Here, there be firsts

Sanaa Mughal, our managing editor, starts of April with new experiences that connect with her and maybe, surprise her a little.

While writing this, I realized that everything I have reviewed this month starts with an ‘S’. Coincidence? You could say so or maybe it’s just my way of leaning towards things that somehow feel a bit like me or at least connect with me and in turn, mean a lot. With Easter on its way, here are my recommendations of places you should check out, stay at and perhaps indulge in.

SANKARA

I ushered my April well by being treated to a staycation at the new Sankara executive suites. Their new floor not only features the executive suites but also the new Presidential Suite that hosted President Macron from France. Along with people from various media houses in Kenya, I attended the special behind the scenes tour of both suites and was given the down-low on their features, design and plan for the new Sankara coming soon. The experience was insightful and gave me a sense of hopefulness that one day, I could perhaps stay there, maybe not in the Presidential Suite but hey, you never know. As the launch came to a close, I was handed an envelope and there was my invite. An invite to actually spend a night at the new executive suite and try it out myself. This was the moment, dear readers, that I realized I might actually have the best job in the world. After squealing like a little girl, I booked my time and, with my fiance, spent the first weekend of April at Sankara. The executive suite at Sankara is a dream. In a more private floor, I was assigned the corner room that has an excellent view of Westlands over two massive windows. A beautiful view, albeit a little busy that looks a whole lot better in the evening. With a bed that feels like a cloud, I will not deny that the first exciting thing we did on our staycation was sleep, read and dive into the complimentary desserts. Overlooking the view from the seventh floor, pressed against a window, I read for about 3 hours and while the sun was setting, roused my fiance and off we went for the Sarabi happy hour. Over sangria and delicious sliders, we indulged in lazy conversation and enjoyed the light breeze. It’s hard to leave such a place of comfort: A beautiful bathtub, shower and couch that is literally on my furniture wishlist. For anyone who has to work, as I did, they also have a little cosy nook in the corner with a table and comfortable chair that was ideal. While I worked, the fiance used the smart TV to Netflix his way through the weekend and on Sunday, the weekend drew to a close with their famed breakfast menu that makes me so ridiculously happy (French toast does that to a person). Sankara is only a few metres away from my house, but honestly, for that room and the fact that they have a pillow menu, I think I know what I am going to be saving up for.

SHAMBA CAFE

Who hasn’t seen the image of a red barn showing up everywhere? That image has haunted me for months and I consistently bothered my account managers to please please please let me know when I can go see this beautiful space that reminds me so much of Smallville (The beloved town from Superman). Finally, with their formal launch, I got my way and had the chance to visit on a beautiful morning when the sun was not harsh and the drive to Loresho was pleasant. Shamba Cafe hosts two large beautiful barns, various fireplaces and such a pleasant view, that makes it hard to leave. Other than being so instagrammable, Shamba Cafe is a labour of love by the owner Michelle, chef and a world traveller who despite the otherworldly look about her, had a kind demeanour. Even when consistently interrupted by her team or with a little construction going on, Michelle did not miss a beat as she gave me the history behind the cafe. A cafe that took 2 years to get off the ground and was brought together by Michelle’s vivid imagination and supportive friends and family. Michelle is passionate about the environment and it shows when you look keenly at things like the small farm that she is tending, growing her own basic, salads, spices and more, the reused wood from the old shed that used to be there before and even a recycling centre set up near the gate. While many restaurants are trying to be environmentally conscious, Shamba Cafe seems to have a plan in place to make it happen and for it to last a good while. As we talked, I ordered black coffee and scones. I must admit, I always worry when I order scones but I needn’t have. The scones arrived with butter and jam and were perfectly crumbly. As food should, it made me happy and allowed the conversation to flow easier. Their menu is similarly simple and just as pleasing like the bread platter. I haven’t done all I want to at Shamba Cafe, but there’s still time to try the bonfire night and their cocktails.

SHOKUDO - JAPANESE CAFE

Other than being obsessed with Haruki Murakami and his culinary mentions, my knowledge of Japanese cuisine is limited. I walked into Shokudo with a little too much excitement, sat down like a good little student and waited for the owners to come to educate me. I was not disappointed. David and Wangari are the owners of Jinya (Japanese Food Store) and Shokudo. They are intensely passionate about Japanese culture and are proud to bring their cuisine to Kenyans. As they joined me and told me about their history, I asked them why they opened a cafe and why they opted for a small one. Japanese food, they tell me, is something that they consider home cooking. It comforts them and their family and is a regular thing. In a city where most people know sushi more than anything else, the couple wanted people to explore other Japanese meals that they love. At their Jinya food store, they currently do Japanese lunch boxes. The cafe is small, seating around 20 people and cosy enough for people to enjoy their food and company. At the tasting, I was served one of their meal options of cold soba noodles and tempura that came with its own sauces like wasabi, radish and tempura sauce. With chopsticks in my hand, I waited for instructions that they happily gave me: A little wasabi and radish go into the tempura sauce, mix it up, have a little taste and then pick up soba noodles, dip, slurp and enjoy. And once in a while, take a break to scoff down the tempura. The soba noodles were cold, though they can be had hot as well. With the weather, the cold noodles were welcome. After this, I was presented with the desserts made of red sweet bean that were filling, sweet and unique. The tasting was a rollercoaster ride for me and I came out of there knowing a lot more than I did before.

PHOTOGRAPHY BY PATRICK GITAU