About Us
An Indian soul meets Neapolitan craft. Hand-stretched dough, slow-fermented flavors, and a relentless focus on people and planet.
Years crafting pizzas: 0
Our Story
Gandhradu began in a tiny oven in Hyderabad, 2012. What started as midnight experiments with stone-ground atta and tomatoes from grandma’s backyard grew into a pizzeria that celebrates Indian terroir with world-class technique.
We bake with patience and source with purpose. Every menu item tells a story—of farmers, millers, and artisans who make this craft possible.
- Started with a 2-pizza-capacity oven and a queue out the door.
- Now a team-driven kitchen renowned for seasonal pies and zero-waste sauces.
- Always small-batch. Always transparent. Always learning.
Mission & Values
Our mission is simple: make joyfully honest pizza that uplifts local ecosystems and community livelihoods.
- Craft: precise fermentation, live-fire discipline, and balance in every bite.
- People: hospitality that starts with our team and extends to every guest.
- Planet: measure, reduce, and regenerate across the supply chain.
Sustainability Meter 0%
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Meet the Team
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Rhea Kulkarni
Head Pizzaiola
Fermentation lead, hydration whisperer, and maestro of leopard-spot crusts.
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Arjun Dev
Sourcing & Partnerships
Builds farmer alliances and keeps our ingredients radically seasonal.
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Nalini Iyer
Sustainability Lead
Quantifies our footprint, turns waste into flavor, and guides the roadmap.