#KlaRestaurantWeek: Dolphin Suites
Tucked away from the bustle of Bugolobi’s Mabirizi Road and Luthuli Avenue is Dolphin Suites, a hotel that easily fits into the serenity of the surrounding suburbia. This year they are participating in the Kampala Restaurant Week with a menu of Intercontinental and Indian dishes that we sampled to give you a preview.
Soup is never a bad way to start a meal, especially if it is light enough not to fill the stomach and so full of flavour it piques your taste buds for the rest of the meal.
The Creme of Butternut Soup is an orange broth with a foamy lump of creme floating on its surface and the green garnish of finely chopped parsley. Butternut, which tastes (and looks) a little bit like pumpkin, gives the soup a slight sweetness, which is neutralised with salt, then given a subtle jolt by the addition of a hint of ginger. This is served with bread rolls and unsalted butter, which, for reasons we can’t explain, really highlights the ginger in the soup.
The Prime Beef Medallion not only sounds like a worthy headlining act for your meal, it is. We have prime beef fillet marinated in a soy sauce and pepper mix (with a few more ingredients we would rather not reveal. Just because) and then grilled until well done (or less).
The beef is garnished with caramelised onions and served with a garlic, pepper and cheese sauce as well as a side of Pomme Puree (mashed potatoes). A lot goes into this steak, but some things make more of an impression than others and the lightly crushed peppercorns (many still whole) dominate the beef with a bold, smokey flavour.
On the other side of the flavour spectrum, is the Honey Citrus Chicken. Here we have chicken breast baked, then grilled (for tenderness). It is marinated with a mix of honey, lemon, orange peel, curry powder and dijon mustard that balances the sweet and the tangy to bring what could have been a dull cut of chicken breast to life.
The chicken breast can often be the toughest, stringiest and most dry part of a chicken, especially when grilled. This Honey Citrus Chicken has incisions running down its side so that the marinade sinks in and spreads the flavour more evenly.
Another way to go, with the main course section of your meal, is vegetarian, with the Vegetable Sargam. This North Indian dish is made from assorted vegetables cooked with cashew nut paste, onion gravy and spices. The curry gets its yellowish-orange from turmeric and curry powder, which along with chilli and jeera are the cornerstone of most Indian cooking.
This creamy, spicy, pulpy masala is garnished with parsley and served with steamed rice in a hollowed out green pepper.
Wrap up this three-course episode with a Mango Terrine , a combination of simple ingredients, in a way not so simple, to get something truly spectacular. With the slight wobble of jelly, this moist, spongy dessert is a balance of sweet and milky, with more of the latter than the former.
It is the kind of dessert that does not depend on its sweetness for its greatness.
Photography: Julius Caesar Kasujja