Named after A P J Abdul Kalam’s birthplace, Rameshwaram Cafe was based by companions Divya and Raghav Rao. The cafe serves lip-smacking idlis and dosas, churning crores in income each month.

Whether or not it’s early morning or midnight, there’s an eatery in Bengaluru that by no means sleeps — ‘The Rameshwaram Cafe’ churns out podi masala dosas and idlis at lightning pace to serve the lengthy queues exterior their self-service eating cafeteria.

The cafe has grow to be an icon of town, notably for its ghee-soaked dosas. Birthed within the ingenious thoughts of an IIM graduate Divya Rao, the cafe is at present a sequence of eating places with retailers in Bengaluru, Hyderabad and Dubai.

“We wished to dedicate the restaurant to A P J Abdul Kalam, so now we have named it after his birthplace Rameswaram,” informs Divya.

After changing into a CA at simply the age of 21 years, Divya determined to an MBA and went to IIM Ahmedabad. Wanting to construct a meals chain enterprise that takes South Indian delicacies to each nook of the world, Divya studied the advertising technique of meals chains like McDonald’s and KFC.

Partnering with meals business skilled Raghav Rao, who can be her husband, she determined to open The Rameshwaram Cafe. Nonetheless, her choice to open the restaurant was not properly acquired by her household who wished her to get a high-paying job that her {qualifications} deserved. However she pursued her dream anyway.

Their dosas and idlis are made with contemporary components and served alongside their spicy chutney, which is an enormous hit amongst meals lovers. Their meals went viral on social media with meals bloggers and celebrities flocking to their cafe to have a style.

The retailers open early within the morning and are open past midnight, offering wholesome and scrumptious meals to its hungry clients. The couple is now planning to take the chain to Singapore and plenty of different international nations.

Cherished their scrumptious journey to success? Watch this quick video to be taught extra:

(Edited by Pranita Bhat)