Excited about her first cookbook, Kamini Pather loves things spicy and fresh
Where and when did your love for food and cooking originate?
Kamini Pather: It’s difficult to pinpoint an actual moment because for as long as I can remember, food has been something noteworthy in my life. Since before I could read Sesame Street, I knew that the Cookie Monster was my favourite character. Maybe it was that I grew up with a big family and my grandmothers would always be the ‘ring leaders’ of the home through their Sunday lunches. Perhaps I was just a power-hungry kid!
What was it like growing up in Durban?
When I was a child, it never felt clammy but maybe that’s because we were usually near a body of water. From days spent at the beach to afternoons in the pool or at Hazelmere Dam – I guess growing up in Durban is as much about heat as it is about water.
Were there lots of hot and spicy meals served?
Even if you don’t have Indian heritage in Durban, spicy food is just part of the deal when you live in KwaZulu-Natal. My family isn’t big on really hot food, but the spicing was always on point. My latest cookbook – All Dahl’d Up: Everyday, Indian-ish, Good-Mood Food – conjures up the spice blends from my family roots.
An example of the fact that spices and a considered amount of heat can be eaten all day is the green bean scramble, which made its way into my book. It’s leftover green bean curry that is an egg on toast. It’s the perfect balance of warming aromatics with the natural sweetness of the beans. The main spice in it is my grandmother’s masala, which doesn’t possess great heat but is an elegant picture of various spices.
Is there a specific smell or taste that takes you back to your childhood?
There is nothing that tastes like a litchi from KwaZulu-Natal. The flavour transports me straight back to my grandmother’s porch with sticky fingers – and elbows! – and memories of cousins and that classic KZN ‘glow’.
You are a chef, author and television and radio personality. What do you enjoy about each of these ventures?
Each of these ventures is about telling a story – either my own or the story of the person I am interviewing or through the meal that we are sharing. Being a resident TV chef on Ready Steady Cook meant that I had to remind myself not to take life too seriously. MasterChef was about precision and craft, while Ready Steady Cook is about fun and guest enjoyment. I started to delight in seeing the guests tell their stories and reveal just how much they cannot cook!
Bringing my cookbook to life was a personal journey because this book is a collection of recipes from my Indian heritage through the lens of my global experience. I loved being able to tell my story through the food.
As a chef, what type of patron are you when dining out?
Besides being a TV chef, I was once a waitress, so I am an understanding patron. I know that things can go wrong.
You said, “Adventure for food means adventure for life.” Please explain.
That’s a line from my Netflix-broadcast food-travel show, Girl Eat World. And it means that the same spirit of curiosity that I apply to life, I enjoy on my plate.
You have travelled to many foodie destinations. What do you think of the word ‘foodie’?
It’s an old word, for sure. It came into my world on Twitter, or should I say X. Much like the word ‘influencer’, ‘foodie’ has become a dirty word in certain circles.
Which of the places you’ve visited has left a lasting impression and why?
I travelled to 10 destinations to shoot Girl Eat World, but I have been travelling for many years before and after that. The place that left a lasting impression was Lima, Peru. The wealth of ingredients found there would make your head spin! Industrialisation has decreased the variety of foods grown, seen and eaten, so it was incredible to see carrots, potatoes, tomatoes and so much more in all the colours of the rainbow.
Exciting project on the horizon?
All Dahl’d Up is my first cookbook and I really enjoyed shooting the content last year. It is a compilation of recipes that I cook for myself daily. The recipes are easy to follow, quick to make and designed for small-batch cooking. The dishes are also mindful of modern lifestyles that don’t need double carbs or seed oils, and include sweet treats that won’t make your teeth hurt. There are a few recipes that I learnt from my grandmother but that I have updated to use the healthiest cooking ingredients and techniques while still delivering on the flavours from my Indian heritage.
Text | Heléne Ramackers
Photography | Tegan Smith
For more information, go to likeharmony.co.za.
