A day at the hearth
From lighting the fire at 2 pm to the last plate at 11.30.
Why we cook with tamarind and coffee wood
Different woods give different heat and smoke. Here is what we burn and why.
Read the postJournal
Notes from Kenda Woodfire Kitchen
Guides, care tips and stories from behind the counter.
What to expect at the tasting menu
Nine courses, three hours and one seating. A short guide before you book.
A vegetarian’s guide to the grill menu
Half our plates are vegetarian. Which ones to order, how many to share and what the fire does to each.
The farms within 40 km of our kitchen
Where our vegetables, lamb, dairy and honey come from, and how a week’s produce reaches 100 Feet Road.
Before and after dinner on 100 Feet Road
A short Indiranagar guide for our guests: where to walk, what to see and how to get here and home again.
Mango, jackfruit and the summer menu
From April to June, the fire cooks Karnataka’s summer fruit: what changes on our menu and why.
What dinner for two costs at Kenda
Grill plates, the tasting menu, drinks and taxes: a plain guide to what an evening here usually costs.
Charred is not burnt: reading colour on the grill
Why some of our plates come with black edges, what the cooks are looking for, and when we send a plate back.
Booking a table for eight or more
Birthdays, office dinners and family gatherings: how group bookings work at a kitchen with one hearth.
New dishes with every season.
One message a month with the new menu and tasting dates.