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The appointment of Farzanah Harris, sous chef and the head of the Bombay Brasserie, the Taj Cape Town’s fine-dining establishment, is a bold move that celebrates the group’s emphasis on female empowerment, while giving this dynamic chef a chance to bring a fresh interpretation to a classic Indian menu.
Thirty-two-year-old Farzanah first honed her cheffing skills at the South African Chefs Academy before working as a chef and events planner at Olde Wellington, a whiskey and brandy farm in the Cape Winelands, after she qualified. She then shifted her focus to fine dining, taking on a post as sous chef at the Table Bay Hotel, where she met Taj Cape Town’s Executive Chef Keshan. Before becoming part of Chef Keshan’s team late last year, Farzanah was instrumental in bringing to life Siba The Restaurant, the eatery belonging to female celebrity chef Siba Montongana.
Farzanah’s appointment to the Bombay Brasserie brings an exciting element to a restaurant that is already a well-loved part of the Mother City. “I’m a game changer. I refuse to do what’s expected of me,” she said. It’s not surprising, then, that she’s aiming to ring the changes: although Bombay Brasserie’s guests can still look forward to exotically flavourful Indian cuisine, they should expect a bit of a twist. “I like to experiment with tastes and ingredients,” Farzanah noted. She’s also keen to introduce local elements to established favourites.
Imagine a dollop of yoghurt adding tangy creaminess to lamb rogan josh, for instance, with Cape Malay spices creating an element that speaks to the rich local heritage.
“It’s still an authentic Indian menu, but now it has an extra dimension that gives our guests a taste of the Cape, too,” Farzanah said.
She added that, as a woman, she brings a touch of finesse to her position as head of the restaurant. “My goal is to make sure that people want to return to the Bombay Brasserie again and again, so it’s all about making sure they enjoy a superlative experience.”
She enjoys adding a theatrical element to any visit to the Bombay Brasserie. “I strive to create very close connections between our waiting staff and those hard at work in the kitchen, so that your waitron is able to convey the chefs’ passion and maybe even tell you a bit of the story behind the dish. It makes your meal that much more memorable.”
Farzanah is well aware that she’s a rarity in kitchens, which continue to be strongly male dominated. That’s why she’s committed to bringing more women on board. For example, as sous chef, she works closely with fellow female banqueting sous chef Alzette, and is working to upskill intern, Lize, in the art of pastry.
Cluster General Manager Mark Wernich said that Farzanah’s appointment reaffirms the group’s commitment to women empowerment. This principle is enshrined in the Taj Group’s “She remains the Taj” initiative, which has set a target of ensuring that females fill 25% of all jobs by 2025. Taj Cape Town leads progress in this area, with females accounting for 60% of the workforce.
“We are extremely proud of this achievement, and remain committed to furthering female empowerment. Farzanah’s appointment demonstrates this commitment, and we are confident that her passion will enhance our diners’ experience.”
The hotel’s ground floor has been refreshed as part of this exercise, with a new menu along with a wood-fired grill introduced at Mint Restaurant, and a new Whiskey Bar unveiled together with a fresh look for the Lobby Lounge and Bar.