Our Story
UR CUP was built on two obsessions: coffee good enough to drink every day, and food interesting enough to travel for. Then we made sure you didn't have to travel.
How it started
It started with a simple frustration. In Delhi, a genuinely good cup of coffee had become an occasion: something you dressed up for, drove to, and paid a premium for. And café food had quietly given up, reduced to the same tired paninis sitting under the same warm lights everywhere.
We thought the everyday deserved better. A café where the coffee is roasted fresh from Indian estates, the sandwiches come out of a real kitchen, and the whole thing is priced to be part of your day rather than a reward at the end of it. That café is UR CUP, and it opened its doors in Greater Kailash 1, New Delhi.
The Passport Kitchen
Our menu is not written in a boardroom. It is collected. Arunabh travels for work and eats his way through every city he lands in: a shawarma from a side street in Beirut, a keema that stopped him mid-bite in Jogja, a basil chicken from a Bangkok night market in 2024, a truffle sandwich in the French countryside. Each dish comes home as a scribbled note and a vivid memory.
Then the real work begins. Gunjan takes those notes into the UR CUP test kitchen and rebuilds each dish from scratch: sourcing, testing, adjusting, testing again, until the sandwich on your plate in GK1 tastes like the memory it came from. Every sandwich on our menu earned its place this way. No fillers, no committee items.
An unusual kitchen
Here is our favourite fact about UR CUP: every chicken sandwich on the menu was created by someone who has never tasted one. Gunjan is a lifelong vegetarian. She builds our chicken recipes by instinct, by smell, by texture, and by watching Arunabh's face as he takes the first bite. If his eyes close, the recipe stays. If they don't, it goes back on the stove. It is an unusual way to run a kitchen. It is also why nothing lazy ever makes it to the menu.
The Kasundi Story
Our best-seller began at a family dining table. Kasundi is Bengal's fermented mustard: sharp, fiery, unapologetic, and in our family it arrived through Gunjan's mother-in-law's kitchen, the way all serious Bengali condiments do. One afternoon in the test kitchen, Gunjan spread it under grilled chicken, toasted the bread, and handed it over. The room went quiet. The Kasundi Chicken Sandwich has been the heart of UR CUP ever since: one part Kolkata, one part Delhi, entirely ours.
The coffee discipline
We source single-estate arabica directly from growers in Chikmagalur, Coorg and the Araku Valley, roast it in small batches, and dial in the grind every single morning. Indian beans have spent decades being exported, blended and forgotten. We think they belong in the spotlight, in your everyday cup, done justice.
The Founders
Co-founder
Economics (Hons), Delhi University · Runs the kitchen
An Economics (Hons) graduate from Delhi University with deep experience in brand and product, Gunjan runs the UR CUP kitchen. Every recipe on the menu passes through her hands before it reaches yours. She is the reason the food here tastes like it came from someone's home, because it did.
Co-founder
IIT Bombay · The traveller & the taster
An IIT Bombay graduate and consumer-brand builder, Arunabh is the traveller and the taster. He finds the flavours, sweats the sourcing and the systems, and makes sure the cup you get on a rushed Tuesday is exactly as good as the one you lingered over on Sunday.
FAQ
UR CUP was founded by Arunabh Sinha, an IIT Bombay graduate and consumer-brand entrepreneur, and Gunjan Taneja, a Delhi University Economics graduate who leads the UR CUP kitchen and menu development.
Because every sandwich at UR CUP is inspired by a dish the founders discovered while travelling, from Beirut to Bangkok to Kolkata, and rebuilt from scratch in their Delhi test kitchen.
UR CUP combines fresh-roasted Indian single-estate coffee with travel-inspired sandwiches developed in-house and a full zero-proof Sober Cup menu, at prices meant for every day rather than special occasions.