Bunta Beer reinvents the curry and a pint

Bunta Beer has made its debut in London with a 0.5% citrus lager brewed to complement the full spectrum of Indian cuisine — from creamy kormas to fiery vindaloos.

The alcohol‑free, gluten‑free, vegan beer lands in a stubby pink can featuring the brand’s bold “Bunta” character and is now available at Kricket, Aspen & Meursault, Vintopia Wine, East West Pizza and Londis N16.

Founded in 2025 by 27‑year‑old Gunikka Ahuja, Bunta is brewed in the UK and crafted with orange peel and coriander seed, mirroring flavour compounds found in Indian cooking. The result is a crisp, refreshing lager with subtle carbonation designed to cut through spice without overpowering it.

Indian food in the UK has evolved dramatically — from Brick Lane curry houses to modern restaurants like Dishoom, Hoppers and Kricket — but the beers served alongside them have barely changed. Drinkers are increasingly seeking lighter, low‑alcohol options that pair well with food, avoid the heavy, gassy feel of traditional lagers and fit modern social habits.

Bunta steps directly into this gap: a purpose‑built lo‑no beer that enhances the eating experience rather than competing with it.

Bunta Beer brings several advantages to drinkers and operators:

• Brewed for food — subtle carbonation avoids bloat and keeps palates fresh
• Citrus + coriander profile — mirrors Indian flavour compounds for seamless pairing
• 0.5% ABV, gluten‑free, vegan — inclusive for modern drinking occasions
• 60 calories per can — lighter than traditional lagers
• Designed for spice — cuts heat, cleanses the palate, resets the bite

Ahuja describes Bunta as a beer that “regulates the experience of eating hot food… cuts through the heat, cleanses the palate and makes you ready for the next bite.”

Bunta is aimed at lo‑no drinkers seeking flavour‑first options; diners at modern Indian restaurants; retailers looking for premium, culturally rooted lo‑no offerings; and younger drinkers who want to be “part of the moment” without alcohol.

Bunta launches with strong early‑stage listings across London’s modern Indian and fusion dining scene. The brand is positioned as the go‑to beer for Indian food, whether in restaurants or at home. Its distinctive pink can and character design offer standout shelf presence and strong social‑media appeal.

Ahuja is also developing Buntatex, a biodegradable textile made from brewing waste, which will be used for packaging and merch — reinforcing the brand’s circular, design‑led identity.

For Ahuja, Bunta is about redefining what modern British‑Indian identity looks like in food and drink. “Modern Indian identity is not about rejecting tradition, it’s about evolving it,” she says. The Bunta character — inspired by her brother — represents “a new generation of drinkers who don’t feel the need to drink alcohol to be part of the moment… culturally rooted, making different choices.”

Bunta signals a new wave of culinary‑led lo‑no innovation, where beer is crafted to elevate food rather than simply accompany it. For operators, it offers a premium, culturally relevant alternative to traditional lagers; for retailers, it taps into the booming demand for flavour‑driven, design‑forward lo‑no drinks.

As Ahuja puts it: “Our food deserves better.” Bunta aims to become the beer you think of when you think of Indian food — from high‑end restaurants to home‑cooked curries.