Reza Mahammad takes over Rajasthan at the Orient

By Christine Greyvenstein

More colourful than a post-Highveld thunderstorm rainbow and livelier than a habanero, Reza is truly one of a kind and his show is an accurate reflection of this. He is one of the most approachable and knowledgeable chefs I have ever met, making him perfect for the Food Network and its ventures. Last year, I caught up with pie master, Andy Bates, whose show Andy Bates Street Feasts recently starting airing. Building on the cheeky wholesomeness that Bates brings to the screen is not an easy task, but with Mahammad’s eccentric presentation and descriptions of food, Reza, Spice Prince of India has just enough zest to turn the show into another hit for the Food Network. Although Mahammad was born in England, he was schooled and raised in the cultural mecca of India and he is also no stranger to the camera. With his top-class Indian restaurant, The Star of India, located in England, Mahammad knows his tarragon from his tamarind.

Reza, Spice Prince of India follows Mahammad as he tours through the Rajasthan state in India, dining at some of the most luxurious palaces as well as the much-loved street markets. After indulging in the best India has to dish up, Mahammad takes viewers to his kitchen to recreate the traditional dishes. With Reza, Spice Prince of India, the Food Network gives Mahammad the reinsi to turn viewers into Indian cuisine culinary geniuses. According to Mahammad, there is a need to showcase the lavish lifestyles and food that is associated with the palaces. “I think it’s nice to show the lavish palaces because when you think about the way things are at the moment with the economy, everyone wants to have that sense of a fantasy. To see the opulence, and it is also accessible - it’s not far removed.”

A screening of one of the episodes of Reza’s shows, in the magnificently plush old-Hollywood theatre, set the mood for an even more luxurious lunch treat to follow, but more on that later. The episode was a perfect balance between the luxury of palatial dining and traditional food from the bustling Rajasthani street markets. Mahammad took inspiration from dishes from both realms and recreated them with his own flair and ingredients, which we can easily find in local supermarkets or Indian markets here in South Africa. I don’t want to give away too much, but expect laughter-inducing comments from Mahammad, like “This chilli is really making my head sing”.

With a good idea of what the show has in store, we sat down at the Orient’s resident Restaurant Mosaic for an over-the-top dining experience comprising six courses prepared by head chef, Chantel Dartnall. A delicate lemon and fennel mousse prepared the palette for an array of dishes, followed by a whimsical garden of mushrooms. A visually pleasing tower of fresh anchovies, caramelised onion and mint was topped off with an apple and Rooibos sorbet before a delightful crab salad and risotto made way for the mains. Succulent lamb loin in a rich red wine sauce with steamed garden vegetables served as the perfect epiphany. And as if we didn’t indulge enough already for a Tuesday afternoon, the triple decadence dessert of strawberry mousse, sorbet, and rose and vanilla ice cream, certainly toppled any diet.

The real treat of the day was surprisingly not the spectacular lunch (no offence to Dartnall), but rather sitting down with Mahammad to discuss food, travel, Bollywood and astronomy. “I love to talk about anything and everything – I love learning. I have a fascination with stars and they are so beautiful here [at the Orient].” said Mahammad, who is evidently clued-up on more than just the creation of a hot curry.

Mahammad is also no stranger to Mzansi, and you might have seen him at food and wine shows across the country. He also has a special place for our lovely country. “It’s the space, the climate and, of course, the lovely people.” He has also tasted many of our signature dishes, including the boere favourite, babotie. “I think it is a bit too sweet for my liking. Maybe removing the raisins and adding a bit more of a bite would make it much more intriguing.” It then comes as no surprise that he wants to engage with local producers to shoot a series here in South Africa.

Upon meeting Mahammad for the first time, it’s hard to ignore his wholesome presence that makes you want to be one of his closest friends. Luckily, you can – on the telly, at least. Tune into the Food Network for Reza, Spice Prince of India and I’m sure you’ll feel the same.

Tune into the Food Network (DStv channel 185) from Monday, 6 February at 06:50, 18:05 and 22:05, for Reza, Spice Prince of India to add some zest to your Indian meals.