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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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