Mervyn Naidu

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 Time Out Cape Town / Mervyn NaiduJJ’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 Time Out Cape Town / Mervyn NaiduThe Burner