Why should food be priced by portion when it should be priced by weight? We built Khana Kilo Se to answer that question — honestly.
Khana Kilo Se was born from a very real frustration: you want a little of the biryani, a couple of tacos, and maybe some pasta — but every restaurant forces you into fixed portions and fixed menus. Why?
We decided to build a restaurant around honesty. You see the price per kilo. You choose exactly what you want. You pay for what you eat. Three cuisines — Mexican, Mughlai, Italian — under one roof, with one transparent pricing model.
Today, Khana Kilo Se serves Delhi, Noida, Gurgaon, Faridabad and beyond. Every dish is made fresh. Every gram is weighed. Every customer leaves satisfied.
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15 years crafting royal Mughlai recipes in Lucknow's legendary restaurants. Our seekh kebabs are his life's masterpiece. He has never owned a microwave.
Trained in Florence. Raised on Mughlai food in Delhi. Obsessed with Mexican spice since 2014. Priya built Khana Kilo Se around the idea that Delhi deserves better than compromise.
Born in Goa, trained in Florence, obsessed with 00 flour. Marco imports his San Marzano tomatoes and buffalo mozzarella personally. He considers shortcuts a character flaw.
Dine in at our Delhi NCR restaurant, or order online to your door.