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In Zimbabwe, game meat can be found on almost any menu, but it's something of a delicacy in Zambia; superior free-range beef and chicken are available everywhere. The local bream, filleted or whole, is excellent, and the staple starch, a thick porridge similar to polenta—sadza in Zimbabwe and nsima in Zambia—is worth a try; use your fingers to eat it (you'll be given a bowl for washing afterward). Adventurous? Try macimbi or vinkuvala (sundried mopane worms) or inswa (flash-fried flying ants) during the flood season.
Meals are taken at regular hours, but during the week, restaurants close around 10. Dress is generally casual, but this part of Africa easily lends itself to a little bling, so you'll never be out of place in something more glamorous.
The Moghuls themselves might declare a meal here a feast. Spicy but not hot, the curries are lovingly prepared from ingredients imported from India. The chicken tikka masala is a house speciality, and the handmade saffron kulfi is an inspired dessert at the end of another hot day in Africa. You'll do well to find better curry anywhere in Zambia, and portions and prices are reasonable.
