Dishy Magazine- April issue15, April- EASTER DELIGHTS

DISHY MAGAZINE

ISSUE 15 APRIL 2020

FOODS WITH FINNESSE

SMALL IS

BEAUTIFUL

EASTER

Delight EVERYTHING FOOD(ie) & BOOZ(ie)

TABLE OF CONTENT PART I - FOOD KITCHEN DELIGHT UNSULLIED SERVED BACHELOR'S KITCHEN PERFECT PAIR

35 30 12 7 23

PART II - DRINKS BOTTLE SERVICE COCKTAIL HOUR RAISING THE BAR BAR CULTURE JUST BOOZE

38 40 44 49 45

PART III - LIFESTYLE WINE WITH ME WINE AFTER WINE KIBANDASKI ON THE COUNTER WELLNESS

33 27 29 51 53

DISHY MAGAZINE ISSUE 15 APRIL 2020.

PUBLISHED BY DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR FELIX MUSILI. EDITOR FELIX KAVII. STAFF WRITERS TED OTIENO, IVY KABEI, FAITH CHEBET, BONIFACE MITHIKA. CONTRIBUTORS EVE NJAMBI ,CHEF BENNETTE, NICK, MWANAIDI SHISHI DESIGN SAMUEL MWANGI. SALES INQUIRES CALL DISHY 0718529093 EMAIL Info@dishy.co.ke / Tudishy@gmail.com

5. EDITORS NOTE

THIS I MAGAZINE

15 ISSUE

6. EDITORS NOTE

ISSUE We all love a little sugar

Life is all about finding a balance; a perfect balance. And here at Dishy we always put you first. This issue is a sweet one amid all the sour moments. The flavours. The first bite and getting lost in the aroma, textures, and palate. We are bringing you something special.

We all love a little sugar; from drinks to snacks to desserts, there is plenty of sugary fare. A huge number of us have super sweet teeth. However, the key with sugar is knowing when to stop.

For our cover story, we celebrate Easter and the whole celebration around it. It is a time to reflect and what better way to do so than over some sweet stuff. The boys in OTC are almost crying due to no football and Wine After Wine is still a rollercoaster.

This issue has a lot behind it; hard work, smiles, drama and of course booze. It is a celebratory issue, where we celebrate all those in the food industry who are keeping our stomachs full even amid crisis. We are solicitors of the government rules. Please #Stayathome #Don’tSpreadCorona and of course sanitize.

This here is for you, with love. And sugar.

Felix Kavii EDITOR

7 BACHELOR'S KITCHEN

The Quarantine dilemma

Living as a bachelor makes you lose some manner or rather makes you get some new behaviors. You turn into a savage of sorts; only true bachelors know the feeling. The BACHELOR travels home for the Lock down period

I

t is stay at home season and none of us ever saw this coming – a total shutdown of almost everything. there is no work, going out or anything normal. I was going to die of boredom – this is actually a thing – so I decided to go home for a couple of days. Besides, who would you rather be in times like this with if not family?

I didn’t think of all this as I was driving through the gate as I was entangled in mum’s huge hug.

It was one of those ‘it’s been a minute hugs’.

I am really close to my Mum- don’t call me a Mama’s boy though. Besides, where do you think I got all these exemplary cooking skills.

Now for a bachelor, going home is one of those puzzles. It is a whole different scenario. You get used to living alone as a bachelor that you forget how to live with people. Living as a bachelor makes you lose some manner or rather makes you get some new behaviors.

You turn into a savage of sorts; only true bachelors know the feeling.

The whole family was there – parents, siblings, cousins, aunts, the irritating uncles and the dogs. I had brought with me a couple of household shopping. Rule number one when going back home is always carry some shopping.

8 BACHELOR'S KITCHEN

In fact, this is non-negotiable. Pass by the supermarket and grab some stuff to warm their hearts. You can never go wrong with shopping, especially with the mums.

I had a bottle of whiskey in the backseat, which was exclusively for dad. Rule number two; always get your old man something to make his blood rush. Dad deserves the best, and the best is Jameson Whiskey. He had one of those deep and proud smiles in his eyes.

My old man is one of those people who smile with their eyes. It is some mind-blowing stuff.

Rule number three; forget your whole sleeping pattern. This is quite important. You can’t wake up at 11am as usual while there. Not unless you want to find breakfast was already served and everyone calling you lazy. Having this deep bachelor knowhow, I woke up among the first people; only second to mum – no wakes up as early as mothers.

I was going to make mandazis for the family breakfast. I got working in the kitchen, mixing the dough and stuff. She was surprised to find me in the kitchen but unsurprisingly, her face didn’t show a hint of it. She joined me in there, acting like an oversight committee to ensure I wasn’t making a mess which I obviously wasn’t.

Not to blow my own trumpet but most of the family was finding it hard to believe I can make such good mandazis. Only the two irritating aunts - you know how these can be – were sneaking in remarks such as the mandazis are too salty.

The final rule; always smile while at home. No matter what. You are supposed to be happy at home, so be happy. Smile and enjoy. You won’t even notice how fast time flies. Plus, they are sure to miss you when you go back to ‘living your life’.

9 THE MASTER CLASS

T

Unrivalled sweet Indulgence

he word "dessert" originated from the French word ‘desservir’, meaning "to clear the table."

It is however uncommon for many households in Kenya to have dessert after a meal. However, this does not mean Kenyans, especially Nairobians, do not have a sweet tooth syndrome.

This, they strive to gratify daily.Ice cream, in particular, is a guilty pleasure for many. This led to the emergence of a plethora of ice cream and pastry joints. These offer all manner of flavors with some having customized and crafted ice creams, cookies and cakes. Unlike other parts of the world, the Nairobi food culture has redefined the meaning of dessert. Dessert spots have become an alternative daytime hang-out joint. People meet up for some scoops of ice cream while unwinding. Besides, what better place to chill than a sweet space.

This has driven the stiff competition among these places. In Nairobi, it isn’t just about the sweetness only, it is about the mood and ambience too. It is about feeling alive with each bite. Here are some of the best go to places for dessert in Nairobi.

P L A N E T YO G U RT

Planet Yogurt is the pioneer – and the only shop – that specializes in frozen yogurt, a healthy dessert treat. All their yogurts are natural with fresh fruit toppings. They have more than 20 yogurt flavors, with more coming up to keep you coming back for more. They even have unique custom fruit toppings for your youghurt. Their shops are found in the Village Market, the Junction Shopping Centre and Galleria Mall

CREAMY INN

This is the most famous and widespread ice cream shop in Nairobi, and Kenya at large – you can literally find an outlet around every corner.

They have a variety of sweet temptations: ice cream served in cones or cups, sundaes, milkshakes, cakes and freshly made pastries. Their prices are also quite affordable

10 THE MASTER CLASS

VA L E N T I N E S C A K E HOUSE

Valentines Cake House is arguably the most famous cake house in Nairobi. They came, took us by storm and have never looked back. Their signature cake boxes have become so popular and famous among Nairobians. With several branches and delivery services, getting cake has never been made sweeter and easier.

ARTCAFFE COFFEE & BAKERY

This is where your sweet tooth comes to meet style. The decor at Artcaffe Coffee & Bakery is simply breathtaking. They also have many branches in and around making it very convenient. In short, this is your ultimate takeaway dessert or chill dessert place. NB: The 100% Chocolate cake is one you should try out if you’re a chocolate head.

SNO CREAM

Having opened its doors in the 1970s, SNO Cream is the oldest ice cream spot in Kenya.

Interestingly, the place has managed to keep it retro-style to date. It is located on the upper side of town, around Monrovia Street. SNO has been praised for offering great ice cream at affordable rates.

ALEXANDRE BAKERY & PA S T R Y S H O P

Located at Yaya Centre, Alexandre Bakery and Pastry Shop offers freshly baked goodies that are prepared fresh every morning. They have some of the finest and tastiest chocolate croissant, cookies and muffins. They pay attention to detail, they really do, and only serve you the the best.

COLD STONE CREAMERY

Strategically located on the busy Mama Ngina Street in Nairobi, this American ice parlor has made itself into a household name. There are probably a few reasons pertaining to its popularity – first, they serve ice cream in a freshly baked waffle whether it is a cone or a bowl. Second, their array of ice cream flavors is tantalizing. These can be combined with fruits, nuts or sweets of your choice – you get to customize your ice cream.

Third, they do not just have ice cream on their menu, they also have equally eclectic yogurts, sorbets, smoothies, milkshakes, cakes and cocktails.

N A I R O B I JAVA H O U S E

Java outlets all ooze some style and class. This is the number one African coffee house, and they have proven this through the years. Java has the right stuff for your sugar cravings. With many branches through the city, you can try out their sweet stuff – cakes, cookies and a whole lot more.

L E G R E N I E R À PA I N

This is a French bakery that boasts of its heritage; offering world-class products and simply amazing cakes. They offer freshly baked customized cakes for special occasions, bread, pastries, and patisseries. Find their shop at 9 Riverside Drive

TIRAMISU

Whether you are accustomed to the exquisite Italian taste or not, Tiramisu desserts will have you smiling. They deliver a little piece of Italy in your mouth.-from trifles, tarts and macaroons to a host of creative cakes. Their shops are located at ABC Place, Garden City, The Village Market and The Hub, Karen

A

ADVERTORIAL

DVE RTISE WITH US SEND US A MAIL sales@dishy.co.ke OR CALL: 0718-529-093 WWW.DISHY.CO.KE

THE BEST DIGITAL MEDIA FOR STRATEGIC ADVERTISING

TRIED + TESTED ENJOY IT ALL

Served YOU GOT

LIFE IS TOO SHORT TO SKIP DESSERT

SWEET

Indulgence

5.

13CHEFS CHEFSON ONDUTY DUTY

C

H

E

F

S

O

N

D

U

T

Y

Serving it Sweet E V E R Y T H I N G

Mwanaidi Shishi

Chef Bennette

F O O D I E

&

B O O Z I E

Emmanuel Osinde

Clare Karatu

14 SERVED IV

Chocolate Orange Brownie Cookies Prep

15 mins

Cook

20 mins

inactive Yield

15min 40 cookies

A chocolate lover's dream with a bit of citrus for a nice twist.

Ingredients 1 cup softened unsalted butter (2 sticks), 2/3 cup packed brown sugar, 2/3 cup white sugar, 2 eggs, Juice of half a large orange, Zest of a large orange divided, 2 1/4 cups all-purpose flour, 3 tbs unsweetened cocoa powder, 1 tsp baking soda, 3/4 tsp salt, 1 cup chocolate chips/ chopped, 2 tablespoons whole milk

Instructions

1. Preheat oven to 350°F (180°C).

2. In a large bowl, cream together the butter and sugars until fluffy and lighter in color.

3. Add the eggs, orange juice, and 1 teaspoon of the zest to the butter and sugar mixture. Stir to combine.

4. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, stirring to combine. Fold in the chocolate chips.

5. Drop tablespoon-sized balls of dough onto an ungreased cookie sheet, leaving room between each cookie. Flatten the dough balls just a bit and sprinkle some of the remaining orange zest over the cookies.

6. Bake for 9-11 minutes. Remove to cooling racks to cool completely.

15 SERVED II

Fluffy Banana flavoured Pancakes Prep Cook Serving

:5min :5min :2

Ingredients 1/2 cup Ajab all- purpose flour, 1 1/2 tsps sugar, 1 tsp baking powder, 1/8 tsp salt, 1 large very ripe banana, 1 large egg, 2-3 tsps milk, 1 tsp vegetable oil, 1/2 tsp vanilla, Honey Uma peanut butter

Instructions

1. You whisk together the dry ingredients: Aajab flour, a little sugar, baking powder, and salt. Then in a separate bowl, mash your banana and add an egg, some milk, oil, and vanilla. Finally, mix everything together until just combined, and your batter is ready to go.

2. Heat your pan over medium heat Once cooking surface is hot, lightly grease with butter or cooking spray and add pancake batter using a 1/3 cup. Cook on first side until the tops of the pancakes begin to bubble. Flip and cook until cooked through.

To Serve

Plate them and Slathered with Uma peanut butter and honey to burst the flavour

16 SERVED III

Platter of snacks

Sometimes our favourite dinner is a platter of snacks and these peanut butter bites are a staple of our sweet-tooth snack section. I used to make them with peanuts and swapping to peanut butter – Uma nut butter the results were just awe-inspiring.

Chocolate Peanut Butter Bites Prep : 10 minutes Serving : 12

Ingredients 1 cup packed dates, ¼ cup UMA chocolate peanut butter, ¼ cup UMA cashew butter 3 tsps unsweetened coconut flakes, 2 tsps hemp seeds, 2 tsps cocoa powder, ¼ tsp salt, Cocoa powder, for rolling

Instructions

1. Place all the ingredients, minus the salt.

Pulse until everything comes together. Add a splash or two of water if needed. The crumbled mixture should easily come together.

2. Take roughly 2 tablespoons of the mixture and roll into a ball. Continue and roll mixture into 12 balls and place in the refrigerator. Place a couple tablespoons of cocoa powder on a plate and roll the balls in the cocoa powder.

3. Store in an airtight container in the refrigerator for up to a week.

Photos and Recipe by Dennis Ombachi

17 SERVED V

Apple Cinnamon Baked Vegan Donuts

With a sprinkle of cinnamon sugar these Instructions Apple cinnamon Baked Vegan Donuts are 1. Preheat the oven to 400F. Coat bottom of a doa perfect sweet breakfast to start your day nut pan with cooking spray with a good amount of energy 2. In a small bowl, combine the ground flax seeds and water. Set aside Ingredients 3. In a small bowl combine the flour, baking pow1 tsp ground flax seeds, 3 tsps water, 1 3/4 der, cinnamon and salt cup self-rising flour Ajab Flour, 1 tsp bak4. In a large bowl, whisk together the grapeseed ing powder 2 tsps cinnamon, Pinch of salt, and coconut oils, brown sugar and agave or ma3 tsps grapeseed oil (or vegetable oil), 2 ple syrup, until well combined. Pour the flax mixtsps coconut oil, melted 1/2 cup agave or ture and lukewarm milk and whisk well maple syrup, 1/4 cup light brown sugar, 5. Slowly add the flour mixture and mix using a 3/4 cup unsweetened cashew, almond or wooden spoon until just combined (do not over coconut milk, lukewarm 1 medium gran- mix) ny smith apple, core, peeled and diced 6. Fold in the diced apples. Fill the donut mold 2/3 of the way and bake at 400F for 15-17 minsmall, Cinnamon sugar to sprinkle on top utes (optional)

Photos and Recipe by Dennis Ombachi

18 FOOD STYLING

Simply Outstanding...

In the Mood

Exquisitely baked orange flavored cake with a touch of flair, this moist and fluffy orange cake may not redefine every thought you’ve ever had about the fruit, but it will turn them upside down. Literally. It’s that impressive on how the dish has been styled with icing powder and the slices of orange and permanganate toppings,it just gives the cake life. Let your passion for food shine though with this perfect styling.

19 TUDISHY

Foods with Finnesse E

aster time is here. Being the oldest festival of the Christian Church, celebrating the resurrection of Christ, it is definitely the most important. Besides the spiritual importance, Easter is also a time to reflect on the year that has been and catch a breath, which we so need to now. It also a time to celebrate- celebrate making it this far. In our Kenyan culture, Easter being a public holiday we celebrate (no one has ever understood Nairobians and their partying on public holidays). We meet friends, have family reunions and take our loved ones out.

However, the catch comes at finding the right place to go out for the adults. This is a hard one, especially if you are after some fine dining: a place with some world class food and breathtaking ambience. But this is Nairobi and as yours truly always says: you can find anything here; you just need to know where to look.

Here are some of the places to look;

20 TUDISHY

H E M I N G W AY S BRASSERIE NAIROBI Hemingways’ Brasserie serves European classics with a modern twist -by focusing on simply cooked freerange products sourced directly from local farms.

A unique feature here is their indoor barbecue which is the first of its kind in Kenya, specially imported to produce the best steaks sizzling at 800F. The special blend of charcoal used to fire the grill helps in creating their signature char grilled steak. The Brasserie is also famous for beef ribs and slow cooked pork belly.

They have a wide dessert menu that has the finest cheesecake you’ll get anywhere.

T H E T R AV E L L E R’S R E S TA U R A N T – H I LT O N NAIROBI This is the main dining restaurant at the Hilton Nairobi. It offers an extensive buffet that features themed nights and an à la carte menu (choosing off the menu - choose what you want and pay the individual menu prices for each item as opposed to having a fixed price meal). with an extensive wine list This unique Nairobi restaurant is unrivalled in ambiance, quality of food, and dining options and offers the perfect setting for business lunches, romantic celebrations, or family dining within the central business district.

TA M TA M F R E S H FISH AND SEA FOOD This is a sea food delivery / pick up shop based in South B. They get fresh fish from the lake / ocean daily and supply to your doorstep. Buying in bulk will also earn you some discounts with their many offers.

Prices here depend on the type and amount of fish. The Mullet fish (mkizi) sells for 600/- per kg with 2kg and above orders getting some discount.

21 TUDISHY

MANDHARI – NAIROBI SERENA HOTEL

Designed with mahogany and red velvet and a having vibrant view of Nairobi, this restaurant is simply a classic. Your evening here starts with a welcome drink on the balcony. You will then be guided through a 5-course meal by friendly and knowledgeable staff over glasses of whisky and wine. End your meal with macaroons and some of the most artistic desserts.

LUCCA – VILLA ROSA KEMPINSKI

The Villa Rosa Kempinski in Westlands is one of the prettiest we have. In terms of hotels, it is a big girl – because all food places are girls. Lucca is just one of the main attractions at this wonderful establishment. With freshly baked Italian bread and cuisines that will send your pallet on a trip around the world, this tranquil restaurant is the perfect place to bring friends and family. You are advised to make a reservation.

PANGO BRASSERIE FAIRVIEW NAIROBI The Fairview Hotel in Upper Hill is home to the warm and inviting Pango Brasserie. Pango is a unique restaurant, styled after a French bistro. Here you get to sink deep into the countryside ish ambience by starting out with a tour of the underground wine cellar where you can choose your own wine with a bit of help from the seasoned staff. Your taste buds will also go on a journey you enjoy food made with a twist.

22 TUDISHY

ABOUT THYME Located on Eldama Ravine Rd, in Westlands, About Thyme has become famous over the years for the serene, leafy setting it offers and the eclectic menu it has. They have an International cuisine menu which even covers vegetarian dishes.

About Thyme is one of the few restaurants that excels in the desert menu. With stuff such as the Strawberry Cheesecake and Wild Chocolate Brownie, it explains why people love this place.

SIKIA – CROWNE PLAZA Sikia is a Fine Dining Cuisine restaurant offering a unique mix of exclusivity, comfort, sophistication and design. Located on the mezzanine level of the Crowne Plaza hotel in Upper Hill, the restaurant serves a specially crafted lunch, dinner, and dessert menu complimented by an extensive, handpicked range of wines from across the world. It is open six days a week, and closed on public holidays.

SOKO – DUSIT D2 ‘Soko’ directly translates to ‘market’ and this all but highlights the restaurant’s focus on using the finest fresh organic ingredients. This plus seasoned chefs mix to produce an exciting and progressive cuisine. The restaurant with its cutting edge design, warm amber tones, and a beautiful terrace is the perfect venue for an upscale business lunch, a get together or a romantic dinner for two.

23 PERFECT PAIR

MATCH MADE IN HEAVEN

Peanut Butter Caramel Popcorn

Pop it with UMA

Tatsy and perfectly sweet, this Peanut butter Caramel Popcorn is the perfect summer version of caramel corn. Away from the stale boring pop corns this perfect pair blends to bring forth flavour and utter sweetness.

ADVERTORIAL

Bread and Bacon

Ham Lovers Rejoice!

This doubly good breakfast sandwich combines a load of favourites all in one! Imagine starting your day off with a hearty and Crispy Ham and wheat bread Breakfast with white Cheese! The combination worked beautifully especially with fresh kick from FARMERS CHOICE beef browns.

Adding a slice of lettuce just gives it a proper crunch and delectability. What a great combination

25 MAMA NITILIE

Tambi na Biriyani ya nyama ya mbuzi

Karibuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, MAMA NITILIE. Hapa nitakupa ricipe mingi na jinsi ya matayarisho yake , kwa njia rahisi tena ya kufaana. Si mapochopocho, si mlo mku...usibanduke katu, rai kaa kitako tutie ndani pamoja. Usiogope kusisitiza mama nitilie.

Leo tunapotandaza mkeka kwenye veranda tumo tayari kuandaa , mlo wa kusisimua. Huku pwani kwetu, ni chajio haswaa masaa ya jioni au wakati wa karamu. Pepeta jiko tayari kutayarisha Tambi na Biriyani ya Nyama ya Mbuzi ROJO LA BIRIANI Mahitaji Mchele Pishori ya Basmati 3 vikombe, Nyama ya mbuzi 2 kilo, kata mapande makubwa, Mafuta ya Maji 60 ml, Vitunguu 3 kubwa kata kata, Saumu 1/4 ponda na chumvi, Mdalasini 1 kijiko cha chai unga, Iliki 1 kubwa ponda kidogo, Tangawizi 2 kubwa safisha na ponda, Maziwa ya kuganda (

youghart) 1 1/2 pakiti. viazi ulaya 4 kubwa, chumvi kiasi ya kupenda mwenyewe, Nanaa (mint leaves) kishada 1, Ndimu 1 Jinsi ya Kutayarisha 1. Kaanga mbatata/viazi ulaya mpaka viwe brown, toa uweke kando.

2. Kaanga vitunguu mpaka viwe brown na mimina katika chujio ili samli igidike.

3. Mimi na nyama katika sufuria iliyokaangiwa vitunguu pamoja na thomu, ulotwanga na chumvi, iliki, mdalasini, tangawizi, maziwa ya kuganda na maji kiasi ya kufunika nyama, injika motoni na funika mpaka viive.

4. Weka viazi ulaya, naanaa 1/2 na ndimu uonje kama kila kitu kinatosha na wachia kidogo ichemke na rojo liwe kiasi.

5. Weka vitunguu vilivyobaki lakini vifikiche fikiche kwa mkono viwe laini 6. Weka ile samli uliyoigida lakini bakisha kiasi 1/3 kwa sababu ya wali. Wachia ichemke kidogo kisha ipua.

26 MAMA NITILIE

Mahitaji Sukari vijiko 5 kubwa, Tambi pakiti 2, Mafuta ya Maji, Iliki 4 vijiko vya chai Jinsi ya Kutararisha 1. Weka mafuta kwenye kikaangio chako na kuwacha yapate joto 2. Kisha panga tambi zako kwenye kikaangio kwa mpangilio mzuri na kuwacha yapate mafuta 3. Tumia kijiko chako kugeuza geuza zile tambi mpaka uhakikishe zimegeuza rangi kuwa rangi ya kahawia (Brown)

4. Zikiwa tayari weka ile maziwa mpaka tambi zilowe ndani kisha tia iliki kuipatia harufu nzuri kisha mwagia sukari juu na kukoroga pole pole.

5. Baadae funika kile kiiangio na kupuguza moto ili kuwacha tambi ziive vizuri kisha ipua.

Mlo wako ukiwa tayari ,Pakua tambi na tia rojo ya biriani juu yake tayari kutia ndani. Ukipakua kwenye sinia mimina kachumbari pale kando na tosha jienjoi.

Dishy.

27. WINE AFTER WINE

It's Complicated

B

s r te a w t e e w S y k r Mu

True to the saying…’Kwa ground vitu ni different’. Grace finds herself at a point of no return with her bubbly relationship that everyone thinks It’s perfect. Romeo and Juliet kind. But beneath the lofty precious, emblematic, fragrant filled blooming lotus-flowers is nothing but murky waters as narrated by IVY KABEI

ygones are bygones, Grace strongly convinced herself to forget the terrible encounter she had with her boyfriend. Somethings are just worse than even GBV or even being cheated on. She found it had to swallow the bitter pill of reality. If you are a movie buff, especially Tyler Perry productions then you might have come across this saying, Men have ‘bad’ days. Grace is a series geek and that’s one thing that strongly kept her picking that call from the boyfriend, Yang.

The art of gifting must definitely be his love language.

He knew what grace wanted. It’s as though he was in his palates, he served her with all her cravings. Tiramisu Mondays, Croissants Tuesdays, all types of cakes and sugary fave. For him It was the small things that mattered most, picking her from job on a daily and dropping surprises was the order. Grace couldn’t fight it forever. She was mad, yes, but meeen this guy you can’t just abhor.

After that strange night. Things sounded weird to grace.

The vibe and the ka-feeling was low and every time Yang called or texted the laxity kicked in. She was not just there. You know in relationships you are either in or out, that middle ground is too shaky and often leaves on party heart broken. Grace knew that and although, she tried working on it, something just kept pulling her back. The chasm could be felt between the two, especially for the girls. Anytime Brenda brought up the issue, guilty-tripped Grace brushed the story off.

Brenda is not the type to sweep things under the carpet, she oft-times brought the issue up but Grace was not about to crack open.

Grace invited Yang over after a series on missed calls and unanswered messages. Maybe it was time to forgive and move on fully. She wanted that, her conscience was clear. She was to treat Yang to a surprise dinner and had bought herself some Rosé Impérial Moët & Chandon champagne ready for a night of a thousand candles. Yang came in a hurry to see what the emergency was only to be treated to a well-lit candle dinner setting. Things moved so first, laughter’s and bites, coupled by toasts and kisses and before they knew they were lost in love, tossing in her king sized white bed. The mood was right, steamy and wild. No sooner had she triggered ON than was it off. Yang was done. Again. 2 minutes, if not less.

Yang on the other side, had been excellent on his boyfriend duties. He was on ‘recess’ and one lucky thing about his job is he is to choose where to stay, until the lockdown is over. He had chosen some Airbnb just some minutes from Grace’s apartments.

That is what she meant to him, the ring around Saturn.

Disappointment galore. Grace was boiling with rage but tried keeping it calm. She rushed for her phone called Brenda, put her on a conference call with Ivy and Jane.” We need to talk, let’s meet at Brenda’s in an hour, I have a confession, carry some Rosé Impérial Moët please ” she stammered and hang up.

28 THE ROUND TABLE

Clare: Self taught queen of desserts For our Round Table we sit down with the desserts maestro, Clare Karatu. Life is too short not to take some pleasures seriously. Let’s Plug in.

1. Tell us in a brief about yourself and what you do?

I’m a mother of two beautiful girls, a TV cooking show host and an entrepreneur who’s devoted to loving food, learning about different cuisines and interacting with key players in the food industry.

2. How did your Tv career in food start?

In the beginning was a TV series that never got licenced. I have 13 episodes of a Kenyan version of 'Come Dine With Me’ just getting stale. TV stations can be brutal. So with my passion I took up vlogging and everything from there just fell into place.

3. What are your cooking inspirations? A famous chef, your mom, a cookbook, a blog?

I would say my cooking inspirations would be my stomach, my brain and my tongue. When I crave a specific food, I teach myself how to make it. My cravings drive my creativity. However, now I do have a favourite chef based in Kenya, but let’s be honest I’ll never cook like him.

4. What is your favorite cuisine to cook?

ETHIOPIAN.... Thats mainly because im obsesssseeeedddddd!!!

5. Which are your favourite restaurants in Kenya,and which restaurants do you seek out when you travel?

There are so many; Mövenpick, Tamarind, Talisman, Any Ethiopian restaurant and when I travel- hitting the streets, I’ll do the vibandas 6. What’s your biggest failure ever in the kitchen?

Ha! I’m self-taught, I’ve burnt, dropped, over seasoned, under seasoned you name it!

7. What’s the best experience you’ve had working on Tv ?

This definitely has to be the amazing people we meet and the team we work with! It’s always so humbling!

8. Which current food trends excite you the most?

These extremely decedent desserts. Like a passion mousse that looks like a real passion fruit. The new dessert and pastry crafting blows my mind and gastronomy.

9. Who are the foodies you hang with?

My kids, let me tell you these kids can eat and really love food.

29 KIBANDASKI

Slay queen waitress

T

"

AT OLIEPA

Craving for some 5 star Kibandaski experience? Well OLIEPA is the Villarosa Kibandaski of Cianda market where slay queen Shiro takes orders in English as narrated by WASPS.

he busy streets of Nairobi are loud. Very loud.

From the matatus to Makangas to the hawkers.

But at the center of it hides the gem of good food, just adjacent to bus station, Cinda Market. While cianda market doesn’t shout that much in terms of visibility, one wouldn’t get lost if looking for it. The heavy aroma of bombarding flavours and scents would easily guide you. Heavy white smoke towers the busy streets around lunch hour as hundreds of people walk in to fill their cravings.

There are many stalls with food and often like all kibandas, the mama welcomes will fight for the clients with onja onja everywhere. From nyama choma to fish and even traditional dishes like githeri. There is literally all under one roof. Oliepa is the joint, my boy Omosh had always sang praises about. It’s located at the far end of Cianda Market, stall 583. I trust Omosh for many reasons, aside teaching me the ‘street’ of Nairobi he had me go through many eating escapades in the city and none had ever turned out ugly. So with my guts high I invited my new colleague, Nancy, for another eating spree.

Entering the stall, you meet, Olish, the owner. A tall dark guy. He strikes different at first glance, his ‘lab’ coat is sparkling white. I felt he was in the wrong career, anyway, “Karib sana castama” he loudly welcomed us with a heavy luo assent asking the guy at the roast, Njoro, to ‘onjesha’ us some piece of cho-

ma. Bearly had we sat than a fine stunning wench approached us to take our order. Now this was weird.

I now get why Omosh speaks so highly of this joint.

Shiro, is not your ordinary waitress. Trust me to have seen it all. She looked like a goddess, even in that whitish coat, her curvy figure couldn’t hide. Did I mention he had wedges on? “Can I take your order sir? We have choma, fry, fish na kadhalika” She asked with a welcoming smile.

Her voice so soft and English so articulate. I ordered for some Ugali Choma with Nancy settling for Ugali fry. I could tell Nancy had the same buzzing questions in mind, ‘who serves in English in a kibanda?’.

Apparently Shiro and Olish communicate in English.

True ‘jango’ aki. It took less than 3 minutes to be served, which was very impressive. warm drink water is served if you don’t mind ‘maji ya kidero’.

The Ugali and Nyama portions were very fulfilling and to top it they serve with mchicha, managu, mrenda, osuga or terere. If you are a kibanda geek like me then you know that’s ‘villarosa kibandaski’ service, five star.

We ate to our fill cracking some jokes and just as we were leaving Nancy pointed to the wall to show me a poster written, ‘You’ll eat free if you are 70 years old and above, and only if you come with your both parents’. Olish and his team were extra on all fronts. We left after paying a 400 Ksh bill and smiled all the way to the office.

30 UNSULLIED

The Peak Roast House KILELE NYAMA

Kilele opened its doors in May 2019 and Kenyans being meat lovers will always welcome a new roast house warmly, especially if it offers what Kilele have – exceptionally good meat, a variety of cocktails and wines, International 5-star service and a breath-taking 270-degree view of Nairobi.

Kilele is literally meat heaven

Location and Access Kilele Nyama is located at the rooftop of the Ibis Styles Hotel building along Rhapta Road, Westlands. If you are using public transport, from the Delta building at Westlands round about on Waiyaki Way, take a left turn on to Ring Road Westlands then go straight on to join Rhapta Road where you will find the Ibis building. It is the last of the 3 restaurants and is the main roast house at the hotel.

Interior; Sights and Feels Kilele means ‘Peak’ and that explains why the restaurant is at the rooftop of the multiple storied Ibis building. An almost 360 degrees view is what hits you once you enter Kilele Nyama. The huge windows let you see as far as you can see of Nairobi. There are various seating places, some in the middle while some are immediately next to the windows. Wherever you sit, you’ll enjoy the view.

The wooden ceiling is light brown wooden and blends in with the dark wooden floor. The letter ‘K’ is engraved on the glass doors and also onto plant stands.

31 UNSULIED layered pasta with roasted assorted vegetables with double cheese, garlic bread and side salad) – 1000/-, vegetarian biryani – 1000/- and the sweet chili paneer cheese (Sautéed fried paneer cheese in sweet spicy sauce) – 1200/-.

A unique feature in the menu is their ‘share a platter’ combos. These are platters that are big enough for two/ three. These platters have three combos; Mix Grill Platter 1 (Chargrilled half chicken, wings, beef short ribs and 2 sides of your choice at 2300/-), Mix Grill Platter 2 (Chicken Skewers, chicken wings, pork spare ribs and 2 sides of your choice at 2600/-) and Mix Grill Platter 3 (Chargrilled full chicken, wings, beef short ribs, pork spare ribs and 3 sides of your choice at 4200/-)

Drinks

Kilele Nyama have some wicked cocktails. Their custom cocktails are prepared with great care by some great mixologists. Some cocktails even have ice cream and yoghurt just to show off they offer 5-star cocktails.

Some of their cocktails that include the Rusty Nail (Johnnie Walker Scotch and Drambuie – 800/-),

Kilele has a lot of sitting spaces. There are the more intimate tables, best suited for couples and then there are also large spaces with couches suitable for larger groups.

The couches range from red, brown and even some floral tribal prints. A couple of screens have been mounted on the walls just in case you want something else other than the view, which is highly unlikely.

Nyama and Drinks Nyama

Kilele Nyama isn’t a stylish roast house for its classy setting and appearance only but this is also reflected in their menu.

For the ultimate meat lover, Kilele’s menu will leave you spoilt for choice. Kilele Nyama is home to the famous Chef Rubia who is the ultimate master of meat. Chargrilled meat is the house specialty. Their main meat menu is divided into 3 – chicken, pork and beef. Some of the signature meals are Grilled Chicken skewers- 1200/-, Charred Beef Ribs – 1400/- and Charred Pork Ribs – 1400/-. The charred meat at Kilele Nyama is simply a must have.

It is one of few roast houses with a vegetarian menu. The vegetarian meals include the vegetarian lasagna (Baked

32 UNSULLIED the Mai Tai (Captain Morgan Dark Rum. Almond Liquer and Pineapple juice at 900/-) and Old-Fashioned cocktail (Bulleit Bourbon, sugar and bitters- 800/-).

Imagine enjoying good meat, great wine and panoramic views all at one place. Kilele offers all this. Their wine list extends from Italian, South African, French, Australian and even Israeli. If you aren’t a wine guy, the staff may recommend what you may like.

Dishy Tip The Daily Happy Hour with Buy one get one free on Cocktails starts from 5:30pm to 7:30pm.

Saturdays also have Burger offers where you get two Burgers for the price of one.

Thumbs Up

Food portions at Kilele are really satisfactory. The food portion and of course taste is worth your money.

Short distance from the CBD. Getting to Kilele Nyama takes less than 6 minutes from the city center.

Thumbs Down The parking menace is frustrating. The smaller parking area gets full fast and the larger parking area is quite some distance away.

33 ME 26 WINE FOOD WITH STYLING

Unspoken Rule.

JUST

Slaying

I

JEALOUSY!

Never catch feelings. Once you do, you are officially screwed. Those are the rules of engagement which Vera understood pretty well. This time the tides were long, tables were turning or so she thought. IVY KABEI narrates the unspoken rule called Jealousy

n life, there are certain unspoken rules. For example, when crossing the road, you have to look right, left and then right again. And that’s that. All of us know this, and life moves on.

For married men with clandes or women with ‘sponsors’ there is one main unspoken rule that applies both ways; Never catch feelings. Once you do, you are officially screwed.

Vera and Frank understood this. Or at least Frank did. She had always been jealous of Frank’s wife.

At first, she was ok with being a mere ‘side chick’.

Besides, she was getting all the ‘blessings’, and we all want the good things in life. But time messes everything up.

After Frank had rushed out of the room to go check on his wife, Vera remained there feeling crushed.

She was a ball of emotions. She wanted to hate Frank but couldn’t and she hated herself for it.

He was her weak spot. To make matters worse, he had gotten her in the mood for some passionate romance. This was supposed to be her day – Beefeater, chocolates and hot ‘chweing’.

Hate, love, bitterness, jealousy, anger – she felt everything. Anger got the better of her and she could only think of one person.

That she had thought of him even surprised her. She put some clothes on top of the steamy lingerie she had one, grabbed her stuff and got a cab. She instructed the overly talkative driver to drop her off at his house which she had the location from a previous trip.

Mike was surprised to see her. Ever since their one-night stand, he hadn’t seen her. Heck he didn’t even get her number then. Vera, he remembered her name.

How could he not after the epic night?

He wanted to ask her all sort of questions but stopped midway when she burst into tears. She was a mess.

Mike paid the cab guy and helped her inside. After an hour or so of consoling her (she lied that she had a bad argument with her best friend), sipping some gin and her crying some more, Vera finally calmed down.

Mike was funny. Funny guys are dangerous. By the time his car pulled up in Vera’s parking lot, she was a different person. He took her upstairs and just as he wanted to leave, she grabbed him and pulled him to her. He spent the night.

Frank showed up two days later. Vera had opened the door, thinking it was the neighbor only to find him. She wanted to slam the door on him but couldn’t. he was holding a huge white teddy bear doll and some shopping bags. In them were many boxes of Valrhona chocolate and two bottles of Beefeater Pink Gin. Frank might have his flaws but he was a master at this game. His apologies were perfect; hint of splashing some cash, that smooth tongue of his and of course wine and chocolate.

She let him in, at first not even smiling at him.

Ten minutes later and the two were ‘back in love’.

Damn that smooth tongue of his. He had her between the sheets in no time. Vera couldn’t admit it but she was in love. After chewing, Frank had this habit of changing his shirt. He always carried an extra shirt and put the ‘dirty’ one in the laundry basket in Vera’s room.

Just as he was putting his shirt in the basket, he saw some other shirt. This definitely wasn’t his.

He stared at the same shirt and then turned his eyes to Vera. He found her staring directly at him; their eyes communicating the same unspoken thing. He lacked words. He grabbed his wallet and stormed out of the house, leaving her confused with no chance to explain herself.

Vera smacked herself in the face wondering how Mike’s shirt was left behind. But more interesting was the question; Was Frank jealous?

22 34 THE THEROUND WARM TABLE UP

Julia: Creating great home meals with Miss Nguru

Osinde: Like a beautiful woman, good whiskey demands appreciation

The Warm Up takes a chat with whiskeys expert Emmanuel Osinde who cracks it open about himself and the world of scotch whiskey. There is no bad whiskey, there are only some whiskeys that aren’t as good as others.

1. Tell us in a brief about yourself and what you do?

My name is Emmanuel Osinde. I am the Brand Ambassador for the Scotch Whiskies Portfolio at Pernod Ricard.

Essentially, my job is to spread brand awareness for the brands I represent such as Ballantine’s, Chivas Regal, The Glenlivet, Passport, Royal Salute, Aberlour… I can go on and on.

2. How do you get people enthusiastic enough about your brands?

Mostly through the story telling and the consumer experiences, like the bespoke tastings and food pairings I conduct. My delight is in people learning about them as well.

3. What the most interesting part of your job?

I get to meet different people every other day and their perspective on whisky in general is always interesting. Everyone I’ve met has had a different point of view, which is good because I can customize my tastings based on their preferences and take their insights to the brand team which then works on the feedback received.

4. In your opinion, why do brand ambassadors continue to be important, even as the world changes and consumerism shifts?

I think by adding a face to a brand, you increase credibility and believability of the brand.

We’re usually the eyes and ears on the streets and our feedback is never taken lightly because we represent the consumer.

5. What is your earliest food memory?

My mum used to be very experimental with recipes. I remember there’s a time she made some lemon chicken and everyone else but she and I, enjoyed that chicken.

6. What is that one thing you cook well?

Chicken. It’s unfortunate not many people have had the privilege of tasting my food 7. What’s your comfort food?

I snack a lot on Tamu Tamu’s when I’m having a “long” day 8. As a ‘young’ brand ambassador, what are the challenges and Advantages?

The advantages are that I get to network a lot, I see the world a lot as well through the many travels. I’ve also learnt so much about the industry

in such a short period of time.

The challenges are that, if not careful, your work-life balance can be thrown off.

35 KITCHEN DELIGHT

S

Master the art

ugar rim? Salt rim? Been there, done that! Although they add a whole new level to your favourite drink, it’s time to consider other ways to rim your drink. Anyone who's had a minty sugar-dipped mojito can attest: That crystallized slick of goodness clinging to the edge of the glass is a revelation in every sip. Here are 6 ease rimming substances to create at home. It’s time to master the art of the rim.

SPICY RIM 1 Mix 1 part coarse salt with one part chili powder (cayenne, chipotle, etc.) for a fantastic hot & spicy rim

SPICY RIM 2 Mix equal parts coarse salt, paprika, onion powder and garlic powder.

CRUSHED GRAHAM CRACKERS Works on pretty much any drink that’s good with a sugar rim. Wonderful with Sidecars.

GINGER Mix equal parts sugar and powdered ginger.

SWEET & SPICY

COOKIES

The Red Hot Santa ‘Tini calls for a combination of chili and cocoa powder, which is wonderful with a lot of chocolatey drinks.

Place cookies in a sealed plastic bag with the air pressed out. Crush with a mallet or rolling pin. It goes without saying that this is also awesome as an ice-cream topper.

CITRUS Use the zest: dried and ground, or fresh and grated

36 KITCHEN DELIGHT

Fancy that Rim

W

hile rimming is as an art, it’s basically picking an "adhering substance" that will hold your rim of choice to the glass be it water which is basic, lime, lemon, or flavoured liqueur then filling a saucer or bowl with the rim of your choice and dabbing the glass into it. Truth is A glass with a dipped rim offers more interest and texture to a cocktail or shooter glass. Rimming substance is preferential according to effect of the end game but we bring you the best rimming substances and subsequent pairs that would change your cocktail game instantly.

Crushed Peppermint Crushed peppermint is perfect for holiday-themed drinks. Chocolate martinis or White Russians would be awesome with a peppermint twist!

Gold sugar Gold sugar is a great way to turn any drink into a celebratory one! Try this on martinis or give champagne an even more glittery sparkle.

Jolly candy Crush up Jolly candy to create the perfect rim for your Jolly martini.

Coloured salt Coloured salt is a perfect way to dress up a drink that calls for just plain salt like a vodka with and grapefruit, a margarita, or a cold beer Shredded coconut A great rum cocktail, whether made with rum, lime juice, and sugar or anything close definitely goes a long way when rimmed with shredded coconut Crushed oreos Crushed oreos would be perfect on any sweet cocktail, especially any baileys or cake-flavoured vodka

Drool-worthy.

Sprinkles Sprinkles are perfect on ice cream and cupcakes and equally in perfection as the rims of sweettooth inspired drinks and feel it taste like dessert Whipped cream We've topped hot chocolate and sundaes with whipped cream, why not rim your sweet martini?

Okay, it might be easier to just put the whipped cream on top of the drink, but we fully salute you if you want to try and get it to stick to the rim.

Rosemary Sugar This complements perfectly Gin cocktails especially when garnished with rosemary spring then rimming the glass with rosemary sugar. It tempers the bitter edge of the cocktail with every sip Bacon Bacon and bourbon are actually a very awesome combination. You could infuse the bourbon with bacon or you could just rim your glass in the tasty treat. First throw on a little maple syrup so the bacon will stick!

Chocolate Cocktail Rim Sugar The Chocolate Cocktail Rim Sugar could be used to rim any kind of sweet drink like a chocolate martini or eggnog! Or even just a plain glass of milk.

Jalapeno-lime salt For the spice lovers, this jalapeno-lime salt is spicy, fresh and is perfect with that margarita. For straight shots any mango or pineapple shooter would hit the spot perfectly.

Caramel syrup They say if its drolly its worthy. And for sure cara mel syrup in a green apple martini or Rum is just

Cocoa Perfect for chocolate martinis.

38 37 DOPE DOPECONVERSATION CONVERSATION

DOPE CONVERSATION Today our dope conversation comes from the somali beauty Boqorada Reer Abdi who takes us through a quick breakfast treat of sweet cookies, with some Masala tea. The secret for the cookies is in AJAB FLOUR that brings the ease in making such a snack. Ready your taste buds as she takes us through her style of preparation and feel free to get involved in our conversation as we learn more ways of doing the same and more tricks to employ while making your breakfast treat.

Tea time is my best time karibuni homemade cookies.

Accompaniment of your choice either hot chocolate, coffee or milk/ milkshake or masala tea.

Recipe 2½cup Ajab all-purpose flour, 1cup cooking oil, 200gms butter, ½ tsp salt, 1 tsp baking powder, 1 cup sugar

Method Add all the dry ingredients in a bowl heat the oil and butter in a pan then add it to the dry ingredients make a dough let it rest for 30 mins then spin out the dough and cut using a cookie cutter make a colour drop with any food colour of your choice and bake at 180⁰ for 25 mins

38 ADVERTORIAL ADVERTORIAL

BOTTLE SERVICE

Luxurious UNAPOLOGETICALLY

TASTE THE INSIDE

M O R E

UTTERLY INDULGENT

B A I L E Y S L E S S

C L I C H E

39 BOTTLE SERVICE

B

Detailed Confidence

aileys Irish Cream is probably one of the most iconic Irish drinks. The story began in Dublin, 1974. David Dand, now known as the Godfather of Baileys, had a vision for something new, something unapologetically luxurious, innovative and utterly indulgent liqueur.

The Baileys recipe is an indulgent, one-of-a-kind blend of premium quality cream, triple-distilled whiskey, luxurious vanilla pods and rich cocoa beans to add a distinct chocolate character that’s unique to Baileys. It’s the very best of Ireland in one bottle. Every single drop of Baileys cream is supplied by Irish family farms. Each year, 38,000 top-bred Irish dairy cows known as the Baileys ladies produce over 220 million litres of fresh cream specifically for the creation of Baileys.

The invention saw it become the world’s first cream liqueur and also its favourite.

Her top-secret recipe guarantees each and every bottle to taste as delicious as the day it was made for two years. And that’s without any artificial preservatives too! It’s the only cream liqueur in the world with a two-year shelf life. To this day every single bottle of Baileys Original Irish Cream is produced and bottled exclusively in Ireland, where our story began.

Because of its sweet and creamy flavour, Baileys lends itself well in various desserts.

It can be used in dishes such cheesecake, chocolate brownies and even tiramisu.

However, we believe that the best way to enjoy Baileys is in a cocktail.

Fun Facts: These cows, the Baileys Ladies, spend 300 days a year grazing outside in luscious green fields of Ireland, enjoying fresh Irish air and listening to playlists of their favourite music (or should that be moo-sic?)

40 COCKTAIL HOUR I

Baileys White Russian White Russian is a classic drink but there is always room for improvement! Turn up the flavor by making it a Baileys White Russian and enjoy the extra creaminess that comes with it! Enjoy adding this to your repertoire!

Ingredients 50ml Baileys The Original Irish Cream Liqueur 25ml Smirnoff vodka 12.5ml coffee liqueur (half a shot)

75ml milk Ice cubes

Instructions 1. Tip your ice cubes into a tumbler, add the Baileys followed by the Smirnoff and coffee liqueur.

2. Mix until smooth, silky and deliciously chilled.

3. Add a traditional cherry garnish if you have one and enjoy.

41 COCKTAIL HOUR II

Classic Mudslide Mudslide is perfect sweet cocktail for lovers of Baileys Irish Cream.

Instructions

Ingredients

Place in the freezer while you prepare

60 ml Baileys The Original Irish Cream Liqueur 60 ml vodka 60 ml coffee liqueur (Kahlua) Chocolate syrup for the glass optional Grated chocolate or candy canes to garnish, optional

your cocktail.

1. Drizzle two rocks glasses with chocolate syrup .

2. Fill a cocktail jug with fresh ice. Pour the vodka, Kahlua and Baileys over the ice and stir 3. Fill your prepared glasses with ice and strain the cocktail 4. Garnish with a fine grating of chocolate if you like and enjoy!

42 COCKTAIL HOUR III

Baileys Over Ice Experiment the graceful BOI. An indulgent Baileys on a true classic. Soothing and easy drowning mix of perfection.

Ingredients 100 ml Baileys The Original Irish Cream Liqueur Ice Cubes (Large)

Instructions 1. Place Ice cubes in a glass 2. Pour Baileys� The Original Irish Cream Liqueur over ice

43 COCKTAIL HOUR IV

Baileys Chocolatini Brunch, lunch, or dinner, this silky smooth cocktail recipe is perfect for any occasion and super easy to make

Ingredients 75ml Baileys The Original Irish Cream Liqueur 25ml Smirnoff vodka Chocolate syrup Ice cubes 2.3 units per serve

Instructions 1. Pour the Baileys into a cocktail shaker and add the Smirnoff on top of it.

2. Next add the chocolate syrup to the cocktail shaker too.

3. Pop some ice cubes into the shaker and shake vigorously till the liquid is silky smooth 4. Strain into a cocktail glass, finish with crumbled or flaked chocolate and enjoy.

44 LOCAL LICKS

RAISING THE BAR WITH WALLETS LOUNGE

Enchanted Wallets

U

tawala is a hidden party center. Residents here know a thing or two about great nights out. One such place that offers great nights is Wallets Lounge, Utawala. This is the party center in the area. Wallets is located in the center of Utawala Estate close to Masimba. The size of the place immediately hits you once you arrive. It is a huge entertainment joint designed to run daily. There is a huge bouncing castle which I assumed is meant for kids especially on Sundays during a family day out. The array of bright neon lights makes the place stand out at night.

The bar counter area at Wallets is one of the best designed Nairobi joints. The counter is so well designed that the drinks there are literally calling out to you.

There is a downstairs and upstairs section. A simple set of stairs links the two floors. Upstairs is designed in such a way that you have view of the downstairs. It is basically a huge interior balcony. The sitting spaces are meant for four but can obviously accommodate more – with both wooden and leather seats. Located upstairs are some comfy leather seats that can accommodate about six or more.

There are sitting places that are arranged outside in the spacious compound. This is for t hose who want to have a good time in the open. The outside area isn’t however cut off from the party as music blasts as loudly here. There is an outer counter are where you can get your drinks from. There is also ample lighting and the whole place is a carnival.

Wallets is basically one huge party in three parts; outside, downstairs and upstairs.The DJ’s booth is located in a corner downstairs next to the staircase in such a way that he has a clear view of the whole place. Huge speakers are spread all across the place – the place can be really loud. Screens are also spread across the place for all the football lovers, you can follow the game from anywhere.

Once you’re in, the huge interior space at Wallets immediately hits you. The place almost looks like a warehouse. A warehouse with mostly purple walls. The interior design paid attention to the lighting and small decorative designs. The ceiling and lighting have been beautifully linked giving out a soft but bright punch of color.

Wallets is your classic entertainment join. It is one of those bars where you are assured a good time. They have various themed weeknights and you best attend one of these parties. You are definitely going to have a great time.

45 JUST BOOZE

Classic Conman First impression matters. No one understands that better than Abdi. A classic conman who sets standards with your unpaid loan. TED narrates how it unfolds when he meets the long lost friend.

I

t has been a really weird year. In fact, this has been one of the weirdest years in this life of mine. I have seen some dark days in this life of mine but 2020 is outrightly odd. It will definitely be one for the books.

I literally work at home but this stay at home thing has me irritated. Now I really do see the child in me.

“A Lannister always pays their debt.” If you aren’t a Game of Thrones fan (I hear they’re called Thronies) you definitely don’t know who a Lannister is. That however is beside the point. The point here is them always paying their debts. Paying off debts is non-negotiable, and unfortunately no one understood that most than the Lannisters.

We should strive to be this way- heck I know I try. I mean there are debts I don’t like paying – bank loans are crazy - but I try. The only debts I pay loyally are from my local grocery shop. You can’t have a man risk sleeping hungry or worse end up on neighborhood WhatsApp messages. Paying debts mostly has to do with keeping your reputation clean, plus it is only right.

I was on a mini shopping trip at The Junction Mall – buying some milk, eggs and the sort. Surprisingly there were no crazy queues in the supermarket.

Even the cashier seemed surprised. I think some supermarket cashiers need to smile more. If it were up to me, smiling would be compulsory for all in the service industry. But I am just a mere writer who knows nothing about being a cashier. I took Betsy to get a wash at a nearby carwash. It was a newly opened carwash and the colors screamed it loudly – you know how new business ventures are.

They paint it bright and offer everyone a welcome cookie. First impressions matter. They smile as you come in and make you feel like royalty. That’s where the trick lies. If they convince you and at a reasonable fee, then you are all theirs. If they can’t or can but at too much a cost, then you leave and never come back again. You then convince some others not to waste their time by going there.

I was minding my business, scrolling down on Twitter when this heavy BMW pulled into the car wash. It was a beautiful car and I was surprised to see Abdi (let’s call him this) coming out the driver’s seat. This bum.

Our eyes locked and I must say he handled it pretty well.

This guy was in the country! I couldn’t believe it.

My mother raised me well. She always said not to bring bedroom matters in the open. So long story short this guy owes me huge from back in the day when we were in Cape Town some years back. He then disappeared, for six years until now. Abdi is a classic conman. He might have money but won’t pay you. It is as if he wants you to earn getting paid.

We eventually found ourselves in a bar around Kilimani drinking some Jameson Whisky with him telling me how he got deported and me laughing my ribs out. He paid up too.

46 COCKTAIL HOUR

Jameson hot toddy The classic Jameson hot toddy is the perfect chilly Instructions Pour the Jameson into a heatproof glass then add the pick-me-up for evening entertaining honey, Lemon juice of half the lemon and top up with hot water.Stir together and then dip the cinnamon Ingredients stick 50 ml of Jameson Irish Whiskey , 1 tbs runny honey 1/2 lemon squeezed or 1tbs lemon juice, 1 cup hot To garnish combine the sugar and cinnamon and water, Lemon wedge, 1 cinnamon stick spread it on a small nonstick pan. Place it on the stove For Garnish over medium heat and arrange the orange slices on ½ orange Sliced ,2 tbsp sugar, 1 tsp cinnamon top. Cook for about a minute on each side, or until caramelized then dip the glass rim in it

23.

WINE WITH ME 47 COCKTAIL HOUR

Summer drink perfected

Frozen Mango Mojito

Ingredients

Ingredients

Coffee Ice Cubes 5 cups brewed cold coffee Coconut Sweetened Condensed Milk Chocolate Sauce Chocolate Glaze

flaky sea salt, 1/3 cup (2.5 ounces) silver tequi-

Instructions 1. Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth.

2. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut.

3. Drizzle the remaining chocolate up and down the sides of the glass.

4. Place a few coffee iced cubes in the glass. Fill the glass with coffee.

5. Pour in the milk mixture and use a spoon to mix it all together.

6. Top with coconut whipped cream if desired.

7. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!

la, 1/4 cup freshly squeezed lime juice, 1/4 cup frozen mango chunks, 2 teaspoons honey, more or less to taste, 1/4 cup fresh mint leaves, plus more for serving, 1 cup ice, sparkling, water for topping (optional)

Instructions 1. Run a lime wedge around the rim of your glass and then coat in salt.

2. In a blender, combine the tequila, lime juice, mango chunks, honey, and mint. Blend until combined. Add the ice and blend until slushy. Pour into your prepared glass. Top with sparkling water, if desired. Serve with limes and fresh mint. Drink!

48 COCKTAIL HOUR

Mango & PassionFruit Mojito

Spiced Pumpkin Maple Latte

Ingredients 1large ripe mango, peeled and diced, 2 cups of passion fruit juice, Ÿ cup fresh lime juice ½ cup sugar, or to taste, Mint leaves, 2 cups of sparkling water, 1 cup of rum, or to taste , Ice

Ingredients 1 1/2 cups of your favorite full fat milk (coconut milk is my favorite), 1/4 cup spiced pumpkin butter, homemade or store-bought, 1/2 teaspoon vanilla extract , 1/3-1/2 cup brewed black coffee,cinnamon, for serving

Instructions

Maple Cream 1/2 cup heavy whipping cream or coconut cream, 1 tablespoon real maple syrup

1. Place the mango passion fruit juice, lime juice and sugar in a blender. Blend until smooth.

2. Add the rum, a few ice cubes and some mint leaves. Then top off with the sparkling water, mix gently and serve.

Instructions 1. Combine the milk, pumpkin butter, and vanilla in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.

2. Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of cinnamon...or cinnamon sugar.

Maple Cream 1. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and whip once more until combined and fluffy.

49. BAR CULTURE

Social Viber I

n Bar Culture we look at game changers.

Restaurants, bars and joints that are thinking out of the box to come up with new and fresh entertainment ideas. These are the real joints, who have no room for negativity and stereotypes. In fact, the crazier, the better.

Café Deli is such a game changer. A few years back and this would be just your average day to day coffee place. You would go there for tea, a cup of coffee or some light breakfast / lunch or to indulge in some delectable dinner.

And that was that. Besides, such restaurants were made for a quick fix, right? Years later, and Café Deli isn’t your average coffee restaurant. Besides the up-grade in good service and ambience at theri Nkurumah road branch they are in fact part of the main pioneers of a modern trend.Gone are the days when you would only go there for a light snack then go somewhere else for some booze nor some good vibe.

59. LOCAL LICKS 50 BAR CULTURE

When you visit some restaurant, you may not even notice that there is probably music playing in the background. However, café Deli has taken this a notch higher with a live Deejay set to match your mood and uplift the positive atmosphere. They have a lot to offer when it comes to coffee and live music.

It creates a good vibe and puts people at ease. It psychologically takes the dinners on a journey and creates a social vibe as it allows the audience escape from their busy long days. There’s something so cozy and inviting about hearing live music at a coffee shop.

The combination of aromatic coffee and live music pairs well for any situation. The feeling is tender and homey.Nowadays, they have it all; food, coffee, alcohol and of course music.

You have everything you need at one spot.

The cocktails are so great that they have happy hours (buy one get one free) every Saturday and Sunday from 2pm to 8pm. You and your friends can spend a great time without having to go to a bar.

If you haven’t experience this whole drinking in a coffee shop vibe, then best make your way to Café Deli.

51 ON THE COUNTER

"

Managing Indoors with Bae

Whatever you give a woman, she will make greater. If you give her sperm, she'll give you a baby. If you give her a house, she'll give you a home. To the boys this was just a quote and now with the curfews, no more #Kikao, they are finding it hell to manage indoors with Bae only as TED narrates.

They did it - managed to stop reggae. They did it so well that none of us saw it coming. Just the other day Liverpool were having their arrogance trimmed at Anfield; one week later and some of us are even forgetting their EPL Fantasy passwords. All sport activities have been cancelled and the world couldn’t be more boring and confusing. Everything is on hold – 2019/20 has indeed been that kind of season. We are all hoping for a speedy return to business.

We have never been this bored. I literally didn’t know what to do during the weekend – none of us did. We have experienced a ‘no football’ stint before but nothing like this. There has never been no football action in March.

52 ON THE COUNTER

‘The Boyz’ WhatsApp group chat had never been this active. Allano sent memes and funny videos, with Jamo handling the motivational quotes. There was no work and no football – no excuses to go out. Sly insisted I stay in with questions such as ‘Unataka kuenda wapi?’ and stern stares every time I even faced the door. My situation was bad but I was sure Jamo’s was worse. The guy was on prime babysitting duty. The curfew and restrictions were heaven sent for the ladies.

The boys could not bear with it anymore and showed up to mine as soon as they heard Sly had left for the weekend. They arrived together – with Allano buying the bottle of Jameson. It was good seeing the boys and not talk about nails and hair for a change.

“Buda. How are you doing bana. You look like trash jama” I asked Jamo He had eyebags and just seemed outrightly tired. He wanted to say something but held it in to first put some ice cubes in his glass.

“Manze this stay at home thingie is killing me. I just want life to go back to normal.”

Allano and I were surprised. The guy didn’t look ok but none of us thought he was outright miserable.

“Shida iko wapi kwani? Fungua roho.”

“You try being quarantined with a 4-month-old baby and a super hormonal baby mama,” Jamo was just getting started, “Its not that I’m complaining but this is too much. There’s endless work.”

The poor chap was at that dreaded parenting stage; when the baby sets out on a rampage. Endless crying, baby diapers and no sleep. These were tough times for our guy.“But si you have been here before James ama?

You know how these things work.”

“Yes, but this is different. Imagine I’m ok with all the work,

its just that Kate is too much. She is too emotional. Too fragile.”

To be fair, Kate was something else. She was an emotional girl, and handling those required some skillset.

“You just have to understand her.

Ama si you call Alice to come over.”

Alice was Jamo’s sister and Kate’s friend. “Maybe she can help before you die of stress huko.”Jamo liked the Alice idea. He relaxed a bit, sipped some Jameson and turned to Allano.

“How is the going with Phy? Is the honeymoon still on.”Allano smiled saying how the two are slowly progressing and that she was even quarantined up at his place. It had been almost a month without a mention of Jen from Allano. Maybe he was over her but it was too early to tell. Those two normally don’t last more than a month without getting back together. Six weeks was the longest record.We are all waiting to see if the inevitable will happen or if Allano is really moving on.

53 FITNESS

ASK THE EXPERT NICK OLENYO PERSONAL TRAINER

Digital Gyming Avoid the Gym During the Coronavirus Outbreak? Well, no Gym has gone digital. Our expert NICK OLENYO breaks down on the new virtual work out plans.

W

ith the spread of COVID-19 affecting the entire stock market, and more specifically those businesses that involve social gathering or interaction, Fitness centres where patrons use common equipment are an area of concern for obvious reasons.

Many gyms and fitness studios have temporarily closed their doors, to encourage people to stay home and stop the spread of COVID-19. In that spirit, gyms have held virtual workout sessions online to avoid the spread and help people in self-isolation and quarantine stay fit.

Fitness instructors and personal trainers are now turning to the internet to help their members keep fit through Online workouts. Either live-streamed or from a digital library, the work outs are designed to offer variety, and turn almost any environment into an instant gym.

While we might all still miss those work out mates, the new technology and virtual work out buddy apps are quickly on the rise. Workout buddies are awesome: they motivate you, inspire you, keep you accountable, and even offer up a little friendly competition. Having a workout buddy or a jogging partner is one of the easiest ways to stay on track and achieve your fitness goals.

Some gyms are also bringing its ultra-intense boot camp-style workouts to living rooms across the country via Instagram Live. The gyms are posting workout times with some of its members to its Instagram page, while the workout videos themselves will be streamed live through Instagram Stories at scheduled times so that the members can follow through on just a click.

With these the fitness enthusiasts do not miss the work outs and their routine continues.

While some gyms have insisted operating open and The general public can take advantage of custom con- putting work to ensure that the facilities are as clean tent that has been designed specifically to facilitate and safe as they can be it virtual gym sticks as the safwork-outs at home, with little to no equipment re- est way forward. quired. Ease quick workouts will definitely keep one active.

ADVERTORIAL

SWITCH NOW

TO THE BEST FOOD & BOOZE MAGAZINE IN TOWN Get the best of recipes, eating joints and turn up places just on a click W W W . D I S H Y . C O . K E

55 WELLNESS

Surviving deadly Covid-19

ASK THE EXPERT EVE NJAMBI NUTRITIONIST

*

It was once said, science without religion is lame and religion without science is blind.

COVID-19 catastrophy is dangerous and only way to beat it is staying quarantined and seld discipline. Our nutritionist EVE NJAMBI takes us ways to survive corona.

C

oncerns about the novel coronavirus and the disease it causes — COVID-19 — have been dominating headlines as the outbreak continues to spread around the world. While the number of confirmed cases of COVID-19 remains relatively low, Kenyans have been advised to self-quarantine. With the incubation period for COVID-19 being 14 days many Kenyans have questioned on what ways to keep a bay the infectious disease especially for the elderly and those with pre-existing medical conditions who appear to be more vulnerable to the virus.

The period of self-isolation will mean to pay extra attention to your dietary needs, ensuring they get all the minerals and vitamins you require. Working from home results to lose of muscle mass and gain fat mass, so include muscle-building protein in breakfast and protein-based meals at lunch and dinner. You can also add snacks such as eggs.

Loneliness and isolation can have a huge impact on appetite and many tend not to feel hungry if they eat alone. Spices, sauces and trying new meals could help to make you look forward to eating your meals. So pep up your food. Quarantining might end up depriving people

from Vitamin D. You’ll need extra vitamin D, which is vital for healthy bones and teeth. Take 10 micrograms of Vitamin D each day as a supplement. You can buy vitamin D supplements from most pharmacies if so.

The less exercise you do, the less mobile you become, so tasks such as going to the toilet become more of a burden which in turn can lead to dehydration and problems including urinary tract infections. Drinking plenty of fluids; regular cups of tea and coffee, or sip water and other drinks will work.

Boost your fibre intake alongside increasing your intake of fluids to encourage a healthy gut and regular motions. Easy to chew cereals such as porridge are a good option.

Boost vitamin b. Low levels of vitamin B12 have been linked to a higher risk of stroke and dementia.

Make sure you eat enough leafy, green vegetables such as spinach and broccoli, which are an excellent source.

Don't forget to laugh. Pandemics are scary so take laughs wherever you can get them.

ADVERTORIAL

Churros with Chocolate Sauce

Yes, you’ve likely had a cinnamon-sugar churro. But have you ever dipped a homemade churro in chocolate ganache? Making your own fried-dough pastry- churros is easier and faster than you think. These are perfectly crunchy and delightfully sweet, and the cinnamon-sugar dusting really hits the spot.

Wait until you dip it in the rich chocolate sauce—you’re in for a treat! Impress guests with a platter of this simple yet satisfying dessert fried in SALIT OIL You have no excuse not to make this pastry. There are no rules as to eat them, just use Salit Oil.

Siri ni Salit #iflowkamaSalit