Photo Credits: Susan Wong
May 20, 2011 – Whenever Grandma’s recipes are used; you can guarantee that the food will be wholesome and delicious! Since the 1960s, the first location of the Anghiti brand has been serving classics from their Grandma’s recipe chest and amazing diners one meal at a time.
With two locations in Nairobi and two in Tanzania, Anghiti’s mission has remained the same since the 60s– treat diners to wholesome food and stand close to the philosophy of Indian cooking.
Anghiti Restaurant Westlands has been a consistent stop for Indian cuisine lovers for the last twelve years. Imported straight from India, one of the Executive Chefs has been sharing his craft at this location for the last twelve years, guaranteeing consistent culinary methods and flavours in each dish.
Capital Lifestyle’s favourites were the wholesome Palak Paneer and the succulent Butter Chicken.
Décor. Homey and clean. However, a facelift would also be welcomed as the restaurant seems a bit “tired”
Service. Quick and knowledgeable.
Things to look forward to. Fast and consistent service. A banquet hall that seats 150 guests. A seafood festival in October! Delivery service for orders above Ksh 1500. Facebook Group
Price. Most dishes in Indian Cuisine are shared amongst the group, so very affordable! The Butter Chicken was Ksh 620 and Vegetable Pilau was Ksh 415.
Book online at Eat Out Kenya and save now! Check it out now!
The Capital Lifestyle team snacked on fresh, thin and crispy Papadum as we waited for our appetizers. Served with chopped onions, tomatoes, refreshing mint yogourt, and chutney; the Papadum was seasoned perfectly with hints of cumin, garlic and black pepper.
Tandoori Chicken. Marinated overnight and grilled to perfection in a clay oven, the chicken was juicy and the seasoning permeated every bite.
Hariyali Rolls were a tasty Vegetarian starter.
Palak Paneer. The homemade cottage cheese and smooth consistency of the finely chopped spinach really made this a memorable classic.
The Butter Chicken was rich in layers of flavour and the chicken was succulent.
Naan. Not too oily, just the way it should be.
Pahadi Fish Tikka was enjoyable but maybe on the spicy side for some. The slowly grilled tilapia had an understated grilled flavour, whilst preserving the juiciness of the fillet and flavours from the aromatic marinade (green chilli paste, mint and coriander).
NAIROBI FOOD TOUR KENYA AFRICA SUSAN WONG TRAVEL NAIROBI FOOD TOUR KENYA AFRICA SUSAN WONG NAIROBI FOOD TOUR KENYA AFRICA SUSAN WONG TRAVEL