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The difference between restaurants that last and those that don't often comes down to consistency and attention to detail in the things customers actually notice. In Indian restaurants, that means understanding how to build depth in a curry without burning the spices, knowing when chicken is cooked through without being dry, and managing the balance of heat so regulars come back instead of moving to the next place. Chicken Tikka Palace succeeds when the team respects the craft—sourcing quality protein, timing the tandoor oven correctly, and tasting as they cook. These aren't secrets, but they're the kind of habits that separate restaurants people trust from those they try once and forget.
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In Durban, Indian restaurant quality across the city is exceptionally high, with Overport, Reservoir Hills, and the Grey Street corridor carrying decades of cooking tradition that tourist-facing Florida Road restaurants can't always replicate. The beachfront strip serves the leisure and tourist market well, but locals who know the city eat further inland. Durban's year-round warm climate means outdoor seating and veranda dining are practical for most of the year, unlike inland cities.