The Best Dal Makhani in Bangalore, Slow-Cooked Since 2003
Regulars call it the OG. It is the dish Kund opened with in 2003, the one most ordered every day since, and the one recipe the family has refused to touch. Spelled Dal Makhni on our menu, dal makhani everywhere else; same pot.
How we cook our dal makhani in Indiranagar
Slow-cooked, buttery, unchanged. Whole black lentils simmered for hours, finished with butter and pure ghee, the way Dr S M Rao's kitchen made it on day one.
There is no MSG and no artificial colour in the pot, because there is none anywhere in the kitchen. The depth comes from time on the flame, not from shortcuts. 23 years and a second generation later, the dal that brought North Indian families to Indiranagar in 2003 is the same dal that brings their children back.
Order it with butter naan or a lacha paratha from the tandoor, and it comes on every North Indian thali as standard.
Dal Makhni, Dal Palak and Dal Tadka
Three dals, all vegetarian, all cooked in the same pure ghee. The Makhni is the one to start with.
Dal MakhniThe OG
The OG. Slow-cooked, buttery, unchanged since 2003.
Dal Palak
Dal Tadka
Pairs with Naan / Butter Naan, Garlic Naan, Lacha Paratha, Tandoori Roti and Jeera Rice from the breads and rice sections.
Dal makhani in Indiranagar, served at our table since 2003
Lunch and dinner, all seven days, at 303, Ashoka Terrace, 5th Main Road, Indiranagar 1st Stage.
Monday – Friday
- Lunch
- 12:00 – 4:00 PM
- Dinner
- 7:00 – 11:00 PM
Saturday – Sunday
- Lunch
- 12:00 – 5:30 PM
- Dinner
- 7:00 – 11:00 PM
Dal makhani for parties in Bangalore
The Dal Makhni travels well and anchors a spread. We cook it in bulk for house parties, office lunches, functions and weddings across Bengaluru, alongside kebabs, biryani and breads.
- Cooked in 100% pure ghee
- No MSG, no artificial colour
- Veg and non-veg menus around it
- See the whole Kund menu
