-KH News Desk (editorial1@imaws.org)
Malgudi by Shankar Mahadevan, conceptualized by the Padma Shri awardee and global music icon, is described as a “love letter to temple feasts, Sunday breakfasts, and the kitchens that raised him.” The establishment is a contemporary resto-café where heritage, design, and culinary creativity converge, aiming to redefine modern South Indian dining with soul, style, and sensory storytelling.
Concept, Design, and Culinary Innovation
The space itself is designed to evoke a clean, grounded feel with indigo walls, terracotta accents, and a blend of brass lighting, coastal murals, and Chettinad-style tilework, featuring cane chairs and teak tables. The dining experience is immersive, driven by sensory storytelling: the Filter Kaapi station is at the centre, where the davara pour is integral to the preparation ritual. An open kitchen adds the sound of batter on the tava and the aroma of ghee, all set against a calm backdrop of Carnatic-inspired music.
Malgudi’s menu goes beyond the traditional repertoire of dosa and idli by featuring a range of South Indian dishes presented with a contemporary touch. Culinary highlights include:
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Mulbagal Legacy Dosa: A century-old recipe that is crisp on the outside and soft inside, served with chutneys arranged in a clean, minimal style.
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Ven Pongal Arancini: A creative reinterpretation that pairs the classic South Indian comfort dish flavours with the form of an arancini.
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Regional Specialties: Larger plates explore specialties such as Bisi Bele Bibimbap (Karnataka’s classic adapted into a stone-pot rice bowl), Paneer Ghee Roast with Neer Dosa (a Mangalorean preparation), and Sri Lankan Tamil Curry with Idiyappam.
The Filter Kaapi Barista program utilizes beans sourced from Chikmagalur, offering both traditional preparations and modern variations like the Kappuccino, the Indiano, and Filter Kaapi with ghee and jaggery. The drink menu also features non-coffee options, led by the Malgudi Picante (made with guava, pomegranate, Guntur chilli, and charcoal).
Shankar Mahadevan emphasizes that the restaurant is fundamentally about heritage and narrative:“Malgudi is not just about food. It’s about stories of family, culture, and creativity. Every dosa, every cup of kaapi is a piece of heritage retold for today.”
K. S. Ramakrishnan, Founder, Eatopia Holdings; and CEO & MD, DEI (Digiphoto Entertainment Imaging), shared the global ambition for the brand: “Our vision is to make Malgudi the global benchmark for modern South Indian dining culture. With Malgudi, we’re combining scale with soul, and authenticity with innovation.”
The CEO, Chandrashekar, further defined the brand’s culinary ethos: “At Malgudi, authenticity isn’t nostalgia, it’s our foundation. We’ve reimagined South Indian cuisine for today, without losing the soul that makes it timeless. That balance of heritage and innovation is what defines us.”
