I’ve finally found a sublime crab curry that tastes like no other. Executive chef Sandren Govender is an artist in the kitchen. We first dropped by for his glam high tea where he deconstructs traditional Indian sweet meats and gives them an English design twist. They’re dinky-sized cakelets, so you can easily wolf down a dozen if you desire, and served with exotic teas like Orange Cactus Fig and Nepal Masala.
But this time we were after the curries. Their tandoori chicken starter with curried prawns and traditional samoosas melted in the mouth. We marvelled over the incredible creative selection of preserves, each was an individual delight for the taste buds which complementing the food perfectly.
The fish curry was excellent, fresh dorado filleted and braised in a light curry sauce with home-made chutney. The Millionaires curry is very Gatsby, but as in Fitzgerald not the sandwich. It’s a fine feast of crayfish, prawns, scallops, and crab, mussels and line fish simmered with delicate spices finished with a classic fish velouté. And the heavenly handmade naan bread baked in a charcoal tandoor oven is delicious, soft and pillowy. And Sandren’s crab curry is transcendental. I will definitely going back for more.
Taste for yourself:
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Words: Suzy Bell
Images: Supplied & Suzy Bell