Spa of the Moment

To most of us, the epitome of relaxation includes a day at the spa. A good spa day will leave you feeling brand new. Spa treatments and massage therapies, which…

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FRUITS OF THE SEA

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Nothing Fishy…The year is moving on swiftly and we are slowly adapting to the new decade. The year is merely three months down but has been full of important lessons. We are however getting into groove. Here at Dishy, the food grind continues too. The days have might been slow this year but the food game moves on swiftly. This March we get into Fishy Tales. In our cover story, we take you in and around the city under the sun showing you the best spots to get your taste of fresh fish. Finding good fish is hard so we also give you some of the best joints to enjoy good fish in Dishy Treats. We get to get nostalgic as Enzi Zetu continues with yet another twist.This is an interesting month as the boys get to follow up on Allano’s fishy business in OTC. Our team have yet again brought you a piece of their heart and love. Make sure to enjoy the ride, and remember to grab a drink for Just Booze it.

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WILD AND FREE SPIRITS
WILD AND FREE SPIRITS

WILD AND FREE SPIRITS

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Wild and Free SpiritsAs we head into the festive season, the Dishy team would like to make sure that you are well prepared for the festivities. As such, we have taken it upon ourselves to get you the greatest drinks and food that will ensure a smooth party experience. The drinks and cocktails will have you second guessing your favourite drink while the food takes you to a whole other culinary level.As is custom, the writers have given their all to make sure that once you start this journey with us, you will love every step of it and dread the end. Is a story worth telling if you can’t capture your audience in its flow? Kibandanski takes on a delicacy that will have your mouth watering roasts that leave him astounded. We also take a look at the breath-taking Boabox as our crew has a session of fun, good food and cocktails to share with you. Ave I ever mentioned how impressive Mama Nitilie is? Well, you can find out for yourself as Mwanaidi shares a recipe that uses rice to make a sort of bread; interested yet?In The Culture, we take a look at the Indian culinary art as we help them celebrate the festival of light a.k.a Diwali. We also take a tour of Blankets and Wine: Tenth Anniversary Edition. We bring you the sights, sounds and flavours that made this event a masterpiece in their bid to celebrate the afro-fusion culture in the country.With contributions from famed culinary artists such as Kiran Ramsaran, Executive Chef at Mount Kenya Safari Club and Chef Bennette of Ebru TV, you can rest assured that you are only getting the best from us. Add #afoodiescollective and Pamela Oduor to the mix and you have all the makings of a breath-taking culinary experience. As you can see, this edition has a lot to offer. From the articles to the photography, from beginning to end, we assure you top quality experiences. Take a look and don’t be shy; let us know what you think…

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