A Story of Flavor
Three Generations of Tradition
Pindi Restaurant opened its doors in 1948 — a humble Pandara Road kitchen founded by a family of partition-era refugees who brought with them the rich Mughlai and Punjabi recipes of undivided India.
Over seven decades, we have served diplomats, prime ministers, families and food lovers, never losing sight of what made us beloved: slow-cooked dal makhani, fire-kissed tandoori, and the legendary Pindi butter chicken.
Today, the third generation runs the kitchen — but the recipes, the spice mixes and the warmth remain unchanged.
The Pindi Difference
Master Chefs
Our head chef has over 35 years at the Pindi tandoor — every dish carries his mastery.
Elegant Ambience
Warm golden lighting, intimate seating and tasteful decor for every occasion.
Authentic Taste
Spices hand-ground daily, recipes unchanged since 1948 — the original Pindi flavor.