Flavours of Asia

Indochine’s cuisine almost defies categorisation. “The restaurant is Asian-influenced, but definitely not a fusion of any sort,” explains the chef. “It is a collaboration of fine dining, the European kitchen and South African cooking, creating an authentic, more exciting style with an innovative take.”

Kahn’s passion originates from his culinary heritage. Being of Cape Malay descent, spices were always present in his life, and the chef has fond memories of the enticing aromas of his youth. He experiments with hundreds of spices in his cooking at Indochine creating curries from scratch of all varieties, and using seasonings such as lemongrass, ginger and chilli to create refreshing new combinations. “You need to understand the ingredients,” he says. “Then you need to make them your own.” He has had an insatiable appetite for authenticity, but has always endeavoured to add a distinctive contemporary twist to each dish.

To Kahn, Asian cuisine is the future of food. Antioxidants present in spices improve wellbeing and overall health; not to mention the benefits of their alluring aromas and vivid tastes. As with the estate’s other restaurant, much of the produce at Indochine is sourced from the estate’s gardens and from the most reputable local suppliers, so the nutritional benefits of the ingredients are maximised. “A lot of my time is spent sourcing the best products I can find, and getting to know suppliers who deliver the freshness, quality and impeccable provenance that this sort of cuisine demands,” says Kahn.

Being located in the world-renown culinary scene of the Cape Winelands, Indochine has provided a prestigious setting for Chef Kahn’s accomplishments. “There are many incredible restaurants in the Winelands,” says Kahn. “I decided to put myself out there and put my stamp on something great.”