This Durban chicken curry with green peppers, mushrooms, cashew nuts and yoghurt is a lesser-known Durban curry. It's origins lie in the Parsi cooking of KwaZulu-Natal, the traditions of one of the smaller cultural groups arriving from India. It has an earthy, nutty flavour, ideal for those who don't like their curries on the sweeter side. In these quantities, it is moderately spicy, but the heat can be cranked up or toned down easily enough.

This hack recreates the unique joys of a Durban shawarma, arguably one of the most overlooked contributions of Diasporan cuisine to South Africa's east coast power port. In this case, it's chicken

A fusion dish, this Indian Sunday Roast combines the British tradition of the Sunday roast with Indian Diasporan cooking