A FOOD TRADITION
South African Indian cuisine
South African Indian cuisine developed through Indian communities in KwaZulu-Natal, Gauteng, and other urban centers, incorporating influences from indentured laborers, traders, and later generations. Rice, lentils, chickpeas, potatoes, breads, coconut, curry leaves, and complex spice mixtures are prominent. Techniques include tempering spices, slow simmering curries, frying pastries, pickling, and baking or griddling breads. Well-known examples include bunny chow, a hollowed loaf filled with curry; Durban-style breyani; and samoosas. This tradition is distinct from Cape Malay cuisine, although the two share some ingredients and historical Indian Ocean influences. It also contains substantial regional, religious, and family variation.
Dishes linked to this cuisine
1–5 of 5
Bunny chow
Bunny chow is a hollowed loaf of bread filled with a hot, spiced curry commonly made with meat, potatoes, onions, and tomatoes or with beans.
Dhaltjies
Cape Malay spiced fritters made from ground or mashed pulses with onion and aromatics, then deep-fried until crisp.
Durban curry
Durban curry is a hot South African curry built from onions, tomatoes, potatoes, and aromatic curry spices with a meat or vegetable-based filling.
Masala steak
A pan-cooked beef steak seasoned with a fragrant masala blend, onion, garlic, ginger, oil, and salt.
Samoosa
A Cape Malay filled pastry made from wheat-based wrappers and vegetable, legume, or meat fillings that are seasoned and deep-fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.