On South Africa’s palm tree-lined east coast, within the humid port city of Durban and its surrounds, a unique style of Indian cuisine has evolved over the course of 158 years. Locals say you can’t leave before you try one of the Durban curries: smouldering hot mutton curry studded with potato chunks called “gravy soakers,” fiery fish curry spiked with black tamarind and curry leaves; or bunny chow, a hollowed-out quarter-loaf of white bread filled with curry.
A Vegetarian's Guide to Chennai - Food of the South Chennai market A return to the Motherland - Chennai, India. For TASTE Magazine. It dawns on me at the Georgetown market in Chennai, that the locals find me perplexing. Amid ox-drawn carts piled with fresh vegetables, the vendors sit cross-legged in front of [...]
Goa, Short Stay - Things to See & Do Goan nights on the beach Travelling across India's smallest state in a few days. What to do in Goa, on a quick stop. For The National UAE, 18 December 2014. Why Goa? The behemoth Indian subcontinent can take years, if not longer to get to grips [...]