What's your culinary background? How do you wind up owning a food truck?
I am a husband and father that loves cooking for my family and friends. I have no formal training as a cook. I was in the States, missing my mom’s cooking, and so I started to mimic her cooking and learn all of our family recipes. Meals in my family are a big deal. Everyone is involved with the cooking and meals are enjoyed all together. The kitchen was where we all hung out.

For people who don't know, what is Cape Malay cuisine? What are some of the signature flavors or ingredients?
I am from Cape Malay, of Muslim heritage. The cuisine created and eaten by Muslims, in particular from the Western Province in the Republic of South Africa, is Cape Malay. Even though the Cape Malay curries have their origin in Indian cuisine brought to the Cape by slaves from India, the Cape Malay curry is a lot milder and less robust. This is due to the Dutch influence also prominent in the Cape.

What are some of your specialties?
All of our food seems to be catching on. Don’t get me wrong, we still have a long way to go in feeding the masses, but we are building a steady flow of regulars at our window. We offer three curries: chicken, beef, and vegan. People also come back for the samoosas and hand pies.

What's been your favorite part of working out of the Food Lab?
After encountering the challenges of getting the truck and business going, it has been great to finally feel that you’re part of a community. A community where even though we have our own battles to fight, we are bound by the same drive, to succeed and to make a living. Everyone at the Lab has been most friendly and welcoming.