Not just a restaurant, but a landmark of authentic flavours since 2003.
A mélange of flavours. A melting pot of cultures. Simple, honest food with no frills, rich and robust. These are the roots from which Kund Indian Barbeque has grown.
Started in 2003, when Indiranagar had no North Indian restaurant.
Dr S M Rao opened Kund for the North Indians living in Indiranagar who were missing the food of their culture. The same recipes and spices soon attracted South Indian families too.
For more than two decades we have been driven by one purpose: to satisfy the taste buds of those who cherish one of life's simplest pleasures, a good meal shared among friends and family. At Kund, every dish tells a story of heritage, patience and genuine care. We honour traditions passed down through generations, preserving the lost flavours of the North and North-West Frontier in their purest, most authentic form.
Come, join us on this journey back to the essence of real North Indian and Mughlai cuisine. Pull up a chair, enjoy the warmth of good company, and experience the timeless taste of true Indian hospitality.
Holding the flavour while trends came and went
- 2003
A kitchen for the homesick
Dr S M Rao opened Kund in Indiranagar at a time when the neighbourhood had no North Indian restaurant. It was built for North Indians who missed the food of home.
- The early years
The same recipes win over everyone
The spices and recipes that comforted North Indian families soon brought South Indian families through the door too. Dal Makhni became the dish everyone ordered.
- Two decades
Holding the flavour while trends came and went
Kund stayed in the same small room in Indiranagar, cooking the same way: no MSG, no artificial colour, only pure ghee and butter.
- Today
The second generation
Suman, Dr Rao's daughter, now runs Kund. The recipes are unchanged. A small new menu arrives every three months, starting with Indian fusion desserts like Rasmisu.
Dr S M Rao and Suman
Founded by Dr S M Rao in 2003. Run today by his daughter Suman, the second generation, with the recipes untouched.
- 01
Family-run, second generation
Opened by Dr S M Rao in 2003. Today his daughter Suman keeps every recipe exactly as it was.
- 02
The OG Dal Makhni
Our most-ordered dish since 2003. Slow-cooked, buttery, unchanged.
- 03
Tandoor recipes from 2003
Tandoori chicken, tikkas and sheek kababs made the way they were on day one, 23 years ago.
- 04
Nothing artificial
No MSG, no artificial colour. Cooked only in pure ghee and butter.
The room and the food
