TUN-DU-REE | Authentically Slow-cooked Indian Cuisine Served Fast

How We Came To Be TUN-DU-REE

We are the product of a consumers' necessitEE, a novel idEEa, and centurEEs of Indian cooking tradition. The American consumer (you) has limited choices when it comes to fast casual cuisine. Scene 1:

You: "Hey Dave, wanna grab some lunch?"
Dave: "Sure bud, what were you thinking?"
You: "I don't know, tacos."
Dave: "Nah I had tacos yesterday, how about subs?"
You: "Nah, I had subs Wednesday, how 'bout a burger?"

You can see where this is going. Enter TUN-DU-REE, where for the price of your standard quick lunch or dinner (or less) you can have a healthy, delicious, authentically prepared Indian meal that takes the boring out of quick, affordable eating. Read on for all the details.

Episode 1 - Founder PattEE Bhava

A little over 4 years ago, Pat retired from a career as a Naval aviator. There were job offers to fly commercially, or to do your everyday, successful employee jobs. Instead of going with the sure thing, Pat chose to pursue a lifelong dream of demystifying Indian Food for the American consumer. And CurrEEheads everywhere sure are glad he did.

Episode 2 - A Novel IdEEa

What do we mean "demystifying Indian cuisine?" Your standard Indian restaurant is a darkly painted, dimly lit dining room where you sit on an outdated chair at an outdated table and read a menu that's thirty pages long with no frame of reference about what to expect. Experiencing new foods should be comfortable, accessible, and exciting. That idea is how TUN-DU-REE was born.

Episode 3 - The TUNDURREE Trailer

So Pat, armed with his great idea and a world's worth of motivation, gathered up family recipes cultivated over generations, and cleaned out his savings by purchasing a vending truck. It was risky; mobile vending had hardly appeared in Tampa at that point, and it was mostly hot dogs. But Pat trusted his gut instinct that people in Tampa would love authentic Indian food served in a less intimidating manner. Some people called it the "tan-door-ree truck", some called it the "curry cart", but everyone agreed on one thing: the concept and food were great.

Episode 4 - Bricks, Mortar, and CurrEE

The response was so overwhelming that the TUNDURREE Trailer sold out of curry almost everyday. Pat was excited that business was good, but even more so that his instincts were correct. Tampa was ready for real, authentic Indian cuisine at an affordable price and in a comfortable atmosphere. So he mapped out a thorough gameplan and opened the doors of the first brick and mortar TUN-DU-REE Indian Grill. Today TUN-DU-REE has two locations in South Tampa, one on Kennedy and one on Bay to Bay, with plans to put an exciting fast casual option in every neighborhood in the near future.