Exploring the culinary journey of Chef Shankar Santhiram in South Africa
Join Chef Shankar R. Santhiram on a culinary adventure that transcends borders, as he explores the rich tapestry of South African cuisine and unites the diaspora through the universal comfort of dhal.
Chef Shankar R. Santhiram, a 55-year-old Malaysian Tamil cook, has made a significant impact on the culinary scene in South Africa. Before becoming the Chef Patron at Fire by Shankar in Penang, Malaysia, and creating a goat revolution in Durban, Santhiram was a curious child who was pushed out of the kitchen by his father.
Despite the pushback from his father, who wanted him to become a lawyer, Santhiram's curiosity led him to explore the world of cooking. Today, he has a massive following on social media and is known for his innovative Tamil-inspired cuisine.
Santhiram's journey to South Africa was driven by his desire to connect with the Indian diaspora. He found that his biggest following outside of Malaysia was in South Africa, and he was determined to visit the country. His friend, who has lived in Muizenberg, Cape Town, for over 37 years, also played a role in this connection.
While Santhiram's cooking style focuses on Tamil flavors, he has shown interest in Cape Malay cuisine and even tried koesisters, describing them as "fantastic and not sickly sweet."
As a chef, Santhiram has evolved his approach to criticism. While he used to react defensively to negative reviews, he now embraces a more tempered philosophy. He believes that good cooks make the best with what they have and elevate it, and that true mastery comes from observing and mimicking the master repeatedly.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
