eBusiness Weekly
Taking out my choppers With Robert Mukondiwa
In another life and different circumstances, would I choose to have been born another race or nationality other than Zimbabwean? I’m certain I wouldn’t trade.
This is, after all, akin to winning the lottery of life. I would, however, keenly swap our very bland boring lump of traditional meal, that hideous non-nutritious starch called sadza and our unimaginative cooking for Asian cuisine, particularly Indian. I wouldn’t be too cruel as to leave them with nothing however; I would give them sadza and leave them bloated.
Let’s face it, ever since we switched from small grains to South American cattle feed also known as maize, our food has never been the same again. Anyway, when a chance presented itself for me to have an afternoon of hearty great lunch at the little celebrated Spice Lounge in Kensington, I decided I might as well go and partake of my favourite type of food.
Did I mention that I had gone to India a few years back and apart from being ripped off when haggling for sari’s for my family and Tuk Tuk drivers with bad breath and master’s degrees in spitting, as well as losing my beloved grey woollen jersey, it is the experience of the New Delhi cuisine that made it all better? Therapeutic great food.
It didn’t hurt to know from Taryn the restaurant manager and director Gita Ranchod that the chefs at Spice Lounge did not speak a word of English. So they were the real deal, shipped all the way from the jewel in the crown of Empire to give me authentic cuisine. Awesome.
The meals we were having had not been introduced onto the existing menu and you will probably encounter them in the coming weeks if you should feel the urge to take a trip down to Spice Lounge for a meal.
I was in good company with foodie Diane Rodrigues, herself an honorary Asian as her husband has his roots in the spicy aromatic beauty of the subcontinent. My love for Indian cuisine would have had me ask the two beautiful souls to adopt me but alas with a greying beard, the best I can get is Diane’s company now and again and so it was great to meet again. Especially without Dusty Millar to lecture us about the origin of this spice and that!
The appetisers were a soup of Manchow soup which is an Indo Chinese soup. It was just what the doctor ordered for my soup loving self, with decipherable ingredients that the tongue could roll and had a freshness so distinct you knew what it was you were tasting. The soup was awesome.
The danger was it was also inviting so much so that one could consider finishing the whole bowl which was a very generous serving. It is a filling soup and could mess you up a bit if you have a small tummy and the need to go the whole three courses.
The naan followed up. I had no time for the non-garlic option. Food? Naan? Without garlic? Do they even have a name for that? Certainly not in my world. Add to that the chicken Jalfrani (chicken marinated in yellow spices and yogurt and cooked in the tandoor) and the stage was set for a grand trip in an already captivating culinary journey.
Asia had come home to Africa. To my home. And the experience was proving to be amazing. Taryn made it a point of coming now and again to check up on us. Perhaps someone had given her the heads up about my being a whinger? Compared to Dusty Millar I am Mother Theresa, but they probably wanted to ensure I was loving the experience. I was.
The main meal options came at a time when a mini world war of sorts was erupting around my temple and behind my head. That rush of warmth you get when the spices start taking pride of place in the best parts of your genius brain.
And this was the best part. Mains consisted of Murg Labadar which was chicken pieces cooked in a red gravy with mild spices and Goan Fish which was filleted hake cooked the goan way in a coconut gravy
Add to that great long grain rice which was aromatic long grain which is the standard for my mouth. Food is religion and I would not cause a desecration of the Holy Sanctuary that is my mouth by shoving anything but the best. Neither should you!
Of note should be the Beetroot Biryani. This was basically Beetroot and rice which is Spice Lounge speciality. The rings of onions embedded in the meal added a sweetness which only nature could give and guarantee and this is a must have for anyone who wants a sexy bowl of rice with unorthodox innovation.
A quick trip to the kitchen to meet the chefs, see their equipment which Diane was insisting on . . . and by this I mean where they do the cooking just to get her clear with dear Mr Rodrigues! Dessert of Kheer summed the days feasting. This was rice cooked gently in milk made the afternoon get to wrap with smiles and satisfaction galore.
If the distinct aromas and flavours did not do enough to show us how much attention to good service the hosts pay then it was the parting gift that made all the difference for me. An additional aromatic serving of a cup of nice hot masala tea as I waited for the driver.
The distinct flavours of this epic brew made sure I had flavour from start to finish getting a favour nobody else got from Taryn. I guess kisses do go by flavour!
Forget your travel agent’s number, great Indian cuisine has come home to Zimbabwe.!
Menu at a glance:
STARTERS
Manchow soup
An Indo Chinese soup
Chicken Jalfrani
Chicken marinated in yellow spices and yogurt and cooked in the tandoor
Bharwan Aloo
Stuffed potato with mild spices, cooked in the tandoor
Hariyali Seekh Kebab
Spinach and green vegetables with mild spices and cooked in the tandoor
MAINS
Murg Labadar
Chicken pieces cooked in a red gravy with mild spices
Goan Fish
Filleted hake cooked the goan way in a coconut gravy
Veg Diwani Handi
Mixed vegetables in a red thick gravy with mild spices
Beetroot Biryani
Beetroot and rice — Spice Lounge speciality
DESSERT
Kheer
Rice cooked gently in milk
