Antonio’s Coastal Blend

Sep 16, 2005

<b>PLACE:</b> Antonio’s Grill on Pioneer Mall<br><b>Dish:</b> Antonio’s Combo<br><b>Cuisine:</b> Coastal Blend<br><b>Price at time of review:</b> A convenient sh3000

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PLACE: Antonio’s Grill on Pioneer Mall
Dish: Antonio’s Combo
Cuisine: Coastal Blend
Price at time of review: A convenient sh3000

Ingredients: Basmati rice, carrots, peas, small and round irish potatoes, goat meat, Pilao spices, vegetable cooking oil, spaghetti with minced meat, Kacumbali (mixture of chopped onions, tomatoes, garlic) and guacamole (avocado salad).

Information on the dish: Because the idea of having the buffet format is selling like a hot cake in Kampala today, management at Antonio’s Grill decided on a formula that will have its guest enjoy a perfect oceanside meal that is filling. To meet the demand, a mixture of fried spaghetti mixed in minced meat sit almost distinctively besides the Pilao rice.
What makes it even more pleasant is the concept of serving it on a wide partitioned Thali (Indian section plates), which comes with slots for the Kacumbali, portions of either meat or chicken and some beef soup. Unlike the heavy chili and garlic ingredients included in almost all coastal dishes, Antonio Grill’s Combo is mild irrespective of preference and age.

Why I recommend it:
The Combo is rather a peculiar dish because it combines both the steamed spaghetti and the spicy Pilao to make what would ultimately taste like a rich oriental meal.
Although it cuts across immediately as a spaghetti bologna because of the minced meat and spaghetti blend, the addition of rice made it more pleasant.
The other attractive bit to the Antonio’s Combo is the pigeonholed drink — the avocado scrub.
The avocado scrub is a heavy non-alcoholic cocktail blend or avocado milkshake made of milk, avocado, chocolate choppings and a waifer. It goes down well with the guacamole and the Pilao, spaghetti mixture.

Reviewed by
Roger Mugisha

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