Our Signature North Indian Dishes in Indiranagar
25 years of family recipes, secret masalas, and the smell of our charcoal tandoor. Here is a look at the classic dishes that have defined our kitchen for generations.
Welcome to Kund! Our famous thali is a complete, 'petful' meal, giving you a taste of our best dishes like creamy dal makhani, flavourful sabzi, and soft rotis all on one plate. It’s the perfect way to experience our authentic North Indian khana.
Watch our famous Chicken Tikka coming straight out of the hot charcoal tandoor. We marinate it for over 8 hours using our 100-year-old secret spice mix, which makes every bite smoky, juicy, and unforgettable.
This is our Garam Naram Paneer Lababdar. We make our paneer fresh every single day, which is why people say it’s the softest in Bangalore. The gravy is a rich, creamy blend of cashews and almonds, making it a true crowd favourite.
This was a proud moment for Papa and our family, receiving the award for the best North Indian restaurant from the legendary Chef Sanjeev Kapoor. It’s a reminder of our 25-year promise to serve you only the most authentic food.
Renovating our 24-year-old home was a 'khatta meetha' journey. Many people asked if we would change, but we promised to keep the food exactly the same. We just gave our space a new look to welcome you with even more warmth.
Our Dal Makhani is slow-cooked for hours until it's perfectly rich and creamy, just the way it should be. We make it with shudh desi ghee and a lot of love, making it the ultimate comfort food.
Nothing makes us happier than seeing our guests enjoy their meal. We believe in 'athithi Devo bhava', and hearing such kind words about our food, especially our soft paneer, makes all the hard work worth it.
About this collection
If you are trying our food for the first time, our Dal Makhani is the place to start. We slow-cook it overnight to get that rich, creamy texture without using heavy shortcuts—just patience and our family's 100-year-old masala mix. It pairs best with our charcoal-grilled Tandoori Roti, but try to arrive early, as we often sell out during the dinner rush on weekends.
At Kund, our food is about 'ghar ka khana' vibes, just with a bit more charcoal fire. We believe in keeping things simple. Everything you see here, from the Paneer Lababdar to our Tandoori Chicken, is made using ingredients we would feed our own family—pure shudh desi ghee, fresh paneer delivered daily, and masalas that my Papa perfected decades ago.
Why our food tastes different
We don't use high-speed gas burners for everything. We stick to the old-school charcoal tandoor because it gives the meats and breads a smoky depth you just cannot replicate on a stove. This is why our Paneer Lababdar stays soft, and why our kebabs are juicy rather than dry. We recently renovated our space in Indiranagar to make it more comfortable, but we made a promise to keep the recipes exactly as they were 25 years ago.
Popular Picks
- Dal Makhani: Our signature dish. Slow-cooked, dark, and rich.
- Paneer Lababdar: A nutty, creamy gravy that people travel across Bangalore to try.
- Tandoori Chicken: Marinated for over 8 hours in our secret mix, then finished in the charcoal pit.
- Gajar Halwa: The proper way, with milk, ghee, and khova, just like Papa used to make.
Whether you are looking for a quiet family dinner or a quick, hearty meal, we aim to make you feel at home. We are located in the heart of Indiranagar and are always ready to serve you a plate of something authentic.
Kund Indian Barbeque
I’m Suman, and I grew up right here watching my Papa build Kund into what it is today. We recently gave the space a fresh look, but the recipes? Those remain exactly as they were 25 years ago. We just want you to feel the love in every bite.
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