Congratulations Sanitary Aid Congratulations to Sanitary aid for being the recipient of our Dulce Give Away ran earlier this month. We are so proud to commit the resources aligned to the Dulce Give Away to the provision of essential services that would help up to […]
Month: April 2017
Press release, Nairobi, April 2017:
The soon to be opened hotel in Westlands, Park Inn by Radisson Nairobi Westlands held a Bookers’ Cocktail event over the weekend at the hotel.
Under the hotel’s theme “Adding Colour to Life”, guests were invited to create their own art using different paint colours. The art, which will be the first of many, will be hanged on the hotel’s wall of fame.
The Bookers’ Cocktail is the first event held at the Park Inn by Radisson Nairobi Westlands, ahead of the official opening which will take place after the Easter Holiday.
Invited guests pose for photos during the event.
Park Inn by Radisson is owned by AMS hotels and managed by Carlson Rezidor Hotel Group. It is a colorful, friendly and dynamic mid-market hotel brand, designed for the global Generation Y. The hotel is focused on delivering the modern essentials of a great hotel experience, that will resonate well with international and domestic travellers.
The hotel has 11 floors with 140 comfortable guest rooms and also comprises a live-inn room lounge, informal meeting area, modern roof top bar which overlooks Nairobi city, a breakfast restaurant, a Hungry Kiosk and hello desk, a gym, Smart Meetings and function facilities, an outdoor terrace with sculpture garden and an outdoor plunge pool.
The live-inn room restaurant provides guests with a lifestyle hub where they can socialize and relax in the spacious lobby or enjoy reading in the Lounge. The live-inn restaurant is a bold new concept that delivers buzz and ambience, great food and friendly service in a modern setting.
The new hotel is the first Park Inn by Radisson in Kenya, but the second under the Carlson
Rezidor Hotel Group, after the Radisson Blu Hotel in Upper Hill Nairobi. The colourful hotel’s theme is Adding colour to Life.
What you need
Yogurt - 3 cups (should not be sour)
Powdered sugar - 1/4 -1/2 cup or as required
Pistachio -2 tbsp
Almonds - 4
Cardamom powder - 1/4 tsp
Prep time -10 mins | Cook time - nil Serves -2 |
Saffron -10 strands
Warm milk -1 tbsp
Mango Puree - 1 cup (Mango should be sweet)
Few mango bits
Pistachio and almonds
What to do
Whisk the yogurt in a bowl.
Chop the mangoes and puree them in a blender.
Dissolve the saffron strands in 1 teaspoon of water or milk.
In a bowl mix together greek yogurt, mango puree, sugar and whisk till sugar is dissolved and yogurt and mango puree are well combined.
Add the crushed cardamon powder, saffron strands and mix.
Pour the mango shrikhand in serving bowls and garnish with chopped pistachios/almonds.
Chill the serving bowls in the refrigerator before serving.
By Sheila Nyakiamo
This is a wonderful cold sauce that can transform pasta or even simple grilled vegetables. It has a lifespan of about a week.
What you need
Basil leaves 60gms
Toasted pine nuts 40gms
Garlic cloves 10gms
Extra virgin olive oil 80gm
Grated parmesan 50gm
Plack pepper 1gm
What to do
1. Place the first 4 ingredients in a blender and process until finely chopped.
2. With the motor still running, add the oil then the cheese and pepper and blend until just combined.
3. Place the mixture in a sterilized jar, pour a thin layer of over it. Seal and refrigerate.
by Sheila Nyakiamo The Food and Agricultural Organisation (FAO) declared 2013 to be The international Year of the Quinoa. It is now 2015, and despite the increasing popularity of this grain, quinoa still remains relatively unfamiliar to most people. So what exactly is quinoa? Quinoa […]