Explore he culinary journey of Chef Shankar Santhiram in South Africa

Chef Shankar R. Santhiram, a Malaysian Tamil cook, embarked on a culinary journey that led him to South Africa. Born in Malaysia during the late 1970s and early 80s, Santhiram's early life was defined by his parents' high intellectual altitude and the gendered confines of the 1970s kitchen. Despite his father's attempts to discourage him from pursuing his passion for cooking, Santhiram's curiosity was piqued, leading him to question why he couldn't do something.

Santhiram's journey took him to South Africa after discovering the largest portion of his social media following was in the country. He was particularly drawn to Cape Town, where he connected with the Indian diaspora. While his cooking style follows Tamil flavors, Santhiram expressed interest in Cape Malay cuisine, describing koesisters as "fantastic and not sickly sweet."

Reflecting on his career, Santhiram has evolved from a reactive storm of phone calls over bad reviews to a more tempered approach. He accepts that good cooks make the best with what they have and elevate it, even if they have off days. Santhiram believes that true mastery comes from watching and mimicking the master repeatedly, holding the final profile taste in their mouth before cooking.

In South Africa, Santhiram's career took an unexpected turn when he faced perceived snubs from the Indian community in Durban. In response, he performed an "emergency pivot" and encountered mixed reactions, including a piece of culinary gaslighting. Despite this, Santhiram's connection with the crowd deepened, and he embraced the unique aspects of Indian food in South Africa, including the "50km rule" where the preparation of sambar (dhal curry) changes every 50 to 100km.