Durban is famous for many things – the warm ocean, the hot summers, the Golden Mile – but perhaps it is most famous for its fabulous Indian food.

This is thanks to its fabulous Indian community, the second largest outside India. So how to choose the best Indian restaurants when there are so (very) many to choose from? Well, much of that depends on what you’re looking for – a hole in the wall joint that’s full of authenticity, a quick take-away, a purely vegetarian restaurant, a Durban curry option or a taste of India, North and South. Here are a few of our favourites…

Mali’s Indian Restaurant, Morningside 
An enormous menu filled with a range of North and South Indian options with everything from vegetarian to chicken, lamb and seafood curries, served with the freshly baked rotis or naan bread. Or order my personal favourite, which offers a little bit of everything – the meat thali plate: soup, lamb curry, butter chicken, dhal, naan bread and papadum, with sambals and yoghurt on the side, and a gulab jamun for pudding. There’s also a vegetarian option. And don’t forget a mango lassi! Divine.

 

Capsicum, Umgeni Road 
If you’re looking for a real Durban curry, look no further. Their mutton curry in a bunny chow (or with rice) is famous, and their tripe curry is also superb, as is the local fish curry. Located in the Britannia Hotel, the clientele is mostly Indian (always a good sign!) and they’re just as good for take-aways as sit down meals. Although don’t expect fine dining service – it’s casual at best. Don’t forget the cheese and sweetcorn samoosas to start!

Impulse by the Sea, Tinley Manor
This involves a bit more of a drive to get to, but it’s well worth the trip. Their signature prawn and crab curries are amazing, and the scenery (with beautiful sea views) certainly adds to the ambience. If you’re not in the mood for seafood, try their Durban lamb curry – served with rice, sambals and the best fresh papadums.

These are some of our favourite Indian restaurants in Durban – what makes your top three list?

Words: Bridget McNulty

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