Time flies with great content! Renew in to keep enjoying all our premium content.
Prime
Black chicken and Peking duck dishes: How Anjili has carved a niche
Head Chef of Duck House, Anjili Shah, showcasing cooked Ayam Cemani Black Chicken (left), Pork Miso Ramen (top right), stir-fried crab pieces (mid right), and wood ear mushrooms (black fungus) at Duck house in Runda, Nairobi on January 19, 2026.
Duck House does not announce itself with a big restaurant. Instead, from a private kitchen in Nairobi’s Runda, Anjili Shah is whipping up a reputation around one of the most exacting dishes, Peking duck.
After graduating from Switzerland-based culinary arts school, Anjili took some time off to raise her children. “I took a few years off before starting the Duck House,” she says.
