In the heart of Durban, under a bright midday sun and the scent of spice wafting through the air, Sudesh and Rocharam found themselves indulging in something iconic — a hearty, fragrant curry bunny chow served straight from a hollowed-out loaf of white bread.
And no, this wasn’t a PR stunt or a nostalgic nod. This was real joy. Two friends. One bench. A whole lot of curry.
For Sudesh, it was comfort food at its finest.
“You can keep your silver cutlery,” he joked. “This — bread as a bowl? This is the good stuff.”
He took the first bite with his sleeves rolled up, letting the spicy mutton curry soak through the bread walls like tradition soaking into memory. His eyes lit up.
“That’s fire,” he grinned, wiping his hands on a napkin that clearly wasn’t doing its job.
Rocharam, on the other hand, approached the bunny chow like a meditation. Each bite was slow, deliberate. He balanced the bread with his fingertips, careful not to waste a single drop of curry.
“This is sacred,” he said. “A dish like this reminds you — simplicity is power.”
He explained how the layering of spices — cumin, coriander, turmeric — echoed life’s own complexities.
“Each flavour stands on its own. But together? That’s where the harmony is.”
In between bites, their conversation wandered from childhood food memories to politics, to whether you should eat the bread crust first or save it for last (Sudesh is team “save the crust”, by the way).
The air was filled with laughter, steam, and masala.
The bunny chow, born from Durban’s Indian community, is more than just street food. It’s survival food. Immigrant food. Creative food. And Sudesh and Rocharam honored it not just by eating it — but by remembering what it means.
“It’s messy,” Rocharam said, licking curry from his thumb. “But that’s life.”
What started as a quick lunch turned into a lesson in joy, humility, and heritage. In the world of fine dining and food trends, Sudesh and Rocharam remind us:
Sometimes the best meals are eaten with your hands, from a loaf of bread, surrounded by laughter.
And that’s a legacy worth tasting.
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