Renowned Malaysian chef Shankar R. Santiram met with IOL in Cape Town. Before he provoked the 'goat revolution' in Durban or caused a stir among crustaceans on Kloof Street in Cape Town, Shankar R. Santiram was simply a curious child raised in his mother's kitchen.
Today, the 55-year-old Malaysian Tamil chef travels the world, proving that while culture and religion may divide people, a comforting bowl of dal is a universal remedy that, as he puts it, is injected directly into the veins of the diaspora.
Santiram is currently filming an extensive 10-episode culinary TV series titled 'Shankar's Saapadu Story South Africa.' He is also the Chef Patron of the highly acclaimed restaurant Fire by Shankar in Penang, Malaysia, which specializes in modern, innovative cuisine inspired by Tamil culture.
Despite his genius for creating aromatic dishes, this chef holds many other titles. He has a legal education, engages in philanthropy, is a leadership coach, and served as a weekly columnist for 10 years.
During his stay in Cape Town, the charming chef spoke with IOL, and his charisma was immediate and completely natural. It is the result of a personality that is not afraid to admit that despite the 'Chef' title on the door, he is essentially a cook who just wants to take a risk with a new flavor.
Santiram's path from law school lecture halls to the kitchen was more of a tectonic shift than a career choice. Growing up in Malaysia in the late 1970s and early 80s in what he calls the 'untamed part of humanity,' his world was defined by the high intellectual level of his parents.
His father was an academic titan, a globally renowned professor of multicultural education whose works on global minorities are cited at the University of Pretoria and beyond. In their two-story home, there was a bitter irony: a man studying marginalized groups worldwide could not fully 'free' his own son from the gender constraints of the 1970s kitchen.
When he sat reading the newspaper or watching television in the living room, his father would shout disapproval into the kitchen where Santiram was with his mother and grandmother. His father would yell: 'Get out of the kitchen! What are you doing in the kitchen? You will become a fat cook (samayal)'.
Although the goal of this opposition from his father was to dissuade Santiram, it worked in the opposite way and instead sparked deep curiosity. Santiram explained: 'When someone tells me I can't do something, I want to ask: 'Why?'. Actually, it's a different feeling. I don't have a feeling like 'I will prove you wrong.' I have a much more curious feeling that comes with the thought: 'Why are you saying I can't do this?' And I am happy to take a risk. I will try and see. If it doesn't work, then it didn't work. If it works, then it worked.'
Santiram, who has a huge social media following, said that his journey to South Africa was a simple, analytical immersion. He explained: 'I did research and found that my biggest audience outside Malaysia is in South Africa.' This prompted him to visit the country, and one of his good friends living in Muizenberg, Cape Town, has existed for over 37 years.
Santiram added: 'I feel a kinship. I feel like I am connecting with the Indian diaspora here.' Although his cooking style may follow Tamil tastes, Santiram noted that he found the Cape Malay cuisine interesting and even tried some sisteries, which he described as 'fantastic and not overly sweet.'
The famous Malaysian chef Shankar R. Santiram expressed his love for South Africa.
Reflecting on himself in his youth, Santiram explains how one bad review used to trigger a reactive storm of phone calls to his staff, but today he has adopted a more moderate philosophy. For the chef, maturity meant abandoning the impulse to 'anger someone' over a bad review in favor of self-awareness, understanding that he is a person and an organic being.
He stated that if he is allowed to 'fail,' his staff, working 12-hour shifts and believing in his vision, should enjoy the same leniency, provided the failures are not chronic. 'Good cooks handle what they have and improve it. Everyone thinks established chefs always cook well. They have bad days. Young graduates need to be observant,' he explains.
While he considers education important, Santiram explains that true mastery is achieved through observation and repeated imitation of masters. He told IOL that a cook must keep the final taste profile 'in their mouth' even before starting the cooking process. 'The goal is for the dish to feel different, yet familiar—a taste you recognize in your DNA but cannot precisely define,' said Santiram.
Santiram's arrival in South Africa became a masterclass. After an alleged slight from the Indian community in Durban, which he calls the 'mother city' of South Africans of Indian descent, who felt ignored due to his focus on Cape Town, Shankar executed an 'emergency pivot.' He admitted that he described his first saapadu in Durban as 'terrible and hastily put together.' However, the reaction he received only deepened his connection with the public.
Santiram also stated that he rejects the 'one-size-fits-all' approach to Indian cuisine, reminding that India is a subcontinent where the climate changes from tropical to desert, and the produce reflects this.
In his explanation, Santiram mentioned the 50 km rule, according to which the preparation of sambar (dal curry) changes every 50–100 km. The chef said that the connection to home food is a visceral dependency. 'You can go to the best restaurants in Milan or Rome, but after the fourth day, all I crave is a little rice and dal. It's like medicine... like a drug dose. It's like injecting dal into your veins,' said Santiram.
Nothing conveys Santiram's wit as well as the 'trick' played on 200 guests in Durban. During his first saapadu, he admits to committing an act of culinary gaslighting. Knowing that many South African Indians claim aversion to the smell of goat, he served meat curry, constantly calling it mutton. Guests admired the tenderness of the meat and the absolute aroma. Only when the plates were cleared did he drop the bomb: 'Ladies and gentlemen, you just ate goat curry. People were shocked. Their mouths were open, some laughed genuinely,' he said.
This saapadu led to the 'goat revolution,' after which Santiram's local goat supplier reported a sharp increase in goat sales immediately after his departure. While humor remains constant, Santiram relies on Sanatana Dharma—the concept of eternal righteousness. Speaking with IOL, Santiram expressed how he views his work as a lifestyle, a service to unite the South Indian diaspora.
He does extensive charity work for temples, providing free meals to reconnect people with a heritage that was often suppressed or lost during the arrival of migrant workers since 1860. 'We do so many things differently, but we all eat the same thing,' said Santiram. He also describes his work, his outlook on life, and everything he does as purposeful.
Santiram's impact on the local food scene can be measured by mollusks. According to the renowned chef Vadivil, Kloof Street is the most authentic restaurant in South Africa. One video he posted about their crustacean curry caused a real supply crisis. The restaurant was flooded with 250 new customers in three weeks; crab sales dropped as the kitchen urgently ordered more buckets of crustaceans to satisfy the 'Shankar effect.'
He laughs at the power he supposedly wields, but his commitment to his 'tribe' is serious. He remains a 'card member of Malaysia' who found a second home in South Africa, using his taste and wit to remind the diaspora that although their religions and names may have changed, their DNA still craves the same plate of dal.
The renowned Malaysian chef Shankar R. Santirama met with IOL in Cape Town. Before he provoked a 'goat revolution' in Durban or caused a stir among crustaceans on Kloof Street in Cape Town, Shankar R. Santirama was simply a curious child raised in his mother's kitchen.
Today, the 55-year-old Malaysian Tamil chef travels the world, proving that while culture and religion may divide people, a comforting bowl of dal is a universal remedy that, as he puts it, is injected directly into the veins of the diaspora.
Santirama is currently shooting an extensive 10-part culinary TV series titled 'Shankar's Saapadu Story South Africa.' He is also the Chef Patron of the highly acclaimed restaurant Fire by Shankar in Penang, Malaysia, which specializes in modern, innovative cuisine inspired by Tamil culture.
Despite his genius in creating aromatic dishes, this chef holds many other titles. He has a legal education, is a philanthropist, a leadership coach, and served as a weekly columnist for 10 years.
During his stay in Cape Town, the charming chef spoke with IOL, and his charisma was immediate and completely natural. This is the result of a personality that is not afraid to admit that despite the 'Chef' title on the door, he is essentially a cook who just wants to take risks with new flavors.
Santirama's path from law school lecture halls to the kitchen was more of a tectonic shift than a career choice. Growing up in Malaysia in the late 1970s and early 80s in what he calls the 'untamed part of humanity,' his world was defined by the high intellectual level of his parents.
His father was an academic titan, a globally recognized professor of multicultural education whose works on global minorities are cited at the University of Pretoria and beyond. In their two-story home, there was a bitter irony: a man studying marginalized groups worldwide could not fully 'free' his own son from the gender constraints of 1970s kitchens.
When his father sat reading the newspaper or watching television in the living room, he would shout his disapproval into the kitchen where Santirama was with his mother and grandmother. His father would yell, 'Get out of the kitchen! What are you doing in the kitchen? You will become a fat cook (samayal). '
Although the father's intention behind this opposition was to dissuade Santirama, it worked the opposite way and instead sparked deep curiosity. Santirama explained, 'When someone tells me I can't do something, I want to ask: 'Why?'. It's actually a different feeling. I don't have a feeling like 'I will prove you wrong.' I have a much more curious feeling that comes as: 'Why are you saying I can't do this?' And I am happy to take a risk. I will try and see. If it doesn't work, then it didn't work. If it works, then it worked.'
Santirama, who has a huge social media following, said that his journey to South Africa was a simple, analytical immersion. He explained, 'I did research and found that my biggest audience outside of Malaysia is in South Africa.' This prompted him to visit the country, and one of his good friends, who lives in Muizenberg, Cape Town, has been there for over 37 years.
Santirama added, 'I feel a kinship. I feel like I am connecting with the Indian diaspora here.' Although his cooking style may follow Tamil tastes, Santirama noted that he found Cape Malay cuisine interesting and even tried some sisteries, which he described as 'fantastic and not overly sweet.'
The Malaysian celebrity chef Shankar R. Santirama expressed his love for South Africa.
Reflecting on himself in his youth, Santirama explains how one bad review used to trigger a reactive storm of phone calls to his staff, but today he has adopted a more moderate philosophy. For the chef, maturity meant abandoning the impulse to 'anger someone' over a bad review in favor of self-awareness, recognizing that he too is a human and organic being.
He stated that if he is allowed to 'fail,' his staff, working 12-hour shifts and believing in his vision, should receive the same leniency, provided the failures are not chronic. 'Good cooks handle what they have and improve it. Everyone thinks successful chefs always cook well. They have bad days. Young graduates need to be observant,' he explains.
While he values education, Santirama explains that true culinary mastery is achieved through repeated observation and imitation of masters. He told IOL that a cook must keep the final flavor profile 'in their mouth' even before starting the cooking process. 'The goal is for the dish to taste different, yet familiar—a flavor you recognize in your DNA but cannot precisely define,' said Santirama.
Santirama's arrival in South Africa became a masterclass. Following an alleged slight from the Indian community in Durban, which he calls the 'mother city' of South Africans of Indian descent, who felt ignored due to his focus on Cape Town, Shankar executed an 'emergency pivot.' The chef admitted that he described his first saapadu in Durban as 'terrible and cobbled together.' However, the reaction he received only deepened his connection with the public.
Santirama also stated that he rejects the 'one-size-fits-all' approach to Indian cuisine, reminding people that India is a subcontinent where the climate changes from tropical to desert, and the produce reflects this.
In his explanation, Santirama mentioned the 50 km rule, according to which the preparation of sambar (dal curry) changes every 50–100 km. The chef said that the connection to home food is a visceral dependency. 'You can go to the best restaurants in Milan or Rome, but after the fourth day, all I crave is a little rice and dal. It's like medicine... like an addiction. It's like injecting dal into your veins,' said Santirama.
Nothing conveys Santirama's wit better than the 'trick' played on 200 guests in Durban. During his first saapadu, he admits to culinary gaslighting. Knowing that many South African Indians claim they dislike the smell of goat, he served meat curry, constantly calling it lamb. Guests admired the tenderness of the meat and the absolute aroma. Only when the plates were cleared did he drop the bomb: 'Ladies and gentlemen, you just ate goat curry. People were shocked. Their mouths were open, some laughed genuinely,' he said.
This saapadu led to a 'goat revolution,' after which Santirama's local goat supplier reported a sharp increase in goat sales immediately after his departure. While humor remains constant, Santirama relies on Sanatana Dharma—the concept of eternal righteousness. Speaking with IOL, Santirama expressed how he views his work as a lifestyle, a service to unite the South Indian diaspora.
He conducts extensive charity work for temples, providing free meals to reconnect people with a heritage that was often suppressed or lost during the arrival of migrant workers since 1860. 'We do so many things differently, but we all eat the same thing,' said Santirama. He also describes his work, his outlook on life, and everything he does as purposeful.
Santirama's impact on the local food scene can be measured by mollusks. According to the famous chef, Vadivilu on Kloof Street, it is the most authentic restaurant in South Africa. One video he posted about their crustacean curry caused a real supply crisis. The restaurant was flooded with 250 new customers in three weeks; crab sales dropped while the kitchen hastily ordered more buckets of crustaceans to satisfy the 'Shankar effect.'
He laughs at the power he supposedly wields, but his commitment to his 'relatives' is serious. He remains a 'card-carrying Malaysian' who found a second home in South Africa, using his taste and wit to remind the diaspora that although their religions and names may have changed, their DNA still craves the same plate of dal.
During the Kawand Yatra passing through Saharanpur in Uttar Pradesh state, a unique display of devotion is observed. The Kawand with Laddu Gopal has become the center of attention for people. Pilgrims traveling from Haridwar to Yamunagar placed the child incarnation of Lord Krishna, Thakur Ji, in their kawand.
In Haridwar, the pilgrims arranged a bath for Laddu Gopal in the Ganges. After this, they placed him in a wheelchair and set off on their journey. Family members walk, carrying water from the Ganges, which they plan to bring to Lord Bholenath in Yamunagar.
This kawand attracts the attention of passersby and other followers. Usually, water from the Ganges is taken in the kawand, but the manner of accompanying Thakur Ji makes this kawand special for the people.
Pilgrim Dinesh Kumar shared that he saw the kawand with Laddu Gopal on social media. Following this, he felt the desire to take Thakur Ji with him in the kawand. He took Laddu Gopal to Haridwar so that he could bathe in the Ganges, and now they are heading to Yamunagar.
According to Dinesh, the water from the Ganges is also being carried to present to Lord Bholenath in Yamunagar. He noted that he had never walked before, but despite the constant walking during this trip, he does not feel tired. He attributes this to the strength of his devotion.
Dinesh emphasized that for him, this journey is not just about delivering water from the Ganges. Accompanying Thakur Ji brings him a completely different spiritual experience. With this faith, he walks forward with his family and other pilgrims.
Pilgrim Ravi Kumar reported that he has nine Laddu Gopal Jis at home, and wherever the family goes, they take them along. This time, he felt the desire to take one Laddu Gopal to Haridwar, arrange a bath for him in the Ganges, and then bring him back home in the kawand.
Ravi also decided after seeing the trend of the Laddu Gopal kawand on social media. He arranged a bath for Thakur Ji in Haridwar and is now traveling with him to Yamunagar. His wife and children are also participating in this trip, although they walk slightly ahead.
Ravi considers Laddu Gopal a member of the family. Previously, they lived in rented accommodation, but now they have their own house. After installing Laddu Gopal in the house, his faith deepened even more. Now, accompanying Thakur Ji has become part of their daily life, wherever they go.
Ravi Kumar added that he has Kanha Ji number 21, and he really enjoys accompanying him on this trip. He feels as if Laddu Gopal himself took the kawand. After bathing in Haridwar, the family moves towards Yamunagar with great enthusiasm.
The sight of Laddu Gopal being transported in a wheelchair during the Kawand Yatra attracts the attention of people. Passersby and pilgrims stop to watch this unusual kawand. For the family, this journey is a fusion of faith, tradition, and affection for Thakur Ji.
After bathing in the Ganges in Haridwar, Laddu Gopal walks with his family to Yamunagar. There, the Ganges water will be offered to Lord Shiva. The pilgrims say that this journey brings them peace of mind, and accompanying Thakur Ji is a very pleasant experience for them.
Tamanna Malik from the Sambal district (UP) is undertaking the Kawand Yatra pilgrimage, collecting water from Gangraji in Haridwar for subsequent bathing at the Dasna temple in Ghaziabad. She plans to perform the ritual bathing of the deity Shiva on Shivaratri on August 11th. Upon arriving in Muzaffarnagar, she openly addressed the media representatives in the presence of representatives from Hindu organizations and the police.
Malik stated that the Constitution grants every citizen the right to choose their attire. Despite notification from the Sambal administration, she continues her Kawand Yatra pilgrimage.
Tamanna Malik emphasized that in Sanatana Dharma, women are guaranteed full respect, dignity, and the right to life. She called on Muslim women to join Sanatana Dharma, asserting that there is no better religion in the world. Regarding the controversy over wearing the burqa, she categorically stated that the burqa does not belong to anyone's private property, and that the country is governed according to the Constitution, which ensures freedom of dress choice.
Tamanna expressed regret over the prior notice issued to her by the Sambal administration. She noted that the police should not have issued such a notice, as the Constitution contains no restrictions. Furthermore, she announced her intention to undertake another Kawand Yatra pilgrimage in February. She also mentioned that her companion Alisha Bano has not received justice in Islam.
Tamanna's husband, Aman Tyagi, stated that in Sanatana Dharma, spouses support each other, which is why they fulfill his wife's wish. He demanded the filing of a criminal case against the mullahs who criticized the pilgrims and their imprisonment. He warned that if no action is taken, the followers of Shiva will respond with decisive actions.
