Malgudi by Shankar Mahadevan, the Padma Shri awardee and global music icon is a love letter to temple feasts, Sunday breakfasts, and the kitchens that raised him. “Malgudi is not just about food. It’s about stories of family, culture, and creativity,” says Mahadevan. “Every dosa, every cup of kaapi is a piece of heritage retold for today.”
The space: modern café, South Indian soul
Step into Malgudi and you’re met with indigo walls, terracotta accents, and a blend of brass lighting, coastal murals, and Chettinad-style tilework. Cane chairs, teak tables, and brass details give the space a clean, grounded feel.
At the centre is the Filter Kaapi station, where the davara pour is part of the preparation ritual. The open kitchen adds the sound of batter on the tava and the aroma of ghee, with Carnatic-inspired music creating a calm backdrop for a quick coffee or an unhurried meal.
The food: beyond dosa & idli
Malgudi’s menu features a range of South Indian dishes presented with a contemporary touch. At the centre is the Mulbagal Legacy Dosa, a century-old recipe that is crisp on the outside, soft inside, and served with chutneys arranged in a clean, minimal style. The Ven Pongal Arancini reinterprets a classic comfort dish by pairing South Indian flavours with the form of an arancini.
The larger plates explore regional specialities:
● Bisi Bele Bibimbap — Karnataka’s classic adapted into a stone-pot rice bowl.
● Paneer Ghee Roast with Neer Dosa — a Mangalorean preparation paired with soft dosa.
● Sri Lankan Tamil Curry with Idiyappam — a coconut-rich, island-style dish.
● Sanchi’s Vegetable Stew with Appam — a gentle, stew-and-appam pairing.
The drinks: kaapi meets creativity
The Filter Kaapi Barista program uses beans from Chikmagalur, available in both traditional preparations and modern variations such as the Kappuccino, the Indiano, and Filter Kaapi with ghee and jaggery. For those who prefer non-coffee options, the Malgudi Picante—made with guava, pomegranate, Guntur chilli, and charcoal—leads a range of mocktails inspired by South Indian ingredients.
“At Malgudi, authenticity isn’t nostalgia, it’s our foundation,” says CEO – Chandrashekar. “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.”
“Our vision is to make Malgudi the global benchmark for modern South Indian dining culture,” says K. S. Ramakrishnan, Founder, Eatopia Holdings; and CEO & MD, DEI (Digiphoto Entertainment Imaging). “With Malgudi, we’re combining scale with soul, and authenticity with innovation.”
