Durban Curry is a finalist in the 2015 World Gourmand Cookbook of the Year awards, in the last eight of the headline category: Best Book in the World. Chosen from entries from 205 countries. The grand winner to be announced in Yantai, China, in June 2015.
Â
Real-life back stories and vibrant documentary photographs set this bright and beautiful book apart from the crowd. It traces the origins, development and current place of a dish which sailed from Asia to South Africa 150 years ago, and has become a national culinary treasure, made, loved and celebrated by all communities, very different from the mother “kari†of India, reflecting the people, produce, and flavors of a new homeland.
Â
There is not only one Durban curry. There are hundreds of variations, and though red and hot are generally agreed attributes, there are more exceptions than rules in Durban curry-making.
Â
The authors have gone into the kitchens and cauldrons and pots of cooks both humble and grand; explored local markets and spice emporiums; coaxed family recipes and signature dishes from the best cooks on this stretch of the Indian Ocean coast; winkled out the history and secrets of Durban’s most famous fast-food invention, the Bunny Chow; tracked down the best traditional and modern “sides.†The book includes the easiest instructions for homemade spice, masala and chilli-powder mixes; the most piquant pickles and chutneys and achars; and the authors have nailed down legendary South African wine authority, John Platter, to suggest (some surprising) liquid accompaniments.
Â
This is a great reading as well as cooking book. A collection of people and recipes and pictures that make you smile – and want to head to the kitchen, or curl up on the couch. The dishes are simple to make, the ingredients easily found world-wide. South Africans “in exileâ€, all who hanker after the flavours of home: this is your book. Adventurous, enquiring foodies from anywhere, keen to explore keen to explore different flavours from unexpected places: this is your book.
Â
