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Bunny chow, story in a pao

DNMUM390776 | 6/18/2017 | Author : Yogesh Pawar | WC :655

JUST BEFORE MONDAY
British brought thousands of indentured labourers from India. In fact, until few years ago Durban held the the record for “being the largest Indian city outside India.”

“Bunny chow is not just a snack, but a whole story in a pao,” says Gregory Naydoo a chartered accountant from South Africa's port city, Durban, as he goes about getting his daily fix of evening snack.
It's not only the spices, meat and bread, but also a lot of sociology, history and anthropology that comes wrapped in the mix of this popular street snack. "While in India the pao brought along by the white man has survived as vada-pao, pao-bhaji or kheema pao, here it has as bunny chow,” he adds.
Unlike Indian offerings where pao is served separately, in South Africa the bread becomes a receptacle for the piping hot curry (boneless chunks or minced pork, beef, chicken, mutton and even venison. Vegetarians ca
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