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.
Madness, with Wildflowers. A short story. I've been writing teeny stories, poems and odd bits of fiction, awash with fact too on Instagram for a while - on and off for years. The stories are usually inspired by something I see, an image or a person say, a converstaion or a memory. I'm going to [...]
Going Back There - Reflections on Home for Visi Magazine celebrating my husband's birthday with my parents in their home Ishay Govender-Ypma reflects on her childhood home, the changes that make visiting difficult and the constant pull to return. (Visi Magazine asked me to contribute a column on "home". A version of this [...]