Indian cuisine brings flavour to African menu
From the slow-fire cooking of the North to the spicy hot curries of the South — Indian cuisine is not only bringing some variety on the menucards in a popular restaurant here but is all set to change the fare served on South Africa's national carrier too, writes Fakir Hassen.
From the slow-fire cooking of the North to the spicy hot curries of the South — Indian cuisine is not only bringing some variety on the menucards in a popular restaurant here but is all set to change the fare served on South Africa's national carrier too.
Indian chefs from the Taj Hotel group are helping their local counterparts from the Aurelias Restaurant, here to learn the intricacies of Indian cuisine under an annual exchange programme.
The programme which was initiated by Emperors Palace, a popular entertainment resort four years ago brings chefs from the Taj Group for a week to serve up the diverse cuisine of Indian regions to locals at its flagship Aurelias Restaurant .
In return, South African chefs go to Taj Hotels in India to reciprocate with traditional local dishes prepared there. This year, the award-winning Indian chef Hubert Pereira of TAJ SATS Air Catering in Mumbai, has also been roped in to help redesign the in-flight menu of South African Airways (SAA) on its Johannesburg-Mumbai route.