While this is not typically a bunny that’s served on a plate for you to eat, a bunny Chow is Durban’s finest and relatively cheapest form of Curry and bread. Ubiquitous this street food starts innocently enough with a square loaf of soft, white bread. The middle is then scooped out, replaced with mouth-watering, lip-searing spicy curry (Mutton, prawn, chicken, beef or veg). It’s hot, messy and impossible to eat without using your hands and quite a few napkins. A quarter loaf bunny is enough for lunch or a hearty snack for the average Joe. Two old school curry hot spots known for their delicious bunnies are Britannia Hotel and Goundens Restaurant & Take Away.
Sardines and Toast
Normally between May and July, sardines migrate north along the KZN coast by the millions. The Sardine Run, billed as “The Greatest Shoal on Earth” launches a frenzy of fishing and feeding along the stretch of the coastline. Dolphin pods herd the sardines into tight packs, making it easy for seabirds, sharks, and seals to pursue and feast on the swimming buffet. Fishermen sell their shares at local fish markets on Whilson’s Wharf and on the sides of popular roads. Next time you hit the wharf for some fish, keep it local and simple by ordering fresh sardines on toast with onions.
Translated directly, Shisa Nyama means ‘Burn the Meat,” which doesn’t quite sound appetizing and tantalizing! However, forget the name and let’s focus on the taste – tender, spicy and full of flavour. As South Africans we love to braai (barbecue) and if you’re not invited over for a weekend braai with beers, visit the local township for some Shisa Nyama. Nembula’s in Empangeni and Max’s Lifestyle in Umlaziare are legendary spots.
Pink and super sweet, South Asia’s Falooda is Durban’s Bombay Crush. The sweet concoction is a frothy blend of Rooh Afza syrup, milk, and basil seeds toppedwith a couple scoops of Ice Cream. Look for the bright-pink drink on menus in the historic Indian district around Dr Yusuf Dadoo (Grey) and Bertha Mkhize (Victoria) Streets.
Durban’s version of the Indian samoosa is the appetizer of choice. The crispy, triangular shaped pastries are stuffed a spicy mix of chopped onions, chillies, and either mince, chicken, fish, potatoes or veg. A staple at most of the city’s Indian restaurants, samoosas are a true crossover item appearing on pub, casual, and fine-dining menus across Durban. One of the more decadent variations is at the Cargo Hold Restaurant at uShaka Marine World, where the dessert cart includes a banana fudge samoosa paired with cheesecake and ice cream.