20 February,2026 09:55 PM IST | Mumbai | Nascimento Pinto
Bengaluru`s Rameshwaram Cafe is all set to open in Mumbai this February. Photo Courtesy: Lynn Misquith
Lynn Misquith is elated at the idea of The Rameshwaram Cafe coming to Mumbai, as it gets ready to open at Eros in Churchgate. Having lived in both cities in the last seven years, and spending many days at the South Indian restaurants in Mumbai, she believes the iconic Bengaluru cafe is coming to Mumbai at the right time.
The 29-year-old foodie, who has been religiously going to the Bengaluru cafe since January 2022, shares, "The expansion to Mumbai says something powerful. It shows that Rameshwaram Cafe is celebrated, debated, trolled and still deeply loved. From the Silicon Valley of India to the Financial Capital. Same nostalgia. Same indulgence. The ghee poured generously and always with love."
The Mangaluru-born publicist, who has spent enough time at Matunga's famed South Indian restaurants, says there are many dishes that she loves. You can try the Bisi Bele Baath, Ghee Podi Idli, Ghee Podi Masala Dosa, Open Butter Masala Dosa, Ragi Mudde and Paddu too.
Why is The Rameshwaram Cafe so special for her? The publicist shares, "As a South Indian, eating at Rameshwaram isn't an everyday affair it's a celebration. It's where I go to feel at home. To mark a milestone and to indulge a little.
That's what happened to me when I relocated to Bengaluru from Mangaluru. The first ever store on 12th main in Indiranagar was my emotional support place. I would patiently stand and wait for my turn at 6:30 am on a Sunday morning for breakfast or maybe just go get a cup of coffee in the evening." However, she says, like everything, it has its pros and cons, and that means that not everybody may like it as much as her.
Bengaluru-based George Baby George, though, is among the fans. He explains, "I'm all for Rameshwaram opening up anywhere. For dosa lovers it's a paradise. However, I get that some folks are ride-or-die for classic spots like CTR and Vidyarthi Bhavan, and they may say Rameshwaram goes a bit heavy on the ghee. Not me; I'm a ghee fiend, so honestly, it's the best dosa I've ever had."
So it is no wonder when the 31-year-old lists out his favourites easily including Ghee Podi Masala Dosa, Ghee Podi Idli like Lynn, but adds filter coffee and Kesari bath to the mix, for people who are wondering what to eat there. Explaining his love, he says, "Ghee Podi Masala Dosa is the best in my opinion. It is the best dosa I've had in Bengaluru or anywhere for that matter. It's rich and crunchy. 85 is thick but has a really crunchy chip-like texture outside that I love."
Elsewhere, Pradeep Karun isn't particularly a huge fan but can warm up to the place if it is here. "We have a number of similar options in Bengaluru, for even cheaper prices, but if it's in Mumbai, I would visit. Benne's success shows that Mumbai has got a market for hygienic south Indian dosa and tiffin places."
When he visits the restaurant between or after his work day, the 28-year-old marketing professional, says he enjoys the filter coffee, masala dosa, thatte idli, vada, and without a doubt the ghee podi dosa.
Even as Rishikesh, a 29-year-old product manager living and working in Bengaluru, loves their ghee thatte podi idli and masala dosa, he doesn't miss out on the pattu, and sheera. Even though it is a little hyped in Bengaluru, he believes it will be good for people who like South Indian food, especially in Mumbai, where people love their South Indian food.
For Muhammed Thahir, who doesn't particularly enjoy the dosa, as he has found better places, he opts for the thali, whenever he is there because he believes it is really good. "I love how clean, systematic and organised everything is and the food is super fresh too." More than that, he believes it is going to give good competition to Benne Dosa and export Bengaluru brands to the global stage. "Mumbai is like the poster boy for India so the Mumbai branch will be crucial in creating a global brand," he concludes ahead of the opening slated for later this February.
