At the Royal Feast masterclass held at the Beverly Hills Hotel in Umhlanga, chef Judhika Sujanani shared family recipes, curry preparation techniques, and stories from Isipingo. The sold-out event was not merely a cooking lesson but a celebration of Durban's rich culinary heritage, childhood memories, and recipes passed down through generations.
Attendees, both men and women, came to learn the secrets and tricks that helped Sujanani transform traditional Durban dishes into unique culinary experiences. Darren Maule served as the Master of Ceremonies (MC), while the Beverly Hills Hotel provided a high level of hospitality.
On her personal relationship with cooking
For Sujanani herself, cooking holds deep personal significance. She emphasized that for her, food is a story, not just her personal creation. 'The food doesn't come from me. I tell the story. I share recipes from my childhood. They come from a small town in southern Durban called Isipingo. You might think curry and rice limit you. But they set you free,' she stated.
This connection to her roots was evident throughout the masterclass, as Sujanani openly discussed the dishes of her childhood and the lessons learned from the women in her family. The menu featured a royal abundance, including Royal Parda Lamb Biryani, Shahi Masala Chicken, Tamarind and Tomato Prawn Curry, and Burfee Soji.
Sharing experiences and traditions
Each dish carried its own story, but guests were most captivated by the small details. Many women present shared how they cook their dishes at home, yet showed great interest in the minor adjustments Sujanani could suggest that could significantly impact the final result. Some of the techniques explained by her aligned with traditions observed in many Indian homes in South Africa, often without question, as taught by their mothers and grandmothers.
With her signature humor, Sujanani encouraged guests to question some long-established practices. She explained why a pot should be left uncovered during cooking, stating: 'No one is watching your food.' This comment elicited laughter but also reflected the spirit of the day—the willingness to view familiar recipes from a different angle while respecting their origins.
Role of the team and future events
The masterclass offered participants not only the chance to learn how to cook but also to understand why certain techniques matter, and how generations of home cooks have shaped Durban's unique culinary identity. An additional element of the experience was the participation of Beverly Hills Hotel chef, Hageshen Mudli, who was made available to Sujanani for the class and helped ensure the smooth running of the day. The teams from the Beverly Hills Hotel and Southern Sun played a vital role in creating an atmosphere of warmth and hospitality.
The culinary festivities did not end there. The following day, Sujanani hosted a baking masterclass, showcasing favorite items from her 'Durban Tea Room,' giving food lovers another opportunity to experience the tastes and techniques synonymous with her cuisine. At the heart of both events lies Sujanani's belief that food is more than just following a recipe; it is memory, family, and preserving stories through dishes passed down through generations.