About Us
Bringing Authentic Indian Flavours to Norway Since 1993
For more than three decades, we have proudly served traditional Indian cuisine prepared with passion, authenticity, and the finest ingredients. Our Stavanger branch, known for its unique Gufa-style interior, offers a warm and intimate dining atmosphere, while our Bryne location provides a modern, welcoming experience in a central setting.
Founded with a vision to share true Indian taste, we continue to honor classic recipes while delivering quality service, rich flavors, and memorable dining experiences for every guest.
Authentic Recipes
Traditional Indian dishes prepared using original spices and techniques.
Fresh Ingredients
We use high-quality ingredients for rich, perfectly balanced flavors every time.
Warm Hospitality
Friendly service creating comfortable and welcoming dining experiences.
Decades Experience
Serving satisfied guests with consistency and culinary excellence.
You said about us
When we think about celebrations, Hungrybuzz is always our first choice and it never disappoints. From appetizers to desserts, the quality and taste of everything was outstanding, my Steak, Foie Gras was possibly the best meal I have ever been served. Very professional service. 10/10
California
First time in Hungrybuzz and YOU have to go! It's the cutest little spot with amazing food. The Foie Gras is to die for. IT WAS FIRE!! The service we received was so amazing and we will definitely be back again. They made us feel welcomed and gave us an amazing experience.
California
I have to say, I enjoyed every single bite of the meal in Hungrybuzz. I had a 3 course meal, with a couple of beers. Considering the quality, the price is reasonable. Ideal for those who want a romantic night out. There was also plenty of room for bigger groups.
Korea
Tastydine Timeline
Learn our history see our glorious journey as a restaurant
1975 - 1976
Idea Generation
Brainstorming and conceptualizing the restaurant's unique concept and cuisine offerings.
1977- 1978
Introduction
Developing a comprehensive business plan and conducting market research to identify target customers and competitors.
1979- 1980
Investment
Seeking potential investors and pitching the restaurant concept to secure necessary funding for the venture.
1981 - 1982
Fund Collection
Engaging in fundraising activities such as presenting the business plan to investors, banks, or crowdfunding platforms.
1983- 1985
Construction
Acquiring the location, obtaining permits, and overseeing the construction and interior design of the restaurant space.
1986 - 2020
Operation
Hiring staff, sourcing ingredients, conducting a soft opening, and officially launching the restaurant for daily operations.
OPENING HOURS
Sunday
14.oo - 22.30
Monday
15.oo - 23.00
Tuesday
15.oo - 23.00
Wednesday
15.oo - 23.00
Thursday
15.oo - 23.00
Friday
15.oo - 23.00
Saturday
14.oo - 23.00
