Cooking classes, delicious pastes and powders, and private catering.
The home of Indian and Mauritian flavours.
About Rani
The smell of mangoes and spices brings me back to my childhood in Mauritius, a small island in the Indian Ocean, about 2000 km from the coast of southeast Africa. I remember the smells of cardamom and cinnamon drifting through the summer air and the yellow colour of the spice masalas being ground on the stone in the yard.
n my humble opinion, the grandest, most special and one of the most refined Mauritian dishes is the biryani. The most famous biryanis in Mauritius are made by the Muslim community and there are caterers that only make biryani. It is a dish that is very time consuming and requires a lot of skill and as a result, is prepared for special occasions or by people who specialise in the art of making it. Indeed, a good biryani requires the use of all of the senses and producing a good one is a work of art. The aroma is distinctive and permeates the house as the biryani is cooking. It is one of the dishes that I have to have when I return.
Many of you, especially those living in Brisbane have tried my signature fish curry. It is a dish very close to my heart and has a very interesting history.
This dish originates in the far south of India and as a result of the colonial era migration can often be seen in countries with a significant Indian population like Mauritius, Malaysia and Singapore. During my travels to southern India, Malaysia and Singapore, and visits to Malaysian and Singaporean friends here in Brisbane, I have noticed that the fish curries are remarkably similar and I relish them all! I love the sourness from the tamarind as well as the spices
