Kai Manam has opened its second outlet on the city’s East Coast Road (ECR). What began as a modest kitchen on a terrace in Gopalapuram during the COVID-19 pandemic has since grown into a neighbourhood favourite, now operating with two full-fledged dine-in spaces, with yearly order volume rising from 1,725 orders in 2020 to 44,680 orders till Nov 2025, since onboarding on Zomato.
Founder reflects on the journey
Speaking about her journey, Vishnu Priya, Founder, Kai Manam, said, “It all began on a little terrace with a big dream. The early days were tough, as a woman running a hotel and a mother to twins, but the love for food kept me going. Zomato has continued to help Kai Manam reach customers far beyond our neighbourhood. Today, we’re proud to be recognised as a trusted name on the platform.”
Zomato’s perspective on meaningful growth
Aditya Mangla, CEO – Food delivery business, Eternal, said, “It’s always encouraging to see restaurants like Kai Manam grow meaningfully while staying true to their cultural identity. Being part of their journey, by strengthening discovery and helping them serve customers better, is our only mission.”
The origins of Kai Manam
In 2019, Vishnu Priya, a former radio jockey who found her calling in the kitchen, set out to build something simple yet deeply personal: food that feels like home. That vision became Kai Manam, a brand shaped by authenticity, resilience, and an unshakeable commitment to homestyle cooking.
In its early days, Vishnu balanced limited resources, a small team, and the demands of caring for one-year-old twins, while managing everything from dawn ingredient runs to managing day to day operations with minimal support. Yet, every challenge only strengthened the brand’s promise of comfort and sincerity on a plate.
Growth milestones since onboarding on Zomato
Since onboarding on Zomato, the brand has:
- Achieved ~26x growth in yearly order volumes, scaling from 1,725 orders in 2020 to 44,680 orders till Nov 2025
- Expanded from a 900 sq. ft. terrace kitchen to a full-scale outlet, and has now opened a second outlet in ECR
- Streamlined ingredient sourcing through Hyperpure, ensuring consistent access to quality materials
- Optimised its menu, improved category visibility and food photography.
