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.
