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A guide to the cities most child friendly restaurants

DIY classic Easter recipes to try at home

Cocktails guaranteed to get you in holiday mode

FAMJAMS

EASTERFEASTER

HIT THEBEACH

EASTERFUN

yFREE COPY

yummyby

Vol 6 April 2015

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EDITORIAL

In 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

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.

HAPPYEASTER

Hiyabel TewoldemedhinGeneral Manager EatOut Africa

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!

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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 info@yummy.co.ke

FUN TIMES WITH THE FAMILY

YUMMY BUNNY

CONTENT

Tackling the difficult questions of what everyone in the family can enjoy this Easter Holiday.

The long hop to make Chocolate Bunnies.

09 NEWS AND EVENTS Check out everything going down in the world of food this month!

12 NEW RESTAURANTS Don’t miss these great additions to the Nairobi restaurant scene.

19 MY LIFE AS A FOODIE Charity Keita examines the lost art of the Sunday Roast

20 SUSAN EATSSusan Wong tackles J’s Fresh Bar & Kitchen, bringing the Gastro Pub scene to Nairobi.

22 CHEF PROFILEChef 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 RESTAURANTSThe best places in Nairobi to bring the entire family for a memorable meal.

33 RECIPES 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.

42 MIXOLOGYThomas Männel is all about ice cold Jägermeister

46 MAN ABOUT TOWN Mixing whiskey and music is never easy.

50 DESSERT The Rhu-berry Crostata is the perfect springtime treat.

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CONTENT

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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.

Davido returns to Kenya with

Carnivore concert

AFROBEAT

NEWS AND EVENTS

BESTBUDS PLACE

YOUR BETS The King of the Beers Takes its Throne

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!

The Race of the Year Returns!

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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 high-end 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.

COCKTAIL SAFARICelebrate 150 years of Cocktails at The InterContinental Nairobi

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!

LAMUTAMUTaste the best of Swahili Cuisine at the Lamu Food Expo

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!

HOT OFFTHE PRESSUrban Gourmet Burgers return with the launch of Artcaffe’s new menu

NEWS AND EVENTS

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NEW RESTAURANTS

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!

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

Big Asian Flavour Hits Hurlingham

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

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!

High End Japanese Arrives in Nairobi

KONICHIWANAIROBI

ASIANFUSION

GOTDOUGH?

looking to indulge into classic East-ern 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.

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ASIANFUSION

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East FM’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.

KOROGAKINGS

SOCIAL SCENE

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SOCIAL SCENE

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.

LET’SSALSA

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TEXTCHARITY KEITA

MY LIFE AS A FOODIE

TEXTCHARITY KEITA

I 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

SUNDAY ROAST CLUB

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.

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.

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GASTROPUB 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?

“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

J’s Fresh Bar & Kitchen

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TEXTSUSAN WONG

PICTURESEATOUT

RESTAURANT REVIEW

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 gastro-pubs 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 house-made 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.

LEFTJulian Nicholls - Head Chef

I’m happy that I can find my

gastro-pub escape and

“Don’t worry, about a thing” kind-of dining

experience”

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TEXTESTHER KARIUKI

PHOTOEATOUT

HEYHONEY!

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…

CHEF PROFILE

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.

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About 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.

How do you take your morning coffee?Straight black with no sugar and no milk.

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.

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.

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

children. My whole perception of life has changed and I look at everything more positively.

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.

Who do you look up to?My dad, he’s taught me a lot and

KAHAWA DIARIES

supported me from the start. He was one of the first people that encouraged me to start Viva.

What do you think it takes to start your own business?You need to be creative and brave.

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.

HOW I TAKE MY COFFEE WITH RUPEN SAMANI

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TEXTMARYANNE NJOROGE

COFFEE

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

One cannot live by coffee alone. Have a pastry!

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.

You’ll need:

A pack of toothpicksDormans 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.

DORMANS D.I.Y: MINI WAFFLE SKEWERS

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TEXTALEX ROBERTS

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YUMMY EASTER

Egg TossThis hugely enjoyable game actually seems a great deal riskier than it is. It involves a bit of mess, some family-style 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 paintingThis 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.

EASTER SPECIAL

Egg HuntSticking 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 DayIt 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!

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.

Picnic LunchIn 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

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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

AdegaThis 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.

Big SquareEvery 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 GigiriThe 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.

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 note-worthy as well!

SankaraThis 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).

TalismanThe 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!

Mystique GardensThis 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.

OlepolosIf 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. Phoenician WestlandsThe 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 ArmsThis Karen institution of eats is always one to take the kids to.

FAMJAMSSometimes 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.

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EASTER SPECIAL

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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.

EASTER SPECIAL

TEXTALEX ROBERTS

YUMMYBUNNYThe 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.

The best cocoa beans come from

West Africa

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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

INGREDIENTS

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.

SPICY DEVILED EGGS

Amanda Gicharu-KemoliCo-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.

EASTER RECIPES

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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

INGREDIENTS

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

BRAISED LAMB SHANKS

Preheat oven to 180°C. 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.

TEXTAMANDA GICHARU-KEMOLI

EASTER RECIPES

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EASTER RECIPES

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.

HOT CROSS BUNS

TEXTAMANDA GICHARU-KEMOLI

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WINE CHIC(K)

TEXTANNABEL ONYANGO

It 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 lead-up (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 Chris-tie (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 pack-ing 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 cock-tails 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 eupho-ria in the air – when the planners no longer care to plan and the guests abandon themselves to the fes-tivities; that point when all decorum goes out the window. That point at

The new Wine Chic(k) in town Annabel Onyango, will never let rivers of Prosecco get in the way of looking good.

BOTTLEGUZZLING

this Malindi wedding arrived sooner than I’ve seen before—when the po-lite sipping of Prosecco turned into excited bottle-guzzling. Well-man-nered 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 award-winning Fashion Stylist in Africa. She’s also a tv personality, social influencer, and taste-maker. Style is her do and end all.

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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 BLANCThis 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 TEMPRANILLOOriginating 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 BLANCThis 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)

WINE PICKS

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!

TEXTKATY FENTRESS

ONLY THE FINEST FOR EASTER

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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.

MIXOLOGY

TEXTMICHELLE SLATER

PHOTOSKARAN KHALSA

HOTSHOT

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.

FROM THE TOPThomas Männel, Thomas with Meera Karia - Business Development Manager (Viva Global), Michelle Slater

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DirectionsThis 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.

Bahama Mama

Ingredients15ml Coconut Rum

15ml Banana Liqueur25ml Spiced Rum

45ml Orange Juice70ml Pineapple Juice

2-4 dashes Grenadine¼ cup crushed ice

Pina Colada

Ingredients6-7 chunks of pineapple

1 teaspoon sugar1 tablespoon coconut cream

50ml Rum50ml fresh pineapple juice

A pineapple triangle to garnish

DirectionsThis cocktail has tropical written all over it! Simply place all your ingre-

dients 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.

HIT THE BEACH

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!

DirectionsThis is a light, refresh-ing 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. Re-move 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.

Strawberry Rosé Sangria Pitcher

Ingredients1 1/2 cups strawberries, sliced lengthwise2 limes, thinly sliced1- 750 ml bottle rosé wine1/2 cup white rum4 cups lemon-lime sodaAdditional strawberries and lime slices

MIXOLOGY

TEXTMICHELLE SLATER

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I 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

JAZZNOTES

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.

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.”

MAN ABOUT TOWN

We don’t talk about the betrayal with

our lips, because we do so with our body

language.

TEXTJACKSON BIKOARTMOVIN WERE

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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 cru-cial for brain health, digestion, and excellent anti-inflammatories.

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 “good kind” 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. Gener-ally speaking, the more yellow the yolk the more nutrients the egg con-tains and the more well rounded the diet of the chicken that laid them. Chickens are naturally omnivores not purely grain eaters.

5 reasons to celebrate eggs as a health food:

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.

They are also highly satiating which means two eggs for breakfast can usually keep you full until lunch.

They are rich in beta-carotene and two antioxidants lutein and zeaxan-thine, which specifically have been linked to protecting against common eye diseases such as macular degen-eration and cataracts.

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.

EGGTASTIC!

TEXTAMY SELBACH

WELLNESS

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.

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 amy@tautbody.com

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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 Cornstarch400G Sliced Rhubarb300G Strawberries115G Sugar1 Large Egg, BeatenRaw SugarWhipped 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.

TEXTALEX ROBERTS

DESSERT

For the crust:

300G Pastry Flour200G Unsalted Butter100G Sugar1 Whole Egg1 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

RHU-BERRY CROSTATARhubarb 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 ve-getable 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.

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!

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LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS

88

Villa Rosa Kempinski, WestlandsCuisine: Pan AsianPrice Range: $$$$

88 Restaurant will take you on a cu-linary 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, WestlandsCuisine: Pizza / ItalianPrice Range: $$

360 Degrees serves some of the best wood-fired artisan pizza around.

They have a modern but relaxed set-ting that provides an excellent ambi-ance for quality time with friends and family.

About Thyme

Eldama Ravine Road, WestlandsCuisine: ContinentalPrice 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 RdCuisine: IndianPrice Range: $$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays

Anghiti has an extensive menu of-fering amazing Indian cuisine. For an atmospheric Indian meal only a

stone’s throw from Nairobi’s West-lands Roundabout, Anghiti delivers every time.

Artcaffe Oval

The Oval, Ring Road, WestlandsCuisine: CaféPrice Range: $$$

Artcaffe Oval showcases a distinctly chic style through their creative décor elements, including the larg-est balcony space among Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.

Artisan

Sankara Hotel, Woodvale GrooveCuisine: InternationalPrice 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 DriveCuisine: Eritrean, ContinentalPrice Range: $$$Yummy Card: 10% Discount

Asmara provides a modern and friendly dining atmosphere with fresh, authentic Eritrean and Conti-nental cuisine. They also have an ex-tensive alcoholic beverage selection and children’s play area available for families.

Bamboo

Zen Garden, Lower Kabete RdCuisine: Pan AsianPrice Range: $$$$Yummy Card: 10% Discount

The Bamboo restaurant is a fine din-ing restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant sophisticated atmosphere.

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Big Square

The Oval, WestlandsCuisine: Burger, Fast FoodPrice Range: $$

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 square-made fun.

Cake Ville

Amani Plaza, 3rd ParklandsCuisine: Bakery & PatisseriePrice Range: $$Yummy Card: 10% Discount

They offer freshly baked cakes, pies and pastries using the best ingredi-ents. They are conveniently located in Westlands with a relaxing and refreshing seating area ideal for fam-ily outings.

Chicken Inn

Oil Libya Service Station, WestlandsCuisine: 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.

Colosseum

West End Towers, Waiyaki WayCuisine: ItalianPrice 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 ingredi-ents. Enjoy their extensive alcoholic beverage selection.

Fogo Gaucho

Viking House, Waiyaki Way, Cuisine: Brazilian, Steak HousePrice Range: $$$

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, WestlandsCuisine: JapanesePrice Range: $$$

Furusato specializes in authen-tic 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 RdCuisine: Steak HousePrice Range: $$$

A South African chain that offers deli-cious 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, WestlandsCuisine: IndianPrice 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 RdCuisine: Multi CuisinePrice 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

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Cuisine: Multi-CuisinePrice 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 giv-ing a relaxed atmosphere.

Lucca

Villa Rosa Kempinski, Waiyaki WayCuisine: ItalianPrice 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.

Mama’s Patisserie

ABC Place, Waiyaki Way, WestlandsCuisine: Café, Bakery & PatisseriePrice 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 re-laxed environment at the ABC Place. Their recipes from France will have you coming back for more.

Mediterraneo

9 West Plaza, Ring Road, WestlandsCuisine: ItalianPrice Range: $$$$

Mediterraneo brings you an unfor-gettable 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, WestlandsCuisine: Seafood, SushiPrice Range: $$$

At Ocean Basket you’ll find people who share a love for delicious sea-food served hot. At Ocean Basket you can expect quality seafood, a cool relaxed atmosphere and great value.

Pizza Inn

Oil Libya Service Station, Westlands,Cuisine: Fast FoodPrice 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 laneCuisine: Japanese, LebanesePrice Range: $$$

The Phoenician is a fabulous restau-rant which serves sushi, Lebanese and Teppanyaki courses. The Phoeni-cian has a delightful ambience, chil-dren’s play area and good service.

Sarabi

Sankara Hotel, Woodvale GroveCuisine: InternationalPrice Range: $$$

Enjoy sweeping views over the Nairobi skyline in an exclusive ambi-ance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.

Saravana Bhavan

Victoria Plaza, Parklands RoadCuisine: IndianPrice Range: $$$Yummy Card: 10% Discount

The world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetar-ian South Indian cuisine!

Seven Seafood & Grill

ABC Place, Waiyaki Way, Westlands, Cuisine: SeafoodPrice 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 din-ing experience.

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Snack Attack

Sarit Centre, WestlandsCuisine: Fast FoodPrice Range: $$Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau-rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.

SOKO

dusitD2 Hotel, 14 RiversideCuisine: InternationalPrice Range: $$$$Yummy Card: 10% Discount

Soko offers a private dining roun-del and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.

SOI

dusitD2 Hotel, 14 RiversideCuisine: ThaiPrice Range: $$$$Yummy Card: 10% Discount

SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a com-munal table and an enclosed space with its own terrace for more privacy.

Taste of China

VIP Plaza, Westlands RoadCuisine: ChinesePrice 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 light-ing. They have an extensive alcohol menu.

Temiras

General Mathenge Drive, WestlandsCuisine: Continental, ItalianPrice Range: $$Yummy Card: 10% Discount

Serving Continental cuisine and having introduced a Lebanese menu,

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 Leba-nese dining room.

Tiger Trail

Royal Orchid Azure HotelCuisine: IndianPrice Range: $$$

This is a fine dining restaurant that serves Fine Indian Cuisine from a delicate balance of succulent food, authentic ambiance and personal-ized service from our experienced staff.

Vista

6th Floor, Krishna Centre, Woodvale Grove, Westlands, NairobiCuisine: Multi-CuisinePrice Range: $$

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.

GIGIRIMUTHAIGAUN AVENUEVILLAGE MARKET

Anghiti Muthaiga

Muthaiga Mini Market, MuthaigaCuisine: IndianPrice Range: $$$Yummy Card: 10% Discount

Anghiti’s Muthaiga branch is a bril-liant Indian restaurant with a relaxed, cosy dining room. Known for their generous portions, delicious recipes, friendly service and welcoming atmosphere.

Big Square

UN Avenue, GigiriCuisine: Burger, Fast FoodPrice 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, GigiriCuisine: CafePrice 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 ex-tensive menus throughout the day.

Dormans

The Village Market, GigiriCuisine: CafePrice Range: $$

Dormans Coffee Shops has unveiled a new-look branch at the Village Mar-ket’s 1st Floor, New Wing. Aside from their favourite cup of coffee, the new venue boasts a new menu including a wide selection of salads, sandwich-es, pastries, cakes and cookies.

Emerald Garden Thai

UN Avenue,GigiriCuisine: ThaiPrice Range: $$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays

Emerald Garden is an authentic Thai restaurant fusing an eastern ambi-ence with colonial grandeur, subtle colours and a peaceful intimate atmosphere. Now offering a Chinese menu.

Habesha

United Nations Crescent, GigiriCuisine: 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 MarketCuisine: International, Fine Dining

Price Range: $$$$Yummy Card: 10% Discount

Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contempo-rary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.

La Dolce Vita

Muthaiga Shopping Ctr, Limuru RdCuisine: ItalianPrice Range: $$$$

Nairobi’s La Dolce Vita Restaurant has a bright interior filled with art-work, creating a stylish but unpreten-tious space for lunch or dinner.

Mediterraneo

United Nation Ave, GigiriCuisine: ItalianPrice Range: $$$$

Mediterraneo brings you an unfor-gettable 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 MarketCuisine: Cocktail BarPrice 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, GigiriCuisine: InternationalPrice Range: $$$

The Prime Cuts Bistro offers a wide variety of delicious dishes , includ-ing their Famous Philly , toasties , burgers & sandwiches. They also offer delicious steaks, seafood, meat platters.

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everyday 11a–11p nakedpizza.co.ke

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Seven Grill & Lounge

The Village Market, Gigiri, NairobiCuisine: Steak HousePriace Range: $$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays

Seven Grill is considered to be Nairobi’s premier seafood destina-tion, 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 MarketCuisine: Bakery & PatisseriePrice Range: $$$Yummy Card: 10% Discount

Get all your custom cakes, novelty cakes, freshly baked pastries, gour-met chocolates and Italian home-made gelatos, all at Suite 101.

Tamambo

The Village Market, GigiriCuisine: ContinentalPrice 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, GigiriCuisine: Cafe, Bakery & Patisserie, Ice Cream & DessertsPrice Range: $$

Tiramisu recreates the authentic Italian taste of fine pastries, desserts and freshly baked bread, compli-mented by their freshly brewed Kenyan coffee or hot chocolate with whipped cream.

JUNCTIONHURLINGHAMKILELESHWA LAVINGTON

Adega

Lavington Curve, James Gichuru RdCuisine: 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 unpre-tentious ambience and gorgeous bal-cony view of the Lavington suburb.

Artcaffe Junction

The Junction Mall, Ngong RdCuisine: CaféPrice 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 char-acter, and is the ideal spot for post-shopping coffee and cake, breakfasts and leisurely lunches.

Big Square

The Junction Mall, Ngong Rd,Cuisine: Burger, Fast foodPrice Range: $$

Located at the Junction Mall, here you are guaranteed to enjoy the am-biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Brew Bistro

Piedmont Plaza, Ngong Rd, NairobiCuisine: BistroPrice Range: $$$Yummy card: 5% discount, free beer sample & tour

The Brew Bistro offers an unparal-leled dining adventure. The fine dining section is complimented by a centralised open kitchen which

serves Pan-Global cuisine, incorpo-rating a fusion of French, European, Asian and classic Kenyan flavours.

Cheka Japanese

101 Manyani East Road - Off James Gichuru, WestlandsCuisine: JapanesePrice 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, KilimaniCuisine: Brazilian Steak HousePrice 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 deli-cious desserts.

Habesha

Argwings Khodek Road, HurlinghamCuisine: 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, FusionPrice Range: $$$Yummy Card: 10% Discount

Inspired by the fabulous Angolan an-telope, Palanka Negra, this venue is just as unique and rare as the animal serving fine African cuisine.

Mambo Italia

Lavington Curve Mall, LavingtonCuisine: ItalianPrice Range: $$Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta & salads.

Mediterraneo

Junction Mall, Ngong RoadCuisine: ItalianPrice 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, NairobiCuisine: Middle EasternPrice 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 PremierCuisine: ContinentalPrice Range: $$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays

Pablo’s is a contemporary styled din-ing 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 HousePrice 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.

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Artcaffe

Karen Crossroads Shopping CentreCuisine: CaféPrice Range: $$$

Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating.

Big Square

Karen Square, Ngong Rd, Opposite Shell Petrol StationCuisine: Burger, Fast FoodPrice Range: $$

Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Carnivore

Carnivore Rd (Off Langata Rd), Langata, NairobiCuisine: African, Barbeque, Kenyan+254 (0) 20 6059 336Price Range: $$$Yummy Card: 10% Discount

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.

Creative Kitchen

Wilson Airport (Off Langata Road) Langata Road, NairobiCuisine: ContinentalPrice 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 RdCuisine: GastropubPrice 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: InternationalPrice Range: $$$

Experience wining & dining in an ambient setting featuring stunning mature gardens with fountains. Their internationally trained chefs will pre-pare the finest International cuisine that will leave you in awe.

Simba Saloon

Carnivore Rd (Off Langata Rd)Cuisine: African, BarbequePrice Range: $$$Yummy Card: 10% Discount

Simba Saloon is a vibrant infor-mal restaurant that incorporates a children’s playground and a lively nightclub, serving pizza, steaks, ham-burgers, scampi, trout, chicken, and other delicious meals.

Talisman

320 Ngong RoadCuisine: Pan-Asian, EuropeanPrice 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: ContinentalPrice 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, KarenCuisine: SeafoodPrice Range: $$$Yummy Card: 10% Discount

Tamarind Nairobi offers some of the city’s leading seafood in an ambi-ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

Que Pasa

Karen Shopping Centre, Karen, NairobiCuisine: ContinentalPrice 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.

CBDINDUSTRIAL AREAMOMBASA ROAD

Baraka

Crowne Plaza Hotel, Kenya RdCuisine: ContinentalPrice Range: $$$$

Baraza is an All-day restaurant situ-ated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contempo-rary buffet lunches, and an Al a Carte or set Menu Dinner.

Bhandini

InterContinental Hotel, CBDCuisine: IndianPrice Range: $$$$

Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting.

Phoenician Junction

The Junction Mall, Ngong RdCuisine: Japanese, LebanesePrice Range: $$$

The Phoenician is a fabulous restau-rant which serves sushi, Lebanese and Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.

Sierra Brasserie

Hurlingham, Yaya CentreCuisine: ContinentalPrice Range: $$$Yummy card: 10% discount

Sierra Brasserie is a modern interpre-tation of a classical French brasserie serving simple yet elegant food us-ing the best ingredients available.

Tokyo Restaurant

Kolloh Road, LavingtonCuisine: Japanese, KoreanPrice Range: $$$Yummy Card: 10% Discount

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 RdCuisine: 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 complimen-tary dishes.

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Book online at www.eatout.co.ke or call our reservations hotline on 0711 222 222

The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.

Black Gold Cafe

The Panari Hotel, Mombasa RdCuisine: CafePrice Range: $$$

The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the Na-tional Park.

Cafe Maghreb

Nairobi Serena Hotel, Kenyatta AveCuisine: Seafood, CafePrice 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, CBDCuisine: International Price Range: $$$

The great ambience, personalized service and wide array of food choices will ensure your dining ex-perience is pleasant and memorable. The Flame bar is open from 10am to past midnight.

Haveli

Capital Center, Mombasa Rd Cuisine: IndianPrice Range: $$

Often referred to as boutique res-

taurant, Haveli prepare some of the best authentic, Indian cuisine around town.

Lord Delamere

Fairmont Norfolk, Harry Thuku Rd, Cuisine: InternationalPrice Range: $$$

One of Kenya’s most fabled loca-tions, this cosmopolitan, open-air Café offers simple, classic cuisine from continental to Italian to Asian—and signature cocktails.

Makuti Bar & Grill

InterContinental Hotel, CBDCuisine: InternationalPrice 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 AveCuisine: Formal DiningPrice Range: $$$$

Mandhari Restaurant, overlooks the pool and offers an exclusive fine-dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.

Mukutan Cafe

Fairview Hotel, Bishop’s RdCuisine: CafePrice Range: $$$

The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, cof-fees and light meals such as gourmet

sandwiches, pizzas and quesadillas.

Pampa Churrascaria

1st Floor, Panari Sky CentreCuisine: Brazilian, Steak HousePrice 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 RdCuisine: Formal DiningPrice Range: $$$$

With its underground wine cellar, romantic ambience, quality service, classy food presentation and excel-lent taste, Pango is in a class of its own.

Red Garnet

The Panari Hotel, Mombasa RdCuisine: InternationalPrice 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 RdCuisine: Formal DiningPrice 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

Eka Hotel, Mombasa RdCuisine: Steak HousePrice Range: $$$

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 RdCuisine: Formal DiningPrice Range: $$$$

A contemporary grill featuring a vari-ety 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, CBDCuisine: ThaiPrice Range:$$$$

One of the city’s most elegant dining establishments, The Thai Chi Restau-rant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.

Thorn Tree Cafe

The Sarova Stanley, Kimathi St, CBDCuisine: ContinentalPrice 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.

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