Our story

Around 1952, Shankar Lal Ji Purohit — who had migrated from Jalore, Rajasthan, and was working as a cook at a small sweet shop in Belgaum's cantonment (Camp) area — left a pan of milk on the heat too long. Instead of discarding it, he tasted the reduced brown paste, added sugar, and shared it with family and neighbours to gauge their reaction. The response was strong enough that he opened his own shop under the name Camp Purohit, and the sweet came to be called Kunda. Four generations of the Purohit family have run the business since, deliberately using less sugar than most competing Kunda makers — a choice for flavour over yield.