Sarah Cotterill attends Bundobust's 10th birthday party
To celebrate their 10th birthday Bundobust hosted a weekend of parties at their Mill Hill restaurant in Leeds, with DJ Sets, birthday beers, giveaways, slushies and importantly - cake.
Sarah Cotterill chats to co-Founder Mayur about the journey so far.
Unless you’ve been living under a rock for the past decade, Bundo’s Vada Pavs and Samosa Chaats will have probably permeated your food culture. You’ll have spotted their bright street food carts at local events, emblazoned with roaring tigers, shared a Vegware pot of Okra Fries as part of a combo, and sipped one of their seshable pale ales crammed with tropical citrus fruit, and maybe even a hint of masala. Your socials will be consumed with Pethi puns and non-meaty memes. You’ll have likely bought a T-shirt.
Bundobust aren’t afraid of a cheeky collab. And in fact, it’s collaboration that started the whole thing off back in 2014, when Bradford boys Mayur Patel and Marko Husak joined forces to reignite the Indian dining scene. Mayur, a chef with Gujarati heritage, whose parents pioneered the prestigious Prashad Restaurant in Drighlington, and Marko, the bar owner with big ideas for a brand new way of combining curry and craft beer.
It's a playful pairing that has proved popular ever since. Now with their own brewery, a move to Manchester in 2016, and then Liverpool in 2019, ten years on they’ve committed their journey to a comic strip, available for customers to take home during the big birthday weekend. Did they ever see themselves reaching this milestone? “At the time I can honestly say it wasn’t something I was thinking about," Mayur muses. "But I always knew what we set out to do will be something that people would want and enjoy”.
It’s the reason that each of their sites incorporate colourful communal bench seating and a laid back, pay-at-the-till type service style. Their menu consists of pots to pick at with the people you love. The flavours are as fresh as the soundtrack. It’s the reason Jay Rayner asked back in 2017,“Why has no one done this before?”
Citing authenticity and sustainability as two of their core principles, you’d be mistaken for assuming that the Bundo mission is purely a box ticking exercise. "We are not trying to engineer things to look or be a certain way, but rather do them to the best of our ability,” Mayur explains. “I think it’s part of our DNA and philosophy. We really believe in what we do so in a way, it makes it a lot easier.”
However, like many hospitality hotspots, Bundobust has had its fair share of setbacks. At the beginning of July, they shared a post announcing the sad news that their Birmingham restaurant would be closing its doors. “We’ve definitely had a few [challenges],” Mayur confirms. “[I] guess the standout would have to be Covid and navigating the business and our team out of it.” Although, he’s keen to stress the silver lining of it helping them grow and improve their offering each and every day.
And talking of growth, have the feasts of his childhood inspired any of what we see on the table? “I remember my mum always making the best Indian party food. Samosas, chaat, kachoris and sweets. It’s always influenced what I do here at Bundo. I also remember how she tried to add a little Indian flavour to dishes like pizza and lasagne, still a family favourite.”
If you were lucky enough to join the queue on 24 July 2024, you’ll have been invited to the exclusive friends and family night, which saw the first pour of their Bombay Dazzler rebrew – an Indian Wit Beer from Northern Monk, with lime and coconut vibes. For one weekend only, guests tucked into throwback special dishes at discount price, featuring Punjabi Kadi, Bataka Vada, Pav Bhajis, and their legendary lacy Masala Dosa. Frozen Disco Daiquiris churned in the cooler and instant win scratch cards were served up alongside re-runs of limited-edition merchandise.
“We partied pretty hard on the day!” Mayur adds. “Many of the team were working but we got to enjoy Bundo as if it was the first day we opened.” And with a summer bash coming up to thank those that have been involved over the past ten years, can Mayur predict what the future holds for Bundobust?
“I wish I could answer that in a nice and succinct way, but I can’t. I do know that it will be a lot of fun and we can’t wait to bring Bundo to more and more people who have yet to try it, whilst looking after everyone that has got us here too.”
Whilst reassuring die-hard diners that the classics will stay on the menu, he believes that the street food scene will continue to evolve. “I think it’s a cuisine and style of food all on its own. Food for any occasion or time of day. I think people will always resonate with how punchy and bold its flavours can be. It’s really exciting, and I’m happy and proud to be a part of it.”
Congratulations Bundobust. Long may the party continue!
