South African chef and entrepreneur Pashi Reddy is preparing to release his memoirs and cookbook, 'The Road to Kali: An Unorthodox Foodoir'. This long-awaited literary project, combining stories and recipes, will be released at the end of this month.
The Story Behind the Book
Pashi Reddy shared, 'Some stories are released not when they are finished. They are released when the right time comes.' He spent six years waiting for the perfect moment to publish his memoir and cookbook.
Work on the 350-page publication began in 2020 during the first lockdown in South Africa. Amidst the slowing pace of life, he set himself the goal of preserving family memories before they disappeared.
Content and Value of the Project
In one year, he completed a manuscript that combines over 85 family recipes with photographs, stories, and memories. He personally prepared, styled, and photographed all these elements while at home.
Despite the book being ready, Reddy did not publish it because he initially envisioned 'The Road to Kali' as a beautiful hardcover coffee table book. However, he noted that due to the large number of pages and full-color photography, the retail price exceeded R800 per copy, making it inaccessible to the target audience.
Reddy emphasizes that the book goes beyond a simple cookbook. He believes its true purpose is to prompt readers to call their parents, ask grandparents for forgotten recipes, forgive someone, chase a dream, or simply realize the importance of everyday moments in life.
The result is what Reddy calls a 'Foodoir'—a blend of culinary arts and memoirs that celebrates culture, family, and the continuity of stories between generations.
The Path to Culinary Fame
Unlike many chefs, Reddy did not attend culinary school. His interest in cooking started at home when his father introduced the family to traditional dishes and tastes from different cultures during travels.
His passion for cooking intensified after meeting his wife, Kamisha 'Kim' Naidu-Reddy. What began as cooking together on dates turned into a joint business when the couple started selling their food at local markets in Durban.
Their lives changed in 2018 when they participated in the second season of the show 'My Kitchen Rules South Africa'. Their bold flavor choices earned them the nicknames 'Spice King and Queen' from the judges, and they reached the grand final. Viewers also saw a memorable moment when Reddy proposed to Kim during the semi-finals.
Television fame helped launch several successful ventures, including the Lady Tiffin spice line, The Food Box in Durban, and their restaurant Umhlanga named Kali, known for its pan-Asian menu.
Readiness for Readers
Despite his success, Reddy admitted that he doubted whether anyone would want to read his story. Like any author debuting in this field, he questioned the value of his narrative.
However, those doubts faded, and he came to understand that the book is not about him, but about family, heritage, and preserving the people, traditions, and memories that shape us before time takes them away.
Before moving on to the next part, Reddy feels that the first part deserves a chance to find its readers. 'Before I start writing Volume II, I have a duty to give Volume I a chance to find its readers.'
The book 'The Road to Kali: An Unorthodox Foodoir' will be available as an e-book on Reddy's website and on Amazon at the end of this month, allowing readers worldwide to explore the stories, recipes, and memories created over six years.