Kundan Lal Jaggi started training under the owner of Moti Mahal restaurant, where he had joined as an apprentice and rose to become the chef over the next 12 years.

The Partition of India in 1947 forced Kundan Lal Jaggi to make his journey from the frontier to the capital city of Delhi.

Along with his friends from Peshawar (Kundan Lal Gujral and Thakur Dass), Jaggi opened the city's first restaurant that would serve food cooked in a tandoor (a cylindrical clay oven).

[2][4] Based on feedback from customers, Kundan Lal Jaggi experimented and created a new recipe using ‘maa ki dal’ (black gram).

The restaurant concept has been developed keeping in mind Kundan Lal Jaggi's immense contribution to Indian cuisine and to showcase food made with guarded age-old recipes.