Butter Chicken
₹460Tandoor-roasted chicken simmered in a velvety tomato-butter gravy, finished with cream and fenugreek.
Slow-cooked curries, tandoor-fired breads, and family recipes carried from Punjab to your table — cooked the way they always have been.
Tue–Sun, 12:00 PM – 10:30 PM
Closed Mondays
14 Residency Road
City Centre
Kuljit India began the way most good kitchens do — with a family recipe book and a wood-fired tandoor. Our spice blends are still ground in-house, our dough still proofed by hand, and our gravies still simmered low and slow, the way they always have been.
Every dish on our table traces back to a Punjabi kitchen — the kind where turmeric stains the counters and the tandoor never really goes cold. We've simply brought that kitchen here, for you.
Passed down through generations and cooked the way they were meant to be — no shortcuts, no substitutions.
Vegetables sourced daily, spices ground in-house, and paneer made fresh each morning.
A spotless kitchen and careful food-handling standards, from prep to plate.
Attentive service that treats every table like it's the only one in the room.
A closer look at what leaves our kitchen — click any photo to see it larger.
Illustrative guest quotes shown for design purposes — replace with your verified reviews.
The butter chicken tastes like it came from someone's grandmother's kitchen — rich, buttery, and never too heavy.
Ordered the tikka expecting good, left impressed. Smoky, charred just right, with a mint chutney that pulled it all together.
Quiet corner table, warm service, and a thali that kept arriving in waves. We'll be back for our next anniversary too.
Reserve a table, or drop by — we keep a few seats open for walk-ins every evening.
14 Residency Road, City Centre
Get Directions
Tue–Sun, 12:00 PM – 10:30 PM
Closed Mondays
Fill in your details and we'll help you confirm it by phone.
Kuljit India was built around one idea: that North Indian food doesn't need reinventing, only respecting. Long before it was a restaurant, it was a family kitchen — one where the tandoor was lit before sunrise and the spice tin was refilled by hand, never bought pre-mixed.
We still cook that way. Our gravies are built slowly, in small batches, so nothing tastes rushed. Our breads are shaped and fired to order, not held under a lamp. And our recipes haven't changed much since they were first written down — because they didn't need to.
What's changed is the room around the food: warmer light, quieter corners, a table that's easy to linger at. Everything else is exactly as it should be.