Tag Archives: eat

Timol’s chicken curry

Who remembers Timol’s bean chutney?

Her last two chicken curries have really shot tongues out, caused a ruckus and had crowds diving in for thirds.

The second version shown below was a defrosted chicken that escaped getting roasted but that ended up getting spiced-up.

We enjoyed the dish with a selection of roti, rice or bread.

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I can’t give you Timol’s recipe – it’s a family secret (not).

You could look at Anjum’s recipe if you need a hint or two.

Why we love Durban: Victoria Street Market – 5

This post follows Why we love Durban: Moses Mabhida – 4.

Where to stay advises of the following:

Durban’s Victoria Street Market is a vast oriental bizarre with hundreds of stalls offering a huge selection of spices, fabrics, baskets, beads, sculptures, soap-stones and other African curios.

It is a favourite tourist destination as it offers not only great prices, but a unique chance to experience the atmosphere of an oriental marketplace where haggling is considered the norm.

The market is located at the corner of Queen St. and Victoria St. and has plenty of underground parking“.

There is a general section for all and fish / poultry / offal section (not for the meek). Traders on the roadside sell vegetables.

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Ulwazi, as always, provides a wealth of information:

The Victoria street market in Durban is a rich historical site that reflects the struggles of a poor community striving for their own identity and a burning need to make ends to meet to survive in new pasture market currently stands strong in the central business district of Durban, and is an epic in the Indian community as it serves as a reminder of a disadvantaged community that was determined to survive against all odds.

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The market was a seed sown by the Indian indentured labourers that had completed their indenture ship and had a choice of either going back to India, or to seek employment, or create their own means employment.

The market was seen as transition from farming to industrial employment. Having experience from an agricultural sector their best option to survive was growing fruit and vegetables and selling them on the streets of Durban.

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Initially they used the Grey Street Mosque to trade but as the number of traders grew from both Hindu and Muslim backgrounds they moved to the streets. The atmosphere was a buzzing environment of a rush, with horse drawn carts and people sitting on the streets of Durban, attracting potential customers. They had to pay a daily rental fee to Durban town council and because it was unaffordable to travel back and forth from home they were forced to sleep on the pavements or seek shelters at a nearby temples.

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A typical market day started at 4am and ended at 6pm. Farmers reached the market as early as 2 am to secure a trading place. There was no access to toilets and there was no protection from extreme weather conditions.

In 1910, the Indian market was formally built by the municipal in Victoria Street it was also known as the Top Market or Squatter Market. The traders also sold groceries, fish, spices and crafts as part of their trade.

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The traders also experienced conflicts amongst themselves as the squatters on the street was seen as a hindrance to the stall holders inside the building complaining the squatters was causing pollution and was a threat to their sales.

In 1934, the Durban Town Council prohibited the sale of cooked food to accommodate restaurants in the market building.

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The squatter traders were members of the Indian Agricultural Association, Natal Farm Association and from the towns of Springfield, Newlands and Clairwood it was a business hub, but the traders were seen as a threat as they were selling cheaper commodities that meant other business were running losses.

The squatters also caused traffic congestion, and they were also destroying the cemetery that were near them. The Durban Town Council built a wall which the squatter traders had to pay the costs of.

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In 1970, the Durban City Council were set to build a freeway across the market which was opposed by the traders who protested, however in 1973 a fire destroyed the market and although the reason behind the fire was a drunk street man, the traders viewed it as a sabotage.

The market was reconstructed and its still thriving strong as ever with a blend of Indian spices and African craft.”

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The best & biggest beef burger in Durban

This morning, before our motorcycle ride, I said to my friend “I really feel like a big juicy & tasty beef burger”.

We went looking and I can now share a quick bit of valuable information about where to find the best & biggest beef burger in Durban (B&BBB).

I really fell compelled to share as I nearly fell off my chair today (shouting “wow!” a number of times) when the waitress brought the B&BBB (value for money) to our table.

It had colour, it was fresh (meat & other ingredients) and it tasted superb (I didn’t even have to add the usual chilli sauce). My friend and a couple of other patrons were hugely impressed with what they saw. The word “whopper” was used.

After eating the B&BBB, I went home for a lovely 2 hour power-nap; content knowing that breakfast lunch and dinner were now all taken care of in one foul swoop.

Although I only have a number of low quality Blackberry photos to get my point across; I believe they are of sufficient quality for you to be the judge.

I have photos of two major & well-known food outlets (Wimpy & Spur whose online photos look so lovely), as well as a contender from North Durban in Umhlanga: The George.

The George doesn’t seem to have a nice website with photos, but I’m sure the owner will soon let me know if there is one.

Not included in the “best & biggest beef burger in Durban” competition are Mc Donalds, Steers, Beach Bums (a very strong contender, if not 2nd place) and a few other joints.

You be the judge and be sure to let me know your verdict!

Wimpy
Wimpy
The George
The George
The George
The George
The George
The George
Spur
Spur
The George
The George
The George
The George

Spice Emporium

“Emporium” (medieval Latin from Greek emporos = ‘merchant’) is a term used for a store selling a wide variety of goods, and for marketplaces or trading centres in ancient cities (see emporia (ancient Greece) and emporia (early medieval).

Situated but a stone throw away from Durban’s Beachfront, standing proudly in a sturdy spacious building, we have Spice Emporium.

 

Spice Emporium was born 20 years ago as an ethnic food store and since its inception, has been world renowned for its ability to provide the complete Indian experience. The brand has become synonymous with quality and exclusivity across the entire market and as a result the flagship store has become a landmark tourist destination.

There is ample parking on the street and car guards who take their job seriously.

 

The store also offers limited off-road parking.

 

Smart and alert security guards watch over the goings-on inside and outside the store.

 

The only thing that you can get away with and steal here is a VERY GOOD DEAL!

So with the advent of the Puratassi fasting period from 17th September till the 17th of October, where else to go and stock up on essentials but Spice Emporium of course.

Read more about Puratassi here.

The store has such a wide variety of goodies and at super competitive prices.

From the image below nobody will doubt that Timol and I quickly put 4kg of kidney beans into our trolley earlier today.

Don’t kid yourself with the words “Indian experience” above. Yes, there are Indian spices but also a wide range of dried herbs, peppercorns, flour and so on. The list is endless.

 

They also have cook and kitchenware.

 

A wide variety of incense.

 

Assortment of cool-drinks and juices.

 

Frozen veggies, pastries, soya products.

 

Cookies and sauces.

 

Honey, oils, prayer goodies.

 

Happy customers and more prayer goodies.

 

Ample space to move around lots of rows of goodies with store supplied trolleys.

 

Disco mukwas and somph (saunf) sweets.

Wide variety of rices and more pots.

A beautiful display of colour and variety.

 

More tasty treats.

 

And finally the really tasty mixtures; blends of India.

A very long row of everything.

 

Even a blend for the potjie pot.

 

An interesting onion & rice mix.

 

And even some help for those who want to try their hand at Indian Delights.

 

Now all this looking in-store is certainly energy consuming.

 

So why not stop off at the Chaat Shop.

Snacks for all to eat.

 

A spacious dining area.

 

A vibey kitchen where good hygiene is obviously not-negotiable.

 

Fresh ingredients only.

 

As a retailer based in Durban, the primary focus of the business has always been to service the retail market. With the increased influence of “Bollywood” and the increase in awareness of South Africans of Indian origin to become aware of their roots, the business has seen tremendous growth. However, the growth of the business cannot solely be attributed to these influences. Spice Emporium is a family run business and the growth of the business can also be attributed to the personal touch of the husband and wife team that manage Spice Emporium. Customers are not viewed as customers rather as friends and it is this personal attention and value to customers that have attributed to the growth of Spice Emporium.

Spice Emporium is managed by Vinod Harie and his wife Chandrika, whom between them have over 50 years of experience. Spice Emporium was born from the vision of Vinod who noticed that there was a niche in the market for a high quality, speciality and ethnic food store.

Timol and I met Chandrika earlier today.

She is delightful and friendly and I am sure she will, if not in a meeting or doing something else to keep this grand emporium on track, find the time to meet you in the aisles with her smiley face.

Call +27 31 332 5888 or go to the world of Spice Emporium where you get World Food with Home Flavour.

The flagship store is situated at 31 Monty Naicker Street towards the beach in Durban City Centre.

There are two branches: one at Gateway Theatre of Shopping, a premier shopping centre in the heart of the new Umhlanga Town Centre, about 30 kms north of the Durban CBD, and at the Reservoir Hills Mall on Mountbatten Drive, Reservoir Hills.

Go pay them a visit, you will be greatly surprised at what you will find!

Harvey’s Restaurant

It was my big day and I needed a top-spot to enjoy a great meal with my precious company.

Friends had told me of Harvey’s and I thought I would investigate. It turned out to be a very good decision.

Their “about” on the web states:

“In Durban’s bohemian suburb of Morningside, a restaurant that combined the demeanour of fine dining with a super-cool attitude and sleek modern styling that spelled instant success with its previous reputation intact and improved.

The original Harvey’s, opened fifteen years ago, has re-opened, This second incarnation of Harvey’s, has already won all the accolades the first one gathered over the years, SA Top Ten, Amex Platinum Fine Dining Awards and International Wine and Food Society best restaurant award for 2009.

Harvey’s restaurant is in a landmark building, nestled between two elegant parks in Durban’s prestigious Morningside suburb. Within its first few months it became a nationally known institution as one of Durban’s must visit venues for any visitor or local.

The venue comprising two rooms, one for dinning, named the picture room for its mass of original paintings covering the padded walls and out elegant Cocktail lounge that spills onto the veranda and pavement terrace, cheekily covered in “grass” and a pavement terrace. An open-air cigar lounge is strikingly decorated as a sort of indefinable retro-quasi-gothic-hunting lodge hodgepodge, complete with mounted buffalo trophies, padded velvet walls, gold ceilings and original oil paintings.

Consistently crowned Durban’s best since 1994, this stylish restaurant is known for its innovative flavour combinations, excellent presentation, and efficient service. The menu changes every two months, but may feature items like crisp fried spiced calamari served on marinated aubergine with an avocado ice-cream and a roasted pepper coulis or duck confit with grilled magret served on pak choi, with a sticky red currant and pink peppercorn jus, with pear infused pomme William or an assorted berry plate that includes a rhubarb and ginger crème brulee, with a white chocolate and strawberry cake, lightened by a cherry and nougat ice-cream.

Although the menu changes every two months, Timol and I did not miss the bold-printed information above as the waiter “purred” away.

We started at the Cocktail lounge that spills onto the veranda and pavement terrace.

It was lovely to just watch cars and pedestrians go by as we slowly sipped on the bottle of Alto Rouge.

 

 

They weren’t joking about the picture room

 

Timol was not the only pretty lady in that room

 

After viewing the frame below I had doubts about my gold card being able to pay for the meal we were about to have

 

The calamari was certainly crispy

 

Timol had the Dorado on mash

 

I went for the duck

 

A present was thrown in for good measure

 

We ended with more wine and coffee on the veranda

For me, it’s now a toss-up between Harvey’s and 9th Avenue Bistro. I was properly impressed with both and did not mind paying the extra Dollars for extraordinary food.

Cafe 1999, which I previously went to, is not really my cup of tea.

I will have to return to 9th Avenue for round 4 to make up my mind.

Home-made Portuguese Peri-Peri Chicken Burgers

What do you do when your local chicken outlet starts charging a cock and a rooster for one small Portuguese Peri-Peri Chicken Burger? I’ll tell you. You take matters into your own hands.

Head along to your local Durban stores and buy:

Coat or marinade the fillets overnight with Veri Peri sauce, salt, black pepper, garlic, dried bay leafs and parsley.

Braai (barbecue) over a medium heat

 

Do not overcook

 

Clean and cut to size

 

Unpack the fresh rolls

 

 

Slice the rolls in half and spread the Flora on the bottom half. Spread the Trim and more Veri Peri generously on the top half

 

 

Layer chicken, cheese, onion, tomato, lettuce and even more Veri Peri to ensure the burger burns!

 

 

Serve on a plate and have burger no 2 lined up (the person eating no 1 will surely want another)

 

 

See what I mean?

 

 

 

the Walk & Talk strikes it hot at Richmond Night Market

Another super hot write-up by the Walk & Talk.

Information and beautiful pictures about being in Hong Kong but not having to pay to fly there.

Similar to “being in India” whilst at the Bangledesh Market in Chatsworth Durban South Africa.

Now back to business. Here is an image I found of Octopus Takoyaki:

 

Now that I have your attention; click right here to see why I say the Walk & Talk strikes it hot at Richmond Night Market!

 

Oh what to do with that fish (Sardines) in the tin 2…

We previously had a look at Timol’s tin fish creation with Pilchards.

That tasted great!

Now the Sardines (also a Lucky Star product) get a chance to delight the taste-buds.

 

Now before we jump into the end result, let us explore what the term “Sardine fever” means to us folk living on the East Coast of South Africa.

Read here to find out more; and also look at some lovely photographs.

Let us go back to Timol’s latest creation:

  • Mince up fish
  • Add chopped onion & green chilli
  • Toss in diced tomato
  • Add salt to taste and Dhania (Coriander) leaves if you have
  • Mix all
  • Lump generously onto toasted wholewheat bread and enjoy!

Well done Timol.

Coming soon… peri-peri chicken burger made for Timol by Andy (I had to reciprocate of course).

Timol’s egg chutney

Timol is back in action, having whipped up a super-quick spicy breakfast.

Here are some pointers:

  • Fry onion in olive oil
  • Add green chilli
  • Bit of Turmeric powder & Marsala
  • Few minutes later toss in diced tomato (1 tomato per egg)
  • Simmer until cooked in 5 or so minutes
  • Throw in eggs and break up
  • Simmer for 5 more minutes until eggs fully done
  • Serve on toast with chopped Dhania on top

Better Eating through Mindfulness – by Jill Suttie

Better Eating through Mindfulness – by Jill Suttie

“To attain well-being, we need to take care not only of our bodies but also of our minds. Mindfulness practice is central to seeing the interdependence of mind and body.” ~ Lilian Cheung, Thich Nhat Hanh

Link to British Heart Foundation here.