Undecided as to whether to have an Indian or Chinese for tea? Well, luckily Bundobust is helping to make that decision a bit easier with the launch of their new Indo-Chinese specials this month, meaning you can get the best of both countries.
The Indian street food and craft beer restaurant and brewery has created specials inspired by the fiery fusion of Indian and Chinese flavours that began in Kolkata and swept across the globe, as well as offering a modern Bundobust take. The four new dishes, which are available this July until the end of August across Bundobust Brewery, Manchester Piccadilly, Liverpool, and Leeds restaurants, celebrate the historic culinary craze of crossing Chinese cooking styles with classic Indian spices and vegetables.
To rapturous effect, chefs at Bundobust have given their much-loved Okra Fries a Northern inspired Indo-Chinese makeover with their limited-edition Salt and Pepper Okra Fries. The great Chinese Chippy concept meets Bundobust’s top street food dish – both of the North to create something exclusively for the North.
Alongside the upgraded fries, Bundobust has managed to pay homage to a UK Chinese favourite, Prawn Toast, with classic Gujarati ingredients for an ‘all crunch, no crustacean’ veggie treat. Bundobust’s Gobi Toast sees deep-fried garlic and ginger minced cauliflower sesame soldiers served with a coconut Korma dipping sauce.
If you’re after a ‘mein’ course then Bundobust have also added their rendition of the classic Hakka Noodles – soy-sauce coated Indo-Chinese spiced noodles with red and green peppers, cabbage and mushrooms. This is one of Kolkata’s key Indo-Chinese dishes, named after the Hakka-speaking Chinese immigrants that established India’s first Chinatown.
Last but not least, Bundobust has finally given in to customer demands using tofu for the very first time by using it in one of their Indo-Chinese specials, Tofoo 65. Using Northern company’s Tofoo’s celebrated product, Tofoo 65 boasts battered tofu pakoras served in a spicy sauce rich with Chinese five spice, curry leaves, garlic and mustard seeds to create a modern Chinese spiced re-imagining of the classic Chennai Hotel Buhari 1965 recipe.
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 Bundobust Brewery on Oxford Street, Manchester. The Indo-Chinese specials at Bundobust are available from July 18 – August 29.