For the longest time the food truck trend was considered an American phenomenon. However, the vibing twist on the street food culture has hit the Helderberg and is evidently growing in popularity, especially in Somerset West suburbs.
Fleets of food trucks are increasingly wheeling in, with numerous parking off Lourensford and Steynsrust Roads, offering a variety of indulgently fresh versions of fast food go-to’s when it’s mom’s night off from the kitchen as well as delicious gourmet meals, which boggle the mind given the thought it was bought from a mobile restaurant that popped up on the side of a street.
By now many locals have come to know the mouth watering wood-fired pizzas made to perfection by the connoisseurs of this savoury treat of Italian origin at the Ishushu Wood Fired Pizzas mobile truck (“Enjoy a wood-fired pizza,” Helderberg Gazette, Tuesday 29 September 2020). The business, which has operated since 2015, was founded Simon Grimston, a Somerset West resident who invented an oven that was able to cook pizzas in record time. He initially wanted to lease the ovens out to retailers, but couldn’t assemble sufficient leases. It was when Grimston successfully catered for a rock concert after accepting a once-off request that he saw the need for a mobile solution, which was realised opposite Radloff Park and at the Steynsrust bridge. These locations are regarded as ideal because they are busy arterial routes where locals, while on their way home from work can easily and conveniently stop for something to eat.
However, the locations boast a few newer additions to the world of street food. Also availing his delectable offering of an array of Indian cuisines to the community at Steynsrust bridge is Kenneth Lekay, who has joined the food truck scene with his restaurant on wheels, Curry in a Hurry. The entrepreneur was inspired to venture into the street food culture out of a long love affair and passion for cooking. After several nudges from friends and family he eventually decided to take the leap of faith and pursue his passion by realising his food truck dream during the devastating Covid-19 pandemic.
Curry in a Hurry has been operating at the “free-trade zones” for nearly three months, and running a mobile restaurant with approved permits at the spot means avoiding steep overheads of shop rentals that could cripple a small business before it’s had its fun in the sun.
Lekay reckoned while his operation is known for its comforting authentic Durban curries, its signature dish which has patrons coming back for more, is the lamb curry served either as a bunny chow or with roti. But its butter chicken is surely becoming a fast favourite too. Therefore, every second Friday these two dishes are alternated with either a lamb or chicken biryani and tripe and trotters, which is another South African favourite. Furthermore, the menu boasts chilli bites (a type of spiced, dough ball) as well as a variety of samoosas.
Lekay’s big food truck goal is to open up several franchises all around the city and its surrounds, while still maintaining the flavour and quality consistency their patrons have come to love.
Why should locals swing by? Lekay implored: “It’s always an adventure to try something new, including flavours, and I think the glue that binds South Africans is the wide plethora of cultures and cuisines on our doorsteps, and we should take advantage of that.”
Lekay shared his belief that the booming food truck industry is “changing what is considered good food.”
He explained: “You don’t need a silver fork to enjoy good food.”
Buying into this concept, is a local husband and wife pair who celebrated operating a Mexican kitchen, Chilangos at the same spot for exactly a year last Friday (8 April). Oliver and Tanya Collins have built up a reputation for offering colourful, full-flavoured food to their local amigos. What’s more is that their meals are family-friendly, meaning that the spice and heat levels can be tailored to the liking of little amigos who tag along with mom and dad. While their “awesome” tequila chicken wings have patrons queuing, their nachos, tacos and burritos are delectable options too.
“We pride ourselves in offering something different with our own unique flavour and home-made sauces. This in the heart of the Helderberg, at a central and convenient hub which is dedicated to and for the community.”
Another recent, but popular addition to the Lourensford hub, is the family-run Dutch Deli bistro and take-away operated by Fleur van den Hoogen whose bitterballen and kroketten has proven to be hit. The single mom set up shop last June after the pandemic’s devastating effects on her catering business, Exclusive Dining established in 2001. Now, with help from her two children, she serves second to none traditional Netherlands eats including soups and sandwishes, snacks and fries, pancakes and something for the sweet tooth.
“My dad and I used to make and sell Bitterballen (which is a Dutch deep-fried bar snack filled with beef cooked in a thick white sauce) back in 1995. Our first customer was the Lord Charles Hotel,” Van den Hoogen recalled.
The entrepreneur who hopes to move onward and upward, implored locals to swing by and show their much-needed support.
