My parents originally about fourth-generation South African, but we were originally descended from South Indians which were brought to Durban in the late 1860’s. I believe, and consequently our cuisine has evolved totally differently, but we still had times where there was trading between India and South Africa, so spices were traded quite a lot, so apples in has evolved totally different to that of North Indian cuisine. When we first started the markets 10 years ago, we just had our pickles and pastes, but as times progressed, we have introduced our curries at first I introduced a line of curries that I grew up with in Durban, but they were like quite hot and spicy. So a lot of people didn’t really take to them, so what I’ve done consequently have designed the range of curries that are more suited to the populous that I’m selling to so we’ve got butter. Chicken we’ve got mango chicken.
Now we’ve got lamb for ma. Her range encompasses: take home meals, fish, cakes and mousses, all our pickles of variety of spices and also our lovely roti. When we cook every day fresh, so we don’t really keep anything in the freezer, except for our frozen products being our mousses and our fish cakes. So it’s important that we get all our food fresh to the people, and they eat it within the specified time that I tell them to eat it. If not, then throw it away and come back next week and buy some more.
This is one of our signature dishes. We’ve done a couple of film shoots: did one film shoot with SBS food safaris, we’re very well known for our samosas in Sydney, who’s applied quite a few restaurants and bars, and traditionally this is a South African semester. So it’s totally different to the samosas you get in India. Well up the east coast of Africa is samosa will look like so not like a pyramid. Next remove the mixture.
We’ve got mints fresh coriander, mint and shallots, and a little bit of cabled onions. So when we fold our solution, we basically start like sorry that a little pocket down in eating the meat fold it over one of the corner. You know mixture of flour and water a little bit on each end about sniffing. We get a lot of repeat customers. We get a good following of customers in certain markets where the community is very tight-knit like Concord and wari would be northern beaches.
The beaches market that I’ve started doing at the start of the year is probably one of the best, if not the best market, that I do. The amount of food that I sell there to the people is quite staggering and we get a lot of feedback from customers saying you know, that’s really really good, or this might be a bit too fatty. Or do you have cream in this or does something have gluten? So we tried to affect all those things even when we make our food like all our curries are grew gluten-free and the only one that has dairy is the korma and the butter chicken. So anyone who has celiac problem or dairy problems they can come and eat our food without any problem whatsoever.
We’ve been approached by David Jones, all –, it’s and Coles to supply them, but I’ve just said: no, because you lose integrity and your product, you just another product on the Shelf. You won’t really sell as much because there’s no one there to sell your product, whereas I know, if I go to market, I will 90 % of the time weather permitting sell everything that I take to market.
