ABOUT2018-07-11T12:58:00+00:00

Feeding The Multitudes

One hundred and five years or three generations of food served to an estimated 1.5 million people with discerning tastes, that is the reputation of HRM Caterers Raj Mahomed who are serving the culinary delights this evening.

The Raj Mohamed Legacy

Imtiaz Raj Mahomed leads a talented group of people whose ancestors over the last two generations served the greater South African nation with distinction.

There are six descendants from the men who started out with Mr Lalh Mahoned who came out from India at the turn of the last century to start a company to provide meals for large gatherings of people.

Since then, he was succeeded by Hajee Rajmahomed, his second oldest child who the family business until his death in 1999. But before he took leave of this world, he trained his son, Imtiaz, who said that he had no choice, but to join his father in feeding the masses. “We cook in copper degs or pots as some people might call them. I have been taught the science of using the senses to measure spices, meat, chicken and even when it comes to adding salt for taste.” “Neither did my grandfather or father used a scale to cook for any number of people from a few to 5000. At any given time, we cook for as many as 3000 people a weekend. Usually we cook in 35 degs at the same time, another 10 for traditional Indian dessert and we have 10 specially trained people to dish out of the giant pots ” said Imtiaz  He said that the most vital ingredient when it came to cooking is the fire. Men and women have learnt through experience how to make a fine, to monitor it and to know exactly when a pot has to be put onto a triangular stand.

“There is no such thing as putting a pot on the stands and then lighting a fire. We have people who have spent their lives studying this ancient art. Like we have men and women who are experts when it comes to boiling rice.” “But when it comes to cooking, in the grandfather’s time he took control. During my father’s reign, he was the man in charge and now that I am here, I do the cooking myself ,” said Imtiaz. He said that even the spices are ground my people who follow an ancient method, a procedure which has been handed down the decades.

“There are six of us who are direct descendants of men and women who have been part of our operation and I have no doubt that our children will take over after us. They are already been trained They will continue to do service to the people,” said Imtiaz.

The Raj Mahomed brand is now legendary and tonight, the offerings are rich in texture, exquisite in taste and a delight to savour.

Feeding The Multitudes

One hundred and five years or three generations of food served to an estimated 1.5 million people with discerning tastes, that is the reputation of HRM Caterers Raj Mahomed who are serving the culinary delights this evening.

The Raj Mohamed Legacy

Imtiaz Raj Mahomed leads a talented group of people whose ancestors over the last two generations served the greater South African nation with distinction.

There are six descendants from the men who started out with Mr Lalh Mahoned who came out from India at the turn of the last century to start a company to provide meals for large gatherings of people.

Since then, he was succeeded by Hajee Rajmahomed, his second oldest child who the family business until his death in 1999. But before he took leave of this world, he trained his son, Imtiaz, who said that he had no choice, but to join his father in feeding the masses. “We cook in copper degs or pots as some people might call them. I have been taught the science of using the senses to measure spices, meat, chicken and even when it comes to adding salt for taste.” “Neither did my grandfather or father used a scale to cook for any number of people from a few to 5000. At any given time, we cook for as many as 3000 people a weekend. Usually we cook in 35 degs at the same time, another 10 for traditional Indian dessert and we have 10 specially trained people to dish out of the giant pots ” said Imtiaz  He said that the most vital ingredient when it came to cooking is the fire. Men and women have learnt through experience how to make a fine, to monitor it and to know exactly when a pot has to be put onto a triangular stand.

“There is no such thing as putting a pot on the stands and then lighting a fire. We have people who have spent their lives studying this ancient art. Like we have men and women who are experts when it comes to boiling rice.” “But when it comes to cooking, in the grandfather’s time he took control. During my father’s reign, he was the man in charge and now that I am here, I do the cooking myself ,” said Imtiaz. He said that even the spices are ground my people who follow an ancient method, a procedure which has been handed down the decades.

“There are six of us who are direct descendants of men and women who have been part of our operation and I have no doubt that our children will take over after us. They are already been trained They will continue to do service to the people,” said Imtiaz.

The Raj Mahomed brand is now legendary and tonight, the offerings are rich in texture, exquisite in taste and a delight to savour.