“That was one of the opportunities we saw with Bunta."
Bunta Beer is reporting 40% year-on-year sales growth as the alcohol-free brand challenges Britain to rethink the traditional beer and curry pairings.
The UK-brewed beer, founded by Gunikka Ahuja, was launched in August 2025 and is designed to pair with Indian food. The brand has secured more than 20 new accounts in the past month.
Recent additions include the Royal Albert Hall, Novotel, Pahli Hill, Mandira Kitchen, Masala Grove Dundee, East West Pizza, The Gladstone Arms, The Latimer, Bombay Bustle and Vintopia.
The growth comes ahead of National Curry Week, which runs from October 5-11, 2026, as Bunta says the drinks served alongside Indian food should reflect how much the cuisine has evolved in Britain.
Ahuja, who founded Bunta after moving to London from Los Angeles, created the brand as a contemporary alcohol-free option influenced by her Indian heritage and experience of living in global cities.
The brand’s expansion spans restaurants, hotels, pubs, independent retailers and specialist drinks businesses, alongside its direct-to-consumer operation.
Ahuja said: “Indian food in Britain has moved on enormously.
“People are discovering regional dishes, better ingredients and a new generation of restaurants, chefs and food brands.
“There’s much more curiosity about where dishes come from, what goes into them and the experience around the food.
“But when it comes to the beer we drink alongside Indian food, the choice can still feel remarkably familiar.
“That was one of the opportunities we saw with Bunta. If we’re putting more thought into the food on our plate, why shouldn’t we put the same thought into what’s in our glass?”
Bunta Beer’s products are alcohol-free and low-carbonated, with flavours designed to complement Indian cuisine.
The brand’s approach comes as British drinking habits continue to shift towards no- and low-alcohol options.
According to the British Beer and Pub Association, UK consumers drank approximately 200 million pints of no- and low-alcohol beer in 2025, almost 20% more than in 2024.
The Indian non-alcoholic beer market is also predicted to reach $1,86 billion by 2034.
Bunta believes the combination of changing drinking habits and growing interest in diverse and premium food experiences creates an opportunity to reconsider the traditional beer and curry pairing.
Beer characteristics such as carbonation, bitterness, malt and body can interact differently with chilli, spice, richness and smoke. This means different styles and flavours can complement different Indian dishes.
Ahuja said: “Beer and curry is already one of Britain’s great food and drink combinations.
“We’re not trying to change that – we want to make it better.”
“The Indian food scene is exciting, innovative and increasingly premium. We think the drinks served alongside it should be just as considered.
“National Curry Week is a brilliant opportunity to get people experimenting. Rather than automatically ordering the same drink, think about the flavours in the food and what you want your beer to bring to them.”
With National Curry Week taking place from October 5-11, Bunta is using the occasion to encourage consumers to consider the beer alongside their food rather than treating it as an afterthought.
