The Spot: Bundobust, Leeds
A Hindi word that translates as “binding and tying”, Bundobust is the aptly named meeting of two Bradford successes: Gujarati vegetarian institution Prashad and craft beer newcomer The Sparrow, joining forces in bar form to take on neighbouring Leeds. Housed in a former amusement arcade, Bundobust’s chipboard-and-reclaimed-doors decor fits its street-food aims. Mostly vegan and gluten-free, dishes are all £6 and under, and ideal for pick ’n’mix sharing. Fingers of crisp, salty fried okra demand the company of the light, coriander-tinged house pilsner, while masala dosa and ragda pethis offer soft, gently spiced sustenance. The Bundo chaat, meanwhile, is a no-two-mouthfuls-the-same delight with samosa pastry, chick peas, potato, yoghurt, crunchy turmeric noodles and tangy tamarind chutney. Mikkeller, Brewdog and Brooklyn populate a beer list that also ventures into wild and sour territories.
6 Mill Hill
AB
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My food vice… Orange Krush
As we collectively get a taste for the spicier things and try to leave our beige palates behind, it’s important to recognise the vast range of hot sauces available. I’ve been collecting them for four years, from the silly (Satan’s Sweat, Who Dares Burns) to the sublime sauces made from fruity, tropical peppers. The super hots are reserved purely for display purposes, only to be used in the name of sweaty, painful banter. For my money, the perfect blend of heat and flavour comes from Orange Krush. Made from pure habaneros with absolutely no capsaicin extract (chemical heat sucked from chillis by sickos), Orange Krush is a deliciously rich jack of all trades, working on sandwiches, in bolognese, and as a heated flavour booster in burgers, chow mein and everything in between. Your Cholulas and Tabascos and other commercial table sauces do a fine job up until a point, but when you want to graduate to the next level of heat and earn your diploma from Tongue Ache University, Orange Krush provides a unique depth of flavour with a fair old kick.
£4.99, hot-headz.com
JB
Joanna Fuertes-Knight on food
This week: offal overload
I spent last weekend eating bollock goulash. Before that, I tried a kind of pig-butt pâté. My meat guilt – triggered by stories that we’re all doomed to live off reconstituted mealworm burgers or other rank but sustainable meat alternatives – has had me pondering the ethics of eating the whole animal. While the likes of London’s St John’s restaurant have deservedly received accolades for a kind of offal couture, the reality of applying that to home cooking isn’t straightforward. The lesson I’ve learned via exoticising offcuts is that I still suck at entry-level stuff like preparing cheaper cuts of meat. My advice? If you want to satiate your guilt, don’t start fancy, start aggressively unambitious.
