The menu is extensive and the staff are friendly, courteous and professional. In that respect, Mandhari cannot be faulted. In terms of the food, the presentation is superb and the chef friendly and willing to accommodate specialised dietary needs. However, whoever is responsible for the recruitment and subsequent training of the kitchen staff should really update their knowledge base. Dishes are created seemingly without recourse to seasoning of any kind and all taste the same - flavourless. It's normal to use herbs and spices to bring out the best flavour of a dish but the African chefs at Mandhari cook food in the African style - with no creativity. If I wanted something tasting like ugali and sukuma wiki, I'd order ugali and sukuma wiki. Sadly, what could have been a delicious Red Snapper dish tasted of oil and cardboard, because no seasoning was used. For the extortionate prices Mandhari charges, better is expected. Suggest the head of training speaks to chefs at restaurants like the Delamere Terrace, Thai Chi and Bhandini for advice on how to cook properly. I can do better at home in my own kitchen.
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