Our Story
23 Years of the Same Recipes
Kund opened in 2003, before Indiranagar became what it is today. The regulars are still here.
Kund opened in 2003, before Indiranagar became what it is today. The regulars are still here.
On 5th Main Road in Indiranagar — back when the neighbourhood had fewer restaurants and a lot more regulars who wanted proper North Indian food — Kund opened its doors. A simple concept: a clay oven, the best ingredients from the north, and recipes passed down through generations.
We don't do shortcuts. Our dal makhani slow-cooks overnight. Kebabs are marinated for hours before they hit the clay oven. Breads are slapped onto the tandoor walls one at a time. This is how it was done in the old kitchens of Lucknow and Peshawar. We don't see a reason to change.
23 years later, the regulars are still here. Some bring their children now. Indiranagar has changed around us — new cafes, new bars, new everything — but the seekh kebabs taste the same as they did in 2003. That's the point.
Every dish follows the original recipe. Dal Makhani cooks overnight. Marinades sit for hours. Speed is never the priority — flavour is.
Our clay ovens are the heart of the kitchen. We import the right clay, maintain them by hand, and fire them daily. No convection ovens, no grills.
We've never been the fanciest place on the block. We're the most reliable. Budget-friendly North Indian food that keeps you coming back.