Time to curry favour

Curry On

Whether your guests are international visitors or South Africans getting to know their country better, a regular question is likely to be, “Where’s the best curry in town?” Curry has become an international favourite, with new versions such as Cape Malay or tikka masala found almost everywhere.

There’s always a spotlight on curry and other Indian food around Diwali (19 October this year), including special ways of marking this Festival of Lights to attract guests. But curry is popular whatever the season, so if you already offer food at your establishment, you probably don’t even need this as an excuse to serve up some spicy delights.

You’ll get some great ideas from the recently published Curry by Ishay Govender-Ypma (Human & Rousseau, R395). You could also adapt her idea of gathering personal favourites by asking your staff for recommendations. Make sure you highlight this personal touch for guests by including a note on your menu or noticeboard, or even updating your entry on the AAQA website with details of the promotion. Access this site at www.aatravel.co.za using the personal login details sent to you when you became AA Quality Assured.

The burning question when you serve curry is always, “How hot is it?” As award winning chef, Richard Poynton of KwaZulu-Natal’s Cleopatra Mountain Farmhouse tells Ishay, the answer to that is “to supply a small bowl of extra chillies for the fans of a real hot curry.”

Apart from that, the only other question you need to be prepared to answer is, “Where’s the best spice shop in town?”