TABLE TALK
PHOTOGRAPH
SADIQAH ASSUR-ISMAIL
PRODUCTION
HANNAH LEWRY FOOD ASSISTANT KATE FERREIRA
Theloaf:“Weusea
premiumqualityloaf
froma nationalbaker
that’swidelyknownasa
householdbrand,”says
Dhanesh.“Densityplays
a vitalroleinensuring
thatthebreadcanhold
thecurry.Traditionally,
wemadeourbunnies
bycuttinga loafinto
four,likemostbunny
chowrestaurants,but
sincemid-2018we’ve
increasedourserving
sizetothirds.”
Thesauce:Fresh,chopped
tomatoes,onionsandgarlic,
sourcedfroma varietyoflocal
producesuppliers,andjusta touch
ofbutter,marrywiththemasala
duringa 45-minutesimmeruntil
thesauceis thickandfragrant.
Themasala:“Wemixourown
blendofmasala,whichhasbeen
usedfrominception,providing
a uniqueandauthenticflavour,”
saysDhaneshofthearomatic
blend,whichis,ofcourse,top
secret.He’swillingtodivulge
thatthe100%purechillipowder
is whatliesatitsheart.
32 TASTE SEPTEMBER 2019
Thebeans:
Folksgettochoose
betweenbroadbean
andsugarbean-based
curries.Thedried
legumesaresoaked
overnightuntilplump
beforethey’recooked
lowandslowinthe
preparedcurrysauce
untilvelvetysoft.
Hollywood Bunny Bar, Springfield
Retail Centre, 2 Ilala Avenue, Umgeni
Business Park, Durban;
tel: 031 263 2073
The butter bean-curry-filled quarter loaves of Durban’s
Hollywood Bunny Bar are legends in their own lunchtime.
Food-and-beverage manager Dhanesh Roopraj says their
success comes down to a winning formula that’s remained
unchanged for the last 18 years
ANATOMY OF A DISH
Bunny love
Thesides:Allof
Hollywood’sbunnies
areservedwitha side
saladofgratedcarrot,
onionandcucumber
asa coolcounterpoint
tothefieryfilling.And,
if you’dliketoturnthe
spiceupsomemore,
therearealsocrunchy
vegpicklesandvinegar
chilliesonoffer.