our story
About Us
Three generations of recipes, one clay oven, and a dining room that smells of ghee and woodsmoke from noon to night.
Home · About
since 2011
From a Old Delhi kitchen to your neighbourhood table
Kesari Hearth began with our grandmother's recipe diary and a secondhand tandoor. Fifteen years on, we still grind our garam masala every morning, still rest our marinades overnight, and still finish every dal with a knob of white butter.
The menu travels India the way our family did — smoky tandoors from the north, coconut-laced curries from the coast, and breads blistered to order whatever the postcode.
15Years cooking
480°Tandoor heat
40+Dishes daily
the craft
Overnight marinades, hand-pounded spices, live coals — no shortcuts, ever
Arjun MehtaHead Chef
come hungry
Taste the story yourself
Order your favourites from the store for takeaway, or book a table and let the tandoor do the talking.