Place: Kula Kula Tandoori Restaurant
Food: First class Pakistani and Swahili fare
Location: Pearl Petrol Station, Plot 106 Hoima Road
Service: Very good
Parking: Safe and secure
Open: 7 days, lunch and supper
Prices: Incredibly modest
Located on two floors Kula-Kula Tandoori Restaurant boasts of having an alfresco setting where 80 or so can easily be accommodated.
The place has an informal setting that will make you feel readily at home. Each floor has its own set of toilets and the staff members are very friendly.
Among the starters, we found the samosas to be in class of their own. Superb phyllo pastry that is brittle to the touch, rarely found in these nick of the woods, equally matched by an exquisite lamb filling laced with saffron threads (the worldâ€™s most expensive spice!), ginger, garlic, onions, red pepper, etc. along with freshly ground garam masala.
In keeping with the eating habits of the sub-con
inent, the vegetarian is
well catered for with an abundance of items from which to choose.
Among the starters, one can have the home-made cottage cheese cooked with sliced onions and other vegetables embellished in a bounty of wonderful aromatic spices. The Paneer Tika is another one of those gems of a starter that is cooked in the tandoori oven.
For the non-vegetarians, the Tangri consisting of chicken drum sticks that are marinated in cashew nuts and stuffed with minced chicken and cooked in a Tandoori oven is impressive.
They also cater for those who might wish for a grilled steak or fried chicken or even fried fish. These are the type of short order items that do not require any great expertise and yet add variety to the menu without adulterating the specialty and exotic dishes, which form the bulk of their offerings.
Speaking of which, it was such a pleasant surprise to see Roghan Josh, curried lamb, on the menu cooked with great authenticity and with startling results.
Another dish that received great acclaim was the Methi Chicken.
Comprising boneless chunks of chicken pieces that were steeped in ginger, garlic, and fenugreek along with jeera powder it was out of this world. No visit to an Indian restaurant would be complete without the mention of their rice.
I was pleased to note that the Chicken Biryani had boneless pieces of chicken than other wise, and the spicing was unbelievably well done. I mentioned that they boast of Swahili cooking. This comes in the form of coconut rice.
While India may well lay claim to preparing the same. The people of Mombasa have been doing it for donkey years. Like wise, they do a mean pilao.
In summing up, a starter shared, a couple of entrees and rice with some juice will set you back twenty thousand bob for you and yours. In keeping with traditional Moslem culture Kula-Kula Restaurant does not serve alcoholic beverages.
XX VERY GOOD
X WORTH A VISIT
O NOT WORTH A VISIT