Indian cuisine
Monishka Govender|Published
At The Host in Umhlanga, the appeal lies less in food trends than in generous cooking and the feeling of being genuinely welcomed.
The atmosphere encourages guests to settle in, enjoy the music, take their time over their meals and appreciate the people around them.
For families, it is a place to gather over familiar flavours and discover new favourites.
For visitors to Umhlanga, it offers an opportunity to experience Indian cuisine that draws on distinct regional traditions.
And for anyone in search of a satisfying meal, the combination of flavourful food and warm service makes a compelling case for a return visit.
A feast of spice, texture and comfort
Our meal began with Chicken 65, a popular South Indian starter featuring deep-fried chicken coated in a punchy blend of spices and served with mint sauce.
The chicken was full of flavour, with a satisfying crispness and a lively spice profile. The accompanying mint sauce offered a refreshing contrast, making it an inviting start to the meal.
Next came the chilli prawns, an Indian-Chinese fusion dish that brought together Indian spices and Chinese-inspired flavours.
It delivered a welcome change of pace from the traditional Indian dishes on the table.
The paper masala dosa offered a taste of South Indian comfort food. The crisp, delicate crepe arrived with coconut chutney, onion chutney and sambar, alongside a potato filling.
Each accompaniment brought its own character, from the gentle sweetness of the coconut to the tangy notes of the onion chutney and the comforting warmth of the sambar.
It was a reminder that some of the most satisfying dishes do not need to be complicated.
When prepared with care, familiar ingredients and traditional techniques can deliver a meal that feels both nourishing and memorable.
The lamb pepper fry was another standout. This South Indian dry-fry preparation, made with red chillies and black pepper, delivered a deeper, more robust flavour. T
he spices brought warmth and intensity to the dish, while the preparation allowed the lamb to take centre stage.
For those who enjoy a rich curry, the butter chicken offered a comforting alternative, with its creamy sauce and familiar blend of spices. It was the kind of dish that invites you to slow down, enjoy each mouthful and reach for another piece of naan or a spoonful of rice.
The Madras lamb brought a different character to the table. Braised in coconut milk, it offered a rich, warming flavour with the distinctive influence of South Indian cooking.
It is easy to understand why Moodley counts Madras lamb and lamb pepper fry among his favourite dishes.
Both showcase the bold flavours and traditional cooking techniques that distinguish the restaurant's menu.
The food throughout the meal was hearty and satisfying, with generous flavours that made each dish feel like something prepared to be shared around a family table.
Adding to the experience was the opportunity to meet the chefs, who made an appearance during the visit.
Although they originally hail from India, they have lived in South Africa for years and have become part of the local community while retaining the authentic cooking methods and regional flavours that underpin their cuisine.
Their presence offered a glimpse into the people behind the plates and the experience they bring to the kitchen.