How Vivek Moodley’s Indian restaurant became a Durban favourite in under a year

In less than a year of operation, The Host has quickly established itself as one of Durban's most celebrated Indian restaurants.

Earning high praise in Umhlanga, this restaurant is celebrated for its exceptional hospitality - truly living up to its name - alongside its exquisite South and North Indian cuisine.

For those who have already dined here, you're likely familiar with restaurateur Vivek Moodley and his dedicated team. They are committed to ensuring every guest enjoys an unforgettable dining experience, leaving with completely satisfied taste buds.

Moodley recently spoke about the vision and inspiration behind the restaurant, which opened in July last year, including the meaning of its name.

“We wanted to create a space that feels inviting and chic, while subtly transporting guests to India the moment they walk in. We wanted The Host to feel elegant yet warm- somewhere you would feel comfortable dining, just like you would in a beautifully hosted home.

“This was quite a challenge because the space we took over was previously a rundown restaurant that had closed completely. We essentially had to demolish everything and rebuild from the ground up. That gave us a blank canvas, but it also meant being very intentional about every design choice, from textures and lighting to layout and flow.

“The name is deeply personal to us. It’s inspired by the way we host family and friends in our own homes, where food is central, service is heartfelt, and guests are treated with genuine care. Our aim was to translate that feeling into a restaurant experience where flavours, service, smiles, and warmth all come together to create something memorable.”

Unpacking the dishes on the menu, he added: “Our kitchen team is one of the pillars of what makes The Host special. From the beginning, we brought in seasoned chefs from India with deep expertise in both South Indian and North Indian culinary traditions, many with 15 to 20 years of experience preparing authentic regional dishes.

“Our menu reflects that dual heritage. You will find beloved South Indian classics like paper masala dosa and lamb pepper fry, which celebrate bold spices and traditional techniques, alongside rich North Indian curries such as butter chicken, chicken tikka masala and lamb rogan gosh. 

“Guests often praise dishes that showcase this range,  from our tandoori-grilled starters like paneer tikka and chicken tikka, to seafood specialities like prawn chettinad. They also highlight our mushroom and chilli prawns as must-order starters that bridge Indian and Indo-Chinese flavour profiles.”

Of course, they also cater for special requests as well.  So if you have a craving for a mouth-watering crab curry (who can resist?) or fish curry, you won’t leave disappointed. 

Moodley revealed: “Our special request options like fresh fish and crab have become quite popular with guests who love something a bit more bespoke and seasonal. 

“We don’t always have these on the standard menu every day because they depend on what’s available fresh and at its best, but when they are available - and especially when ordered in advance - they tend to be a hit.

“In fact, guests have specifically asked about the crab curry and fresh fish preparations, and we’re happy to prepare them. Just need a day or two, advance notice.”

I recently sampled a variety of their dishes and left completely satisfied, thoroughly impressed by the wonderfully fragrant food.

“From the beginning, we didn’t want to be just another restaurant; we wanted guests to feel genuinely welcomed and valued, the way you would in our home,” Moodley explained. 

He continued: “Many of our guests mention in their feedback and reviews that, beyond the food, what stands out is the warmth of the service, the attentiveness, and the personal touches - being greeted with a smile, having dishes explained, and feeling looked after throughout the meal.#

“That sense of hospitality is very intentional and deeply rooted in our culture, where hosting is considered an honour.

“We’ve found that people return not only for the flavours, but for the experience; they remember how they were treated.”