There’s some serious flavour in these specials.
Indian street food favourite Bundobust has given its menu an Indo-Chinese lift with a host of exciting new specials.
Four new dishes have just launched at the Leeds-born restaurant, as Bundobust celebrate the historic culinary craze of crossing Chinese cooking styles with classic Indian spices and vegetables, reports The Manc.
Inspired by the fiery fusion of Indian and Chinese flavours that began in Kolkata and swept worldwide, the new specials are informed by the cuisine’s hybrid origins – with a special Bundobust twist.
Think salt and pepper okra fries, ‘prawn’ gobi toast (deep-fried garlic and ginger minced cauliflower sesame soldiers served with a Coconut Korma dipping sauce), hakka noodles and battered tofu pakoras in a spicy sauce.
The Bundobust take on Kolkata’s key Indo- Chinese dishe, named after the Hakka-speaking Chinese immigrants that established India’s first Chinatown, promises soy-sauce coated Indo-Chinese spiced noodles with red and green peppers, cabbage and mushrooms.
Meanwhile the new tofu dish – a big first for Bundobust – offers a modern Chinese re-imagining of the classic Chennai Hotel Buhari 1965 recipe, served in a sauce rich with Chinese Five Spice, curry leaves, garlic and mustard seeds.
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The Leeds-born indie eatery will serve the special menu starting from Monday 18 July from their restaurant on Mill Hill, just outside Leeds Train Station, as well as their venues further afield in Manchester and beyond.
All four specials can be ordered alongside existing Bundobust staples and are best
enjoyed with Bundobust’s very own beers – served exclusively in their restaurants via
the Bundobust Brewery.
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Beer fans are encouraged to try the house-brewed Bundobust coriander lager, masala chai porter and tropical pale ale, all of which have been designed to complement Bundobust’s dishes.
Feature image – The Manc Group
