South Africa: What to Drink With Curry


Curry liberates drinking conventions. Rules? Out of the window, says John Platter.

Spirits, soft drinks, even beer, even wine, are okay. A hot pot of Masala Tea - with cardamom, cinnamon, ginger and a half dozen other herbs and infused spices - is an option. Another hot pot - of Chinese tea - refreshes and calms the palate, perhaps the most brilliantly and healthily. A billion or so sophisticated foodies there haven't had it all wrong down the millennia. And their cuisines include the fieriest of dishes. Only think Szechuan and feel the rising beads of sweat...

Coke is the drink of choice in Durban's bunny dens. A splash of brandy in the Coke remains popular with the older generation in KZN. Over the border, in Angola and Mozambique, a red wine-Coke mix called Katemba is favoured. Just about anything seems to go.

So, the debate about what to drink with hot (aka Durban) curry is probably, ultimately, fairly pointless hot air. And there's always the "it's-only-my/your-opinion" subjective dead-end. Culinary discussion is always blurred (or burdened?) by personal taste, which discards objectivity and science (often contradictory). And now environmental "morality" joins the fray.

But, for the fun of it, here...

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