Wine

A tour to South Africa would introduce you to the umpteen varieties of wine. For those who relish wine it would be worth travelling halfway round the world. Cape wines are immensely popular, hugely affordable and are of good quality, as are seafoods such as mussels, oysters, abalone, crab, and crayfish. South Africa offers you with many wine-tasting centers where you can find whole lot of varieties of wine. Stellenbosch Vineyards and Vinfruco are South Africa's largest wine producers. You can also enjoy the wine farms of the Western Cape town from a different perspective. Enjoy a private and relaxed journey into some of the most scenic winelands in South Africa tour. Indulge in wine tasting while you become familiar with the history of the vineyards. South Africa offers a wine tour tailored to your tastes in both red and white wine.

Cuisines

South African cuisine landscape features modern and International cuisine trends from sushi to Thai, Vietnamese, Provencal, and Tuscan. Pizza, pasta, and sashimi are as popular here as they are in Singapore and Soho. Good Italian fare is probably the most accessible cuisine locally, but there are a numerous reputable Greek, Portuguese, Chinese, Indian, and French eateries in all the major cities. The African preference for a meat and starch combination, barbequed meat, and wholesome stews has been adopted enthusiastically. South Africans are deeply traditional people, they fiercely preserved their culinary heritage, and to this day good Indian food is readily available and appreciated by all South Africans. Any of the following preparations can proudly carry the flag for South African Indian cuisine:

Briyani: This is ceremonial food, normally prepared for festive occasions - hence the use of expensive saffron to color the rice. Chicken or lamb is marinated in a spicy yogurt mix and the rice is flavored with cardamom, cumin, and cinnamon. Layers of marinated meat and fried potatoes are packed into a pot and these are topped with rice drizzled with saffron.

Tandoori chicken or lamb: A tandoori oven is a traditional Indian clay oven into which skewered meat is placed. A bright red spice mix, which acts as both a tenderizer and flavor-enhancer, is rubbed onto the meat.

Korma : This lightly spiced cream, cashew nut and butter sauce served with either meat or vegetables, is the scourge of dieters, but the delight of informed diners. Served to maharajas in the days of yore, it is un-apologetically rich and satisfying.

Curry: A good-quality Indian curry is a heart-warming experience. Fresh garlic and ginger pulp is lightly fried together with chilies, onions, and a garam masala - a mixture of cumin seeds, peppercorns, cloves, cinnamon, and cardamom.

Paneer: Often combined with cauliflower and peas to produce a vegetarian dish, paneer is a white, smooth-textured cheese, reminiscent of Italian ricotta. It can be found in most Indian delis and food stores.

Basmati rice: This is undoubtedly the king of Indian rice varieties. Most up-market Indian restaurants serve only Basmati rice in view of its delicate flavor and healthy qualities. Sambals: Tiny saucers of chutneys and relishes accompany most Indian meals and are collectively referred to as 'sambals'. These typically include chopped tomato; cucumber and onion drizzled with vinegar, a fruit chutney, mango atchar (a spicy pickle made with green mangoes), desiccated coconut, bananas in yogurt and chopped pineapple.