Add a touch of spice to your table with Indian and Mauritian condiments from Rani’s Cuisine
The smell of mangoes and spices take Rani Veerasamy back to her childhood in Mauritius, a small island in the Indian Ocean off the coast of southeast Africa. She remembers the aroma of cardamom and cinnamon wafting through the air, the vibrant colours of the spice masalas being ground on a stone and the sound of grating fresh coconut. Rani would anxiously await the moment when the backyard mangoes were dried in the sun to her aunt’s satisfaction so she could add the tamarind and fenugreek to turn them into the most delicious pickles.
Long after Rani had moved from Mauritius, these memories continued to inspire her and now she shares these experiences and recipes with Brisbane through her business Rani’s Cuisine. Rani’s Cuisine is about bringing people together who share a love of food through Rani’s cooking classes and market stall, which stocks pickles, curry pastes, spice mixes and sev – a crispy noodle-like snack made from chickpea flour.
Rani also cooks up batches of her favourite dishes to sell as takeaway packs, such as lamb korma made with freshly ground coconut, cashews and spices. Rani’s Cuisine sets up stall at the Fig Tree Farmers Market, Moggill Markets at Brookfield, The Gap Farmers’ Market and Markets on Grand at Forest Lake.
If you are interested in the Indian, French, Chinese and African influences of Mauritian food, then consider doing one of Rani’s scheduled cooking classes in the comfort of your own home.
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