Indian curry comes to Uganda
A fusion, in cooking parlance, is a mélange of different themes that are somewhat interrelated. Over at
Place: Khyber Pass Restaurant
Rating: XX
Food: Authentic Indian along with Frontier Indo China Fusion Cuisine
Smoke Free Zone: enforced indoors
Ambience: lovely
outdoors but not so pleasant indoors
Parking: On the street
Open: Seven days lunch and supper
By Kadumukasa Kironde II
A fusion, in cooking parlance, is a mélange of different themes that are somewhat interrelated. Over at Khyber Pass, the blend is Indian and Chinese and in fact, one finds hundreds of such joints in Indian cities.
However, the reverse is not so true in China. This is due to the fact that the Chinese tend to be fiercely proud of their culture to allow what they would no doubt consider adulteration.
Regarding fusion cooking one may well argue that pork and beef go hand in glove with Chinese food. However, these two meats are conspicuously absent at Khyber Pass and this is justifiable. In the Moslem and Hindu cultures, neither of these two items are served.
When it comes to the soups, one could not fault the hot and sour chicken soup and fellow trencherman loved his sweet corn soup although he swore that it lacked chicken.
I found the chicken in the nest, barbecued and tossed with a hot pepper sauce and then served in potato baskets worthwhile. We did not think much of the chicken and honey in ginger sauce.
On the traditional front Khyber Pass Restaurant has the usual Indian curries and such as chicken makhani, cooked in tomato sauce.
I would also recommend the Goan curry laced with coconut, chili and other exotic spices.
The service is friendly.
RATING:
XXXX UNRIVALLED
XXX EXCELLENT
XX VERY GOOD
X GOOD
NONE POOR TO
SATISFACTORY
These views are the reviewer’s personal reaction with price being factored into consideration. The menu listings are subject to change without notice
Rating: XX
Food: Authentic Indian along with Frontier Indo China Fusion Cuisine
Smoke Free Zone: enforced indoors
Ambience: lovely
outdoors but not so pleasant indoors
Parking: On the street
Open: Seven days lunch and supper
By Kadumukasa Kironde II
A fusion, in cooking parlance, is a mélange of different themes that are somewhat interrelated. Over at Khyber Pass, the blend is Indian and Chinese and in fact, one finds hundreds of such joints in Indian cities.
However, the reverse is not so true in China. This is due to the fact that the Chinese tend to be fiercely proud of their culture to allow what they would no doubt consider adulteration.
Regarding fusion cooking one may well argue that pork and beef go hand in glove with Chinese food. However, these two meats are conspicuously absent at Khyber Pass and this is justifiable. In the Moslem and Hindu cultures, neither of these two items are served.
When it comes to the soups, one could not fault the hot and sour chicken soup and fellow trencherman loved his sweet corn soup although he swore that it lacked chicken.
I found the chicken in the nest, barbecued and tossed with a hot pepper sauce and then served in potato baskets worthwhile. We did not think much of the chicken and honey in ginger sauce.
On the traditional front Khyber Pass Restaurant has the usual Indian curries and such as chicken makhani, cooked in tomato sauce.
I would also recommend the Goan curry laced with coconut, chili and other exotic spices.
The service is friendly.
RATING:
XXXX UNRIVALLED
XXX EXCELLENT
XX VERY GOOD
X GOOD
NONE POOR TO
SATISFACTORY
These views are the reviewer’s personal reaction with price being factored into consideration. The menu listings are subject to change without notice