• Solina, a proud South African, has always harboured a deep passion for food and lifestyle. This passion is evident in her dedication to creating delicious recipes and authentic content. 

    Her culinary journey began at a young age, inspired by the remarkable women in her family who passed down their culinary wisdom and traditions. This journey led her to develop food recipes and expand her content to include travel and lifestyle, showcasing the rich and diverse culture of South Africa.

    Perima’s Kitchen is a heartfelt tribute to the extraordinary women who have shaped Solina’s culinary path—her mother Kalaig, aka Amma, her Aunty Devia, who is currently still influencing her culinary journey, her late Sindha Perima, her late Ruby Perima, and her late gran Meenambal Moodley. Their selfless care and life-changing contributions have profoundly impacted her life. Perima’s Kitchen honours their legacy by sharing the essence of South African Indian cooking with the world.

    Finding comfort and creativity in tradition

    Solina’s recipes are inspired by the soul food her Amma makes, sometimes with a modern twist. The recipes featured on her YouTube channel are carefully selected based on their cultural significance and the cherished memories they evoke. Solina focuses on traditional South African Indian dishes, passed down through generations, ensuring they are authentic and true to their roots. Each recipe is chosen for its unique flavours and the story it tells, making her content a journey through heritage.

    To showcase more South African recipes and ingredients, Solina emphasises the rich diversity of South African culinary heritage by incorporating traditional ingredients and cooking methods. She encourages chefs and foodies to engage with local communities and learn from experienced home cooks to gain valuable insights and inspiration. Sharing personal stories and the cultural significance of each dish helps highlight the uniqueness of South African Indian cuisine.

    Cooking is all about the feeling

    For Solina, cooking transcends measurements—it’s about the passion, love, and deep-rooted connections she feels. As she shares her recipe guidelines, she hopes others will discover that same feeling within themselves. Solina believes that cooking, especially traditional cooking, can be daunting at first, but as one exposes oneself to it, the process becomes a labour of love. 

    Looking to the future

    Solina is thrilled to announce that something special is on the horizon! Crafted with the same love and authenticity that inspire her creations, this new addition will bring incredible flavours into homes everywhere. 

    Try this Perima’s Kitchen Veg Breyani


    • 3 cups of Basmati rice (long-grained)
    • Cinnamon stick
    • Lentils, boiled in salted water
    • Ghadra beans (Borlotti), boiled in salted water
    • 1 Large sliced onion
    • 2 Diced tomatoes
    • 250g of Green beans
    • 125g of Peas
    • 3 Sliced carrots
    • 250g of Sliced mushrooms (optional) or cabbage
    • Fresh Dhania & mint (soak in salted water)
    • 5 Potatoes
    • 1 Stem of curry leaf
    • A few stems of Fresh thyme
    • 3 or 4 Chillies
    • Half a cup of Oil
    • Breyani Mix
    • 1 Heaped tsp of Dhania powder
    • 3 Quarters tsp of Jeera powder
    • Half a tsp of somph powder
    • 1 Heaped tsp of Turmeric
    • 1 tsp of Ground breyani mix
    • 2 tbs of Masala
    • 1 Heaped tsp of Chili powder
    • 1 Heaped tsp of Ginger & garlic
    • Rough salt
    • Water (If needed)
    • 1 Heaped tsp of Egg yolk coloring
    • 2 tbsp of Butter
    • Sour Milk:
    • Fresh mint
    • Half a tsp of Salt
    • Half a cup of Sour milk
    • 1 Chilli
    • Cucumber (Optional)



    Cooking the Rice: Boil 3 cups of basmati rice with a cinnamon stick. Add salt and towards the end, add ¾ teaspoon of turmeric and some yellow colouring (done separately in a bowl).


    Preparing Lentils and Beans: Boil masoor (lentils) and gadra beans in separate pots with salted water.


    Preparing Vegetables: Slice one large onion, chop two tomatoes, and dice carrots. Optional: add mushrooms or cabbage. Soak fresh dhania and mint in salted water.


    Cooking the Potatoes: Parboil potatoes, then roast, fry, or add directly to the pot.


    Biryani Mix: In hot oil, add star anise, whole cloves, green cardamom, fennel seeds, cinnamon sticks, and bay leaf. Then add fresh thyme, chillies, and curry leaves, followed by the sliced onion.


    Adding Spices: Let the onions and spices fry until they release flavours. Add dhania powder, jeera powder, soomph powder, turmeric, ground biryani mix, masala, chilli powder, and ginger and garlic paste.


    Tomatoes and Sugar: Add tomatoes and a bit of sugar, and simmer for 5-10 minutes.


    Adding Potatoes: Mix potatoes into the gravy, and cook for 15-20 minutes.


    Adding Vegetables: Add green beans, carrots, mushrooms, and peas. Cook for a bit longer without adding water.


    Combining Everything: Add boiled gadra beans and lentils. Layer the biryani with parboiled rice mixed with yellow colouring, sprinkle fresh dhania and mint, and drizzle melted butter on top. Let it steam on low heat for 10-15 minutes.


    Serving suggestion: Serve the vegetable biryani with sour milk salad or brinjal dhall. For the sour milk salad, blend fresh mint, salt, sour milk, and chilli.

    ALSO SEE: Winter Comforts: Try this Samp and Mutton Curry Recipe

    Winter comforts: Try this Samp and Mutton Curry recipe

    Images: Supplied/Solina/Perima’s Kitchen