Bundobust shakes up menu this January with pioneering meat substitutes

Meatless Farm’s plant-based chicken and meatless mince means Bundobust can explore more traditionally meat-focused Indian dishes
Share on facebook
Share
Share on twitter
Tweet
Share on linkedin
Share
Share on whatsapp
Chat

Indian street food specialists Bundobust has announced an exciting partnership with plant-based meat producer, Meatless Farm – and it promises bold new meat-free horizons for 2022.

Inspired by its Gujarati roots, the Bundobust offering has always been 100 percent vegetarian, with around two thirds of the menu completely plant-based.

This new partnership marks the restaurant’s first venture into meat substitutes, with Meatless Farm’s plant-based chicken and meatless mince allowing the Bundo team to explore more traditionally meat-focused Indian dishes.

Look out for Butter Chicken, a vegan spin on the decadent, creamy classic – only with one of Meatless Farm’s new products (chicken) as the centrepiece.

Expect all the rich, tomatoey goodness of traditional butter chicken with plant-based kick of chilli and fenugreek.

This is a dish with a rich heritage, hailing from 1950 and the founders of the Moti Mahal restaurant in Deli and made famous by chance, using tandoori chicken in a butter rich and tomato gravy. 

Another highlight is the Keema Matar, which transforms the mince and pea combination into a plant-based delight.

You’ll get a deeply flavoured spiced curry, cooked in a classic, dry-fry Karai style with cinnamon, bay leaf, onion, and chilli. Try it with a puri, they suggest, for added deliciousness.

Meatless Mince can also be found in the Shami Kebabs – the lentil patties spiced with ginger, green chilli, kewra water and mint, served with pickled red onion and a red pepper chutney on the side.

Speaking of sides, when it comes to accompaniments, the Mushroom Pilau Rice is a simple dish of mushrooms, cumin, and lemon with classic basmati rice.

“These specials are something we’ve been working on for months,” said Mayur Patel, co-founder at Bundobust.

“We experimented with a selection of meat substitutes, and Meatless Farm products lent themselves best to Indian food.

“We’ve got a longstanding relationship with Ben Davy at Meatless Farm, and our chefs utilised his expertise on how best to cook with their products.

“This is a collaboration that enables our chefs to truly offer something new to our customers.”

The new menu, which includes a Bundo Does Meat Combo and more, is available for a limited time only.

“These dishes are different to our usual Gujarati influenced menu,” said Marko Husak, co-founder, Bundobust.

“It was so much fun working with our chefs using their regional expertise and heritage to create some more traditional curry house dishes.”

Bundo is also welcoming in an exclusive alcohol-free beer, thanks to a collaboration with low and no specialists, Mash Gang.

Brut Luxe is a special vegan 0.5 percent brew made with Nelson Sauvin hops and white oak on a lager base, on tap for a limited time only. 

Another drinks collaboration comes in the form of Cloudwater Soda’s Spiced Fruit Chaat – a low-cal adult soft drink made with mango, pineapple, passion fruit, and Mosaic hops – to the menu.

And for anyone looking to banish the winter blues with a cup of something warming, Bundo’s Vegan Chai offers up a comforting blend of oat milk, massala and sugar.

The new menu is available from 7th Jan for a limited time. All dishes will be available individually, or as a Bundo Does Meat Combo for Two, available at Manchester Piccadilly and Bundobust Brewery for £31.

Share on facebook
Share
Share on twitter
Tweet
Share on linkedin
Share
Share on whatsapp
Chat

For more stories like this, check our news page.

Why not follow #ILoveMCR on Facebook, Twitter, Instagram, YouTube and LinkedIn? You can also send story ideas to editor@ilovemanchester.com

Don't miss out on top stories. Subscribe to newsletter...