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New York Times | By Sarah Khan

New York Times

New York Times: 13 Curry Stops, 5 Days, in Durban

South Africans are serious about their curry… but upon closer inspection, I find that Durban curries are a completely different realm than the Indian curries I’m used to. I went to the seaside city to learn more about what makes Durban’s cuisine so unique, and in the process ate way more curries than any human ever should in a five-day span. Read all about it in my New York Times feature.

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Society of American Travel Writers Gold Award

I received some unexpected but wonderful news last night: my New York Times editor had apparently nominated one of my articles, Returning to Hyderabad, Once a Land of Princes and Palaces, for a Society of American Travel Writers Foundation Lowell Thomas Award…...

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