22 - Friday, September 12, 1986 - North Shore News CURRY LOVERS FIND LOCAL HAVEN NEWS photo Neil Lucente NINA CALJI serves patron Glen Brown one of Cafe Nairobi’s specialties — shish kebab. The recently opened restaurant is one of the newest din- ing establishments on Lonsdale Avenue. THE NORTH Shore has long been barren ground for good curry. For those with appetites for hot and exotic cuisine, this culinary undersight has necessitated regular voyages across Burrard Inlet to such big city hot spots as the Pun- jaband the Raga. But those with asbestos-lined mouths and fire-proof palates can now rejoice. Cafe Nairobi, 1344 Lonsdale Ave., has moved into the local curry void with an interesting and elegant step. - The restaurant opened Aug. | in the location formerly occupied by Sanjay's Curry Hut, for so long the only restaurant on the North Shore dealing in curry of any sort. Management of Sanjay’s, who produced good Fijian-style curries at its Lonsdale outlet, have since moved their operation to the Lonsdale Quay. Sanjay’s old interior has been overhauled by the Nairobi’s new ownership. Wood, wicker and brass have replaced Sanjay’s various pieces of Fijian bric-a- brac. The adjoining address, formerly a health food outlet, will soon be the Nairobi’s banquet room. The restaurant’s ownership ob- viously means business, and so does the food served. Everything is prepared from fresh ingredients — full flavors and consistent quality will attest to that. In addition, food is presented with elegance and put together with obvious craftsmanship so that, more than just being hot and spicy, dishes are interesting and delicious. (East Indian cuisine is complex. Success in its production takes more than a loose wrist with hot peppers.) Initial introduction to the Cafe Nairabi will be its staff. All are polite and courteous; all treat cus- tomers with the genuine hospitality of a family-run operation. pen 11-11 British Columbia's «= Free parking 117-260 W. Esplanade Care For Kids Become a wi’, Friend of SKENE Children’s Hospital like it re Nairobi entrees have double- barrelled billing such as Up the Coast ta Lamu (Mushkaki, marinated and barbecued beef on skewers $8.95) that suggest the menu composition is courtesy of a closet Hemingway or a retired travel writer. Most dishes are in the $7.50 to $13 range. And for thase, like my father, who wince at the mention of curry, the Nairobi features many curryizss selections such as Steak Masala (co-christened An Amboseli Sunset $10.95), which ‘s meat marinated in ginger, garlic and other spices. On our introduction to the Nairobi, my wife and 1 opened with a vegetable Samosa ($2.25). The deep-fried pastries came filled with a blend of green beans, carrots, peas and corn and accom- panied with three small bowls of dipping sauces: one a heady blend of Chinese naisley and cumin — very hot and very good; another, a bitter but interesting blend of hot peppers and lemon; the third a simple brown mango based sauce. The Samosa itself was first-rate, crispy outside, hot and = full- flavored on the inside. For main entree, my wife chose the evening special Madras Curry ($8.95), while I tested the Chicken a la Mau-Mau ($12.95). The curry was excellent. Its thick brown sauce wa" bolstered with coconut and apples that subdued the usual curry bite. The Mau-Mau, consisting of an entire game hen, came doused in a fiery but somewhat stingy supply of Pili-Pili (sic) sauce. Both dishes were accompanied with Basmati rice blended with lemon rind and parsley leaves and a choice of chapati or paratha. The latter being a thicker version of the chapati, India’s tasty flat bread. All dishes can be ordered in mild, medium and hot degrees of spiciness. Do not leave the Nairobi without sampling a bow! of the restaurant's homemade Mango ($2.25) or Kulfi ($2.50) ice creams. The former is a lovely deep orange; the latter made with rich cream. Both come covered with a good- ly supply of pistachios. The Nairobi is open daily for {unch and dinner — first class cur- ries and other exotic dishes for the hot food addict and the adven- turous eater who might prefer not to venture into the wilds of Van- couver. TASTY MORSELS MR. MUNCHIES 180 WEST Just 11% blocks west of the ©zaBus, on your way to or from Expo 7 days a week 986-2228 “a a i NORTH ESPLANADE, COUVER. GRAND OPENING for the North VAN- Shore version of the Lower Mainland’s three-member Afr. Munchies family is scheduled for Sept. 16, The North Vancouver) Mr. Munchies has taken up residence in the old Harvest Eating House on the corner of building Esplanade and Chesterfield Ave. Munchie food philosophy is keep it cheap and keep ’em com- in’, The hamburger, king of !ow- ball cuisine, is one of the restau- rant’s featured iteras. Menu items run from $1.95 to $10.95. THE CAPILANO WEST RES- TAURANT, 2396 MARINE DRIVE, WEST VANCOUVER. IN CONJUNCTION with BCAA travel, the West Vancouver Chinese restaurant will be pres- enting Christmas Shopping in Hong Kong Sept. 15. The evening is aimed at increasing local West Van J Lunch Monday-Friday B 11:00-5p ee aaa RESTAURANT 235 - 15th Street, Wed nea ita Mt ee ey aan a ae awareness of Hong Kong as a (ravel destination and the BCAA’s package tour of the city, scheduled to leave Nov. 30. Two films about Hong Kong will be screened during the even- ing. Guests will sample a special seven-course Capilano West feast. Tickets far the evening are $)2 each. table hopping Timothy Renshaw THE HYATT REGENCY, 655 BURRARD STREET, VAN- COUVER. FROM OCT. 6 to 12 the Hyatt will be hosting its second annual Seafood Salute. Restaurants in the hotel, including its new Fish & Co., will be featuring seafood specials and providing recipe cards to interested patrons throughout the seven-day affair. In addition to the edible, the festival will also feature Oyster shucking contests and lobby lobster races. The North Shore’s Terry David Mulligan and_ his MuchMusic team will be defending the prestigious shucking crown. ~ Sun. Sept. 14-Mon. Sept. 15 only 926-6861 | Dinner Monday-Sunday § 9:30-11pm § oo