New Balance 2002R "Refined Future Pack"

DM: My name is Dane Maharaj - I am an Attorney by trade, but currently work in my family business (which has nothing to do with foods or beverages). Muzi and I started Mother-In-Law in December 2022 and officially opened to the public in January 2023.

Growing up in Durban, I’ve alway been very proud of my food culture and heritage. South African Indian food, though consumed by every segment of the population, has never really been given its pride of place in our food and dining culture which has always been weird to me. So, we opened Mother-In-Law to change this perception. To get rid of the stereotypes of Indian food being associated with corner store takeaways, “fusion”, attempted “fine dining” and stuffy, formal restaurants.

We are none of those things. We are ourselves.

We wanted to create a space to make people feel welcome and at home, but also special. Good food, good drinks, banging playlists, and a feeling of belonging. Just like we would host you if you came to one of our houses.

MM: I’m Muzi Mabuza

I see the world through the lens of tasks to be done and people to be served, as well as the “issues” that people have. I ask the question “What?”

I see the world through the lens of opportunities, immediate needs to be filled, and when others ask the question “Why?” - I ask the question “Why not?”

I have an inbuilt belief that you can make a difference. Things do not have to stay as they are - they can be changed! I say: “Ideas are a dime a dozen. What matters is turning them into results.” The reason we started MIL was to challenge the traditional restaurant space , by creating a space that is uncomplicated , yet remaining true to our values and core. Our meals and drinks compliment each other

DM: We get to do what we like. We answer to no-one. Just Muzi and I deciding what we want our space to be, what we want our food to taste like, how we want people to feel when they enter the shop.

For example, last week (while sipping on a Chai cocktail) it dawned on us that the chai flavour is being overpowered by the other elements. We spoke to our Head Bartender and Head Chef and that evening they developed a new house made syrup for the drink. That’s the most rewarding thing about our space - having the freedom and flexibility to be constantly adapting, changing and improving what we put out there.

MM: The most rewarding thing about our space, it’s a space were one can feel at home, without being at home. Its changing how the restaurant space is seen and enjoyed. Nothing with our space is pretentious and overwhelming., from the food to the drinks, and the music.

DM: Stick with your gut, do your research, recognise what you’re not good at and get used to being disliked sometimes. Especially when you are going to be managing other people. Spend time developing your management style, put yourself in the position of your colleagues and always reflect on your decisions, whether it was the correct one or not.

Also, be open to criticism. Take it, whether it’s constructive or not, and keep it moving. Very few of us are lucky enough to not have “customers” that we depend on for revenue - When people pay you, they are going to give you feedback on your work so get used to taking it. You can let it chow you, or you can work at turning it into something positive.

Finally, you have to work. “Work smart not hard” is bullshit. You have to work hard. You have to put in hours. You have to do everything you expect others to do for you in your business, and you need to demonstrate this to them. Lead by example.

MM: Best advice to someone starting a business, do not emulate the end result, one has to put in the work, you constantly have to be willing to learn, and unlearn. Learn to take the knocks, those are the good lessons. It’s a long journey. Success comes from being able to perform at a high level, over and over again.

DM: Mutton Bunny hands down. It is a Mutton Bunny that I truly never get tired of eating. It has the elements of everything I think makes a great bunny - Dark, slightly thick spicy gravy (lots of gravy), soft juicy potato, lamb on-the-bone, fluffy sweet white bread, enough vinegary carrot salad.

But if I’m trying to be a bit more moderate about my diet - I really enjoy the Masala Fried Fish. It’s a home-style classic that we’ve managed to change just enough to make it “better” (ingredients, cooking process etc), but still totally familiar if you grew up eating this at home.

MM: My favorite meal on the menu, is the Bunny Chow, Mutton Curry, Tikka Chicken, MIL Prawns. ALL the cocktails.

DM: We want you to feel at home. No matter where or how you grew up, we want you to always feel welcome in our space and never leave feeling hungry, thirsty or dissatisfied. This is your place as much as it is ours and we want you to be yourself here.

MM: The space focuses on authentic food, the aesthetics of the space welcoming and overpowering.. One can come and enjoy a good meal, and feel at ease, while also listening to a well curated playlist. Everyone deserves a good experience, and that experience ca be experienced at MIL.

DM: It’s SUCH an easy shoe to wear, I feel like you can literally wear them with anything and look dope. I mean obviously stay away from wearing them with anything too technical because that may clash with the retro-ish silhouette and lush rough suede panels.

I like to wear mine with what I wear virtually everyday - Some relaxed fitting cargo or carpenter pants, a comfy pocket tee (that easily accessible pocket really comes in handy) and a hat to protect my bald head from sun damage (moisturise and sunblock every day kids).


These shoes make me feel good, so you should style them with whatever makes you feel good.

MM: Best way to wear the 2002R, can be dressed up or down, and when styled with modern minimal , elevated clothing.

Adding them to a button down, and jean, trench coat and jeans, stripe on stripe outfit, and 2002R, oversized blazer and wide pants or jeans, shorts with crew socks, sweatpants and a cardigan.

OB: My name is Ollie. I am Originally from Congo DRC. I am married and a father of two boys, Rigby and Liam and I have been living in SA for more than 15 years. 

I started my own business because I wanted to add a different kind of vibe to Cape Town/SA coffee culture.

OB: The most rewarding is chatting to customers everyday about coffee and life in general.

OB: Love what you do, chat to other business owners, keep in mind that it's not going to be easy but it's doable.

OB: You can order any item on our menu and you won't be disappointed, but if I can recommend one thing, I will day order a Pour Over... I believe this is the honest way to test coffee.

OB: I will like people to know that we are very passionate about what we do/coffee and we love to meet people.

The best way to rock New Balance 2000R... easy one, the 2000R is the most versatile shoe. You can get away with different kinds of style but as for me, I style the NB 2000R with smart casual.