Persian Pilau, Puris & Indian Omelettes, Parathas, Chicken Curry, Kulfi, Nankhatais,
Potato Curry, Kuku Paka….these were the order of the day at the luxurious Angama Mara Camp, at the beginning of the last week in April. The Camp’s sparkling, sterile kitchens were a hive of activity – chopping, baking, whisking, basting, frying and best of all, tasting.
My sister and I were at Angama Mara, to teach their chefs the proper way to cook Indian food, courtesy of our gracious host, Nicky Fitzgerald. So , do we own a restaurant in Nairobi, or entertain a lot, cooking for maybe 50 to 60 people at a go? Neither is true….we are actually tour operators who love food. So how did this invitation to teach Angama’s chefs come about? Fate played a very big hand here, and it really is true that you need to be in the right place at the right time for things to happen.
Late last month in March, my sister was on the flight back from Serian Camp in the Mara, and Nicky happened to be on the same flight . Nicky heard my sister saying she was a tour operator, and as my sister was talking about the different camps and lodges, Nicky was all ears. As they flew over Angama Mara, they began to talk about the Camp, introductions were made and my sister found out that Nicky was the owner of the Camp. That short 45 minute flight was literally the start of it all …..
Enter Kate (Nicky’s daughter) and myself…we were both at Wilson airport to meet our people and after the introductions were done, Kate began to talk to her mum about a recipe book they were compiling, using dishes they had introduced at the Camp. My curiosity was piqued and on hearing about the project, I offered to help them with Indian dishes, if required.
Nicky took us up on our offer, and we flew down to Angama Mara for a fantastic stay of 2 nights in late April. I have never worked in a Camp kitchen before (always being on the other end, as a guest) and it was so much fun. Collins, the head chef, has a superbly talented team, and I soon had them chopping & peeling away – they always rushed to do my bidding.
Nicky was there, recording every step of the process, and finally, everyone got to taste the finished product. The management staff would pop in every now & again – I think the smells coming from the kitchen were so tantalizing that they couldn’t resist coming in.
We were treated like one of the family, and we all sat down together for meals, and sampled the Indian dishes made that day. Even some lucky guests were treated to some of the delicacies and now Angama Mara has a genuine Indian breakfast special on its menu.
Of course, Nicky & Collins made sure we took some time out to enjoy game drives and a game walk – the driver Moses, and guide Fred, who looked after us were great and we had a memorable time.
Angama Mara is truly special in that they have anticipated any need you may have, and taken care of it, and I have never felt so pampered at any other place in the Mara. Behind all of this, is the magnanimous spirit of Nicky Fitzgerald who truly wants her guests to be comfortable – even going as far as to get her chefs to learn Indian cooking for the benefit of her Indian guests.
I will miss the cooks at Angama Mara, right from Joseph who handled all my preparations in advance, to Corry who picked up the techniques of naan, parathas and puris so quickly, to Irene who fries the best onions, Katana who used to finish all the food, not forgetting John who made a fantastic Indian omelette for breakfast on the last day.
Collins, Shannon, Tyler and Nicky are like family now, and I for one, can’t wait to go back to Angama Mara, hopefully with new recipes in tow.