Bunny chow—a hollowed-out loaf of white bread filled with spicy curry—is Johannesburg’s iconic street food, born from the city’s Indian community. The best versions balance a rich, slow-cooked curry (often mutton, chicken, or bean) with soft, absorbent bread that holds its shape without turning to mush. Our top pick is Krispy Kreme’s Bunny Chow at the Oriental Plaza—a no-frills stall that has been serving consistently spicy, deeply flavored curries for decades, with bread that soaks up the gravy perfectly without disintegrating.
What to Look For
When hunting for the best bunny chow, focus on these criteria that actually matter:
- Bread quality: The loaf should be fresh, soft on the inside, with a sturdy crust that holds the curry. It should absorb the gravy without turning soggy.
- Curry depth: A great bunny chow has a complex, slow-cooked curry with layers of spice—not just heat. Look for a balance of cumin, coriander, turmeric, and chili.
- Meat-to-gravy ratio: The curry should be rich and saucy, with tender meat or hearty beans, but not so watery that it floods the bread.
- Heat level: Authentic bunny chow is spicy. Check if the vendor offers mild, medium, or hot, and whether they mean it.
- Portion size: A standard quarter loaf is a meal; half is generous. The bread should be hollowed out enough to hold a substantial filling.
- Side condiments: Some places serve with sambal (a spicy onion-tomato relish), grated carrot salad, or pickled mango—these add freshness and cut through the richness.
Krispy Kreme (Oriental Plaza)
Despite the name, this is not the doughnut chain—it’s a legendary bunny chow stall in Fordsburg’s Oriental Plaza. Their mutton bunny is the benchmark: a fiery, dark curry with fall-apart meat and a thick, glossy gravy that clings to the bread. The bread is always fresh, and they hollow it out properly, giving you a good ratio of bread to curry.
Trade-offs: It’s cash-only, and the queue can be long at lunchtime. The seating is basic, so most people take away. They only offer mutton, chicken, and bean—no vegetarian options beyond beans.
Best for: Purists who want an authentic, no-nonsense bunny chow that packs serious heat. If you like your curry spicy, ask for “hot”—but be warned, it’s genuinely fiery.
Bunny’s (Fordsburg)
Another Fordsburg institution, Bunny’s is known for its generous portions and slightly milder, sweeter curry—a good entry point for first-timers. Their chicken bunny is popular, with large chunks of bone-in chicken in a tomato-based gravy. The bread is soft and pillowy, and they offer a range of sides like sambal and achar (pickled vegetables).
Trade-offs: The curry can be a bit oily for some, and the bread sometimes gets a little heavy if you don’t eat it immediately. The queue moves fast, but the seating is cramped.
Best for: Those who prefer a milder, sweeter curry and want a reliable, filling meal. It’s also a good choice if you’re with a group that has varying spice tolerance.
Govinda’s (Various Locations)
While Govinda’s is a Hare Krishna-run vegetarian restaurant, their bean bunny chow is a sleeper hit. The curry is made with a mix of kidney beans, chickpeas, and lentils in a fragrant, coconut-infused gravy that’s surprisingly hearty. The bread is always fresh, and they hollow it out generously. It’s a great option for vegetarians and vegans (ask for no dairy).
Trade-offs: It’s not traditional—no meat—and the curry is milder than most bunny chows. The bread is sometimes a bit dense, and the filling can be a little dry if you don’t get extra gravy.
Best for: Vegetarians, vegans, or anyone looking for a lighter but still satisfying bunny chow. The coconut flavor is a nice twist on the classic.
The Raj (Lenasia)
Lenasia, south of Johannesburg, is a South African Indian hub, and The Raj is a beloved local spot. Their mutton bunny is slow-cooked for hours, resulting in an incredibly tender meat and a deep, smoky flavor. The bread is a proper quarter loaf, thick and crusty, and they serve it with a side of fresh coriander and a tangy sambal.
Trade-offs: It’s a drive from the city center, and they only do takeaway—no seating. The curry is rich and heavy, so it’s not for the faint-hearted. They also close early on Sundays.
Best for: Those willing to travel for a truly authentic, home-style bunny chow. The mutton is the star here—fall-off-the-bone tender.
Bunny Chow House (Mayfair)
This spot focuses on variety, offering not just the classic mutton and chicken, but also prawn and even a cheese bunny (a controversial but popular twist). Their chicken bunny is a solid choice, with a well-spiced curry that’s not too oily. They also offer a “half-and-half” option where you can get two different curries in one loaf.
Trade-offs: The bread can be a bit dry if the curry is not saucy enough. The prawn version is expensive and not always available. It’s a small place with limited parking.
Best for: Adventurous eaters who want to try something beyond the traditional. The half-and-half is great for sharing or for those who can’t decide.
How to Choose
Your choice depends on your budget, location, and spice tolerance. If you’re a first-timer, start with Bunny’s (milder, sweeter) or Govinda’s (vegetarian, mild). If you’re a spice lover, go straight to Krispy Kreme or The Raj. For a quick lunch in the city, Krispy Kreme is your best bet; for a road trip, The Raj is worth it.
Budget: Prices range from R40-R70 for a quarter loaf. Krispy Kreme and Bunny’s are at the lower end; The Raj and Bunny Chow House are slightly pricier but still affordable. Expect to pay more for prawn or specialty versions.
Use case: Takeaway is the norm—all of these places offer takeaway, but only Bunny’s and Govinda’s have decent seating. If you’re planning a picnic, get it to go and eat within 30 minutes for the best bread-to-curry texture.
Common trade-offs: The classic trade-off is heat vs. flavor—some places use chili to mask a weaker curry. Look for places that balance spice with depth. Another trade-off is bread quality: some vendors use pre-hollowed bread that goes stale quickly. Always ask for fresh bread.
Frequently Asked Questions
What is bunny chow actually made of?
It’s a hollowed-out loaf of white bread (usually a quarter or half loaf) filled with a spicy curry—typically mutton, chicken, or beans. The bread acts as both a bowl and an edible utensil.
Why is it called “bunny chow”?
The origin is disputed. Some say it comes from the Indian word “bania” (a merchant caste) who sold the dish; others say it’s a corruption of “bunny” as slang for bread. The dish likely originated in Durban’s Indian community in the 1940s.
Is bunny chow always spicy?
Traditionally, yes—it’s a Durban-style curry with a serious kick. However, most places offer mild, medium, or hot. If you’re sensitive to heat, ask for “mild” and add chili yourself.
Can I get a vegetarian bunny chow?
Yes. The most common vegetarian option is bean bunny chow, made with a mix of beans (like kidney beans and chickpeas) in a spicy gravy. Govinda’s is a great vegetarian spot, but most places offer a bean option.
How do I eat a bunny chow without making a mess?
Use your hands—tear off pieces of the bread from the top and dip them into the curry. Once the top layer is gone, the bread walls have absorbed the gravy, so you can eat them. It’s messy by nature, so enjoy it!
What’s the best time to go?
Lunchtime (12-2pm) is peak, so queues are long. Go at 11am or after 2:30pm for a shorter wait. Some places close early, so check hours in advance.
Bottom Line
For the definitive Johannesburg bunny chow experience, head to Krispy Kreme at the Oriental Plaza. It’s not fancy, but the curry is bold, the bread is perfect, and it’s the closest you’ll get to the authentic street-food version. If you’re vegetarian or want a milder start, Govinda’s is a fantastic choice. And if you’re willing to travel for the best mutton, The Raj in Lenasia is worth the trip. Whatever you choose, embrace the mess and enjoy a true Jozi icon.
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