JOIN USMany of those who live in the City may not be aware of the area but a majority of them are sure to recognise the name ‘Udupi Sri Krishna Bhavan’. Tucked away in the small yet busy lanes of Balepet, this quaint little restaurant (or more precisely, an eatery) has remained a steadfast onlooker to the changes that have swiftly consumed Bengaluru for the past 89 years. However, its history dates back to 1902, as it was 113 years back that the first branch of the same eatery was started by Rama and Janardhana Holla. It was then called ‘Udupi Hotel’ and was just 100 metres away from its current location.
“The present day restaurant is the sister branch of ‘Udupi Hotel’ and was started by my father Srinivas Holla and uncle Anand Ram Holla. They managed the restaurant until the 80s,” says Subramanya Holla, the current owner of the eatery. In addition, he doesn’t forget to mention Somayaji’s name, who took care of the restaurant for over 20 years. He adds, “The oldest branch has, however, been demolished now.”
While the history might be a little confusing, there is no mix-up when it comes to the taste. The perfectly roasted and crunchy ‘dosas’ with well-blended ‘sambhar’, soft and fluffy ‘idlis’, crispy ‘puri’ and ‘sagu’ and Mangaluru-style ‘khara bath’ are some of their specialities. However, the most sought-after dish here is the ‘masala dosa’, served with ideally spiced Udupi ‘sambhar’. “We served limited South Indian snacks at the beginning. It was in 2000 that we started making ‘rice baths’ and lunch ‘thalis’. Now the restaurant is open from 7.45 am to 7.45 pm,” he says.
With checked flooring, wooden and granite furniture, little partitions that separate the dining area from the self-service spots, this eatery gives one a nostalgic vibe of Udupi and it stands apart from most of the South Indian restaurants. With dedicated old-time employees training the newcomers, the special taste has been reaching great heights in and around the City over the years.
Standing the test of time, it has become a brand of its own and Subramanya says, “It is the people’s support that has made us popular. There is nothing called a ‘secret ingredient’; we have just been successful in satisfying the tastebuds of our customers.”
He opines that the location might be a little of a disadvantage as not many people want to eat amidst the hustle and bustle of city-life. Also, they find it a little hard to locate the eatery.
Nevertheless, it boasts of having second and third generation customers and he adds, “It is a proud feeling to own this place.” With fame that goes back 89 years, he says, “It is a little hard to keep up to that name and fame as people come in with high expectations. And each time, we have to make sure that we live up to their expectations.”