How Udupi Restaurants Became Icons of Indian Vegetarian Cuisine

If you think Udupi restaurants are just ordinary South Indian eateries serving dosa and idli, there’s much more to the story than that. These restaurants have a deep cultural and historical background that helps explain why they became so popular across India and even overseas.

The name “Udupi” comes from a town on the Karnataka coast, famous for the Sri Krishna Temple and its long tradition of vegetarian cooking. For centuries, cooks from Udupi — especially from the Shivalli Madhwa Brahmin community — prepared simple, satvic meals for the temple and its many visitors. Because this food was clean, wholesome, and consistent, it became a model for later restaurant menus.

In the early 20th century, many of these cooks migrated to big cities like Madras (Chennai), Bengaluru, and Mumbai. There, they opened small vegetarian eateries offering rice, dosas, idlis, chutneys, sambar, and other South Indian favourites. One of the earliest examples was Udupi Sri Krishna Boarding in Matunga, Mumbai, started in 1942 by A. Rama Nayak, a young migrant who wanted to recreate the tastes of home for fellow travellers. These spots soon became popular with workers, students, and families from all backgrounds because the food was tasty, affordable, and satisfying.

Over decades, “Udupi restaurants” spread all over India and abroad — from Srinagar to Chennai, and even to cities in the United States, UK, and Canada. Interestingly, many people think of Udupi restaurants as a single brand, but they aren’t. Most are family-run ventures started by migrants from Udupi or neighbouring regions, drawing on shared traditions rather than a central brand name.

Also, what people associate today with Udupi food — such as crispy dosas and fluffy idlis — were originally common South Indian staples, not unique to Udupi alone. As these restaurants adapted to local tastes over time, they helped make these dishes even more popular nationwide.

So next time you step into an “Udupi restaurant,” remember it’s more than just a place to eat South Indian food — it’s a reflection of history, migration and culinary tradition that helped shape how India enjoys vegetarian cuisine today.