Set in the busy Kingfischer Drive, Fourways, Johannesburg, Holi Cow offers a quiet, comfortable ambiance and good food. Owner and head chef Yhudika Sujanani, dubbed “Curry Queen of Bling” due to her designer heels and signature curry dishes, describes her eatery as a festival of colour and celebration of life.

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She takes Holi Cow as her platform to share her love of food and all things festive. Yhudika prepares the food with dedication, devotion and lots of love.“I believe food does not only nourish your body but your spirit as well,” she says. Her meals are zingy and packed with loads of flavour and fresh seasonal ingredients.

From the outside, Holi Cow looks like a normal home with a well-manicured garden and antique tables and chairs. But as you walk through the door, you are greeted by an eclectic mix of French and Venetian chandeliers, antique wood doors and beautiful pillars from India. For the TRUE LOVE team’s Easter lunch, Yhudika, in her designer heels, served us prawn curry, spicy leg of lamb roast, fish pie, stacked roasted potatoes and grilled asparagus with almonds.

Dessert was orange chocolate cake and hot cross bun cake, which filled the room with spicy aromas. Apart from hosting special occasions for up to 50 guests, Holi Cow also offers cooking classes three times a week. To make a booking, call 011 467 2661. Visit 38 Kingfischer Drive Four ways, open daily from 8 am to 5pm.

CREAMY CHILLI PRAWNS INGREDIENTS

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  • 2kg king prawns
  • 4 tbsp sunflower oil
  • 8 cloves garlic, crushed
  • 60g butter
  • 2 mild green chillies, chopped
  • 1 tbsp red chilli powder
  • Salt to season
  • 1 cup fresh cream
  • Handful fresh coriander, chopped

METHODeclectic taste (3)

  1. Shell the prawns and leave the tails on. Slice the prawn and remove the dark vein. Clean the garlic and pound in a mortar until roughly crushed. Heat a large pan and add sunflower oil.
  2. Once the oil is hot, add the prawns in a single layer. Sauté until the prawns are sealed. Add crushed garlic and butter. Fry the garlic and stir until fragrant taking care not to burn the butter or garlic. Add the green chillies and red chilli powder.
  3. Sauté for 10 seconds and pour in the fresh cream. Season with salt and simmer until sauce thickens and the prawn tails are loosely coiled. Remove from heat and garnish with fresh coriander. Serve with fresh crusty French bread.

GARLIC POTATO STACKS INGREDIENTSeclectic taste (4)

  • 750g peeled potatoes
  • 100g butter
  • 4 cloves garlic, crushed
  • Salt and black pepper, to season
  • 2 tbsp fresh thyme leaves

METHODeclectic taste (5)

  1. Cut potatoes into thin slices and place in a mixing bowl. Heat the butter with the crushed garlic and leave to infuse for 10 minutes. Pour the butter through a strainer and discard the garlic.Season potatoes with salt and black pepper.
  2. Add thyme and toss to coat. Pour the butter over the potatoes and mix lightly. Stack the potato slices into a 12-hole cupcake pan, starting with large slices and finishing with little ones.
  3. Bake in a preheated oven at 190°C for 45 minutes or until the potatoes are tender and golden. They should also have a few crispy sections. Remove stacks gently with a spatula. Garnish with fresh thyme and serve.

SPICED LEG OF LAMB INGREDIENTSeclectic taste (6)

  • 1,8 – 2kg leg of lamb
  • Salt, to season
  • 2 tsp black pepper
  • 3 tbsp red chilli powder
  • 3 tbsp garam masala
  • 4 tbsp magic masala or Indian rub
  • 4 tbsp lemon juice
  • ¼ cup crushed ginger
  • ¼ cup crushed garlic
  • ½ cup full cream yoghurt
  • ½ cup fresh cream

METHOD

  1. Pre heat oven to 200°C.Wash the leg o flamb under cold running water. Pat dry with absorbent paper towel and place on a roasting pan. Cut through the lamb almost to the bone at 3cm intervals. Season withsalt.
  2. Make a marinade with the remaining ingredients and smear this over the lamb. Leave to marinate for a few
    hours or preferably overnight.
  3. Roast the lamb for 20 minutes and then reduce heat to 150°C. Roast the lamb for two-and-a-half hours or until the lamb is tender. Baste the leg with pan juices every 20 minutes. Remove the lamb from the roasting pan and place on a serving platter.