Authentic Charcoal Tandoori Kebabs in Indiranagar
Experience the smoky perfection of our 100-year-old spice blends, slow-cooked in a traditional charcoal tandoor right here in Indiranagar.
Even our chef’s favourite dish is the Murgh Akbari Kebab. When the chef loves it, you know it's a must-try.
Here’s a look at how we make our Murgh Akbari Kebab. The chicken is marinated in special Indian spices and cooked in the tandoor until it's succulent and perfectly charred.
Our Paneer Tikka is slow-cooked over charcoal, which keeps the paneer incredibly soft and absorbs all the smoky flavours. It’s healthy, tasty, and melts in your mouth.
A glimpse inside our tandoor where the magic happens. Freshly made rotis stick to the side while various kebabs are slow-cooked over glowing coals.
Our perfectly plated Chicken Tikka, served with fresh salad and our signature mint chutney. The beautiful char marks are a sign of authentic tandoor cooking.
Another look at our delicious Chicken Tikka appetizer, a favourite for starting a meal at Kund.
This is how we prepare our Haryali Seekh Kebab, made with minced vegetables and our secret spice mix, cooked on skewers in the tandoor for a flavourful bite.
Our classic Tandoori Chicken, marinated for hours and cooked to perfection. The meat is tender and infused with authentic North Indian spices.
A plate of our creamy Malai Soya Chaap and Hariyali kebabs, served with fresh onions and mint chutney. A great vegetarian starter option.
Another view of our popular vegetarian appetizers, showcasing the different textures and flavours from our tandoor.
About From The Heart of the Tandoor
Most places use electric grills, but we keep our charcoal tandoor running every single day. That is the secret to getting our Paneer Tikka soft while giving the Murgh Akbari Kebab that perfect smoky char. It takes more effort and constant attention from our chefs to control the heat, but you can taste the difference in the texture of every bite.
The heart of our kitchen has always been the tandoor. When you cook with charcoal, you aren't just heating the food; you are infusing it with a flavour profile you simply cannot get from a modern oven. We marinate our meats and paneer for hours in our family's secret 100-year-old masala mix, ensuring the spices penetrate deep into the ingredients before they even touch the fire.
Our process is slow and intentional. Because we don't rush the process, the juices stay locked inside, which is why our Tandoori Chicken is never dry. When you order, we prepare it fresh. Whether it is the Murgh Akbari Kebab or our vegetable starters, every piece is charred to perfection.
If you are visiting us in Indiranagar, these kebabs are the best way to start your meal. They pair perfectly with our fresh mint chutney and sirka pyaz (vinegar onions). It is rustic, straightforward North Indian food made with shudh desi ghee and pure intent. Come hungry, because these portions are designed to be shared.
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