Currying flavour

They say you can’t find a Durban curry in Johannesburg – well now you can. Sisters Vedharshi and Yadhana Jadoo bring their Curry Culture concept to Liberation Cafe in Melville on every second Sunday of the month.

What made you decide to start Curry Culture?

Having grown up around the culture of food, this wasn’t really a difficult decision to make. We live to eat! We have always known this is something we want to explore.

Our mum and dad have a successful restaurant called the Curry Court in our hometown of Pietermaritzburg, which marks its 20th anniversary this year. Therefore it just seemed fitting after having played with the idea many times and following countless requests.

Vedharshi Jadoo of Curry Culture poses for a portrait following a successful launch. Picture: Alaister Russell

Why did you decide to get involved with Liberation Café in Melville?

Our dad’s brother partners and helps run Liberation Cafe along with Six in Melville and he offered us the venue for Curry Culture – and we grabbed the opportunity. It’s fitting for the vibe we would like to serve in. This cafe embodies South African heritage. South African curry is different, it’s unique and it is spectacular – anyone who has ever had a bunny chow can tell you that.

Soji and cream and almonds – a traditional Indian dessert, made with semolina, condensed milk, milk, cardamom and cinnamon. This is a favourite that is often served at weddings. Picture: Alaister Russell

Explain what a typical menu would have?

For the launch, we started out with a three-course meal, from starters to dessert. Samoosas, bhajias, mutton curry, dhal, rice, roti, sambals, then Soji and cream. In the following weeks expect buffet-style meals. The menu and pricing varies weekly, depending on the ingredients. We also take requests – for example, for that crab curry craving. And yes, we can also do bunny chows.

Starters from last week’s Curry Culture at Liberation Cafe. Crispy homemade mince samoosa’s and bhajias – a spicy chickpea batter mixed with fresh leafy greens – served with dhania and hot chilli dips. Picture: Alaister Russell

What is your favourite curry and why?

Where to start? After much deliberation, we have put it down to our mum’s chicken curry and chops. Crab curry is an occasion in our house – that’s another favourite! They say you’re enjoying crab curry when the juices drip down your arm. We’ve been satisfied many times by that happening.

How will you cater for Joburg’s eclectic mix of people?

I don’t think anyone will be dissatisfied by what we present on their plates. This is unpretentious, good and wholesome chow.