Bunny Chow

Durban’s invention

Bunny chow originated among the Indian community of Durban during apartheid-era South Africa, when Indian workers and vendors were legally barred from eating in whites-only restaurants. The solution: hollow out a cheap white bread loaf and fill it with curry — portable, no plate required, no cutlery needed. The bread itself is the bowl.

The bread and the “virgin”

The hollowed bread is called a “bunny” (origin disputed — likely from bania, a Gujarati merchant community in Durban). The scooped-out bread cube placed on top is called the “virgin.” Eating protocol: break pieces of bread from the sides and walls, use them to scoop up the curry as you eat. Never use a fork.

Durban curry

Durban curry is notoriously hot — among the spiciest Indian-derived curries in the world. The spice blend typically includes dried chillies, coriander, cumin, fennel, star anise, and curry leaves. The most traditional filling is mutton (or bean for vegetarian), though chicken is common.

Size options

A full loaf (full bunny), half, or quarter. A quarter is considered a light meal; a half is a standard serving. Durbanites have passionate opinions about which bakeries make the correct bread (white, slightly sweet sandwich loaves) and which curry houses have the best filling.