Bunta Beer Reports 40% Growth as It Rethinks Britain’s Beer and Curry Pairing

Beer and curry have long been a favourite British pairing. 

But as Indian dining becomes more varied, adventurous and sophisticated, should we give a little more thought to the beer in our glass?

British-Indian alcohol-free brand Bunta Beer thinks so. Ahead of National Curry Week, which runs from 5–11 October 2026, it is encouraging diners to reconsider the familiar drinks traditionally served alongside Indian food.

Founded by Gunikka Ahuja, Bunta was created to offer a contemporary alternative to established curry-house beers. Ahuja moved to London from Los Angeles, bringing her Indian heritage and international experience to a brand designed around food, flavour and changing drinking habits.

The business reports 40% year-on-year growth, with new accounts spanning restaurants, hotels, pubs, independent shops and specialist drinks businesses. Recent additions include the Royal Albert Hall, Novotel, Pahli Hill, Mandira Kitchen, Bombay Bustle and The Gladstone Arms.

That expansion reflects Bunta’s belief that the drinks menu deserves the same attention as the food menu.

Across Britain, diners are exploring regional Indian specialities, street food, contemporary restaurants and premium meals at home. For Ahuja, this growing curiosity presents an opportunity to rethink what accompanies those dishes.

Bunta describes its beer as alcohol-free, with low carbonation and flavours developed to complement Indian cuisine. That could appeal to anyone seeking an alternative drink for their next curry night, whether dining out or eating at home.

Pairing beer with Indian food involves more than finding something cold. Bitterness, malt, body and carbonation can influence how a drink works alongside chilli, creamy sauces, fragrant spices and smoky tandoori dishes.

A rich curry and a fiery dish may therefore call for different qualities in the accompanying beer.

For National Curry Week inspiration, Ahuja recommends the comforting Saag Murgh at London’s Bombay Bustle, and the Masala Haddock Bun at The Latimer, featuring battered fish, lettuce, cheese and tartare sauce.

Her choices also include Pahli Hill’s fish curry with green mango, coconut and tamarind, plus dishes at Oudh 1722 and The Gladstone Arms.

Of course, readers can experiment closer to home too. Your favourite takeaway, a homemade curry or a regional recipe could provide the opportunity to explore an alcohol-free pairing.

Bunta’s message is straightforward: as Indian food continues to evolve, the drinks served alongside it can evolve as well.

Perhaps this National Curry Week, the most interesting change will be what you pour alongside your dinner.

Find out more at buntabeer.com.