Twenty-eight years of the same batter, the same stone grinder, and the same filter coffee. Nothing clever — just South Indian food made properly.
My grandfather opened this place in 1998 with four tables and one griddle. We've grown since, but the things that matter haven't changed.
The batter is still ground on stone overnight. The sambar still uses the same masala we roast ourselves every Sunday. And the coffee is still filter coffee, never instant.
Housewarming, pooja, office lunch or a wedding breakfast — we cater from 20 to 500 plates.
"Ordered 120 plates for our griha pravesham. Arrived hot, exactly on time, and every single guest asked where it was from."
"We do our monthly office lunch here. Forty people, every dietary preference handled, never once a complaint."
"My father ate here in the nineties. Now I bring my daughter. The Mysore masala tastes exactly the same."
Walk-ins always welcome. Booking helps on weekends.