Our 25-Year Journey and Customer Love
From my Papa's kitchen in 2003 to today, here is the heart behind Kund—our journey, the big milestones, and why our customers keep coming back.
We were so overwhelmed to receive the award for Best North Indian Restaurant in Bangalore from the renowned Chef Sanjeev Kapoor. It's a testament to our 24-year journey of sticking to our roots.
A quick look at our journey. From the stress of renovation to seeing families enjoy our food and winning an award from Sanjeev Kapoor, we are so thankful for all the love and support.
Honest feedback from a happy customer who loved our soft paneer. Hearing that we are one of the best restaurants they've eaten at makes all our hard work worth it.
We were so happy to have the famous Chef Sihi Kahi Chandru visit us. He loved our Paneer Lababdar, Malai Soya Chaap, and Gajar ka Halwa, and his appreciation means the world to us.
Behind the scenes of our new recipe trials. Here we are experimenting with a smoky Kadai Paneer, using a hot coal to infuse that authentic dhaba-style flavour.
We are so proud when customers say that Kund screams authentic North Indian food. That is exactly what we have aimed for over the last 25 years.
A glimpse into the comforting North Indian food we have been serving for 24 years. From Palak Paneer to Chicken Biryani, it's a heritage of flavour we are proud to continue.
A quick tour of our restaurant and some of our most popular dishes, from tandoori starters to rich curries and our famous Gajar ka Halwa.
For over 13 years, customers have been coming to us for authentic North Indian cuisine in Indiranagar. This video is a top recommendation for what you must try when you visit.
About Our Story & Customer Love
People often ask if anything changed when we renovated our Indiranagar space, but the truth is, the only things we updated were the tiles and decor. The 100-year-old spice blends my father started with in 2003 remain exactly the same, hand-ground in our kitchen every single morning to keep that original taste alive.
Twenty-five years ago, Papa started Kund to bring real ghar ka khana to Bangalore. It was never about fancy presentations or trends; it was about the smoke from the charcoal tandoor and the richness of shudh desi ghee. Recently, we faced the tough decision to renovate our restaurant. It felt like changing a family member's look, but we poured our hearts into every detail, even making sure Bhairav, our dog, was part of the puja.
When you look through these photos, you aren't just seeing awards or food; you are seeing our story. Whether it is the softest paneer or our signature Gajar ka Halwa, everything carries that old-school passion. We still believe that authentic North Indian food isn't made in a boardroom, but on a slow-burning fire. People often say our Paneer Lababdar is the real deal, and that is because we source everything fresh daily. We are just happy to keep feeding this community, one meal at a time.
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