Bundobust was born out of a collaboration between two Bradford boys, Mayur Patel and Marko Husak – the chef with generations of Indian food heritage, and the pioneering craft beer bar owner.

Combining their expertise through a series of pop-up events, Mayur and Marko spotted a demand for a contemporary update to the classic “beer and a curry”: authentic dishes, boundary-pushing beers, flavours and techniques overlooked in mass-market Indian food and brewing, all served in an informal bar setting.

Sustainability is key to what we do: beers are brewed on a small scale using the best ingredients, cultural traditions mean all of our food is vegetarian (most of the menu can be made vegan), and our street food roots let us discover vegware.

A Bundo icon, these little white pots are made of bagasse – reclaimed sugarcane which is totally compostable, eliminating the need for industrial dishwashers and non-recyclable tableware, and reducing our landfill contributions and water and energy usage.