The K Factory
Baner, Pune

By Shweta K

Menu of the The K Factory, Baner, Pune

Disclaimer : The menu is either received through an e-mail or physically collected from The K Factory, Baner, Pune. Hence, the dishes and their respective prices are subject to change, and, not guaranteed by EazyDiner. Kindly check prices with the restaurant before booking a table. The images of the menu shown on the app/website have been watermarked by the EazyDiner logo. Please feel free to download the images, however, refrain from using them for any commercial purpose.

The K Factory: Restaurant Info

₹ 1600 for two
This price is indicative and exclusive of taxes
Today, 11:00 AM to 11:00 PM
IQS Tower opposite Kapil Malhar, Baner, Pune


  • The pricing is eye-catchingly low for a modern fine-dine sort of bistro, but the portions are commensurately diminutive – so, healthy eaters, order accordingly!
  • The creamy home-made ice creams are a must-order: The paan-gulkand is a revelation, while the cookies and cream one is heartwarming. Do also try the dark chocolate-espresso scoop with honeycomb
  • Explore the runny poached eggs, perched atop brioche and served with an arugula, pea-shoot and confit tomato salad, besides a silken hollandaise. The peri-peri chicken and pimentos version is exotic

Shweta Speaks

3.7 /5

In a hat tip to its name, the interiors of the place go for a factory outlet sort of look, with exposed brick walls, but comfortable, low seating. The menu is like a who’s who of fusion dining, straight off. The sashimi section, for instance – although there is no delicious raw fish here – brings you sweet mirin rice with the likes of fatty pulled Oriental pork and saucy honey chilli lamb. The hasselback potatoes, similarly, are a rich treat of taters stuffed with cheese, garlic and peppercorns, coupled with toppings of your choice like spicy Goan chorizo, or cottage cheese with spicy peppers. A French onion soup with well-cooked prawns on brioche jostles for space with a croquet monsieur served with spicy tomato-cumin chilli jam; the potato cheese vada (mozzarella and garlic-curry leaf bread) is another great option, besides buttery-spicy prawns scattered with green scallions and served with crisp, oily poppadums. The simple in-house flatbread with rocket and garlic goes really well with the slow-braised honey chilli pork belly, served with a chilli jam and butter mash, especially if you are ending things with a mango meringue mess (aamras, lime sorbet, aam papdi and fresh cream meringue). P.S.: The savoury galette with mushroom, spinach and gouda makes for a lovely light meal.

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