Kashmir

Indian restaurant work in Durban runs deeper than most places—spices need to be sourced with care, techniques passed through generations matter, and timing is everything when you're working with fresh aromatics in a humid coastal climate. Kashmir operates within these demands, managing the balance between keeping flavours authentic and working with what KwaZulu-Natal's suppliers actually have available. The kitchen handles the complexity of proper Indian cooking: slow-building curries, precise spice layering, and the kind of prep work that can't be rushed. Getting that consistency right, month after month, in a city where Indian food is serious business, requires both skill and discipline.