National Curry Week

Eat Like A Chef at Bundo this National Curry Week!

5TH – 11TH OCTOBER 2026

Yeah yeah, we’ve all got our Bundo favourites – your Chole Saag, your Pav Bhaji, obviously your Tarka Dhal – but deep down we all know that we want to eat what the chefs eat. The secret stuff, the cult classics not bestsellers, the proper tastes of home.

Well now we’re letting you!

This National Curry Week, we’re putting staff curries on the menu for one week only.

The head chef of each Bundobust venue is cooking up a speciality from their home turf, the stuff off-menu stuff they usually reserve for their own staff meals (and some of the front of house team if they ask very nicely) and putting it on the menu for you. Stuff you’ve probably never even heard of! We’ve got…

Each dish is available exclusively at its respective restaurant this National Curry Week, from Monday 5th – Sunday 11th October.

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LEEDS

Alur Dom & Luchi

 

Maity is a true Bundo OG – cooking with us from Day One after coming over from Mayur[’s family restaurant Prashad. He literally invented “Too Much Spicy”!! He’s also the brains behind our annual Indo-Chinese specials, taught and trained chefs across all of our restaurants.

 

His Alur Dom is a Bengali deep cut – proper home-style regional cooking, and usually eaten as a treat to break fast during holy months, especially Durga Puja

Leeds
MANCHESTER PICCADILLY

Haleem

 

Picadilly BFG Nomi is a proper grafter – starting over 6 years ago as a Kitchen Porter and working his way up to the top spot in the kitchen. His Haleem is a traditional Pakistani dish from Lahore, a real hearty winter warmer often eaten as breakfast but good any time of the day.

 

Lentils and oats simmered and mashed with fresh tomatoes, onion, garam masala and ginger until thick and rich, served with fresh, soft roti.

Piccadilly
LIVERPOOL

Hyderabadi Biryani

 

Phani started at Bundo Liverpool in 2021, and brings sunshine to every room he walks into. Calm as a cucumber, he has Liverpool running through his veins now. He loves his rice – eating an estimated two million grains per year – so it’s no surprise that he’s jumped at the chance to make Biryani from his home region of Hyderabad for National Curry Week

 

Hyderabad is famous for its signature style of Biryani – considered a royal dish, eaten in the courts and Nawabs of Hyderabad. Phani’s is fragrantly spiced and layered with jackfruit marinated in a Hyderabadi garam masala, cooked dum style, and served with a punchy Mirch Salan and cucumber raita.

Liverpool
BUNDOBUST BREWERY

Lehsuni Saag Paneer & Kulcha

 

Dipanshu has been with Bundo since 2002, starting in Leeds before becoming our youngest ever head chef when he started leading the kitchen at Bundobust Brewery

 

Saag is a big part of Punjab cuisine, as a big agricultural region, it has a history of turning farmers into Punjabi Popeyes during long days in the fields. 

 

Dipanshu has cooked down with garlic and tomatoes into a smooth and savoury sauce and simmered with paneer, served with fresh tandoor-baked kulcha flatbread.

BREWERY