Brasserie is a modern interpre- tation of a classical French brasserie serving simple yet elegant food us-ing the best ingredients available.
Sushi Soo
Kingara RdJapanese & Korean $$$Yummy Card: 10% DiscountSushi soo is the ideal place to satisfy your craving for Japanese and Korean cuisine. With an ambient setting, enjoy an array of Sushi Plat-ter, Vegetarian platter, Korean dishes and BBQ.
The Wine Shop
671 Piedmont Plaza, Ngong RdInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays on selected bottlesThe Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes.
Tokyo
Kolloh Road, LavingtonJapanese, Korean$$$Yummy Card: 10% DiscountTokyo Restaurant is a Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of Sushi and other typical Japanese dishes.
Waffle & Yoggi
Lavington Green Mall, Ground floorCafé$$Yummy Card: 10% DiscountWaffle & Yoggi specializes in mak-ing fresh liege waffles with various
toppings, savoury waffles, frozen yoghurt, smoothies, frappe, cakes, muffins & doughnuts.
KAREN NGONG ROAD LANGATA
Artcaffe
Karen Crossroads Shopping CentreCafé, Continental$$$Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating
Big Square
Karen Square, Ngong RdBurger, Fast Food$$Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.
Carnivore
Carnivore Rd, LangataAfrican, Barbeque, Kenyan$$$Yummy Card: 10% Discount Considered as ‘Africa’s Greatest Eat- ing Experience’ Canivore will serve exotic meats roasted over charcoal and carved at your table all in an at- tractive tropical garden
Creative Kitchen
Wilson Airport (Off Langata Road)Continental$$Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.
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RESTAURANT GUIDE
Afghan House
Kisauni Rd Nairobi WestAfghan Cuisine$$Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nairobi. They also specialize in Turk-ish baklava, a popular dessert.
Baraka
Crowne Plaza Hotel, Kenya Rd, Up-perHillContinental$$$$Baraka is an All-day restaurant situ- ated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contempo- rary buffet lunches, and an Al a Carte or set Menu Dinner.
Bhandini
InterContinental Hotel,CBDIndian$$$$Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.
Big Five
Ole Sereni Hotel, Mombasa RdMulti Cuisine$$$$Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order in front of your eyes with a bonus of the best view of Nairobi National Park
Cafe Maghreb
Nairobi Serena Hotel, Kenyatta Ave, CBDSeafood, Cafe$$$$An internationally-themed buffet breakfast and lunch are served in the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie
service. Café Maghreb also offers a specialty coffee area.
Flame Tree
Sarova Panafric, Valley RdInternational$$$Come dine at an award winning restaurant that overlooks well manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.
Makuti Bar & Grill
InterContinental Hotel,CBDInternational$$$The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.
Mandhari
Nairobi Serena Hotel, Kenyatta Ave,CBDFormal Dining$$$$Mandhari Restaurant, overlooks the pool and offers an exclusive fine- dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.
Motorway Cafe
MPPS, Piranha Centre, Mombasa rdCafe$$A simple restaurant tucked away, run by Chef Shailen. For all types of freshly prepared cuisine. Definitely worth a visit!
Mukutan Garden
Fairview Hotel, Upper HillCafe$$$The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, cof- fees and light meals such as gourmet sandwiches, pizzas and quesadillas.
Pampa Churrascaria
1st Floor, Panari Sky Centre, Mom- basa RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.
Pango Brasserie
Fairview Hotel, Bishop’s Rd,Upper- HillFormal Dining$$$$With its underground wine cellar, romantic ambience, quality service, classy food presentation and excel- lent taste, Pango is in a class of its own.
Black Gold Cafe
The Panari Hotel, Mombasa RdCafePrice Range: $$$The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the Na- tional Park.
Steers
Muindi Mbingu St, CBDFast food$$Being the flame grilled burger spe- cialists, Steers remains the market leader by offering the widest range of burgers using a unique flame grilled process. They also give the best value for money, offering the consumer more quality.
Sikia Fine Dining
Crowne Plaza Hotel, ,UpperHillFormal Dining$$$$Yummy Card: 10% DiscountThe Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.
Tatu
Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$Tatu is an award winning signature steak house offering delectable; flame grilled aged cuts of high qual-ity meat prepared by the chef to a supple texture. The exclusive fine dining experience comprises of an a la carte menu made from fresh local ingredients and an international range of wine selection coupled with warm and engaging service
Thai Chi
The Sarova Stanley, Kimathi St,CBDThai$$$$One of the city’s most elegant dining establishments, The Thai Chi Restau- rant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.
Lord Delameres Terrace
Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$The Lord Delamere’s Terrace is a classic, charming and modern all day dining restaurant ideal for business executives, families and groups of friends. Renowned for the best breakfast buffet in town and also features a robust international and authentic Kenyan cuisine for lunch and dinner a la carte options.
Thorn Tree Cafe
The Sarova Stanley, Kimathi St,CBDContinental$$$$The Thorn Tree Cafe is a legendary open-air, bistro style pavement cafe and is most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.
