A mother’s love, A daughter’s legacy

As Mother’s Day approaches on 9 May, stories of love, sacrifice and quiet strength begin to surface across communities in Chatsworth, Phoenix, Merebank and beyond. Among them is a deeply personal journey that speaks to the heart of Durban’s Indian heritage, a story where food becomes the language of memory, and a mother’s influence lives on in every dish prepared.

At 36, Denisiya Hemraj (Naidoo), founder of EatMeeRecipes, may now call Pretoria home, but her story is firmly rooted in the soil of KwaZulu-Natal. Raised in Isipingo and shaped by the vibrant culinary culture of Durban’s Indian communities, her journey reflects a familiar rhythm, one of family kitchens, shared meals and traditions passed down without written instruction.

“Growing up in a Durban Indian community had a strong influence on my cooking style,” she shares. “I was surrounded by bold flavours, fragrant spices, and recipes deeply rooted in tradition. Food was always central to family life. It was about culture, connection, and bringing people together.”

It is a sentiment that resonates strongly across areas like Reservoir Hills, Asherville and Overport, where kitchens have long served as spaces of storytelling and togetherness. For Denisiya, those early experiences became the foundation of a platform that today reaches hundreds of thousands, preserving and celebrating the flavours of home.

But behind her success lies the steady, nurturing presence of her mother, Logie Hemraj, a woman she describes as “warm, selfless, resilient, and incredibly nurturing”.

“She has always been the heart of our home,” Denisiya says. “Her love for cooking and caring for others is something that has deeply influenced me.”

In a moving tribute that captures the essence of motherhood, Logie’s words to her daughter reflect both pride and wisdom:

“Watching you grow your business makes me proud. Always create from your heart. Food is about love, memories and connection. Stay true to yourself, be patient with your journey and don't lose the joy that made you start. Your authenticity is what will make your work special. I am proud of you always.”

These are not just words of encouragement; they are a philosophy, one that echoes through every recipe Denisiya shares.

Mother’s Day, she explains, carries a deeper meaning within this context. “It is a time to reflect on the love, sacrifices, and guidance my mum has given me over the years. In my cooking journey, she has been a constant source of inspiration and support.”

Even as life has taken her beyond Durban, her work continues to bring her back home, to the tastes, aromas and memories that defined her upbringing. Each recipe becomes a quiet act of remembrance, a way of honouring not only her mother but generations of women whose influence is often felt more than it is spoken.

Her message to the next generation is simple, yet profound: “Start where you are and don’t be afraid to learn. Spend time in the kitchen with your parents or grandparents. Take note of the small details – those are the things that make recipes special.”

As families across Musgrave, Newlands and Phoenix prepare to celebrate Mother’s Day, this story stands as a tribute to the women who have quietly shaped lives through love, patience and the meals they place on the table.

In honouring her mother, Denisiya honours them all, reminding us that long after the meal is finished, it is the memory of who made it, and why, that lingers most.

Recipe: Durban Mutton Curry

Ingredients:

• 500 g mutton or lamb pieces
• 3 to 4 green chillies
• ½ onion, finely chopped
• 2 tomatoes, blended or finely chopped
• 2 teaspoons ginger and garlic paste
• 1 to 2 potatoes, quartered
• 3 tablespoons vegetable oil
• 1 sprig curry leaves
• A few sprigs fresh thyme
• ¼ cup fresh coriander, chopped
• ¼ cup fresh mint, chopped

Whole Spices:

• 2 star anise
• 2 bay leaves
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds

Ground Spices:

• 3 to 4 tablespoons chilli powder or curry masala (depending on heat level)
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• 1 teaspoon chilli flakes
• Salt to taste

Method:

1. Heat the oil in a large pot over medium heat. Add the chopped onion, green chillies, and thyme. Sauté until softened and translucent.
2. Add the whole spices and allow them to release their aroma.
3. Stir in the ground spices along with the ginger and garlic paste, mixing well to form a fragrant masala base.
4. Add the mutton and salt, ensuring it is well coated. Cover and allow it to cook in its own juices for approximately 10 minutes, stirring occasionally. This will allow the meat to seal in the spices.
5. Add the tomatoes, curry leaves, fresh coriander, mint, and a small amount of boiling water. Mix well, cover, and cook for about 25 minutes, adding more water if necessary.
6. Add the potatoes and continue cooking until they are tender and the curry has thickened.
7. Garnish with fresh coriander and serve hot with rice, roti, or bread.