South Africa Foodie Trail- Day Two

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The day started with a journey to the Cape of Good hope – the southern most tip of Africa, where the Indian ocean meats the Atlantic ocean. One of the most beautiful and scenic drives in the world along the sea coast with breathtaking view of formidable mountains sliding down along the beaches , with crisp blue skies and deep blue waters.

We passed the Vast expanse of green grass lands called the Cape of good hope national park , seeing along side baboons running in a group in search of food , wild ostrich grazing on wild grass. The light house on the cape point , the view of the different shades of water of tow oceans mixing , the sun set and the cranes flying in a line could easily pass off as a scene in a Hollywood movie.
At the top we had some chilled wine to beat of the heat at the two oceans wine bar
On the way back we passed through the penguin beach where the penguin live in a colony moving around in dignified way.

on the way back we stopped at the cape farm to purchase some artifacts and African sculpture and some traditional South African village food. we ordered Biltong, air dried meat usually beef ,PotjiekosA traditional meat-and-vegetable stew of the Boers, PotjiekosA traditional meat-and-vegetable stew of the Boers, steamed rice and for the pudding we ordered-ranslates “milk tart”. It’s a milk-egg-and-sugar dessert custard prepared in a round pastry shell.

A remarkable day , Indeed

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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