Zanzibar Mix or Bhel 8 Chickpea soup with chevdo (Crisp rice, potato chips, dry cereal, peanuts, lentils, raisin and cashew nut) Mogo 8 Deep fried cassava sprinkled with spices Masala Mogo 10 Deep fried cassava with crushed tomatoes with spices Nominated #6 in 75things we love in Calgary by Where Magazine Laura Lushington by Culinaire Magazine must have - Laura Pellerine, where magazine may/june 2016 issue Pili -pili Mogo 9 Deep fried cassava dipped in african pili-pili sause with lemon John Gilchrist of CBC reviews Safri Grill http://www.cbc.ca/player/radio/local+shows/alberta/calgary+eyeopener/id/2305392019 Calgary Eyeopener Nov. 16. 2012 Masala Chipsi 9.50 Fries with crushed tomatoes and spices Pili-pili Chipsi 9 Fried dipped in african pili-pili sauce with lemon Glow in the dark fries - YYC Envy Kachori 10 Round pastries filled with lentils Gengeni Chiken 14.5 Marinated chicken pieces, fried & topped with chilies, cabbage Samosa 6 3 pieces of home-made pastries stuffed with beef, chicken or veggies with spices - No substitution - Please inform us of any allergies - 15% Gratuity added to all parties of 5 or more - Limit of 2 Cards - Patience is the secret to good food - Gari Simmons
Wings 13 A pound of teriyaki, salt & pepper honey garlic, mild, medium. hot or suicide, dipped in masala sauce Viazi Bhajya 9 Fried potato scallops in a specil house batter Mchicha Bhajya 9 Deep fried spinach fritters Dal Bhajya 9 Deep fried pastries filled lentils Kababu Ya Libya Street 8 4 piece of African meatballs Chicken, Beef or Nundu Mishkaki 14.5 3 skewers of BBQ cubes marinated in Indo - African spices and grilled to crisp must have - Laura Pellerine, where magazine may/june2016 issue (Sweet and spicy) Short Beef Ribs (nyama ya mbavu) 16 mild, medium, hot, suicide, teriyaki, honey garlic, salt & pepper thinly sliced BBQ short ribs, smoky, tender and flavourful exploding in african sauce and spices Anh chu, food@metronews.ca2011, Safari Grill is highly addictive, but you ll be happy oblige. Miss food Gourment, ugonnaeatthat.com and The Calgary Herald Alberta Travel: Six must-see place in Calgary Mayor Nenshi s East Calgary tour 5 Stick To Your Ribs Yelper Recommendations! Wendy Laura Lushington by Culinaire Magazine Spicy Kuku Bite 14.50 Chicken in light tempura batter with sweet and spicy chili sauce Eat Your Broccoli - A set of chutney s (condiments) is provided to all tables, there is additional charge for re-fills. - Patience is a virtue - The food is prepared fresh, food takes time especially of the restaurant is busy
Kondoa Platter 22.50 Ugali, Spinach, Beef mishkaki Tanzanian Platter 22.50 Ugali, Beef ribs, Spinach Masai Platter 20.50 Ugali, Beef curry, Spinach Ngorongoro Platter 35 Harf BBQ chicken, 2 skewers of chicken mishkaki and gengeni chicken Forodhani Platter 40 Half BBQ chicken, half pound rib & mishkaki s beef chicken & prawns Issue Culinaire #6 (November 2012) Story and photography by Adrian Bryksa (Vegetarian) Served with wali (rice) and chapati (roti) Dengu (lentils) 13 Bamiya (okra) 14 with simple flavours and never slimy - www.ugonnaeatthat.com Mchicha (spinach) 13 Mbaazi Na Viazi (peas and potatoes) 13 Viazi Na Koliflaa (potatoes and cauliflower) 13 Biringani (eggplant) 13 John Gilchrist of CBC reviews Safri Grill http://www.cbc.ca/player/radio/local+shows/alberta/calgary+eyeopener/id/2305392019 Calgary Eyeopener Nov. 16. 2012 Paneer Karahi Masala 19.50 Paneer cooked in spicy karahi masala paneer karahi has soft chic of paneer immersed in a spicy tomatoes onion based masala - No substitution - Please inform us of any allergies - 15% Gratuity added to all parties of 5 or more - Limit of 2 Cards - Patience is the secret to good food - Gari Simmons
Served with vegetable rice or masala chipsi or pili-pili chips or salad Afrique Mishkaki 20.50 BBQ chicken cubes marinated on peri-peri, spiced and grilled to crisp Features in culinaire magazine -November 2013 issue by fredmalley Eat Your Broccoli Tandoori Kuku 22.50 Half BBQ chicken marinated in Indo - African spice Mishkaki Ya Kuku 20.50 3 skewers of BBQ chicken marinated in Indo - African spice Nyama Ya Ng ombe Mishkaki 20.50 3 skewers of BBQ beef marinated in Indo - African spice Mishkaki Ya Kamba 28 3 skewers of BBQ prawns marinated in Indo - African spice Afrique Kuku 22.50 Half BBQ chicken marinated in peri-peri sauce Really flavorful,the fries toothsome and the corn cris pandacted like palate cleanser - by missfoodgourmet.com Kondoo Chops 30 4 lamb chops marinated in african spices Eat Your Broccoli Safari Platter 26 1 skewer of beef, chicken & prawns mishkaki Serengeti Platter 26 Quarter BBQ chicken, 1 skewer of chicken & 1 skewer beef mishkaki The meats themselves are super flavourful - miss foddie s gourmet Chicken Poussin (chicken pili-pili) 23.5 Full golden fried cornish game hen dipped in African bird s eye chili pepper explodes with flavours-ugonnaeatthat.com - A set of chutney s (condiments) is provided to all tables, there is additional charge for re-fills. - Patience is a virtue - The food is prepared fresh, food takes time especially of the restaurant is busy
Served with rice and naan or chapati Kuku Paka 20.5 Chicken in coconut curry sauce John Gilchrist of CBC reviews Safri Grill http://www.cbc.ca/player/radio/local+shows/alberta/calgary+eyeopener/id/2305392019 Calgary Eyeopener Nov. 16. 2012 Karai Masala (Beef) 20 / (Chicken) 20.50 / (Prawns) 26 / (Goat) 22.50 Boneless meat served in sercret Indo - African spice linda garson form fine the Dine Laura Lushington by Culinaire Magazine must have - Laura Pellerine, where magazine may/june2016 issue Butter Chicken 18.50 Boneless chicken cooked in butter cream sauce Vindaloo (Beef) 20 / (Chicken) 20.50 Boneless meat basted in red & green chilly curry must have - Laura Pellerine, where magazine may/june2016 issue Masai Goat Ya Rift Valley 24.50 Goat meat served in secret Indo - African sauce John Gilchrist of CBC reviews Safari Grill Http://www.cbc.ca/player/radio/local+shows/Alberta/Calgary+Eyeopener/ID/2305392019 Calgary Eyeopener Nov.16.2012 - No substitution - Please inform us of any allergies - 15% Gratuity added to all parties of 5 or more - Limit of 2 Cards - Patience is the secret to good food - Gari Simmons
Fish Tikka 24 Fish fillets marinated with spices, ginder and garlic grilled in oven Safari Grill s Signature Butter Prawns 26 Prawns in coconut curry sauce served with rice and naan Prawns Coconut Masala Ya Stone Town 28 Prawns in coconut curry sauce served with rice and naan Issue Culinaire #6(November 2012) Story and photography by Adrian Bryksa Samaki 26 Deep fried tilapia fish, fried in Zanzibari spices served with masala potatoes & chapati(roti) or ugali and spinach curry (takes at least 35 minutes to make ) Issue Culinaire #6(November 2012) Story and photography by Adrian Bryksa, out of the ordinary - Laura Pellerine, where magazine may/june2016 issue Safari Grill s Signature Salmon 24 Salmon in a honey, tamarind, chillies, ginger and garlic sauce with safari garden salad Recommanded by Miss food Gourmet, followmyfoodtrail.wordpress.com Laura Lushington by Culinaire Magazine Nguru Ya Kigamboni 22 Kingfish in coconut curry served with rice and naan or chapati - A set of chutney s (condiments) is provided to all tables, there is additional charge for re-fills. - Patience is a virtue - The food is prepared fresh, food takes time especially of the restaurant is busy
Safari s Salad 10.50 Carrots, cucumber, tomatoes, cabbagesstrawberries and pomegrante Garden Salad 10.50 0Pomegranates, strawberries, carrots and green leaves Kachumbari Salad 9.50 Cabbage, green peppers red peppers, green onions, red onions, carrots and cucumber Ceasar Salad 9.50 Romaine lettuce, croutons and parmesan cheese in ceasar dressing Roti 3 Chapati 3.50 Naan 3 Cheese Naan 4 Garlic Naan 3.25 Basmati Wali (rice) 5 Ugali 7.50 Mahindi (spicy corn) 6.50 Vegetable Rice 9.50 Vazi Moto (spicy potatoes) 9 Raita Small:1 / Large:3 Extra Chutney 2 - No substitution - Please inform us of any allergies - 15% Gratuity added to all parties of 5 or more - Limit of 2 Cards - Patience is the secret to good food - Gari Simmons
TM Mandela Day Wine Dinner at Safari Grill, July 18 2016 Welcome Drink: Savanna Dry Premium Cider 4 pk Mishkaki Ya Kamba ~ marinated BBQ prawns and salad Graham Beck Brut Mchicha Bhajya with Mbaazi Na Viazi and Naan ~ spinach pakora with potatoes and peas, and naan bread Fleur Du Cap Chardonnay Safari Grill s Signature Salmon with Safari Garden Salad Mulderbosch Cabernet Sauvignon Rosé Mishkaki Ya KuKu and Mahindi ~ marinated chicken skewer with spiced corn Spicer 21 Gables Chenin Blanc Marinated BBQ Beef Short Ribs with Lamb Sheesh Kebab and Pili-pili Mogo (cassava in African pili-pili sauce) Durbanville Hills Shiraz Ubuyu Baobob Kulfi Two Oceans Moscato - A set of chutney s (condiments) is provided to all tables, there is additional charge for re-fills. - Patience is a virtue - The food is prepared fresh, food takes time especially of the restaurant is busy