Our story
Tandoor cooking,beyond the curry house.
Founded in 2023 by chef-manager Amina Karanja and chef-partner Rajiv Sharma.
Amina came from hospitality and cared about how a room feels at 20:30 on a Tuesday. Rajiv came from a Hyderabad family kitchen and cared about what a clay wall does to a piece of lamb. They opened with 14 covers and one belief: tandoor cooking in Nairobi should be reachable, not reserved for hotel dining rooms.
Today Nuru is a 60-seat dining room, a private dining space and a full delivery kitchen. Smoky char and slow braise meet Kenyan beef, paneer and seasonal greens.
Not fine dining and not a quick curry. Premium flavour and dependable service, without the formality.
How we got here
2023
Opening
Fourteen covers, one tandoor, a short menu.
2024
The delivery kitchen
Sealed packs and two-stage dispatch designed after months of soggy-naan feedback.
2025
Private dining
The semi-private room opens for 8 to 24 guests, with full-venue bookings up to 80.
The people at the pass
Amina Karanja
Chef-manager
Runs the floor and the menu rhythm.
Rajiv Sharma
Chef-partner
Hyderabad lineage, keeper of the tandoor.
Wanjiru Otieno
Events coordinator
Owns every private booking from enquiry to last chai.
Local sourcing
Kenyan beef, paneer, tilapia and greens, with suppliers named on the menu in a live version.
Honest service
No automatic service charge, clear allergens, realistic delivery estimates.