WINDHOEK– With the robust cultural integration and the fact that basmati rice and packets of dried chilli are stocked in every corner shop, it is a bit difficult to work up an excitement for Indian cuisine, regardless of where it is served.
It was with this thought that I took the stairs in the Hilton Hotel lobby on my way to the special Indian cuisine, and my conviction did not particularly change over the course of my dinner. I did, however, appreciate the chef’s dedication to spices, dried or freshly plucked, because that, after all, is what sets the Indian cuisine apart from the rest of the world’s food platters- but would a bit more burn kill? I think not.
The chilli dishes served as a buffet meal were just not enough to induce a sneeze, runny nose or cooling blows for the rear, but it was fair enough to make use of the ‘banana yogurt’ served on the side to sooth the burning lips, and throat, which is yet to happen to this very hour. The chicken on the side table too, did not look any different than well-fed Namibian run-aways.
Having been a meat eater for about four years now, I was shocked that the so glorified Bobotie, looked exactly like an ordinary bowl of stew again, nothing to write home about. By now it is fair to assume that their food is but average, but hang on for just a minute, because their waiting is not a joke, they know their stuff, wine names roll off their tongues like tears of joy rolls over the cheeks of an over the moon girl in the park.
You feel that meal, and taste the nuts in desserts and soon will begin to crave for a “crème brulee” because their explanations are mouth-watering. No, they did not offer that on Indian night, I just always think of ‘crème brulee whenever I am in the Hilton Hotel, because here they not only memorise the menus they make them alive.
Lembi Fillipus, donned in a red satin Sari, served me a Montino Rose Natural Rose with the same charm than the sweet red wine that had accompanied my meal.
Perhaps not a good choice of wine with the chilli affair but since their menu was half-hearted, I figured my taste of wine be my own. Might I add that I’d soon be off to sample their Namibian Cultural food where I’ll be feasting on, skilpadjies, pofadders and hopefully melkkluitjies for dessert so WATCH THIS SPACE.