For a taste of true Cape Malay cuisine, head to Biesmiellah’s for spicy curries, samosas and chilli bites. One of Cape Malay’s oldest restaurants, diners are encouraged to eat with their hands while seated on a sunken floor with wood engravings and woven carpets adorning the walls. The traditional kitchen in the historical center of Bo-Kaap specializes in the cuisine popular in the Afrikaans and Cape Malay communities. The menu is heavy with bredies and stews made with green beans, waterblommetjies (water lily flowers), mutton and spices, or tomato; and denningvleis, a classic Cape Malay lamb stew spiced with tamarind. Take note: The restaurant is run on halal principles and alcohol is strictly forbidden. Diners often accompany the spicy dishes with a glass of rose-flavored falooda, a drink made of rose syrup with vermicelli and tapioca.