Company Announcement - The unique fusion of ancient Indian recipes with fresh flavours, which is synonymous with Suncoast towers hotel’s Jeera restaurant, has proven to be a winning recipe, earning it recognition as one of local diner’s favourite eateries.
 
The authentic Durban Indian restaurant is proving to be at the forefront of the food and beverage industry being “highly commended” in the best indian eatery category at the inaugural eat out Mercedes-benz everyday eateries awards.
The awards, which recognised dining and service excellence as well as the most popular eateries, were determined by public reviews on eat out’s website- allowing users to rate establishments’ food and beverages, ambience and service.
“We welcome this positive feedback from the public, which reinforces the high standards of service and guest satisfaction that is central to Tsogo Sun’s culture,” said mike Jackson, Tsogo sun’s director of operations, Kwazulu-natal hotels.
 
Suncoast towers hotels gm, Adrian Penny said: “Service excellence is essential in all areas of our operations, thus we are thrilled that guests delight in their experiences at our hotel and that our service has earned an outstanding reputation. Jeera offers guests a warm and welcoming ambience paired with refined food and it is pleasing that the restaurant continues to be well received by the public.”
 
Jeera has been described as “a great example of south Indian cuisine and delicious flavours in a family-style environment”.
 
The restaurant serves a buffet and a la carte, which boasts a trio of gourmet bunny chows, a delectable array of curries including “chef Sandren’s signature crab curry”, grills and traditional Indian desserts such as Soji (wheat pudding) and Kheer (rice pudding).
 
“I am incredibly proud that Jeera has been recognised as a favourite by the public because we pride ourselves on offering people an exceptional dining experience,” said executive chef Sandren Govender. “Being passionate about food, i aim to take guests on a journey of good food and flavour with each dish, so it is extremely rewarding to know that my culinary style has resonated with guests,” he added.