Vegetarian Tandoori Specialties in Indiranagar
Think tandoori is only for non-veg? Think again. Our charcoal-grilled paneer and stuffed soya chaap are marinated in 100-year-old spice mixes, bringing that smoky, authentic flavour to every vegetarian bite.
Our paneer tikka is slow-cooked in the tandoor, which keeps it healthy and locks in all the nutrients and flavour. It's cooked with very little oil, making it a guilt-free indulgence.
A squeeze of fresh lime over our Paneer Tikka is all you need to elevate the flavours. Paired with our tangy mint chutney, it's a vegetarian starter that's hard to beat.
This is our Haryali Seekh Kebab, made with minced vegetables and our 100-year-old secret spice recipe. It's slow-cooked in the tandoor until it's aromatic and full of flavour.
We are always trying new things in the kitchen. Here's a trial of our new Stuffed Soya Chaap, filled with paneer and secret aromatics. It's absolutely mouth-watering.
Our Malai Soya Chaap is a must-try. It's creamy, delicious, and a great vegetarian option that's packed with flavour. Perfect with our Dal Makhani.
A beautiful plate of our vegetarian starters. Here you can see the creamy Malai Soya Chaap and a green-marinated kebab, served with fresh salad and chutney.
Another view of our delicious vegetarian appetizers. The combination of different textures and flavours makes for a perfect start to any meal at Kund.
About Tandoori Vegetarian Delights
Because we slow-cook everything over real charcoal in our tandoor, our paneer and soya chaap stay incredibly juicy without needing extra oil. It’s the kind of healthy-yet-satisfying food that doesn't feel heavy, and because we grind our own masalas using the same 100-year-old family recipe, you won't find this specific flavour profile at a typical dhaba.
For a long time, vegetarian tandoori was just an afterthought, but we wanted to change that at Kund. Whether it is our classic Paneer Tikka or the new Stuffed Soya Chaap, we treat our vegetables with the same respect as our kebabs.
Why our tandoor is different
It comes down to two things: the coal and the grind. We don't use electric ovens. Every skewer goes into a charcoal tandoor, which locks in moisture and gives that smoky char you can actually taste. As for the marinade, we don't buy spice mixes from a packet. We hand-grind our masalas based on a 100-year-old family recipe, ensuring the heat is balanced and the flavour is deep.
Must-try options
- Haryali Seekh Kebab: This is minced vegetables, seasoned with our secret greens blend, and slow-roasted until it’s soft and aromatic.
- Stuffed Soya Chaap: A new trial we are super proud of. We stuff it with fresh paneer and aromatics, making it creamy on the inside and crispy on the outside.
- Paneer Tikka: We source our paneer fresh daily. You’ll notice the difference the moment you squeeze that fresh lime on top.
If you are planning a meal in Indiranagar or just want a healthy, flavourful takeaway, these starters pair perfectly with our Dal Makhani. We keep it light, we keep it fresh, and we always cook it dil se (from the heart).
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