Curry on

“This book is about Durban curry, continued ...a show that has been running since the 1860s, when the first indentured labourers came from India to work in the sugar cane plantations of then colonial Natal. They brought spices, and seeds, and recipes. And when, inevitably, the influences and memories of the mother cuisine faded, Durban curry became its own thing. Recognisably different from its roots: redder, hotter. More tomatoes, more chillies. Varying from cook to cook, chef to chef. That’s what we documented in 2014 in Durban Curry, So Much of Flavour.

Now, in 2019, we