This man’s journey from chasing acting dreams in Mumbai to building a temple-like food brand is a story of grit, faith, and finding purpose where you least expect it
Raghavendra Rao
It's true when they say, Mumbai makes dreams come true. Last week, we witnessed one such story, that of Bengaluru’s popular South Indian restaurant chain Rameshwaram Cafe. While it started in Indiranagar in 2021, the seed of the brand was sown, here, in 2003, when its founder, Raghavendra Rao first arrived in Mumbai with a dream that had nothing to do with food. “I came here to become an actor,” he says. Inspired by Shah Rukh Khan, he would roam the city with a poster in hand and even make his way to Mannat, hoping for a glimpse. “Those were the days,” he smiles.
He picked up jobs in small restaurants to sustain. “I’ve done everything. Pot washing, housekeeping, and kitchen. That’s the beauty of this industry: it teaches you life.” Some nights, the railway station became his shelter. “I used to sleep there at night and spend the day looking for opportunities.”
At Rameshwaram Cafe, the food is simple, precise, and comforting, rooted in tradition but executed with near-ritualistic consistency. Pics/Atul Kamble
He met budding directors, approached acting schools, and even travelled to Delhi to explore the National School of Drama. There were brief stints in Chennai, too. But Mumbai never left him.“At Nariman Point, looking at the sea,” he recalls. “I would think, maybe one day I’ll have something of my own here.”
He returned and completed his mechanical engineering degree, a journey that spanned 2001 to 2011. “In between, I was just figuring out life.” Years of working across hospitality, from roadside dhabas to five-star hotels, had given him clarity. In 2012, he launched IDC Kitchen, sharpening his operational muscle. Then, in 2021, came a personal and professional turning point. “I met Divya, my better half,” he says. Together, in the middle of the pandemic, Rameshwaram was born. “I’ve seen worse days,” Rao replies to taking the big risk. “I didn’t see it as a risk. I was clear about what I wanted to do and that made all the difference.”
The kitchen is open for 21 hours, uses state-of-the-art technology to execute over 10,000 idlis and dosas per day
They started on a limited budget, using a franchise model in which operations are handled entirely by Rao, while the investors handle the finances with Divya, a trained CA and IIM-Ahmedabad alumni looking at the numbers with a sharp eye.
Rao deeply admires APJ Abdul Kalam and the café’s name is a homage to Kalam’s hometown. Everyday at 5 am, at all Rameshwaram outlets, the national anthem is played before they open for business. Rao believes consistency, the strength of his team and intention is his formula for success. There is no central kitchen. “South Indian food has a limited shelf life. Every outlet has its own kitchen and all outlets source from our central warehouse to ensure quality.,” he explains.
Spread across two levels, the decor is an interplay of craft and quiet symbolism
For Rao, the philosophy is spiritual. “We are here to serve good food. For us, this place is like a temple. Customers are God, and the food is prasadam. South Indian food is no longer just regional. It’s Indian food now. We want to take our food and our culture pan-India and globally,” he adds.
When the Mumbai space finally materialised at the Eros building, it felt fated. “Churchgate has always been special to me. We saw many places, but nothing felt right until this,” he adds. Spread across two levels , spanning 6500 sq ft, the design reflects Rao’s devotion. “We bring elements from different temples into each outlet. That way, no two outlets are the same.” For Mumbai, inspiration was drawn from the Anantapadmanabhaswamy Temple (in Thiruvananthpuram) and the Brihadeeswarar Temple (in Thanjavur). The ground floor is for quick, efficient meals while the first floor is more of a sit-down, experiential service. The interiors are defined by black and red stone, temple-grade Sadarahalli granite, and restrained brass accents. Red undertones subtly echo the architectural character, and the carved yali and Garuda motifs surface in stone and metal details. Upstairs, traditional Tanjore paintings by local artisans introduce a tactile richness, weaving devotional artistry into the space.
The menu in Mumbai has minor tweaks, especially on spice levels. Rao sat down to serve us his favourites. We began where most tables do, with the idlis and dosas. The Ghee Pudi Idli was coated in spice and finished with ghee. The Ghee Pudi Masala Dosa arrived fragrant and glossy, layered generously with podi and ghee, with the potato masala tucked inside, warm and comforting. Paired with a delicate coconut chutney, it balanced the richness. The Medu Vada delivered on texture, crisp outside, airy within.
From the rice section, the Ven Pongal stood out immediately. Rao’s favourite, this one was creamy, peppery and deeply comforting. It paired perfectly with the sambar as well. The Bisibelebath was hearty and tangy, layered with lentils and tamarind. Puliyogare leaned sharper, while Chittranna felt bright with mustard and curry leaves. The Khara Bath brought warmth, and the Poori arrived puffed. We sipped on Rasam between bites.
For dessert, the Kesari Bath closed the meal on a saffron-scented. And of course, no meal here feels complete without the strong and frothy Filter Coffee. For the final nod, we had the Filter Coffee softy, served in a filter coffee glass.
Nearly two decades after he first sat at Nariman Point, staring at the sea and imagining a future, Rao is finally here. The dream may have changed shape, but the hunger to desire for something bigger and better, remains the same.
2021
The year Rameshwaram Cafe officially launched in Bengaluru
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