inBUSINESS Issue 15

Singh Kawaljeet. After showing the inBusiness crew around the
newly renovated joint, we sat down for a conversation about the
growth of the restaurant and the direction it is now taking to
stay relevant.
The menu at the Embassy is an eclectic mix of Northern Indian
cuisine, which is still the mainstay, and a variety of Setswana
and other dishes whose effect is to give the establishment quite
a cosmopolitan touch. We found the pricing reasonably pocketfriendly
and agreeable to most budgets because the portions
served are enough to satiate any appetite.
Said Suri of the main feature of the facelift that is making the
Embassy the multi-cultural destination that it is: “We started in
2008 but have totally revamped to embrace the community. The
point is that it is not just for the Indian community; we serve
steaks and lamb chops, as well as Chinese dishes.”
The native Indian chefs who prepare the array of meals at the
Embassy have been burning (figuratively speaking) stoves there
from the onset. This explains the pride in Suri’s voice when she
talks about her long-serving chefs. Her confidence is evident too
in the way she encourages inBusiness’ photographer, Buddha, to
shoot and capture them in pictures.
“We are proud of our team of professional chefs from India,” she
enthused. “They started with us when we opened the restaurant.
The food and the quality are consistent. Our target is to cater for
80 comfortably-seated people with perfect food.”
Speciality meals at the Embassy include butter chicken, mutton
roghan josh and lamb chops. “We also include some sweet food
from India,” Suri said. The combination of this conversation and
wafts of the cooking add to the ambience that made me eager to
sample the main item of the interview - the food. Sample? The
understatement was soon cast aside when an entire spread was
put before us, making it well worth the wait!
It came with traditional Indian cutlery and crockery, an
attribute that prompted our ‘host’ to explain that the idea was
total immersion of the customer in Indian culinary culture in
response to our unspoken wonderment. “We did a lot of our
homework in India,” Suri buzzed. “All my cutlery and crockery
is from India.”
The spread, served hot off the stove, included butter chicken,
mutton roghan josh, palak paneer, daal dhaba, lamb chop
masala, butter naan, navratan pulao and garlic naan bread.
We ate to our heart’s content as Suri explained the various dishes
that we devoured, relishing each well spiced bite thoroughly.
While I had previously eaten these dishes, it was the first time
that I ever savoured the street food, palak paneer. It is a fun dish
that bursts coriander and its lime flavour in the mouth.
Leaving the Embassy, Buddha and I remarked to each other that
the culinary experience of the restaurant, and the afterglow of
its ambience, were likely to linger long in our senses.
www.inbusiness.co.bw | Issue 15 | 2017 39