Meet the man behind the newly opened Rameshwaram Cafe in Mumbai

Its true when they say Mumbai makes dreams come true Last week we witnessed one such story that of Bengalurursquos 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 ldquoI came here to become an actorrdquo 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 ldquoThose were the daysrdquo he smilesHe picked up jobs in small restaurants to sustain ldquoIrsquove done everything Pot washing housekeeping and kitchen Thatrsquos the beauty of this industry it teaches you liferdquo Some nights the railway station became his shelter ldquoI used to sleep there at night and spend the day looking for opportunitiesrdquoAt Rameshwaram Cafe the food is simple precise and comforting rooted in tradition but executed with nearritualistic consistency PicsAtul KambleHe 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 himldquoAt Nariman Point looking at the seardquo he recalls ldquoI would think maybe one day Irsquoll have something of my own hererdquoHe returned and completed his mechanical engineering degree a journey that spanned 2001 to 2011 ldquoIn between I was just figuring out liferdquo Years of working across hospitality from roadside dhabas to fivestar 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 ldquoI met Divya my better halfrdquo he says Together in the middle of the pandemic Rameshwaram was born ldquoIrsquove seen worse daysrdquo Rao replies to taking the big risk ldquoI didnrsquot see it as a risk I was clear about what I wanted to do and that made all the differencerdquoThe kitchen is open for 21 hours uses stateoftheart technology to execute over 10000 idlis and dosas per dayThey 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 IIMAhmedabad alumni looking at the numbers with a sharp eyeRao deeply admires APJ Abdul Kalam and the cafeacutersquos name is a homage to Kalamrsquos 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 ldquoSouth Indian food has a limited shelf life Every outlet has its own kitchen and all outlets source from our central warehouse to ensure qualityrdquo he explainsSpread across two levels the decor is an interplay of craft and quiet symbolismFor Rao the philosophy is spiritual ldquoWe 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 Itrsquos Indian food now We want to take our food and our culture panIndia and globallyrdquo he addsWhen the Mumbai space finally materialised at the Eros building it felt fated ldquoChurchgate has always been special to me We saw many places but nothing felt right until thisrdquo he adds Spread across two levels spanning 6500 sq ft the design reflects Raorsquos devotion ldquoWe bring elements from different temples into each outlet That way no two outlets are the samerdquo 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 sitdown experiential service The interiors are defined by black and red stone templegrade 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 spaceThe 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 withinFrom the rice section the Ven Pongal stood out immediately Raorsquos 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 bitesFor dessert the Kesari Bath closed the meal on a saffronscented 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 glassNearly 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 same2021The year Rameshwaram Cafe officially launched in Bengaluru