In partnership with PAKCO
Give me soft paneer in a rich chutney and a piece of fresh roti to scoop it up, and I’m very happy. Add lamb curry and suddenly I need to think seriously about how I’m arranging my plate.
At Shovanie Devraj’s home near Durban, the paneer chutney brought together tomato, onion, ginger and garlic with PAKCO Curry Paste.The roti carries the sauce, the paneer gives way softly, and the Pakco curry paste tang meets a warmth that stays with you. This deserves proper attention, even with a pot of lamb nearby.
Shovanie’s lamb curry used PAKCO Roasted Masala Curry Powder, whole spices, aromatics and potatoes, served with basmati rice. Think rich gravy coating the grains, soft melting potatoes and the warmth of the masala arriving through the mouthful. Heat is only one part of the attraction.
This is where PAKCO shines. Its blending experience stretches back to 1948, bringing generations of know-how to the powders and pastes helping today’s cooks build flavour.
Mild or hot vegetable atchar adds tang; curried chillies bring another kick. Start with a little and see what happens to the next bite.
This was Shovanie’s family menu for our visit ahead of Diwali. For me, sharing it was a chance to appreciate how much South African history sits in an apparently ordinary plate of food.
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