House and Leisure

NAQIYAH MAYAT

a wife, a mother to four children, a content creator for my lifestyle brand niQi and an online retailer at Shop niQi. about abundance, celebration and an insatiable drive for perfection. I welcome people to gather around my proverbial ‘table’; a table where bonds are reaffirmed and where breaking bread helps break down barriers. having to find being able to reflect on my rich and intricate background. I started out as a newlywed with no idea how to cook for my husband because the food he grew up with and the food I enjoyed were vastly different, but we’ve grown together. change the dialogue, and to support other women. The best thing that women can do for one another is to appreciate – not judge – each other’s choices. ultra-feminine frills, ruffles, neck scarves and bandeauxs. freshly baked simit from Galata in Braamfontein. It’s delicious with cucumber, labneh, dates and figs, and drizzled with honey and some dukkah to dip on the side. from the Four Seasons’ View restaurant in Westcliff. scroll through Instagram. boiled lentils that have been portioned and refrigerated (for easy weekday meals and to layer in a breyani), and a tub of Kiri cheese, which we love to smear on hot paratha with honey. to have the mental freedom of not caring what anyone thinks about you. What you give power to has power over you if you allow it. comfort food is always there when you need it. People love to gather around a table with platters and bowls of good food. It seems to connect our bodies and brains. freshly fried samoosas and masala tea. a curated wardrobe, my Glampalm hair straightener and an itinerary based around the restaurants at which I want to eat. Bali, last year. It was the first time that we experienced not one, but three earthquakes and aftershocks. It was very unsettling and even though I loved the overall experience, I was so happy to return home. grocery items like tea, interesting sugar moulds (Canasuc from France is my favourite) and good-quality chocolate. one where I revisit Morocco (for the third time) to experience it from a perspective that is more educated on how to travel. treat myself to monthly culinary trips abroad. by Pink Martini. to have access to more halal eateries that focus on serving excellent restaurant-standard food. trying a Citrus Sunrise breakfast pot from Tashas for breakfast, butter chicken from Al Hamra for lunch, prawn tagliatelle from Saint for dinner and ice cream nut cake from Pigalle for dessert. that I’d be a fashion designer, a doctor or a pilot.

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