Courtyard Hotel Waterfall City's new Executive Chef, Avada Singh, is the star of a question-and-answer feature in the latest issue of InBound SA magazine.

What’s the flavour philosophy you’ll be bringing into the kitchen at Courtyard Hotel Waterfall City’s two restaurants – The Protea and The Highline?

My flavour philosophy is a journey through my diverse heritage – Durban Indian, North Indian, and KZN Zulu. I aim to create a harmonious blend of spices, techniques, and fresh, local ingredients, much like the essence of Durban curry. It’s about celebrating this cultural amalgamation on a plate.

Read the full article on pages 100-101 of the November 2025 issue here: https://issuu.com/rovesa/docs/inbound_sa_-_volume_3_i_issue_11_-_lifestyle