This revived South Indian resto-cafe chain celebrates its roots and brings regional flavours into a vibrant, contemporary space
The creative and culinary partnership: Shankar Mahadevan with KS Ramakrishnan at Malgudi Chembur. PICS/ KIRTI SURVE PARADE
A few months ago, singer Shankar Mahadevan surprised the Internet with his easy charm in Farah Khan’s vlog, whipping up fiery thecha and delicate potli prawns like a seasoned chef. Celebrities stepping into hospitality isn’t rare, but Mahadevan’s relationship with food feels different — personal, instinctive, and full of the same brilliance that marks his music.
After decades of moving us with melody, the maestro has found another stage to shine on: hospitality. Earlier this week, he opened the doors of Malgudi’s new Chembur outlet to friends and family, marking the next chapter for a brand he has now acquired under KS Ramakrishnan’s Eatopia Holdings. Together, they’re reimagining Malgudi as a warm, culture-forward dining space — one that blends deep South Indian culinary roots with thoughtful, scalable hospitality.
MALGUDI PICANTE AND ASTRA
“Traditionally, eating South Indian food has never been positioned as an experience,” says Mahadevan. “You either go to a Udupi-style eatery, or to a very high-end restaurant with dim lights and fancy drinks — nothing in between. There was a huge vacuum. We wanted to create a space where you can enjoy simple South Indian food with an experience — bright, happy décor, attentive service, curated dishes, and food that’s perfected, not improvised. One of our dosa, for instance, is rooted in a hundred-year-old legacy recipe. We’ve added unique regional specialities and playful dishes for children, but never at the cost of authenticity.”
“This venture was the result of a powerful manifestation. I’ve wanted to do this for almost 20 years. I love cooking and not just a hobby. It’s as meaningful to me as music. Eventually, the right people and the right energy came together, and that’s when it all clicked. When the connection, temperament, and intention align, things happen,” says Mahadevan.
The creative and culinary partnership: Shankar Mahadevan with K. S. Ramakrishnan at Malgudi Chembur
Ramakrishnan adds, “Food may start as a hobby for many, but for Shankar, it’s always been a serious craft. I’ve known him for ten years, and I’ve seen the care he brings to every detail — how food looks, smells, and feels. I was already running several brands under our Eatopia umbrella, and when we reconnected on this idea, his passion pushed everything forward. That’s when he came in — not just creatively, but as a partner and investor. Today, Eatopia has seven brands. Malgudi was an acquired brand we’ve spent the past year rebuilding — and that evolution is still underway.”
The interiors blend warm South Indian roots with vibrant murals, soft lighting, and a contemporary café sensibility
Mahadevan brings fresh energy to Malgudi with a new logo, swish décor, and a menu inspired by often-forgotten dishes from South Indian home kitchens. Take the Mulbagal Dosa from the town of Mulbagal in Karnataka, about 97 km from Bengaluru, known for its upturned edges, fluffy centre, and crisp borders, served with potato bhaji, chutneys, and sambar. Its 100-year-old batter blends rice, moong dal, poha, and methi, soaked and fermented the traditional way. There’s also Thatte Idli, rasam vada, benne dosa, and a bit of playful innovation: Iddiyappam with Sri Lankan curry served as a hot pot; Bisi Bele Bath reimagined as a bibimbap; and Kappiccino, a clever marriage of filter kaapi and cappuccino. To pair with the comforting spread is an extensive line-up of vibrant (and sometimes theatrical) mocktails.
MULBAGAL DOSA
“In simple terms, I cook well. I understand ingredients deeply,” says Mahadevan with an easy honesty. “I probably watch as much culinary content as I watch music — sometimes even more. Cooking is a soul-level connection for me. A melody is built from seven notes; you choose them in the right order, the right proportion, the right feel. A dish works the same way — you pick ingredients with the right balance of texture and flavour. Both need harmony. Both need love.”
For Mahadevan, the opening of Malgudi in Chembur is also a homecoming. Born into a Tamil family from Palakkad and raised in Chembur, this neighbourhood is where his artistic journey first took shape. It’s where he learnt Hindustani classical and Carnatic music, and where, at just five, he began playing the veena under the guidance of Shri Lalitha Venkataraman.
Bissebele Bhat Bibimap
Interestingly, both Mahadevan and Ramakrishnan’s families’ next generation was closely involved in shaping Malgudi’s new identity, giving the space a modern café sensibility with vibrant murals and contemporary Carnatic soundscapes. One of the highlights is the live Filter Kaapi Barista counter, which serves artisanal brews made with beans sourced from Chikmangaluru, along with jaggery lattes and South-inspired mocktails like the Malgudi Picante and the Indiano.
“Our children are actively involved,” says Ramakrishnan. “We’ve learnt who to go to for what, and everyone contributes meaningfully. We want to make South Indian food ‘cool,’ and the younger generation helped shape that design vocabulary — cutlery, colours, layout, everything. But the biggest strength is our team. Everyone — from the chef to the staff — believes in the culture, not just the job. That’s what builds a lasting brand.”
Thatte idli
The expansion is well underway, with Bandra set to open in Q4 2025 and Dubai in early 2026. The brand will also roll out Malgudi On The Go (a QSR format) and a retail range featuring South Indian spice blends, artisanal coffee, and merchandise.
As long-time regulars of the original Malgudi, which primarily operated in a QSR format across malls, the transformation feels dramatic. “It’s definitely going to get much better,” assures Mahadevan. “All QSRs will get a fresh identity — new colours, a new design language, and a refined menu by early next year.”
Both Mahadevan and Ramakrishnan share a clear, aligned vision: to bring authentic South Indian flavours to life through a fresh, modern lens, while preserving the comfort, nostalgia, and rootedness that define the cuisine. With Malgudi already welcoming diners in Borivili, Chembur, and Lower Parel and a growing pipeline of new outlets, the duo is shaping more than a restaurant chain where tradition is both served and celebrated.
Sri Lankan Curry and Iddiappam
“If we stop evolving, we become outdated. People follow your benchmarks, so you must keep raising them,” Ramakrishnan sums it up. “The simpler goal,” says Mahadevan, “is to create the largest South Indian restaurant chain in the world.”
WHERE: Malgudi, Inner Circle, 54, Sindhi Society, Chembur
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