When it comes to food with a little bit of spice and a whole lot of flavour, nothing beats authentic Indian food made from age-old recipes that have been passed down through generations.
With roots in Bombay and more than two decades in the hospitality and food industry, husband and wife team Deepak and Tarannum Banatwalla’s passion for good food and their desire to introduce the community to flavours beyond the typical Durban curry and Biryani, has catapulted them to new heights.
‘I love cooking, professionally as well as for family and friends. Being born and raised in India, my understanding of and passion for authentic Indian food is ingrained in me, so it was natural for me to keep these roots within my work and one day make something great out of my heritage,’ says Tarannum.
After surveying the market and seeing there were plenty of companies doing frozen western meals, the couple started Dabbawalla, which refers to a lunch delivery system in India.‘We took advantage of the demand for frozen food during lockdown and started to make authentic, delicious and freezer-friendly Indian meals, which we pack and freeze hygienically and then deliver to customers homes.’
Their recipes (90 per cent gluten-free) and dishes are diverse, colourant, preservative and chemical-free with no artificial thickeners (only cashew paste and cream is used). Being freshly frozen they retain all their nutritional goodness.
Tarannum says while growing up in India she lived in a very warm and intermingled community, where neighbours and friends would often send food to each other on weekends, but especially during the various festivals that they celebrated. ‘Because of this, my recipe sources are as eclectic as the menu items themselves – some come from my mum, some from aunts and some from mums of friends and neighbours.’
Her favourite food is Lamb Yakhni Pulao, which stems from Kashmir, a really cold state at the foot of the Himalayas. It is similar to Briyani but is not layered and consists of an array of spices that warm the body and soul. Tarannum describes the dish as light, flavourful and truly delish.
‘It was scary opening during lockdown,’ says Tarannum, ‘we thought either we were absolutely crazy to be spending money on a new business when everyone around us was hanging on to every last cent, or we must be totally brilliant!’
So far it would seem they are on a winning streak.
For those who like to cook at home, Tarannum shares two of her favourite dishes that she usually serves to friends and family – Chicken Tikka Masala and Condensed Milk Carrot Halwa. We hope you enjoy.
Details: www.dabbawalla.co.za, [email protected], 083 254 9462.
Chicken Tikka Masala
Serves: 4 to 5 people
Time: 30 minutes (excluding marinating time)
Ingredients for marinade:
500g boneless chicken fillet cut into 1.5 inch bite sized pieces; ½ cup plain yoghurt (full cream or low fat); 2 cloves of garlic, crushed; 1 inch ginger, crushed; ½ green chilli, crushed (deseed if you want a mild version); ¼ tsp shop bought garam Masala (available in any Indian spice shop); ½ tsp cumin powder; ½ tsp red chilli powder (1/4 for a milder version); ½ tsp coriander powder; ½ tsp salt, ½ tbsp mustard oil (or any vegetable oil if mustard oil is not available); ½ tbsp freshly squeezed lemon juice; 1 tbsp chopped fresh coriander; ½ cup of bite sized green peppers; ½ onion cut into bite sized pieces; 1 deseeded tomato, cut into bite sized pieces; ¼ tsp kasuri methi (dried fenugreek leaves) – available in Indian spice shops. The dried fenugreek gives the marinade a distinct smoky flavour. If you can’t find, just leave out
To make:
Mix all ingredients except green peppers, tomatoes and onions and leave to marinate in the fridge, ideally overnight, but if not possible, then for a minimum of an hour. Preheat the oven to 180°C. While the oven is getting hot, add the peppers, tomatoes and onions to the marinade. Bake the chicken in the marinade in an oven proof dish for 8 to 10 minutes or until the chicken is almost cooked. Then remove from the oven and place it into a clean bowl. Cover and keep aside for later.
Ingredients for Tikka Masala curry:
250g tomatoes roughly chopped; 50g onions roughly chopped; 1 tbsp vegetable oil; ½ tsp cumin seeds; 1 tbsp cashew nuts; 2 cloves of garlic, crushed; 1 inch ginger, crushed; ½ green chilli, crushed (deseed if you want a mild version); ½ cup water; ½ cup salt; 2 tbsp butter; ½ tbsp coriander powder; ½ tsp red chilli powder ( ¼ tsp for a milder version); ½ tsp salt; ¼ tsp garam masala powder; ¼ tsp kasuri methi; 2 tbsp cream; small handful fresh green coriander, chopped.
To make:
Heat the oil in a pan. When the oil is hot, add cumin seeds and let them splutter for a few seconds.
Add the chopped onions, crushed ginger and garlic, green chillies, cashews, tomatoes, salt and water. Give it a stir, cover the pot and simmer for 10 to 15 minutes on a medium to low heat until the tomatoes are cooked. Allow to cool then blend this mixture with a hand blender. Keep aside. In the same pot as before, add in the butter and melt it but be careful not to burn it. Add the coriander and red chilli powder and stir through for 10 seconds on a medium heat. Add the blended mixture and allow to cook for another 2 to 3 minutes. Add in the sugar, garam masala and crushed kasuri methi. Cook it further for 2 to 3 minutes. Add in the cream. Now add the marinated chicken mix and bring to the boil so that the chicken cooks through completely without being over cooked. Turn off the heat and garnish with fresh coriander. Serve with either boiled rice, or roti, parathas or naan bread.
Condensed Milk Carrot Halwa
Serves: 5 to 6 people
Time: 55 minutes
You’ll need:
1.5 kg carrots (about 9 cups tightly packed grated), 5 tbsp. ghee (clarified butter), 7 to 8 green cardamoms, powdered, 1 tin sweetened condensed milk sugar as required (optional), ¼ cup cashews, ¼ cup raisins
To make:
Rinse, peel and grate the carrots finely. Heat ghee in a thick bottomed deep pan. Add the grated carrots. Sauté the carrots till they turn tender and are cooked. Keep on stirring in intervals while sauteing the carrots – about 15 to 18 minutes. Then add the condensed milk. Stir very well and add the cardamom powder, cashews and raisins. Simmer the halwa on a low flame, stirring often until the mixture reduces. About 10 to 12 minutes. Check the taste and if required, you can add some extra sugar, although you may often find that this recipe doesn’t need any additional sugar. Serve the halwa hot or warm with some good quality ice cream.
