No, Udupi restaurants are not mere 'South Indian eateries.' They have a history

Visit Goa, Mumbai, Gujarat, Rajasthan or Delhi, and your search for satvic khana or vegetarian food will, in all probability, end at an Udupi restaurant serving South Indian staples like idli, dosa and uttapam, along with meals and other vegetarian dishes. You may mistake an “Udupi restaurant” for just another South Indian eatery selling flavours from the south, but that’s looking at this style of food, restaurant or cuisine through a very narrow lens.

The story behind this ubiquitous format isn’t just about dosas and idlis. It’s about migration, cultural shifts, and early Indian food entrepreneurship.

From temple kitchens to bustling city canteens

As you would expect, the name “Udupi” comes from the temple town of Udupi on the Karnataka coast, home to the Sri Krishna Matha, established in the 13th century by philosopher Madhvacharya.

For centuries, priests, largely Shivalli Madhwa Brahmins, cooked meals for the deity and for pilgrims, following strict rules of ritual purity and food discipline. This food was never about trends or indulgence; it was about feeding large numbers of people simply, cleanly and consistently.

But economic realities in the 20th century changed everything. Men from this region, including cooks trained in temple traditions, began migrating to larger cities in search of work. Away from home, food became a way to stay connected to their roots.

In colonial Madras (now Chennai) and Bengaluru, they began setting up small vegetarian eateries that echoed temple food philosophies while catering to a much broader public.

Udupi hotels in Mumbai

One of the earliest and clearest examples outside South India is Udupi Sri Krishna Boarding in Mumbai’s Matunga. Its founder, A. Rama Nayak, arrived in the city in the 1930s as a young migrant, worked his way up through restaurant kitchens, and eventually opened his own establishment in 1942. The food was simple, affordable and plentiful, aimed at giving fellow migrants a taste of home in an increasingly cosmopolitan city.

By the 1960s and 70s, Udupi hotels had spread across Mumbai. They offered inexpensive vegetarian meals built around South Indian staples and predictable pricing, making them go-to lunch spots for office workers, students and families across communities.

Today, these restaurants are no longer limited to cities like Mumbai or Bengaluru; you’ll find Udupi restaurants even in places like Srinagar and in the US, UK and Canada too.

More than dosa and idli

Ironically, much of what people now associate with “Udupi food," crisp dosas, steamed idlis and medu vadas, were never exclusive to Udupi. They were broader South Indian staples that became popular nationwide under the Udupi label as these restaurants spread.

And the story didn’t stop with vegetarian purity. As Udupi restaurants evolved, many adapted to local demand. By the 1980s and 90s in cities like Mumbai, some establishments began serving non-vegetarian food and even alcohol to cater to changing tastes.

Is Udupi a unified brand name?

Many people assume Udupi restaurants are part of a larger chain. The answer is no.

Udupi restaurants across India are not part of a single network. Most are family-run ventures started by migrants from Udupi or neighbouring regions. These cooks and entrepreneurs—often from communities such as Shivalli Brahmins, Goud Saraswat Brahmins, Bunts and others—took their skills to new cities and built eateries that later became local institutions.

Restaurants like Woodlands, MTR (Mavalli Tiffin Rooms), Dasaprakash and Sagar Ratna all began independently and remain tied to individual families or founders, despite similarities in menu and service.

There are a few exceptions with franchising models, such as Udupiwala, but these are outliers. The word “Udupi” functions more as a style indicator than a corporate brand, one reason these restaurants spread so widely without any central control.

So the next time you step into an “Udupi restaurant,” don’t treat it like just another South Indian eatery. There’s history hiding in plain sight, and it’s worth knowing.