This week you could win one of five copies of the stunning Woolworths TASTE The Cookbook, compiled by food editors Abigail Donnelly, Maranda Engelbrecht and Phillippa Cheifitz; and read about the first Wine Writer of the Year award.
	Last chance to vote for your favourite curry restaurants
	5 Copies of Woolworths TASTE The Cookbook up for grabs!
	First Wine Writer of the Year Award
	Food and brandy? Find out more and win an Alchemy of Gold tasting kit
Not only is it the perfect weather for curry, it's also your last chance to let us know where you get your spice fix. So vote for your favourite in Eat Out Best Of Curry. Here are some venues to inspire you: Durban: Vintage India Palki Cape Town: Maharajah Chandani (pic) Johannesburg: Ghazal Karma Pretoria: Geet Tranna

I crave curries at any time of day, especially leftover ones from the Maharajah in Cape Town’s Long Street. I’ve been eating their lamb on the bone – hot – for 21 years now. It’s the real deal Durban curry. 

Woolworths TASTE sent me off to Durban for a few days last week to see how chefs could build their best burger back to a curry (see the article in Woolworths Taste 44, on sale 5 August). May’s weather is perfect for a visit to the KZN coast: warm with no humidity or intense heat … Except for the vast array of curries that I started tasting at 9:30am.

That was in Chatsworth at the Victory Lounge, a tiny shop that explodes with sumptuous sweet meats, arranged like jewels in the windows. I couldn’t choose between one of the eight vegetarian curries and the 10 meat, fish or chicken options, not to mention the traditional bunny chow! I went for half-bean and half-lamb, mopped it up with a roti and washed it down with a large cup of tea, just as the locals do.

Although The Engine Room in Durban North doesn’t serve curry, there was no way I was going to leave Durbs without having a meal at the restaurant. Yummy fresh tuna packed with Asian flavours, dished up three ways; quail stuffed to the brim with chicken and spices; and a delightful croquenbouche encased with spun sugar and pretty pink flowers. As if that just wasn’t enough, I had only been back two days and there I was at the Maharajah for lamb on the bone – hot.

Happy eating

Abigail
Eat Out Editor