Our Heritage
A story stoked
by fire and family.
Four generations. Eighty-two years. One unchanged tandoor philosophy.
The Timeline
1942
A shop in Chandni Chowk
Sardar Bhagwan Singh Ji starts a humble eatery in the gullies of Old Delhi (Chandni Chowk), setting up a single tandoor and introducing the iconic oversized stuffed naan.
1955
Crowned the King of Naan
Word travels through Delhi's markets. Sardar Jaspal Singh, affectionately known as 'Kaka', officially brands the legacy as 'Kake Di Hatti', cementing the title 'King of Naan'.
1978
The recipes are handed down
Sardar Gurdeep Singh enters the kitchen. Marinades, dough hydration, slow-cooked dal — every recipe is committed to memory, never written, never diluted.
1996
Beyond Delhi
The first outposts outside the capital begin to open. The signature tandoor travels with the family — clay, charcoal, and craft remain unchanged.
2014
The fourth generation
The fourth generation of the family, including Dhruv Singh and Angad Singh, take the helm, balancing heritage with hospitality for a national audience.
2022
Entering Bengaluru
Kake Di Hatti arrives in Karnataka with the opening of the first Bengaluru branch at Banashankari 3rd Stage, bringing authentic clay-tandoor flavors to the south of the city.
2023
Rajajinagar (3rd Branch)
On September 12, 2023, the Rajajinagar outlet opens as the 3rd branch in Bengaluru. Operated by Dilli Di Naan Hospitality LLP, it maintains a strict hands-on approach to guarantee Old Delhi standards.
2024–2026
Citywide Expansion
A tandoori expansion across the Garden City sees 10 additional branches open in major neighborhoods including Indiranagar, Brigade Road, Whitefield, Marathahalli, and KR Puram, totaling 12 active locations.
“We never wrote the recipes down. We pass them through the wrists, the wood and the wait.”
— The Singh Family