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Spoilt for choice, I spin the cocktail wheel placed on each table. The cocktail wheel, has different types and recipes of bourbon cocktails. Mine lands on the soda-lime and lemon cocktails I opt to have that for the rest on the day.

Faith Kyoumukama @martkinel

This month has been a foodie filled month for me and before I embark on the journey to lose a few inches, in the meantime, let me chop up a storm.

Forget Sunday, I prefer a Saturday brunch outside the house. Reason being, Sunday is a chill day at my case, Sunday has that mixed Monday feeling, which can be a downy dumper sometimes.

You know that not so excited feeling at around 6pm on a Sunday evening.

Recently a Saturday afternoon found me at the Honey and Dough, which sits on the seventh floor of One Africa building in Westlands. 

I’m there at around 2pm and to my surprise the place is already packed, but a foodie reserved a table early so I’m sorted.

It seems to me like people prefer hanging out in restaurants nowadays than before the pandemic.

I sit by the window because it’s more scenic and also, you get to enjoy the vibe the restaurant has to offer. 

I’m hungry, but I need a drink to quench my thirst before I indulge. Well, I know the rule says don’t drink on an empty stomach, but in this case, they don’t apply. 

Jim Beam bourbon cocktails are on the menu for the day. Spoilt for choice, I spin the cocktail wheel placed on each table.

The cocktail wheel, has different types and recipes of the bourbon cocktails.

Mine lands on the soda-lime and lemon cocktails I opt to have that for the rest on the day.  

Good old whiskey

 A bourbon is a type of an American whiskey, which is aged in barrels and is primarily made with corn. 

It wasn’t a pairing feast, but it was my way of dining and enjoying good old whiskey on Saturday afternoon.

For the starter, I had the chilly paneer, the portion is served with green peppers, tossed in a spicy sauce, made with garlic ginger soy sauce and chilly sauce.

Paneer is my favourite type of cheese, especially because you can have it cooked how you like it.

This particular option has that medium heat chilli that is not stinging in the mouth, but instead adds full flavour to the paneer.

The bell peppers also add texture with the crunch in every bite.  My partner had the chicken wings, which were savoury with a sweet chilli finish.

For the main I had the butter chicken served with rice, while my date ordered the pork chops with fills option.

I love some pork chops, but I had to take one for the team and pick something different.

The chicken butter sauce is boneless chicken cooked in creamy tomato gravy and served with a type.of rice known as jeera. 

Similar to chicken tikka masala, butter chicken is one of the most popular curries at any Indian restaurant around the world.

Aromatic golden chicken pieces in an incredible creamy curry sauce is the only way to describe this serving.

The beauty of this particular butter chicken lies in the subtle balance of tanginess and a velvety texture. 

This one was not too spicy or too sweet the balance was on point. Despite it being a tomato-based curry the acidity was not overpowering the whole dish.

I was craving French fries, but the rice was the perfect match. You could choose to have it with naan too, if the rice is not your go-to. 

I also had a taste of the pork chops whose serving was extremely generous. Just a glance and my taste buds were overwhelmed.

It was succulent, flavourfull and juicy at the same time. It would have been my go-to, but I’m glad I went for the buttery chicken.  

That meal with a tall glass of Jim Beam bourbourn was enough to kick start my weekend despite the curfew.