Vol 6 April 2015
EASTER FUN HIT THE BEACH
Cocktails guaranteed to get you in holiday mode
DIY classic Easter recipes to try at home
A guide to the cities most child friendly restaurants
HAPPY EASTER For many Christians around Kenya, Easter represents a time of rejoicing, renewal of spirit, and rekindling of faith. As the recent spell of hot, increasingly humid weather gives way to cooling rains, this season for all Kenyans alike also represents growth and new beginnings.
n the run up to the Easter season and long weekend holiday, many of us will take the opportunity to plan an escape from the hustle and bustle of work in order to spend some quality time with our loved ones. Some will escape to the coast or one of our gorgeous national parks; others, like me, look forward to a relaxing staycation. In this issue, we celebrate the season by sharing ways to enjoy food and drink with the family. This month’s main feature explores some of our favourite family friendly restaurants in Nairobi. These restaurants provide the essentials
for keeping kids happy – whether beautiful outdoor spaces to run around, the now ubiquitous jumping castle, or even games on iPads for the increasingly digitized generation. If you feel like celebrating the perfect Easter indoors, our resident celebrity Chef Amanda of Amanda’s kitchen will walk you through the making of a delicious platter of deviled eggs and lamb shank. It’s all about Karen in this month’s restaurant review and chef profile. Resident foodie, Susan Wong introduces our readers to J’s Fresh Bar & Kitchen, one of Nairobi’s only authentic gastropubs offering
delightfully fresh, flavourful food, killer cocktails, and great music. Chef Anthony, the creative genius behind Que Pasa’s unique offerings, shares tips and tricks from his kitchen, including is favourite ingredient – honey. Our Wine Chick and Man About Town retell amusing stories fueled by wine and whisky, and Charity Keita, our resident foodie, reflects on her days of social competitive cooking. This season also represents new growth for our beloved Yummy Card program. We’re gearing up to announce the additions of several new restaurants to the program,
offering great discounts and experiences. The card, which is FREE for a limited time, already gives you access to discounts of up to 50% at Nairobi’s coolest restaurants. More info at eatout.co.ke/yummycard. Stay tuned!
Hiyabel Tewoldemedhin General Manager EatOut Africa
CONTENT 09 NEWS AND EVENTS
Check out everything going down in the world of food this month!
26 FUN TIMES WITH THE FAMILY
12 NEW RESTAURANTS
Don’t miss these great additions to the Nairobi restaurant scene.
19 MY LIFE AS A FOODIE
Tackling the difficult questions of what everyone in the family can enjoy this Easter Holiday.
Charity Keita examines the lost art of the Sunday Roast
20 SUSAN EATS Susan Wong tackles J’s Fresh Bar & Kitchen, bringing the Gastro Pub scene to Nairobi.
22 CHEF PROFILE Chef Anthony Kimani is spinning out some of the best food in Nairobi, find out how he keeps it all on his plate.
28 FAMILY FRIENDLY RESTAURANTS The best places in Nairobi to bring the entire family for a memorable meal.
The perfect Easter fare, from deviled eggs to an amazing lamb shank.
38 WINE CHICK
From staying out of trouble to raising a glass at a wedding.
Thomas Männel is all about ice cold Jägermeister
46 MAN ABOUT TOWN
Mixing whiskey and music is never easy.
The long hop to make Chocolate Bunnies.
The Rhu-berry Crostata is the perfect springtime treat.
YUMMY Vol. 06 · April 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Hiyabel Tewoldemedhin YUMMY TEAM Michelle Slater, Liz Maelane, Jean Wandimi, Mary Mahinda, Fred Mwithiga, Anne Kisang IT Kelvin Jayanoris SALES & OPERATIONS Gilbert Chege, Daniel Muthaini, Devna Vadgama, Seina Naimasiah, Yvonne Malebe, Wahid Osman, Yoga David GRAPHIC DESIGN Karan Khalsa CONTENT PRODUCED IN CONJUNCTION WITH UP MAGAZINE, PROJECT EDITOR Katy Fentress STAFF WRITER Alex Roberts CONTRIBUTORS Jackson Biko, Amanda Gicharu, Charity Keita, Annabel Onyango, Amy Selbach, Susan Wong SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL email@example.com
NEWS AND EVENTS
PLACE YOUR BETS
The King of the Beers Takes its Throne
The Race of the Year Returns!
It’s finally happened, the massively popular American beer Budweiser has touched down Kenya sides and looks to be a hit in Nairobi. Known as “The King of Beers,” Budweiser was first introduced by Adolphus Busch in 1876 and it’s still brewed with the same high standards today. Budweiser is a medium-bodied, flavorful, crisp American-style lager. Brewed with the best barley malt and a blend of premium hop varieties, it is an icon of core American values like optimism and celebration. Budweiser will be available in glass bottles of 355ml, and cans packaging of 500ml and 330ml. Start looking for it at Nakumatt, Chandarana, Ocean Basket, Artcaffe and other restaurants and bars Nairobi wide.
If you are in love with the equestrian side of life, good news, the Salama Fikira Kenya Derby is back! One of the biggest annual Nairobi events is coming back in a massive way for the 2015 edition featuring some of the most thrilling horse racing anywhere in East Africa. This April 12th enjoy some fun in the sun, with everything from adrenaline packed races to relaxed outdoor bites, all in an amazing picnic atmosphere. This won’t be the event to miss!
AFRO BEAT Davido returns to Kenya with Carnivore concert The Afro-Beat Festival at Carnivore on March 28th is looking to be one of the best parties of this month, if not the entire year. Nigerian superstar Davido will be doing his thing on stage and it will be next to impossible to not have the time of your life. The event also features all kinds of entertainment, from DJ battles to live comedy. Festivities pop off at 6pm, with advance tickets going for 2500 Ksh and early bird tickets for 2000. For more info check out the Afro-Beatz Festival Facebook page.
NEWS AND EVENTS
COCKTAIL SAFARI Celebrate 150 years of Cocktails at The InterContinental Nairobi If cocktails are your go-to beverage, don’t miss Bar150 at the InterContinental Hotel. The event is being featured at InterContinental Hotel’s Safari Bar and is in honour of the 150 years of cocktails that have been mixed within the walls of this classic hotel. Bar150 opened on February 23rd and has since been slinging out highend concoctions at two for one rates. The Safari Bar is revamping its drinks and snacks menu, offering amazing mixes such as the Peruvian-twisted Whiskey Sour and the Mexican Margarita. The Bar150 offer is running through May 15th.
HOT OFF THE PRESS Urban Gourmet Burgers return with the launch of Artcaffe’s new menu That tried and true Kenyan standby of Artcaffe is officially revamping its menu. Try not to stress; the old favorites will still be there, with new great dishes thrown into the mix. While the entire menu is always delicious, there are some definite new stand outs that absolutely can’t be missed. Make sure you order the Burrata Cheese as an outstanding appetizer, fill up on the amazing Urban Gourmet Burger and round it all off with the new hit on the block, the Amarula Bread Pudding. You’re in for a surprise next time you head to Artcaffe!
LAMU TAMU Taste the best of Swahili Cuisine at the Lamu Food Expo If you’re a foodie who is secretly dying for a weekend away, then the Lamu Food Expo and Festival is a golden opportunity. The new event is designed to boost tourism in the area, and looks to be a fantastic way to experience the best of Coasterian fare. It’s running over the Easter Holidays, from Friday April 3rd to Monday April 6th. Not only will there be an insane amount of delicious eats, but traditional dances, workshops, competitions and music (with a special performance from Zein Al’Abdin). For more info check out the Lamu Food Expo and Festival Facebook page!
GOT DOUGH? Mr. Donut Opens Yaya Center Location Mr. Donut has exploded onto the Nairobi scene and everybody wants a bite. With the new spot opening in Yaya Center, Hurlingham’s craving for all things sweet will now be fulfilled. With their amazing blend of affordability and simply irresistible
flavour, it looks as though Mr. Donut will continue spreading the word one frosting covered pastry at a time. Be sure to pick up a dozen of your favorite donuts next time you visit Yaya Center!
ASIAN FUSION Big Asian Flavour Hits Hurlingham
KONICHIWA NAIROBI High End Japanese Arrives in Nairobi If it’s a spot of luxury that suits your fancy, then look no further than the newly opened Cheka Japanese Izakaya located off Waiyaki Way on Manyani East Road. It’s traditional Japanese fare and high end atmosphere are a must for anyone
looking to indulge into classic Eastern flavours. Cheka has caused quite a stir, so be sure to book a table way ahead of time to experience all that Japanese Cuisine has to offer. Check out their Facebook page for more.
If you are looking for a fix of quality Chinese and Japanese fare, look no further than Ginza. This amazing eatery opened its doors in January and has been wowing patrons ever since. The central location at Galana Plaza along Hurlingham’s Galana Road has something for everyone. From Chinese classics to fresh sushi and even some incredible live Teppenyaki, where the dishes are cooked up right at your table! The prices at this do-it-all restaurant aren’t going to break the bank either, so be sure to check out this great new addition to Nairobi’s restaurant scene!
East FMâ€™s Pearl Koroga Premier League was easily the most fun-filled cook-off Nairobi has seen this year. Passionate koroga lovers created the most astonishing dishes for our very own Devna Vadgama, who sat on the judging panel.
Every Friday, salsa lovers gather to indulge in the sultry tunes, divine food and infectiously romantic atmosphere of the Artcaffe Salsa Night. Some watch intriguingly from their tables as couples sway but most cannot resist the desire to be twirled around the dance floor. Make sure you make a date next Friday at Artcaffe Oval branch.
MY LIFE AS A FOODIE TEXT CHARITY KEITA
SUNDAY ROAST CLUB It was the British who inspired Charity Keita to up her stakes in the food department. She still thanks them for this to this day.
started getting competitive about food while living in Norfolk, where I was finishing my bachelor’s degree. My friends were from a mostly international crowd and everybody loved to sit around and talk about what atrociously bad food the English ate and cooked. I knew that there was a seed of truth to the griping but felt that we were overlooking something. Soggy fish and chips, suspect sausages, mushy peas and steaks served at pubs which for some reason always tasted of goat, could not be the beginning and end of English cuisine. Although I had had a few truly shocking meals in people’s homes, vegetables boiled to within an inch of existence, roast beef that was grey on the inside and the all pervasive Bisto instant gravy granules that people seemed to love to drench their flavourless food
in, there had to be something I was missing. Then one day my friend Will found an old book which detailed what Queen Victoria used to have for breakfast. I’ll never forget the huge list of amazing delicacies that used to grace this late sovereign’s breakfast table: from ducks stuffed with poussin chickens, to suckling pigs, juicy lamb shanks and cuts of beef big enough to feed an army, this truly was a flesh-tastic smorgasbord. Unfortunately, I have never found the book again and no amount of googling “what Queen Victoria had for breakfast” has successfully redirected me to this breakfast menu of hers. But that was the day that something in me clicked. If we couldn’t find good English food in pubs, fish and chip shops and people’s homes, well maybe we could just make some ourselves?
In fact why didn’t we start a club that pushed us to make amazing English food competitively? And what better English fare than their famous Sunday Roast, a dish that if prepared badly is surely a one way road to constipation but which holds great promise if put into the right hands? My motley crew of Italian, Nigerian, British and Libyan friends jumped at the opportunity and for a time Sunday became the most anticipated day of the week. We even had a cookery book into which everyone had to pen their creations and a blog, which mainly served the purpose of putting each other’s food down and being silly. People’s creations tried to stick to the English path but sometimes they strayed a bit. Nonetheless each and every one of those roasts brought out what we felt was the
Why didn’t we start a club that pushed us to make amazing English food competitively?
true essence of what the idea behind English food was, and helped build our confidence in the food revolution that was at that point getting into full swing on those wet isles. Fast forward almost a decade and my friends have all gone their separate ways and the tradition of the Sunday Roast Club is only relived in our memories. Sometimes though I get nostalgic and think back to the birth of my competitive foodie days and we decide to cook a proper Sunday Roast, to feel closer to the place that hosted me for the better part of a decade. I am trying to convince Luan to make one such roast for Easter. I want him to make it Portuguese but with an English twist. Obviously it will include Portuguese mainstays like pork, bacallhau (salt cod) and the all pervasive feijoada (bean soup). More on this soon.
GASTRO PUB J’s Fresh Bar & Kitchen
As yet another Nairobi foodie falls under the spell of J’s, the only question remaining is really: why haven’t we all been yet? 20.
“What’s your favourite restaurant in Nairobi right now?” J’s. “What?” A lady in her mid-30s, whom I had just been introduced to, questioned in suspicion. Her full lips pressed into a thin twist as she snarled about how J’s had been one of her most revolting experiences. “They had such a bad wine list!” I asked her about the food and all she could muster-up were sounds of “ugh” and “eww,” which were followed by, “it’s a dump.” I was shocked. Were we speaking about the same J’s? I asked again: “Ok, but what about the food? Did you try it?” She evaded the food question again and continued to complain about the small wine list. In my mind, I had already slapped her, twice; but the waiter from the café was delivering another house glass of Rosé – young and smelling of tannins, one that would get you drunk fast - and he would’ve been in the way. If you’re looking for a wine shop
RESTAURANT REVIEW TEXT SUSAN WONG PICTURES EATOUT
I’m happy that I can find my gastro-pub escape and “Don’t worry, about a thing” kind-of dining experience”
LEFT Julian Nicholls - Head Chef
experience, fine dining cuisine, lengthy dish names that seem too complicated to eat, plush velvet high-back chairs, backlit onyx bar facades or even a spacious restaurant that could host your next company Christmas party – J’s Fresh Bar and Kitchen is definitely not for you. The newest and in my opinion, one of the more authentic gastropubs in Nairobi, J’s is the home to uncomplicated, flavourful…incredibly flavourful, honest cooking. A handful of picnic tables surround the open kitchen, which anchors the intimate gazebo-like structure. J’s is small in size, but makes-up for it by focusing on serving good and consistently fresh meals. The concise menu is small for Nairobi standards but is focused and not filled with pages of dizzying choices. The one and half-pager swims in British pub influences, all served artfully on rustic wooden boards. To start, there was the soft, crunchy and meaty Scotch Egg and
Homemade Ketchup. Hard-boiled egg encased in sausage meat, breadcrumbs and herbs; gently moulded by hand and accompanied by overly barbeque-tasting housemade ketchup. A beautiful board of J’s Beetroot and Goats Cheese followed. The colourful spread was vibrant in colour and had flavours to match. The marinated cherry tomatoes, slow-roasted beetroot Carpaccio and puree, proved that vegetables could also be robust in flavour. A gastro-pub favourite, the Traditional British Fish and Chips did not disappoint. Moist and flaky fillets encapsulated in a miraculously crispy, light and golden batter. The chunky chips, cooked three times, brought out the kid in me. And the pea puree was just enough pizazz to elevate the dish to the gastro-pub stratosphere. There was the Ultimate Chuck Steak Burger that arrived with a stack of Paprika Fries; its patty was super juicy thanks to a coarser
ground made from a cut of beef from the shoulder. By far, my favourite was the Char-Grilled Chilli and Coriander Squid, Garlic Aioli and Fresh Lemon. Beautifully flavoured and caramelised by the hot grill for probably as long as the cook could sing the Alphabet Song, the fresh squid was a delight to eat – a slight pop of crunchiness that only fresh seafood cooked to perfection would have, woke-up the senses and the delicate flavours of chilli and coriander were balanced easily with a fresh squirt of lemon juice. I would have ordered another Squid had I not been saving room for the requisite Double Chocolate Brownie, an exceptional end to my Sunday afternoon with its chocolate chip ice cream, doused with chocolate sauce. At J’s, the gastro-pub cuisine is pushed beyond stodgy pigs and puddings. The Sunday roast option occupies a nostalgic place in our British culinary imagination, but the
rest of J’s menu reinterprets a few English recipes, some even centuries old. This is a restaurant carefully calibrated which depending on your mood, may or may not be its greatest virtue. As they say, “one man’s meat is another man’s poison,” so one person’s alleged terrible restaurant experience may be another’s treasure. The laid-back atmosphere of J’s is complimented by smiley Fedora hat-clad staff that are most of the time, attentive; all of which reminds me of a holiday at a Caribbean resort. A slight hum of reggae plays in the background and the Sunday afternoon atmosphere buzzes effortlessly. For a moment, I escape to a beach with my strong cocktail. I wouldn’t be surprised if another J’s pops-up somewhere along the Kenyan coast. But for now, I’m happy that I can find my gastro-pub escape and “Don’t worry, about a thing” kind-of dining experience along the traffic jam-prone Ngong Road.
CHEF PROFILE TEXT ESTHER KARIUKI PHOTO EATOUT
Kenyan ingredients make me very proud, I would rate them among the best in the world.
Chef Anthony Kimani discovered his passion for cooking at around twelve while helping out his mother, who was in the catering business. He later embarked on the culinary journey that has led him to Chui Lodge in Naivasha and finally his current position as Executive Chef at Que Pasa. Chef Anthony continually develops new recipes unique to the establishment he is working at. His pork dishes are a favourite to many. After graduating from Top Chef Culinary Institute, Anthony was taken on as sous-chef at Chui Lodge in Naivasha and later Kiangazi House, before working his way up to Executive Chef at Que Pasa. Being executive chef means spending time on menu creation, a task that Anthony does not take lightly. His process of creating dishes begins in the abstract, a mental visualisation of the meal. After this imaginative process, he will often go on to sketch out the dish on paper, before proceeding to prepare it. Confident of the blending of flavours as guided by his imagination, he may go ahead to prepare a dish and plate it without even tasting the outcome - this technique has so far always been a success. With dishes he is fidgety about, he takes the assignment home, where he embarks on the lengthy experimentation process that is menu creation. With a notion that the best things in life are kept simple, chef Anthony lets this ethos reflect in his dishes. His meals are characteristically light,
a phenomenon he attributes to the use of vinegars and concentrated stocks - stocks which he makes from fresh ingredients. He admits that butter and cream might be a popular choice when it comes to sauces but he counters that light dishes are not only a healthier option but also the lighter the dish, the better the freshness of the ingredients is felt. The lover of food also reveals that he makes his own dashi (a Japanese sea stock) but maintains that the recipe is secret and no amount of prodding will force him to relent his position. Kenyan ingredients make chef Anthony very proud. He rates them the best in the world and he enthusiastically backs his stance by a narration of how our local ingredients are allowed to grow to maturity; a deed that credits their flavours. He then proceeds to let us in on the one ingredient that never lacks in his kitchen - honey. A philosophical chef, he goes on to composedly explain his theory on how honey works at improving dishes. Every food type known to man, chef Anthony confides, contains natural sugars no matter how little the content. A few drops of honey in a dish seeks out its naturally
occurring sugars, the effect of which is an enhanced flavour of the food. The trick, we are told, is not to allow the honey to overpower the food in question but only to act as an aid in bringing out the food’s sugar. For a hearty lunch, to be relished in the cool of the restaurant Que Pasa, a great refuge from the scorching sun, chef Anthony readily whips up a plate of roast beef fillet with roast vegetables and a pure of garden peas. The lightness of his special sauce is instantly felt
and welcomed; nothing is more satisfactory than a good meal that’s equally healthy. Although a wizard at both pork and beef dishes, chef Anthony asserts that his favourite meat dish to prepare is duck and he willingly gives us a few tips in its preparation. First, flame the meat and season with salt and pepper. Next, sear the meat on a pan before putting it on the charcoal grill. Easy! But maybe we’ll go and taste his before trying this at home…
KAHAWA DIARIES HOW I TAKE MY COFFEE WITH RUPEN SAMANI
bout 14 Years ago when Viva Global’s CEO, Rupen Samani, started the company upon his return from years of study in the UK, his first product shipment was an energy drink! Today, Viva Global is one of the biggest distributors of premium wines, beers and spirits in Kenya. The way he takes his coffee tells us that Rupen doesn’t waste time when it comes to getting things done. He is also a man who values good flavors and doesn’t skimp on quality.
What’s your morning routine? I wake the babies up at 07.00 then I change them while their mom prepares the milk. I get dressed, play with kids again, leave home around 08.30, reach office at 09.00 and have coffee whilst catching up on emails.
How do you take your morning coffee? Straight black with no sugar and no milk.
What are some of the things that inspire you to keep going every day? My twin boys. You really see life in a different way when you have
What’s your favourite pastry? I’m not really a pastry guy. But if I had to choose, then a plain croissant. What’s your ideal way to take a coffee after a meal? Double espresso.
children. My whole perception of life has changed and I look at everything more positively.
supported me from the start. He was one of the first people that encouraged me to start Viva.
How many languages do you speak? Five and a half: English, Swahili, Hindi, Gujarati, Spanish and French. French is the half. I feel that knowing Spanish is actually what got us into partnership with Concho Y Toro wines. At the time that I called them, they were a very big and aggressive company. I think I managed to speak to their export director that day simply because they probably found it interesting that a Spanish speaking Kenyan distributor was reaching out to them.
What do you think it takes to start your own business? You need to be creative and brave.
Who do you look up to? My dad, he’s taught me a lot and
Business-wise what has been your biggest lesson? Making money is not the most important thing, relationships and partnerships matter a lot more. Where do see yourself in 10 – 15 years? On my own vineyard—either in Spain, Italy or the United States— sipping a glass of red wine and reading a book.
COFFEE TEXT MARYANNE NJOROGE
DORMANS D.I.Y: MINI WAFFLE SKEWERS Whether you’re hosting a casual office breakfast/tea, having friends over on a weekend morning or looking for something colorful for the kids to eat, you’ll want to try this. It’s always great to have a nice breakfast and coffee at one of the inviting Dormans branches. With ideas like this however, you can pop in to a Dormans near you, purchase a well-made treat and in minutes have these fun bites ready to impress.
One cannot live by coffee alone. Have a pastry!
You’ll need: A pack of toothpicks Dormans original waffle (comes with a side fruit salad and a helping of maple syrup) How To Do It: Chop the waffle into small, 1,5cm chunks and set aside. Decant the fruit salad. Proceed by taking a toothpick and piercing a waffle chunk with it, follow up with a piece of fruit, and then a waffle chunk and then another piece of fruit. Repeat with remaining pieces, vary the order and colour as you wish. Serve with a side of maple syrup and enjoy.
The Classic Belgian If you have a sweet tooth and a weakness for the look and taste of light fluffy waffles, then you need to try the Dorman’s Classic Belgian! This sweet temptation is perfectly crisp on the outside, light as a feather on the inside and topped with two creamy scoops of ice cream. Paired with a beverage of your choice, this waffle is a treat any time of the day. Kshs 600
TEXT ALEX ROBERTS
There is no lack of fun activities that can be done during the Easter Holidays to get the entire family involved. When you are done baking and kneading and rolling and mashing, take off your apron, head for the garden and make don’t forget to reach for your inner Peter Pan, so you can show those little ones how it’s really done! The following are a bunch of great game suggestions that cannot fail to become a part of family tradition for years to come. Egg Toss This hugely enjoyable game actually seems a great deal riskier than it is. It involves a bit of mess, some familystyle retribution and a very low cost. To play simply find an outside area (preferably away from all things valuable) and mark lines. Then split everyone into pairs of two and have them try to toss an egg back and forth without breaking it. Egg painting This fun time activity gets kids (and let’s face it, adults) into an artistic mindset by getting to paint their very own Easter egg. It’s surprisingly easy to do, in lieu of getting an egg dying kit, they can be made at home. Simply twist metal wire in a circle with a “handle” so it’ll hold an eggs weight. Next, hard-boil as many eggs as you can and fill different cups (ones that you don’t care much for) with warm water and food colouring. Dunk the eggs in to the desired colour and voila! The family will have instant Easter eggs and a great time to boot. If you want to take it an extra step invest in some fabric pens and let your imagination take control.
Egg Hunt Sticking with traditional easter games is the heart of the celebration. This one is always a fun challenge that is sure to keep the kids busy for at least a few hours (depending on your hiding prowess). Take all of those lovely decorated Easter Eggs you have been slaving over and hide them both indoors and out, some in obvious places and some a bit more advanced. It doesn’t need to be only eggs, be sure to hide a variety of goodies, from chocolate eggs to filled plastic eggs and even colored marshmallows can do the trick. Game Day It seems a bit obvious but organising a great game day is always a fun way to pass the Easter holiday. The possibilities are endless with this one and on a rainy day indoor geared games can easily fill the void. Mix up the activities like Hide and Seek, Capture the Flag, Egg Toss with a good old fashioned sack race. This is the ultimate low budget and high fun option, and however you can stretch it, your mind is the only limit on the games your family can enjoy!
Picnic Lunch In the gorgeous weather of spring, why not go outside and enjoy a proper family meal in the great outdoors? We hear Karura forest and the Arboretum are delightful this time of year Throw on your family’s weekend best and put lunch in a basket. Depending on your level of culinary expertise, this can be adjusted from simple sandwiches and crisps all the way up to pasta salads, scotch eggs and grilling to your heart’s content. Let the kids expend some energy and change up the everyday meal with a proper celebration of the holiday. Any one of these great activities can be great fun for everyone involved (not just for the kids). You can even put several of them together for an entire day of fun that the family will be thanking you for weeks after! For more Easter Fun, log on to eatout.co.ke/easter
FAMJAMS Sometimes it’s hard to find the right place to take your large family when you want to dine out in the Green City in the Sun. It’s not that there aren’t many restaurants, if anything the opposite is true! However sometimes you just wish someone would take the time to make a list of restaurants where the grown up can sit, chat, sip and be adults, while the kids scamper about outside or are otherwise entertained. Wish no more…. Yummy brings to you Nairobi’s best and most varied places to dine out with the kids. For more options visit our website at www.eatout.co.ke/childfriendly
Mystique Gardens This laid back Koroga style restaurant on the corner of Eldama Ravine Road and Ring Road Parklands, is a great place to bring the family for a chilled out Saturday lunch. They offer all the staples of Koroga-fare and give you the options to bring your own and make it however you like. If being outdoors messing about on the swings is what your kids enjoy, then look no further than Mystique Gardens.
Adega This Lavington Curve Portuguese eatery is a great treat for the entire family. The food is amazing, with exotic dishes that even the pickiest of eaters will enjoy. The family will be able to relax, as Adega offers a great children’s play area complete with slides, a play house and an incredible view of the surrounding Lavington area.
Olepolos If your family is dying to get out of town, then look no further than Olepolos, located beyond Kiserian near the Ngong Hills Nature preserve. It features some of the best Nyama Choma around Nairobi coupled with an exceptional view into the Rift Valley. The spot can easily become a laid back weekend getaway, with cabins to rent and a great pool that everyone will enjoy. If you’re trying to make a quick lunch out of it, be sure to call ahead as they slow roast everything to make it taste just perfect.
Big Square Every kid likes to get messy and this no-frills eatery-chain offers exactly that. In recent months its ribs have become the talk of Nairobi and the only way to eat them properly is with a giant Big Square bib and your sauce covered hands. Bring the kids whenever the family needs a night to cut loose. Java Gigiri The Java House chain is always a hit with kids, with their fun burgers, great milkshakes and amazing cakes. The Gigiri location is the best of them for young ones, with an exceptional outdoor area of seating and one of the most laid back approaches of any coffee restaurant in Nairobi. Mom and Dad will be able to enjoy their coffee in peace, as Java Gigiri offers a play place in order to distract the little ones for a while.
Phoenician Westlands The insanely-delicious fusion Lebanese and Sushi menu in this newly refurbished Westlands establishment, offers a wide array of delicious eats from the Middle East and the Far East that the kids are sure to enjoy. The chocolate fondant will be a dessert that your young ones are sure to enjoy, with chocolate oozing out of delicious cake. The great atmosphere is geared even more towards children, with their play area offering parents a break. Purdy Arms This Karen institution of eats is always one to take the kids to.
The sprawling gardens are ripe for exploring and kids can spend hours enjoying the scenery while the adults catch a drink in peace. The ultra friendly resident dog and hidden jungle gym make Purdy Arms a great time for children and its exceptional eats are definitely noteworthy as well! Sankara This fabulous Westlands hotel has one the best interactive cooking experiences for children in all of Nairobi. Their Sugar, Spice…All Things Nice Sunday Brunch, allows kids to get in on the fun, learning to cook, bake and decorate their creations. There is also a movie time catered specially for them all for 2000 Ksh. per child every Sunday at Sankara Hotel (be sure to book in advance as this is a wildly popular event with Nairobi families). Talisman The Karen restaurant rated among Nairobi’s best always has something going on, from art exhibitions to live concerts. The expansive gardens and eclectic décor make sure that even sitting in Talisman is never boring. Kids will love the atmosphere, running around outside in the beautiful gardens and of course the incredible food! Just remember now, don’t trip up the chef! Zen Garden This Spring Valley eatery offers a great outdoor setting and an amazing kids menu to get them involved in the fun of going out to eat. The children’s desserts (especially the giant cookie) are always a hit. After the sugar rush, the kids can get out and expend that excess energy in Zen Garden’s gorgeous gardens with a children’s area that comes complete with a bouncy castle!
EASTER SPECIAL TEXT ALEX ROBERTS
The best cocoa beans come from West Africa
The chocolate Easter bunnies are a fabulous standby of the spring season across the world and when those Easter Holiday’s start to roll around, expect your kids to be clamouring for them. Bunnies are an ancient symbol of fertility in Christianity and chocolate versions have been made trotted out for the spring holiday season since the 1800’s. Despite their symbolism, the chocolate bunny only became a commercial success during the 1940’s. This was because making hollow shells was an effective way of skimping on dwindling chocolate supplies during the tough economic times of World War II. The chocolate bunny still looked great and was a hit with kids, despite its clever cost costing methods. Even making a small rabbit out of chocolate can be a steep task. Yugna Shah runs an event planning company that specialises in making custom made chocolates to order. She took time to sit with Yummy and describe the incredible journey that the chocolate to make the bunnies must make, before it reaches us here in Nairobi. “The best cocoa beans come from West Africa”, Shah tells us adding that, “Cocoa beans come in really large pods and can grow to be
the size of a football”. Once picked, cocoa beans are roasted and then crushed down into pure liquid cocoa butter. The butter is then shipped overseas to chocolatiers in Europe who have a huge worldwide demand to fulfill. The liquid cocoa butter is then mixed with different ingredients to yield different chocolatey concoctions. This process is called tempering, and it can be quite a fickle process. “First, a good quality chocolate, white, milk or dark, should be tempered to the correct temperature for each type,” explains Shah. “If the chocolate is not tempered at the correct temperature, the likelihood of the complicated bunny shape cracking is high.” Chocolate bunnies tend to be made with incredibly thin shells which make handling and transporting them a delicate business. In order to achieve the precise shape and width, the processed chocolate is poured into a half bunny mold where it waits to dry before
being flipped out onto a conveyor belt. The bunnies are then pressed together with another half shell of chocolate and then wrapped in aluminium. If the process sounds delicate, it is. The hollow chocolate bunnies have to be sorted by hand in order to make sure there is no breakage. It doesn’t end there. Trucks filled with the freshly-made bunnies transport them to Southern European ports where they are loaded on to shipping containers headed for the Indian Ocean. When they arrive at the Port of Mombasa they must clear customs while sitting in the hot coastarian sun and then wait to get loaded onto trucks that make their way to distribution centers in Nairobi. If any melt along the way the whole batch might get discarded. The bunnies then find their way onto grocery store and chocolate shop shelves. A chocolate bunny can make a great Easter treat and can be hidden around the house for young ones to discover during an Easter egg hunt.
Amanda Gicharu-Kemoli Co-founder, Amanda’s Kitchen Amanda is a marketer turned chef and nutritionist with a passion for giving traditional Kenyan recipes a healthy twist, while infusing them with global flavours.
SPICY DEVILED EGGS Instead of traditional chocolate Easter eggs, spice things up with Deviled Eggs. In cooking, the term devil means ‘to chop food finely and mix with hot seasoning or sauce, usually after cooking’. Although they weren’t prepared the same way, the roots of modern day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and typically served at the beginning of a meal.
Makes 12 servings
12 large eggs, hard-boiled and peeled 3 tablespoons mayonnaise 3 tablespoons plain yoghurt 4 tablespoons yellow bell peppers, minced 1 tablespoon mustard 1/2 teaspoon cumin 1/2 teaspoon Spanish paprika 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt Chopped fresh cilantro, for optional garnish
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks, stir in mayonnaise, yoghurt, mustard and seasonings. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
Tip: The fresher the eggs, the more challenging they can be to peel. For easier peeling, buy and refrigerate your eggs 7 to 10 days before using.
EASTER RECIPES TEXT AMANDA GICHARU-KEMOLI
BRAISED LAMB SHANKS Throughout the world the most popular Easter symbol is the lamb. The tradition of eating lamb at Easter has its roots in early Passover observances before the birth of Christianity. I love this lamb dish because it basically cooks itself, has mouth-watering flavours and fills the kitchen with wonderful aromas. Cooked until they are fall-apart tender, slow braised lamb shanks make a delicious and hearty meal.
Makes 4 servings
4 lamb shanks (about 1 1/2 kgs) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons vegetable oil 1 large onion, chopped 2 carrots, peeled and chopped 1 celery stalk, chopped 3 cloves garlic, minced 1 1/2 cups red wine 1/4 cup red wine vinegar 1 1/2 litres chicken stock 1 bay leaf 1 small fresh rosemary sprig 3 fresh thyme sprigs
Preheat oven to 180째C. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Add lamb and cook for about 6 minutes until browned on all sides. Remove from pan and set aside. Reduce heat to medium. Add onion, carrots, celery, and garlic to casserole dish. Cook for about 10 minutes until golden. Increase heat to high. Add red wine and vinegar. Bring to a boil over medium-high heat and cook for about 5 minutes until reduced by two thirds. Add broth and lamb to casserole dish. Bring to a boil, and then reduce to simmer for about 2 to 3 minutes. Meanwhile, firmly tie together bay leaf, rosemary, and thyme with string; add to casserole. Cover and bake in the hot oven for 1 to 1 1/4 hours, or until lamb is tender. Remove lamb from casserole dish. Strain out vegetables and discard them, saving the liquid. Return liquid to casserole dish, bring to a boil over medium-high heat, and cook for about 20 minutes until reduced to 1 to 1 1/2 cups. Return lamb to the reduced braising liquid and keep warm until serving. Spoon sauce over lamb and serve with your favorite roast vegetables.
EASTER RECIPES TEXT AMANDA GICHARU-KEMOLI
HOT CROSS BUNS There is much legend and lore behind Hot Cross Buns, which date back to the old country. A classic British treat, Hot Cross Buns were baked in bulk on Good Friday and would never spoil throughout the following year. Some bakers believed that holding on to one Hot Cross Bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. These buns are easy to make, packed with flavour and irresistible when slathered with butter.
INGREDIENTS (Makes 18 buns)
5 1/2 to 6 cups all−purpose flour, sifted 1/3 cup granulated sugar 1 sachet Angels Active Dry Yeast 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup evaporated milk 1/2 cup water 1/3 cup butter or margarine, cut into pieces 2 eggs 1 cup chopped pitted dates 1/2 cup chopped mixed candied fruits 1 egg white, lightly beaten 1 1/2 cups confectioners’ sugar, sifted 1 to 2 tablespoons evaporated milk 1/2 teaspoon vanilla extract
In large bowl combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (50°C to 55°C). Gradually add to dry ingredients; beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally. If preparing dough by hand, mix well with wooden spoon for about 8 minutes. Add 2 eggs and 1/2 a cup of flour; beat 2 minutes at high speed (or 5 minutes by hand until well combined). Stir in enough remaining flour to make soft dough.
Knead on floured surface for about 6 to 8 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Loosely cover with cling film; let rise in warm place until doubled in size, about 45 to 60 minutes. Punch dough down.
Remove dough to floured surface. Knead in dates and candied fruits. Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8−inch square or round baking pans. Cover; let rise in warm place about 30 to 45 minutes until doubled in size.Brush egg white over rolls. Bake at 180°C for 20 minutes or until browned. Remove from pans; let cool on wire racks.
To make the IcingIn small bowl, combine 1 1/2 cups confectioners’ sugar, sifted, 1 to 2 tablespoons evaporated milk and 1/2 teaspoon vanilla extract. Stir until smooth. Drizzle or pipe Icing onto each roll to make a cross shape.
WINE CHIC(K) TEXT ANNABEL ONYANGO
BOTTLE GUZZLING The new Wine Chic(k) in town Annabel Onyango, will never let rivers of Prosecco get in the way of looking good.
t appears that this is the year ALL my friends will be getting hitched. Barely four months in and I have attended no fewer than five nuptials, with more to come. Now let the record state that I love weddings: I love the slow leadup (the save-the-dates, elaborately conceived invitations, frantic email reminders), the deciding of what to wear )“Will the grass ruin my heels?”), the general flurry when the big day finally arrives… So of course when the big day of my buddies Richard and Christie (Kenyans of Italian decent) was finally here, I was peachy keen. Out-of-town in the beach setting of Malindi, it was the perfect excuse for a little stay-cation. It would also be the perfect excuse to indulge my usual obsessive-compulsive packing style: I lay everything I intend
to take with me on the floor, outfit by outfit, making sure everything is coordinated. I try it all on, to be sure the swimsuits still fit well and look cute, that I have matching cover-ups, appropriate accessories and enough changes to cover fancy dinners or unexpected nights on the town. Last is to confirm what my perfect travel ensemble will be and whether it will go nicely with my cowskin luggage. I leave no stone unturned! We arrived at the hotel a few hours before wedding time and were met by an already-gregarious crowd bearing down on us with glasses of Prosecco. A promising start. The ceremony was beautiful, of course. The bride in her vintage finery, the groom handsome with a hipster mop of hair, their friends and family a motley crew of all castes and creeds. Upon arrival at
the venue delicious bubbly cocktails were handed out. By the time the vows had been declared and everyone was warming up for the reception, additional cocktails were adding to the already charged frisson bubbling through the air. As we sat down to dinner, each table loaded with more bottles of wine, the room was buzzing. Now even the most infrequent of wedding-goers knows that the best weddings are drunken weddings. It is after all, the climax of months of fraught preparation and all involved are relieved that the deed is finally done. There’s that point at every wedding when there’s a mild euphoria in the air – when the planners no longer care to plan and the guests abandon themselves to the festivities; that point when all decorum goes out the window. That point at
this Malindi wedding arrived sooner than I’ve seen before—when the polite sipping of Prosecco turned into excited bottle-guzzling. Well-mannered two-stepping on the dance floor morphed into an all-out rave. The weaker of the guests ducked out by 3am, while the core continued until way after sunrise. The Prosecco hangover is a sweet one. You can drink copious amounts of all that sparkle and still come up standing. One is still able to get up at a reasonable hour, dress up in their Day 2 outfit, and be back at the lounge ready for more. “Barman, another Bellini!” Annabel Onyango is an awardwinning Fashion Stylist in Africa. She’s also a tv personality, social influencer, and taste-maker. Style is her do and end all.
WINE PICKS TEXT KATY FENTRESS
Make sure that your Easter feast doesn’t get to the table without having the perfect wine to compliment the festive season. Here are some wine picks that your guests will rave about! ONLY THE FINEST FOR EASTER ROBERT MONDAVI RESERVE CHARDONNAY The intriguing notes found in our 2012 Reserve Chardonnay are the golden pear and cantaloupe fruits, the fresh lemon citrus, and the toasty hazelnut nuances which blend with a touch of clove and cardamom spice. These refined flavours unravel on the palate while remaining wonderfully refreshing. This wine’s intriguing complexity, continues through a lingering finish. Available from The Wine Shop (facebook.com/thewineshopkenya) JEAN JEAN SAUVIGNON BLANC This Loire valley wine is ideal for those who are developing their palates for more intricate wines. The Jean Jean Sauvignon Blanc presents
itself with an exceptional nose of green pepper and asparagus and can be savoured with grilled fish. Available from MIA Wines (www.miainternational.co.ke) LE CHAPELIERES CABERNET SAUVIGNON Selected within the Languedoc region, South of France, Les Chapelieres displays a dark, purple and red colour, that reflects its concentration. Full flavored it will transport you through pepper aromas combined to ripe red berries hints. On the palate it will be smooth, with spicy overtones, with a string finish. Serve with a large choice of meat dishes and cheeses. Available from Viva Global (www. viva-global.net)
ROBERT MONDAVI RESERVE CABERNET SAUVIGNON A stunner, Robert Mondavi Winery’s 2011 Reserve’s deep, engaging aromas of cassis and early-season blackberries weave harmoniously with dried herbs, violet-floral, garrigue (a fresh minty-sage character) and a sense of minerality, in a silky ribbon of flavour that flows elegantly into a long, lingering finish. Available from The Wine Shop (facebook.com/thewineshopkenya) TORO LOCO TEMPRANILLO Originating from Spain’s Utiel Requena region, Toro Loco Tempranillo Wine is a delight. Toro Loco evokes the ambiance of a Spanish fiesta- with aromas of black
cherry, blackberry, strawberry and redcurrants combined with hints of white pepper that create fruity waves of flavour. Toro Loco is great on its own and with a range of other dishes. Available from Toro Loco (www.toroloco.info) LE CHAPELIERES SAUVIGNON BLANC This lovely Sauvignon Blanc comes from vineyards located in the Gascony region near the city of Toulouse. It has a pale bright, yellow colour with lovely green reflects displaying an intense and exuberant bouquet of grapefruit with amazing litchi and black current leaf with lemon hints. Served chilled at 10°C, It can accompany any seafood dishes and aperitif. Available from Viva Global (www.viva-global.net)
MIXOLOGY TEXT MICHELLE SLATER PHOTOS KARAN KHALSA
HOT SHOT At a time where our food and beverage industry is quickly gaining momentum, it’s no surprise to find yet another world renowned liquor work its way into Kenyans’ shot glasses. Kenya is en route to becoming a top priority for Jägermeister, as the brand plans to expand their presence while in the process of kicking off a new partnership with Viva Global. Walking into the lobby, the perfectly groomed Marketing Manager for the Middle East and Africa, Thomas Männel, looks every inch the quintessential Jägermeister man. Thomas spends his time jet setting across Africa to provide world-class training for sales teams and bartenders. As he settles into his barstool he enthuses about why East Africa has become such an important and exciting market. “You’d be surprised how many people know of Jägermeister but don’t really understand what it represents; the brand, the product and how to enjoy its rich flavour,” explains Thomas. “That’s why my main focus in Nairobi is to create knowledge through interactive training.” Jägermeister has a complex, beautifully blended character with
56 natural ingredients consisting of selected herbs, blossoms, roots and fruits from across the world, among them star anise, cinnamon, ginger, and other top secret herbs. “The simplest rule for optimal Jägermeister consumption is temperature,” Thomas explains, before requesting that the bar staff taste a warm shot of Jägermeister followed by an ice cold one and compare the experience. “I met with over 80 bartenders and this was the ultimate ‘aha!’ moment for every one of them,” he confides. “Drank warm, Jägermeister is quite heavy and fills the mouth. But chilled, especially in our customized Jägermeister taps, the ice cold temperature changes the experience of the shot, transforming it into something smooth, soft and memorable.” The taps dispense the chilled herbal liquor at temperatures of minus eighteen Celsius, and are currently being installed around the city’s hottest bars.
FROM THE TOP Thomas Männel, Thomas with Meera Karia - Business Development Manager (Viva Global), Michelle Slater
MIXOLOGY TEXT MICHELLE SLATER
It’s Easter which means beach season is upon us. This is the perfect opportunity to rustle up some cheeky cocktails or better yet, request your bartender to make one of these as you soak up the sun! Pina Colada
HIT THE BEACH Strawberry Rosé Sangria Pitcher Ingredients 1 1/2 cups strawberries, sliced lengthwise 2 limes, thinly sliced 1- 750 ml bottle rosé wine 1/2 cup white rum 4 cups lemon-lime soda Additional strawberries and lime slices Directions This is a light, refreshing take on the classic sangria recipe. Add sliced limes and strawberries to a large pitcher. Pour the wine and rum over the top, cover tightly and place in the refrigerator for at least 4 hours. Remove from refrigerator and add the lemon lime soda. Add ice and a few pieces of the fruit to your glass and pour sangria over the mix to serve.
Ingredients 6-7 chunks of pineapple 1 teaspoon sugar 1 tablespoon coconut cream 50ml Rum 50ml fresh pineapple juice A pineapple triangle to garnish Directions This cocktail has tropical written all over it! Simply place all your ingredients into a blender (apart from the garnish!) and blend until you have a smooth consistency. Pour into a chilled (or even better, frozen) glass, then add your garnish and serve.
Bahama Mama Ingredients 15ml Coconut Rum 15ml Banana Liqueur 25ml Spiced Rum 45ml Orange Juice 70ml Pineapple Juice 2-4 dashes Grenadine ¼ cup crushed ice Directions This fruity cocktail looks just as good as it tastes. Simply combine all the ingredients and shake well in a cocktail shaker. Serve in a tall glass and garnish with Orange/ Lemon wedge and a sprig of mint.
MAN ABOUT TOWN TEXT JACKSON BIKO ART MOVIN WERE
JAZZ NOTES 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.
was there to get air. She was there to smoke. Which is ironical, isn’t it? One lung seeks fresh air the other seeks to flood it with smoke. Gorgeous Nairobi night, nonetheless. There was a click and a white light lit her face, illuminating it as she torched her cigarette. Then she nonchalantly looked out at the traffic below on Waiyaki Way. She was standing on six-inch heels. Long beautiful face. Delicate chin. From the build of her calves and the tone of her arms, I could tell she spent a lot of time on the cross-trainer. She stood there smoking furiously as I pretended not to stare. The sky was starless. One floor below, security men popped open boots and bonnets and peeked into glove compartments. Once in a while the door behind me opened and music, tittering and the shrieking voices momentarily spilled out. It was jazz night at the Villa Rosa Kempinsky’s Balcony Bar with Jacob’s Trio on Thursdays (Gogo Simo on Tuesdays, Hott Rod band on Fridays). I understand many things, jazz isn’t one of them. But I love the composition of jazz bands, the quirky personalities that fill it, designed and defined by their instruments which they always look like they could die for. Saxophonist in a carjacking
incidence: “Please, harm me, but please don’t scratch my Saxophone!” I love the saxophone, how necks bulge and strain with veins when it’s blown. As I stood outside feeding my lungs with air, I wondered the size of saxophonists’ lungs. Can they make better divers? When you owe saxophonist money and he rolls his eyes and says, “Pay whenever, man, but I won’t hold my breath,” would that be what irony is? I love the concentration of the guitarists; that dreamy look, that suggests that they are trying to remember something and it just damned isn’t coming to them. If you pulled Google aside in a bar and asked them for their complete honesty (and discretion), would they tell you that 85% of the people who Google “arthritis” are guitarists? Same as pianist. I think pianist prefer to drink with guitarists. Then, drummers. I feel sorry for drummers. They always look like they never get any luck with chicks. And because of this, they always spice this misery with some dodgy looking hat. An unrelated test: what is the name of that drummer in Cold Play? OK, Maroon 5? Just A Band? My point exactly. But together these people make some great music that transcends
We don’t talk about the betrayal with our lips, because we do so with our body language.
even my tiresome prejudices. But even this brilliant sound doesn’t seem to move this mysterious lady at the balcony. My forehead was dull. That happens when I’m tipsy. This venture out to the balcony of the Balcony Bar was just to get some cold on my face and sobriety. Back in there my Glenkinchie awaited me, recommended by one Chandra Shah, Balcony bar’s supervisor, a slight chap with a brilliant sense of humour and so much knowledge on single-malts he should open up a The House of Shah distillery. The dark sky, coupled with the thudding jazz music pressing through the glass of the balcony and the sweet dulling feeling on my forehead. I heared myself ask the mysterious lady on the balcony: “Uhm, excuse me, excuse me, who would you have a drink with if you had a choice; a drummer or a saxophonist?” She slowly turned to face me, and stared at me like you would look at a mannequin that suddenly spoke. A steady, stoic and slightly dour look. Feeling my confidence suddenly slipping through my shoes, I shrugged boyishly and said; “I don’t know…it’s been on my mind lately.”
WELLNESS TEXT AMY SELBACH
Amy Selbach is the owner of Taut Body Studio in Village Market. She is a holistic health coach, personal trainer and Pilates instructor and creator of the Taut Body program that has helped hundreds of her clients lose weight and change their health completely. She also leads life-design and business incubator workshops for entrepreneurs. Follow her at www.tautbody.com or email firstname.lastname@example.org
Cultures around the world celebrate Easter with eggs as the predominant symbol of rebirth, rejuvenation and immortality. Historically, eggs during Lent were forbidden and eaten as a celebratory treat during Easter. In a traditional Easter egg hunt, eggs are considered a lucky treasure to find as they are associated with great riches. The history and the symbolism of eggs are now taken for granted as they have become a mainstay of everyday life and so are their health benefits. They are also a nutritional treasure. Having been demonised in the past for containing high amounts of cholesterol, we know now they contain the â€œgood kindâ€? which raises HDLs and can actually help to lower overall cholesterol. Farmed and caged chicken eggs have fewer health benefits than cage-free and free range chickens, so if you can, raise chickens at home or
buy organic, pastured eggs. Generally speaking, the more yellow the yolk the more nutrients the egg contains and the more well rounded the diet of the chicken that laid them. Chickens are naturally omnivores not purely grain eaters.
They are also highly satiating which means two eggs for breakfast can usually keep you full until lunch.
5 reasons to celebrate eggs as a health food:
They are rich in beta-carotene and two antioxidants lutein and zeaxanthine, which specifically have been linked to protecting against common eye diseases such as macular degeneration and cataracts.
They are a great low calorie protein-filled food that you can eat many different ways either on the go or sitting down to a nice meal. Eggs are approximately 75 calories each.
The contain Choline which is vital for brain development and heart health. They are therefore great to eat during pregnancy and to combat heart disease.
They contain selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Things like vitamin D, B12 and iron are hard to get from vegetarian sources and are usually found in higher quantities in red meat. Just another reason to celebrate these vitamin packed powerhouses Pastured chicken eggs (depending on their diet) can even be a great source of Omega-3s which are crucial for brain health, digestion, and excellent anti-inflammatories.
DESSERT TEXT ALEX ROBERTS
RHU-BERRY CROSTATA Rhubarb can seem quite a daunting ingredient. You would be forgiven for thinking it was green celery if you had never seen it before. The truth is that this is an extremely versatile vegetable that gives the perfect combination of sweet and tartness when used for baking sweet goods. One way to get creative with the rhubarb is to go for an all Italian fusion and create a beautiful lattice pie, known as a crostata. Crostata is a traditional Italian Easter dish and with this simple twist, it will undoubtedly be the prize on any Easter dinner table. For the crust: 300G Pastry Flour 200G Unsalted Butter 100G Sugar 1 Whole Egg 1 Egg Yolk In a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse until the mix looks starts to thicken. Add the yolk and the egg and mix until the dough forms. Put your dough onto a lightly floured surface. Form it into two disks with one being a bit larger than the other. Refrigerate the dough of the Crostata for at least an hour. When the dough is sufficiently chilled roll larger disk of dough between 2 sheets of cling film to make a it about 33 cm wide and 1/3 a cm thick Next, with baking spray lightly spray a 28 cm fluted tart pan with a removable bottom. Put the dough over the rolling pin and place it into
the pan. Gently press the dough softly into the bottom of the pan. Press the sides of the dough about 1 ¼ cm on the side of the pan. Try to make sure the edge of the tart is a bit thicker than the crust at the bottom. Refrigerate again for at least half an hour (or until chilled). When it’s chilled, remove from the refrigerator and prick the bottom with a fork four to five times. For the filling: 85G Cornstarch 400G Sliced Rhubarb 300G Strawberries 115G Sugar 1 Large Egg, Beaten Raw Sugar Whipped Cream or Vanilla Ice Cream Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes.
Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes. Putting it all together: Now you can spread the filling in the crostata, try to make it even. Roll out your other dough disk to 1/3 cm thick. Cut into five even strips and place them 1 inch apart on top of the filling n.
Cut out another 5 strips and lay them 2 ½ cm apart across first strips to form a cross or lattice pattern. Make sure to trim off any excess dough. Put the crostata on top of the baking sheet and bake for 40-50 minutes at 190 degrees, until the crust is golden brown. Let it totally cool before removing from the pan. Your sublime rhubarb and strawberry crostata is now ready to serve. Be sure to enjoy this decadent treat with loved ones and a dollop of vanilla yoghurt or whipped cream!
LOWER KABETE PARKLANDS SPRING VALLEY WESTLANDS
88 Villa Rosa Kempinski, Westlands Cuisine: Pan Asian Price Range: $$$$ 88 Restaurant will take you on a culinary journey through Asia. Admire gastronomic artistry transpiring from within the theatre kitchen as you watch their master chef prepare your favorite pan-Asian dishes.
360 Degrees Pizza ABC Place, Waiyaki Way, Westlands Cuisine: Pizza / Italian Price Range: $$ 360 Degrees serves some of the best wood-fired artisan pizza around.
They have a modern but relaxed setting that provides an excellent ambiance for quality time with friends and family.
About Thyme Eldama Ravine Road, Westlands Cuisine: Continental Price Range: $$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.
Anghiti Westlands New Rehema Hse, Rhapta Rd Cuisine: Indian Price Range: $$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Anghiti has an extensive menu offering amazing Indian cuisine. For an atmospheric Indian meal only a
stone’s throw from Nairobi’s Westlands Roundabout, Anghiti delivers every time.
Artcaffe Oval The Oval, Ring Road, Westlands Cuisine: Café Price Range: $$$ Artcaffe Oval showcases a distinctly chic style through their creative décor elements, including the largest balcony space among Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.
Artisan Sankara Hotel, Woodvale Groove Cuisine: International Price Range: $$$$ Artisan’s global cuisine evokes craftsmanship. From the pleasant outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed & sophisticated atmosphere.
Asmara Restaurant General Mathenge Drive Cuisine: Eritrean, Continental Price Range: $$$ Yummy Card: 10% Discount Asmara provides a modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area available for families.
Bamboo Zen Garden, Lower Kabete Rd Cuisine: Pan Asian Price Range: $$$$ Yummy Card: 10% Discount The Bamboo restaurant is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant sophisticated atmosphere.
Price Range: $$
The Oval, Westlands Cuisine: Burger, Fast Food Price Range: $$
The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.
Visit Big Square’s new branch at The Oval, Westlands and definitely be a part of your plans. Enjoy Fresh food, kiddie corner and lots of squaremade fun.
Cake Ville Amani Plaza, 3rd Parklands Cuisine: Bakery & Patisserie Price Range: $$ Yummy Card: 10% Discount They offer freshly baked cakes, pies and pastries using the best ingredients. They are conveniently located in Westlands with a relaxing and refreshing seating area ideal for family outings.
Colosseum West End Towers, Waiyaki Way Cuisine: Italian Price Range: $$ Yummy Card: 10% Discount Their stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cuisine is prepared with the freshest ingredients. Enjoy their extensive alcoholic beverage selection.
Viking House, Waiyaki Way, Cuisine: Brazilian, Steak House Price Range: $$$
Oil Libya Service Station, Westlands Cuisine: Fast Food
Fogo Gaucho Churrascaria will serve
you more than a dozen cuts of meat and 20 different salads prepared and supervised by Brazilian cuisine experts in an elegant South Brazilian ambience.
Furusato Japanese Ring Road Parklands, Westlands Cuisine: Japanese Price Range: $$$ Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.
Golden Spur Southern Sun Hotel, Parklands Rd Cuisine: Steak House Price Range: $$$ A South African chain that offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children.
Haandi Westlands The Mall, Westlands Cuisine: Indian Price Range: $$$ Yummy Card: 10% Discount Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron
Jade Tea House Zen Garden, Lower Kabete Rd Cuisine: Multi Cuisine Price Range: $$$ Yummy Card: 10% Discount Overlooking 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 Royal Orchid Azure Hotel
Cuisine: Multi-Cuisine Price Range: $$$ This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giving a relaxed atmosphere.
Lucca Villa Rosa Kempinski, Waiyaki Way Cuisine: Italian Price Range: $$$$ Lucca has intoxicating aromas of home cooked Italian food, boasting original recipes that will stimulate your taste buds. Enjoy a relaxed atmosphere, offering casual dining with a friendly décor.
Pizza Inn Oil Libya Service Station, Westlands, Cuisine: Fast Food Price Range: $$ The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.
The Phoenician Matundu Lane, Off School lane Cuisine: Japanese, Lebanese Price Range: $$$ The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses. The Phoenician has a delightful ambience, children’s play area and good service.
ABC Place, Waiyaki Way, Westlands Cuisine: Café, Bakery & Patisserie Price Range: $$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays
Mama’s Patisserie offers some of the best cakes and pastries, as well as a lovely menu you can enjoy in a relaxed environment at the ABC Place. Their recipes from France will have you coming back for more.
Enjoy sweeping views over the Nairobi skyline in an exclusive ambiance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.
Mediterraneo 9 West Plaza, Ring Road, Westlands Cuisine: Italian Price Range: $$$$ Mediterraneo brings you an unforgettable experience of true Italian dining. Its warm colors will take you back to the streets of Florence. They serve great seafood, pasta and vintage wines.
Ocean Basket The Oval, Ring Road, Westlands Cuisine: Seafood, Sushi Price Range: $$$ At Ocean Basket you’ll find people who share a love for delicious seafood served hot. At Ocean Basket you can expect quality seafood, a cool relaxed atmosphere and great value.
Sankara Hotel, Woodvale Grove Cuisine: International Price Range: $$$
Saravana Bhavan Victoria Plaza, Parklands Road Cuisine: Indian Price Range: $$$ Yummy Card: 10% Discount The world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetarian South Indian cuisine!
Seven Seafood & Grill ABC Place, Waiyaki Way, Westlands, Cuisine: Seafood Price Range: $$$ Seven Seafood & Grill offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique dining experience.
Snack Attack Sarit Centre, Westlands Cuisine: Fast Food Price Range: $$ Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restaurant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.
SOKO dusitD2 Hotel, 14 Riverside Cuisine: International Price Range: $$$$ Yummy Card: 10% Discount
this restaurant is based in the hub of Westlands. Simply enjoy your coffee or meal in their serene garden or enjoy dining in their authentic Lebanese dining room.
Tiger Trail Royal Orchid Azure Hotel Cuisine: Indian Price Range: $$$ This is a fine dining restaurant that serves Fine Indian Cuisine from a delicate balance of succulent food, authentic ambiance and personalized service from our experienced staff.
Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.
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.
dusitD2 Hotel, 14 Riverside Cuisine: Thai Price Range: $$$$ Yummy Card: 10% Discount SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a communal table and an enclosed space with its own terrace for more privacy.
6th Floor, Krishna Centre, Woodvale Grove, Westlands, Nairobi Cuisine: Multi-Cuisine Price Range: $$
GIGIRI MUTHAIGA UN AVENUE VILLAGE MARKET
Taste of China VIP Plaza, Westlands Road Cuisine: Chinese Price Range: $$ Yummy Card: 10% Discount Taste of China is a modern bar and restaurant serving indo Chinese food. The dining room has a tranquil color scheme with ambient lighting. They have an extensive alcohol menu.
Temiras General Mathenge Drive, Westlands Cuisine: Continental, Italian Price Range: $$ Yummy Card: 10% Discount Serving Continental cuisine and having introduced a Lebanese menu,
Anghiti Muthaiga Muthaiga Mini Market, Muthaiga Cuisine: Indian Price Range: $$$ Yummy Card: 10% Discount Anghiti’s Muthaiga branch is a brilliant Indian restaurant with a relaxed, cosy dining room. Known for their generous portions, delicious recipes, friendly service and welcoming atmosphere.
Big Square UN Avenue, Gigiri Cuisine: Burger, Fast Food Price Range: $$ 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 eat, work and chill.
Cafe Brasserie The Village Market, Gigiri Cuisine: Cafe Price Range: $$$ An elegant and simple style gives Caffe Brassiere at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menus throughout the day.
Dormans The Village Market, Gigiri Cuisine: Cafe Price Range: $$ Dormans Coffee Shops has unveiled a new-look branch at the Village Market’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, sandwiches, pastries, cakes and cookies.
Emerald Garden Thai UN Avenue,Gigiri Cuisine: Thai Price Range: $$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Emerald Garden is an authentic Thai restaurant fusing an eastern ambience with colonial grandeur, subtle colours and a peaceful intimate atmosphere. Now offering a Chinese menu.
Habesha United Nations Crescent, Gigiri Cuisine: Ethiopian Price Range: $$ Habesha offers a wide array of traditional Ethiopian/Eritrean cuisine served in a rustic atmosphere. The coffee ceremony is one of the most enjoyable events you can be a part of.
Jiko Tribe Hotel, The Village Market Cuisine: International, Fine Dining
Price Range: $$$$ Yummy Card: 10% Discount Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.
La Dolce Vita Muthaiga Shopping Ctr, Limuru Rd Cuisine: Italian Price Range: $$$$ Nairobi’s La Dolce Vita Restaurant has a bright interior filled with artwork, creating a stylish but unpretentious space for lunch or dinner.
Mediterraneo United Nation Ave, Gigiri Cuisine: Italian Price Range: $$$$ Mediterraneo brings you an unforgettable experience of true Italian dining. Set in its warm colours, Indulge in the specialties of great seafood, pasta and vintage wines.
The Nest Tribe Hotel, The Village Market Cuisine: Cocktail Bar Price Range: $$$ Yummy Card: 10% Discount The Nest is located on the roof of the Tribe Hotel. This little outdoor bar and lounge is simple, cozy and intimate, where guests can indulge in Shisha, cocktails and delicious bitings.
Prime Cuts Bistro Village Market, Limuru Rd, Gigiri Cuisine: International Price Range: $$$ The Prime Cuts Bistro offers a wide variety of delicious dishes , including their Famous Philly , toasties , burgers & sandwiches. They also offer delicious steaks, seafood, meat platters.
Seven Grill & Lounge The Village Market, Gigiri, Nairobi Cuisine: Steak House Priace Range: $$$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Seven Grill is considered to be Nairobi’s premier seafood destination, offering a sumptuous selection of the finest Indian Ocean seafood as well as a delicious array of Kenya’s finest beef.
Suite 101 Tribe Hotel, The Village Market Cuisine: Bakery & Patisserie Price Range: $$$ Yummy Card: 10% Discount Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates and Italian homemade gelatos, all at Suite 101.
Tamambo The Village Market, Gigiri Cuisine: Continental Price Range: $$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Tamambo Bar and Grill has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selection of light salads as well as appetizing gourmet dishes.
Tiramisu Village Market, Gigiri Cuisine: Cafe, Bakery & Patisserie, Ice Cream & Desserts Price Range: $$ Tiramisu recreates the authentic Italian taste of fine pastries, desserts and freshly baked bread, complimented by their freshly brewed Kenyan coffee or hot chocolate with whipped cream.
JUNCTION HURLINGHAM KILELESHWA LAVINGTON
Adega Lavington Curve, James Gichuru Rd Cuisine: Portuguese Price Range: $$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays An upmarket Portuguese restaurant that caters for a variety of tastes and styles, Adega offers a warm unpretentious ambience and gorgeous balcony view of the Lavington suburb.
Artcaffe Junction The Junction Mall, Ngong Rd Cuisine: Café Price Range: $$$ The ArtCaffe is a bright, light-filled café famous for its roasted coffees, hearty dishes and mouth watering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.
Big Square The Junction Mall, Ngong Rd, Cuisine: Burger, Fast food Price Range: $$ Located at the Junction Mall, here you are guaranteed to enjoy the ambiance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.
Brew Bistro Piedmont Plaza, Ngong Rd, Nairobi Cuisine: Bistro Price Range: $$$ Yummy card: 5% discount, free beer sample & tour The Brew Bistro offers an unparalleled dining adventure. The fine dining section is complimented by a centralised open kitchen which
serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.
Cheka Japanese 101 Manyani East Road - Off James Gichuru, Westlands Cuisine: Japanese Price Range: $$$ Yummy Card: 10% Discount Cheka Japanese Izakaya provides authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.
Churrasco Gaucho Ground floor, Galana Plaza, Kilimani Cuisine: Brazilian Steak House Price Range: $$$ Enjoy this Brazilian Steakhouse with a twist including a magnificent buffet of 25 salads, 10 hot dishes, 15 cuts of charcoal grilled meats and delicious desserts.
Habesha Argwings Khodek Road, Hurlingham Cuisine: Ethiopian Price Range: $$ Habesha offers a wide array of traditional Ethiopian/Eritrean cuisine served in a rustic atmosphere. The coffee ceremony is one of the most enjoyable events you can be a part of.
Le Palanka 909 James Gichuru Road, Lavington, Cuisine: African, Fusion Price Range: $$$ Yummy Card: 10% Discount Inspired by the fabulous Angolan antelope, Palanka Negra, this venue is just as unique and rare as the animal serving fine African cuisine.
Mambo Italia Lavington Curve Mall, Lavington Cuisine: Italian Price Range: $$ Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta & salads.
Mediterraneo Junction Mall, Ngong Road Cuisine: Italian Price Range: $$$$ Mediterraneo brings you true Italian dining. Its warm colours, will take you back to the streets of Florence. Indulge in the specialties of great seafood, pasta and vintage wines
Mezze Best Western, Argwings Kodhek Rd, Hurlingham, Nairobi Cuisine: Middle Eastern Price Range: $$$ For traditional Arabic hospitality, Mezze on the Deck is the place to dine in Nairobi. Serving a wide variety of Mediterranean, Arabic and Tapas, it is the ideal for business lunches & meetings.
PABLO’S Best Western Premier Cuisine: Continental Price Range: $$$ Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Pablo’s is a contemporary styled dining area, designed with both indoor and outdoor seating. The menu boasts a wide variety of local and international cuisines. You are sure to be spoilt for choice.
Pampa Churrascaria Thompson Estate, Kingara Rd, Cuisine: Brazilian, Steak House Price Range: $$$ Yummy Card: 10% Discount Pampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.
The Junction Mall, Ngong Rd Cuisine: Japanese, Lebanese Price Range: $$$
Karen Crossroads Shopping Centre Cuisine: Café Price Range: $$$
The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.
Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating.
Sierra Brasserie Hurlingham, Yaya Centre Cuisine: Continental Price Range: $$$ Yummy card: 10% discount
Big Square Karen Square, Ngong Rd, Opposite Shell Petrol Station Cuisine: Burger, Fast Food Price Range: $$
One 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.
Karen Country Lodge Warai South Rd Cuisine: International Price Range: $$$ Experience wining & dining in an ambient setting featuring stunning mature gardens with fountains. Their internationally trained chefs will prepare the finest International cuisine that will leave you in awe.
Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available.
Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.
Kolloh Road, Lavington Cuisine: Japanese, Korean Price Range: $$$ Yummy Card: 10% Discount
Carnivore Rd (Off Langata Rd), Langata, Nairobi Cuisine: African, Barbeque, Kenyan +254 (0) 20 6059 336 Price Range: $$$ Yummy Card: 10% Discount
Simba Saloon is a vibrant informal restaurant that incorporates a children’s playground and a lively nightclub, serving pizza, steaks, hamburgers, scampi, trout, chicken, and other delicious meals.
The Carnivore is considered ‘Africa’s Greatest Eating Experience’. Every type of meat imaginable is roasted over charcoal and carved at your table. Delicious side dishes and an array of sauces also served.
Tokyo Restaurant is a Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of Sushi and other typical Japanese dishes.
The Wine Shop 671 Piedmont Plaza, Ngong Rd Cuisine: International Price Range: $$ Yummy card: 10% discount on bottles, 50% discount on Yummy Tuesdays This is Kenya’s own little wine bar where they encourage you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes.
KAREN NGONG ROAD LANGATA
Creative Kitchen Wilson Airport (Off Langata Road) Langata Road, Nairobi Cuisine: Continental Price Range: $$ Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.
J’s Fresh Bar & Kitchen Across St. Christopher’s Secondary School, Ngong Rd Cuisine: Gastropub Price Range: $$$
Simba Saloon Carnivore Rd (Off Langata Rd) Cuisine: African, Barbeque Price Range: $$$ Yummy Card: 10% Discount
320 Ngong Road Cuisine: Pan-Asian, European Price Range: $$$$ Talisman serves up a delightful fusion of European, Pan-Asian and African creations by Chef of the Year winner, Marcus Mitchell. Live music and art exhibitions are available at the Veranda.
Tamambo Blixen 336 Karen Road Cuisine: Continental Price Range: $$$ Yummy Card: 10% Discount Relax 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 gardens in Kenya.
Tamarind Karen Blixen, Karen Cuisine: Seafood Price Range: $$$ Yummy Card: 10% Discount Tamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.
Que Pasa Karen Shopping Centre, Karen, Nairobi Cuisine: Continental Price Range: $$$ Yummy card: 10% discount, 50% discount on Yummy Tuesdays Converted from an old Karen Duka, Que Pasa is built to create a stylish yet simple space, Que Pasa provides the perfect location to enjoy a meal, drink or to lounge and relax. Enjoy fresh wood-fired pizzas. Que Pasa is famous for it’s delicious cocktail nigts.
CBD INDUSTRIAL AREA MOMBASA ROAD
Baraka Crowne Plaza Hotel, Kenya Rd Cuisine: Continental Price Range: $$$$ Baraza is an All-day restaurant situated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contemporary buffet lunches, and an Al a Carte or set Menu Dinner.
Bhandini InterContinental Hotel, CBD Cuisine: Indian Price Range: $$$$ Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting.
The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.
taurant, Haveli prepare some of the best authentic, Indian cuisine around town.
Black Gold Cafe
The Panari Hotel, Mombasa Rd Cuisine: Cafe Price Range: $$$
Fairmont Norfolk, Harry Thuku Rd, Cuisine: International Price Range: $$$
The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the National Park.
One of Kenya’s most fabled locations, this cosmopolitan, open-air Café offers simple, classic cuisine from continental to Italian to Asian— and signature cocktails.
Cafe Maghreb Nairobi Serena Hotel, Kenyatta Ave Cuisine: Seafood, Cafe Price Range: $$$$ An internationally-themed buffet breakfast and lunch are served in the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service. Café Maghreb also offers a specialty coffee area.
Flame Tree Sarova Panafric, Valley Rd, CBD Cuisine: International Price Range: $$$ The great ambience, personalized service and wide array of food choices will ensure your dining experience is pleasant and memorable. The Flame bar is open from 10am to past midnight.
Makuti Bar & Grill InterContinental Hotel, CBD Cuisine: International Price Range: $$$ The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.
Mandhari Restaurant Nairobi Serena Hotel, Kenyatta Ave Cuisine: Formal Dining Price Range: $$$$ Mandhari Restaurant, overlooks the pool and offers an exclusive finedining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.
Mukutan Cafe Fairview Hotel, Bishop’s Rd Cuisine: Cafe Price Range: $$$
Haveli Capital Center, Mombasa Rd Cuisine: Indian Price Range: $$ Often referred to as boutique res-
The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, coffees and light meals such as gourmet
sandwiches, pizzas and quesadillas.
Soaring Eagle Spur
Eka Hotel, Mombasa Rd Cuisine: Steak House Price Range: $$$
1st Floor, Panari Sky Centre Cuisine: Brazilian, Steak House Price Range: $$$ Yummy Card: 10% Discount Pampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.
Pango Brasserie Fairview Hotel, Bishop’s Rd Cuisine: Formal Dining Price Range: $$$$ With its underground wine cellar, romantic ambience, quality service, classy food presentation and excellent taste, Pango is in a class of its own.
Red Garnet The Panari Hotel, Mombasa Rd Cuisine: International Price Range: $$$ Enjoy great food and a beautiful view of the National Park at the Red Garnet Restaurant with family and friends. It offers a delightful variety of international cuisine that you can choose from the buffet or a-la-carte menu.
Sikia Fine Dining Crowne Plaza Hotel, Kenya Rd Cuisine: Formal Dining Price Range: $$$ The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.
Soaring Eagle Spur located at the right wing inside the Eka Hotel on Mombasa Road. Here you can expect their famous ribs steaks and burgers.
Tatu Fairmont Norfolk, Harry Thuku Rd Cuisine: Formal Dining Price Range: $$$$ A contemporary grill featuring a variety of coastal seafood and the finest Kenyan produce. Tatu also features a patio, ideal for cocktails and private dinner parties.
Thai Chi The Sarova Stanley, Kimathi St, CBD Cuisine: Thai Price Range:$$$$ One of the city’s most elegant dining establishments, The Thai Chi Restaurant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.
Thorn Tree Cafe The Sarova Stanley, Kimathi St, CBD Cuisine: Continental Price Range:$$$ 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.
Book online at www.eatout.co.ke or call our reservations hotline on 0711 222 222 62.
Celebrate Easter in fun creative ways that will get the whole family involved in the festivities!