I went in search of Cape Town's best bunny chow

Cape Town, which is the quintessential home of the gatsby, is fast becoming a Durban-style curry environment. This means one very important thing - the real emergence of bunny chows in the city.

Having tasted many a bunny chow over the years, I was determined to see just how this new Mother City wave stacks up against the best that South Africa has to offer.

So, here goes, with my views on the various mutton bunnies broken down into five categories: Colour, Bread, Gravy, Taste & Portion, and Presentation.

The Favourite: JJ’s Indian Cusine in Kalk Bay

Shireen and Clive Ramdayal have taken years to build out a business in a very unlikely location. Watching the diversity of people filtering in to dine, as well as others collecting orders for family meals, you get the distinct feeling that you are sitting in a home environment. The chatter from the kitchen draws you in to eavesdrop while savouring the rich aromas that make you salivate in anticipation. 

Colour: Glistening richness of ground spices and turmeric come to life.
Bread: Fresh, soft, and distinctly Cape Town.
Gravy: Fully soaked into the bread and overflowing onto the plate.
Taste & portion: Just shy of a standard quarter with substantial meat that fell off the bone and a delicious potato. It was a very tasty bunny.
Presentation: Carrot salad neatly placed on the plate.

A Fine Competitor: The Burner in Century City

There are two locations of The Burner, with the other being in Tygervalley. I love listening to people and their interactions with staff – and several of the people were clearly regulars. They did not need the menu, they knew what they wanted and the waiters were equally in sync. Tripe and trotters looked like the winner for the regulars. Worth a try on my next stop? Possibly, but this time was all about the bunny.

Colour: A lovely red blended with the warm aromatic whole spices.
Bread: Fresh and soft.
Gravy: A thick consistency that created a pool around the bread.
Taste & Portion: Come hungry as the portions are generous; flavourful taste and not too pungent.
Presentation: Carrot salad and sambal in separate containers on the side.

A Crumbly Affair: The Chilli Bar in Southfield

This 37-year-old business has passed hands from parents to children, ensuring the legacy continues. The bar section functions separately from the food, so note that two bills have to be settled if you order alcohol. The amount of take-away orders being shouted out and collected was an impressive sight... although maybe it was just the Cape winter that made sense for a hearty meal at home.

Colour: Enticing reds and browns with a touch of sweetness that hits the nose.
Bread: This was a disappointment. The bread was not fresh and in an attempt to compensate, the bread was toasted and left the experience too crumbly.
Gravy: An abundant supply and the offer was made that if more was required, a gesture to the waiter would have that resolved.
Taste & Portion: A decent portion and the taste hit all the right notes on the milder spectrum.
Presentation: Beautifully presented on a silver compartment tray. Carrot salad, sambal, and a creamy curd all enjoyed their own space, but there was no fresh chilli.

A Cape Town Twist: Curry Quest in Mowbray

Selena Carstens gave up her corporate job to take over an ongoing concern and add her signature to the menu. Understanding the demographic of her market, she revamped the menu, removing items and tweaking recipes with her artful interpretation. All items are sourced from halaal suppliers but she is waiting on the necessary certification.

Colour: Resembles more of a tomato blend.
Bread: Deliciously fresh and warm.
Gravy: A generous portion and a willingness to supply more if required.
Taste & Portion: A hearty portion with a taste that leans away from the conventional curry. You can taste the Cape Town difference and it makes for a great variation.
Presentation: Well laid out with the head dunked into the bread. Carrot salad and fresh cut chilli in abundant supply.

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