On a crisp Johannesburg Saturday, I found myself stepping into another world. The iconic Shepstone Gardens — all romance, history and timeless beauty — was transformed into a stage for one of the most extraordinary culinary journeys I’ve had the privilege to experience. Naan Sense, the brilliant brainchild of Ivana Pillay was an immersive playground of flavour, sound and storytelling.
The dress code, Vogue India, set the tone before a single bite or sip passed our lips. Guests adorned in vibrant saris, embroidered jackets, gilded accessories and bold colours spilled across the gardens like a living tapestry, a visual prelude to the seven-course spectacle awaiting us.
And then the music began. Not just music — an Edible Orchestra. A soundscape of India, woven through tabla beats and sitar strings, grounding the experience in both heritage and innovation.
The Beach Front Menu
The evening unfolded as a seven-course “Beach Front” journey, each course a love letter to Durban Indian cuisine, each dish paired with cocktails that were as much theatre as they were libations.
We began with the Durban Rock Lobster Roll, a playful nod to Durban’s famed seafood culture. But this wasn’t your typical roll — it was elevated, refined, laced with South Asian spices and served with an artful flair. The pairing, The Silk Road Old Fashioned, arrived as both liquid and foam, with a subtle savoury note of soy. It grounded the sweetness of the lobster while simultaneously amplifying its decadence. A multisensory beginning that made it clear: this was no ordinary dining event.
Next came the Dhania Sour Milk Salad Ice Cream. Yes, ice cream — but not as you know it. This dish walked the line between familiar comfort and avant-garde artistry, balancing coriander’s herbal brightness with a cool sour tang. Refreshing, peculiar and utterly memorable.
Then, a palate cleanser that was anything but ordinary. Snap. Crackle. Pop & a Pickle brought sour mango pickle reimagined into a playful experiment. Blindfolded, guests were invited to taste popping candy spheres that sparked like firecrackers across the tongue. This was theatre-meets-dining in its purest form, stripping away sight and leaving sound, texture and taste to collide in the dark.
The Soft Shell Crab Curry came next, paired with the jewel of the cocktail menu — The Garden in the Clouds. As the martini chiller released tendrils of mist across the table, the ethereal aroma of eucalyptus salt rose around us. The cocktail itself, infused with butterfly pea flower, lime and cherry blossom, shimmered in regal purple tones. Together with the delicately spiced crab, it was a feast for the senses — visual, aromatic and deeply satisfying.
Playfulness returned in the next course: Chilli Bite or Bite the Chilli? An elevated take on Durban’s beloved chilli corn snack, it dared diners to flirt with heat and crunch. The cocktail pairing, Spice Bazaar, delivered a bold and aromatic counterpoint. With Injabulo gin, cumin, pineapple and passionfruit syrup, it was as layered and playful as the dish itself, finishing with freshly grated nutmeg and a strip of mango that added a tropical wink.
Sweet Nostalgia
And then came Nostalgia. A palate and heart warmer, it was a tribute to childhood memories and flavours that spark recognition even before the first bite. Comforting and deeply personal, it was a pause in the symphony — a quiet moment of reflection before the crescendo.
The finale was the Gulab Jamun Deconstructed, paired with The Midnight Alchemist, a clarified espresso martini that was as dramatic as it was delicious. Rich with Injabulo vodka, coffee liqueur and cold brew, it was indulgence in a glass. The pairing was genius — the creaminess of the dessert echoed in the naartjie cream, dusted citrus, and dark chocolate garnish, while an edible cookie spoon turned the last course into an experience as playful as it was decadent.
The Vision of Ivana Pillay
What struck me most throughout the evening was not just the execution, but the vision behind it all. Ivana Pillay, founder of Naan Sense, has managed something rare: to honour the depth and nostalgia of Durban Indian cuisine while reimagining it through the lens of fine dining and molecular gastronomy.
This was not just a dining experience. It was an elevated, multi-sensory ode to Durban Indian culture, threaded with creativity, elegance and bold experimentation. Ivana weaves heritage, science and theatre into a single, seamless experience.
Durban Indian cuisine has never looked – or tasted – quite like this.