Dish KwaZulu-Natal
Durban Curry
The Durban Indian curry — hotter, redder, and richer than its Indian ancestor, served with rice or in a bunny.
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Why it's worth your time
It's not 'Indian curry' — it's Durban curry, built by the descendants of indentured labourers shipped from south India to KwaZulu-Natal's cane fields from 1860. They adapted to local ingredients and a hotter palate, and the result is redder, fiercer, and oilier than its ancestor. The tell is the red oil that separates at the edges. Order mutton or chicken at a Durban institution — Britannia, House of Curries, or Impulse by the Sea — and have it with rice or in a bunny.