No rabbits are harmed in the making of Durban’s most famous culinary creation, despite what the name might suggest. Bunny chow has been a staple within the city’s large Indian community since the 1940s and has become widely recognised as Durban’s signature street food.
While the exact origin of the name is debated, the dish’s form developed from practicality. Indian labourers began carrying their curry lunches in hollowed-out loaves of bread. The bread functions as both container and utensil — chunks of the crust are torn off and used to scoop up the curry. By the end of the meal there is nothing left: the container and the utensils are eaten along with the filling.
Traditionally the curry filling is made with beans, though mutton and chicken versions are also popular. Spices and slow cooking create a rich, flavourful sauce that soaks into the bread, making the meal both convenient and satisfying.
The ideal accompaniment to bunny chow isn’t wine but a cold South African ginger beer, whose sweet, spicy fizz complements the curry’s heat and depth.
Each September Durban stages the Bunny Chow Barometer, an annual competition celebrating this iconic local dish. The event gathers cooks from across the region to showcase variations on the classic formula, highlighting how a practical lunchtime solution evolved into a proud culinary tradition.