The Rameshwaram Cafe · Bengaluru — Hyderabad

The story.

Begun as street food in Bengaluru in 2012, scaled into IDC in 2014, then reborn under a name borrowed from a President's birthplace.

The hands

Raghavendra Rao

Co-Founder & CEO

Over twenty years in the food industry. A mechanical engineering graduate, focused on operational excellence.

Divya Raghavendra Rao

Co-Founder & Managing Director

Chartered Accountant and IIM-Ahmedabad alumna. Twelve years and counting in finance and management.

The early street food days
where the discipline was learned

The kitchen ethic

No refrigeration
Eliminated entirely. Batter and chutneys are made in small, fresh batches through the day.
Nandini dairy
Milk from KMF, Karnataka's apex co-operative — first in South India for procurement and sales.
Farmer to chef
Plant-based ingredients, locally sourced vegetables, sustainable harvesting, farm-to-table.
Reused furniture
Furniture and wood elements are reused from various sources rather than bought new.
Stone, not paint
A natural, renewable, low-carbon, VOC-free, water-resistant building material.
LED throughout
Low energy consumption to keep the carbon footprint down.
Around the clock
24/7 operation by shift scheduling — a late-night haven for hot dosas and idlis.
Organic by choice
The popularity is attributed to genuine customer feedback, not paid influencers.

The record

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