What you need to know:
- I toyed with the idea of going vegetarian in 2021
- That’s how I came across, Fusion Flavours
- The eatery does vegetarian cooking but the style varies from Italian, Spanish and Mexican Continental to Indian
This past December, I toyed with the idea of going vegetarian in 2021. My family laughed at the thought, because everyone knows how much I love meat, but I was not deterred. I wanted to find good vegetarian restaurants and give a couple of dishes a try without prejudice, and that’s how I came across, Fusion Flavours (@fusion_flavors_sang) on Instagram.
I ordered from them twice. First was the Bombay sandwich, for Sh300. I got it because a beetroot sandwich seemed so far-fetched to me, and when the order arrived at my house, from just looking at it, I found myself wishing it had at least a slice of ham...but decided to give it a fair shot. The sandwich was such a pleasant surprise- it was utterly delicious, wholesome and tasted like it actually had meat inside it. It was made of boiled beetroot, boiled potatoes, grated cucumbers, small diced onions and tomatoes with a bit of coriander and cheese. Both the slices of bread were buttered and the inner layer had a lovely dip with garlic. This was then toasted and served with some salad.
The eatery does vegetarian cooking but the style varies from Italian, Spanish and Mexican Continental to Indian. The owner, Sangita, I learn is a travel agent, but when business dried out due to Covid, she turned to her other passion, cooking, to earn an income. How does a travel agent learn to cook like that? Sangita says her mum ran a catering business from South C in the 1980s. Like a lot of food businesses that were opened during the pandemic, she takes orders online but as business picks up, hopes to open a small joint this year.
My next order was a pillowy bao bun which came with the fillings on the side- mushroom, sweetcorn, grated cheese, the zingy sauce (I love that stuff) and a salad. I filled it with a bit of everything then tucked in. The dishes are packed with flavour, and I like how she takes everyday ingredients and prepares them in ways I wouldn’t think to do at home, such as the maize in the thick tomato-based sauce. Prices range from Sh200 for the starters (four veg samosas) to Sh850 for the combo meals (Such as Thai green curry with sticky rice) and Sh1,200 for the desserts (Such as a kilo of gulab jamun).
Sangita likes cooking dishes in a good gravy and mostly uses onions, fresh tomatoes, ginger, garlic and sometimes dry cloves and cinnamon depending on what she’s making. They also make a mean vegetarian sushi, I hear, and I’m keen to try that next. If you’re looking to try something new, or just want to lay off the meat this year, check out this spot.
Fusion Flavours, General Mathenge Drive, Westlands