As Nairobi’s culinary repertoire grows and expands, so the sheer volume of amazing colours and spices that we find on our tables multiplies. In order to keep the ingredients to the highest level possible, restaurants like FONDA have resorted to importing chilies from Mexico and then planting them in their own expansive shamba upcountry and Mandhari at the Serena hotel, seamlessly combines Indian classics with a more traditional Continental fine dining menu, has no short of aromatic spices to flavour its dishes with. The following pages are a celebration of these restaurant’s colourful menus and the creative inspiration their respective chefs bring to them.
Chef Geraldo Rodolfo Perez Lopez
Chef Jackson Wanjohi