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In 1972, the president of Uganda, Idi Amin, announced that all Asians had 90 days to leave their homeland. Among the 60,000 exiles were Fayaz Amlani’s parents, and although they only took a single suitcase they brought culture and cooking from two great continents. In Homage to his parent’s, Fayaz and his partner Susie launched Kitgum Kitchen, a restaurant in Brighton specialising in East African and Gujarati cuisine.
ON THE BBQ
Chicken Mishkaki: Free-range thighs with East African & Indian spices + sides (see below)
Kalyo: Slow cooked lamb curry with saffron and fried potatoes + sides (see below)
Moong Daal (VG)(GF): Mung beans in a cumin, coriander and tomato based curry, it's a hug in a mung!
ALL SERVED WITH (optional): Onion and cumin rice, Kenyan tomato and onion salad, carrot pickle, tamarind sauce, mint raita and a Scotch bonnet hot sauce.
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