Brothers Nishant and Vikash Ranjan had a dream—to create a space where people could come together over warm vibes while enjoying unforgettable meals. But bringing this idea to life was no easy feat!



It required grit, resourcefulness and a whole lot of faith in their passion for food.



<h2 class="wp-block-heading">A dream takes shape</h2>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14551" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image4.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Nishant Ranjan, Founder of Jashn The Restaurant</figcaption></figure></div>


After completing high school in Ranchi, Nishant and Vikash moved to Mumbai for further studies. While Nishant pursued Chartered Accountancy, Vikash studied mathematics. It was during this time that they started cooking for themselves. This was out of necessity at first, as they longed for the comfort of home-cooked meals. But what started as a task soon became a passion.



While a corporate career seemed like the logical next step, something about food and cooking kept pulling them in a different direction. Vikash says, “Having lived outside as students, we wanted to recreate the sense of comfort that we often missed.”


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14554" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3-1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Vikash Ranjan, Co-founder of Jashn The Restaurant </figcaption></figure></div>


They were drawn to the idea of opening a restaurant in their hometown, one where they could serve high quality meals while upholding exceptional service standards.



With a clear goal in mind, they researched the Ranchi market, evaluated competitors, and improved the concept of their restaurant. After locking a suitable location, they carefully designed a stylish yet cosy ambience and built a team of skilled chefs and staff.



Jashn The Restaurant eventually opened its doors in Ranchi in 2017, poised to create a lasting impression.



<h2 class="wp-block-heading">Building a standout brand</h2>



The first few months were tough. Ranchi was already home to established food giants, which attracted a huge crowd of customers. The brothers tackled this head-on by focusing on three key areas: quality, consistency, and customer service.



They personally connected with customers on social media and tweaked the menu based on customer feedback. They also built strong relationships with local suppliers to secure the freshest ingredients, ensuring every dish delivered on taste and quality.



Nishant says, “One dish that has received a lot of love from our customers is chicken dehati. I used to make it during my time in Mumbai and now, every bite takes me back to my University days.”



One of their biggest early challenges was finding the right location for the restaurant. Staffing was another challenge which they solved by visiting local eateries, networking with industry professionals, and identifying potential hires.



And slowly but surely, Jashn carved out its own space in Ranchi.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14557" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2-1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Chicken Dehati served at the outlet</figcaption></figure></div>


<h2 class="wp-block-heading">Adapting and growing</h2>



By 2018, Nishant noticed a shift in dining habits—people weren’t just visiting restaurants; they wanted great food delivered straight to their doorsteps.



Recognizing this, he onboarded Jashn on Zomato. They were soon able to expand their audience, boost sales, and optimize inventory so that menu items were always available.



Nishant recalls, “Our first big breakthrough came when we crossed 1,000 online orders in the very first month after onboarding.”



Then came the COVID-19 pandemic, a crisis that forced many businesses to shut down. But with the guidance of Key Account Manager Nikesh Kumar, it turned into an unanticipated growth engine for Jashn.



He explains, “The decision to work with Zomato changed our operations and reach for the better! Our orders surged threefold during COVID, and our monthly revenue increased 2x between 2019 and 2024.”



Together, they took a food first approach, adding new menu items while utilising online levers such as promos and discounts.



Beyond this, their focus on maintaining high service standards and strategy of engaging with customers on social media paid off. Positive reviews boosted their online visibility, while regular feedback led to continuous improvements in their menu and service.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14559" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1-1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Outside a Jashn The Restaurant outlet</figcaption></figure></div>


With enormous demand from customers, the brothers decided it was time to expand. They opened a second Jashn outlet in Ranchi using all the knowledge they accumulated from running the first one. The response to this was incredible.



Nishant says, “Today, Jashn is a go-to spot for food lovers, offering mouthwatering dishes such as murg mussalam and biryani at affordable prices.”



According to Nishant, with a growing tribe of loyal customers, the restaurant is focused on maintaining top-notch quality standards while consistently meeting customer expectations.



Noticing the success they achieved with Jashn, they decided to set up four more sub brands: Titli by Jashn, Hitchki Thela, Wow Biryani and Kiana Restaurant.



Nishant mentions, “One of our biggest lessons from being in the industry has been the power of being vigilant everyday. The challenges may feel familiar, but solving them requires us to be hands-on and fully engaged, day in and day out.” 



<h2 class="wp-block-heading">Their next big move</h2>



The brothers wish to expand across Ranchi and beyond, introducing new cities to Jashn’s specialties and welcoming atmosphere.



From exciting new concepts to an innovative menu, they’re cooking up something special. They’re also coming up with tech-driven solutions to boost efficiency and improve the customer experience.



For Nishant and Vikash, Jashn is living proof that dreams can come true with perseverance, passion, and adaptability.

How two young dreamers built a crowd-favourite eatery in Ranchi

<h2 class="wp-block-heading">Introduction</h2>



At Zomato, we love food and we love data. And sometimes, those two passions collide in the creation of beautiful, portable, and secure PDFs. From invoices and receipts to detailed reports, PDFs are a cornerstone of our operations and a staple across the industry. However, our existing PDF generation process, powered by a PHP-based library, was starting to show its age. We encountered latency issues, especially during the peak hours and the situation worsened with complex, multi-page PDFs that included significant graphical content.



We needed a solution that could sustain our growing demands &#8211; something faster, more efficient, and scalable.



<h2 class="wp-block-heading">The Perfect Blend: Chromium and Golang</h2>



In pursuit of a more tailored and efficient approach, we decided to develop our in-house PDF generation solution. We chose Go as our programming language, given its performance and our team&#8217;s familiarity with it.



For rendering, we leveraged <a href="https://github.com/go-rod/rod">Rod</a>, a go library for controlling headless Chromium. For PDF signing, we integrated Go PDF (<a href="https://github.com/digitorus/pdf">digitorus/pdf</a>), allowing us to generate and sign PDFs directly from HTML templates. This approach gave us full control over layout, styling, and security.



<h2 class="wp-block-heading">Custom Certificate Signing</h2>



To ensure the authenticity and integrity of our PDFs, we implemented digital signing using a custom certificate. This adds a layer of security and trust to our documents, which is especially important for sensitive information like financial transactions.



<h2 class="wp-block-heading">Optimizations: Squeezing Every Last Drop of Performance</h2>



We&#8217;re always looking for ways to improve performance, and Espresso is no exception. We implemented several optimizations to make our PDF generation process as fast and efficient as possible:



<ul class="wp-block-list">
<li>Pre-Paint PDF Generation: We generate the PDF before the paint step of the rendering process, saving valuable time.</li>



<li>Chromium Flags: We fine-tuned various Chromium flags to further improve the start time of the application.</li>



<li>DataURI Image Prefetching: We prefetch HTML images from the template and save them as dataURIs, reducing the rendering cost by eliminating the need for the browser to download images on page load.</li>



<li>Streamlined Processing: By combining PDF generation and signing into a single application, we can work with streams instead of files, improving performance and reducing disk I/O.</li>
</ul>



<h2 class="wp-block-heading">Brewing PDFs for Everyone</h2>



We developed a small front-end application to accompany this system, allowing anyone at Zomato to create and customize PDF templates effortlessly. This tool empowers users to modify existing templates or design new ones from scratch, all while receiving real-time feedback on the appearance of their final PDF output.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="319" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=640%2C319&#038;ssl=1" alt="" class="wp-image-14539" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=1024%2C511&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=300%2C150&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=768%2C383&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=1536%2C767&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=2048%2C1022&amp;ssl=1 2048w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=1200%2C599&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?resize=1568%2C783&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/Untitled-design-1.png?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure></div>


<h2 class="wp-block-heading">Open Source: Sharing the Espresso Love</h2>



Driven by our commitment to open source, we’re excited to announce that Espresso is now available for everyone. You can deploy it in your environment, tailor it to your specific requirements, or even actively contribute to its ongoing development. This includes the lib package, which you can utilise as a library within your Go applications to build and customize your PDF generation solutions.



We hope that Espresso will serve as a powerful asset for organizations and developers seeking a rapid, efficient, and dependable PDF generation solution.



You can find the repository on github: <a href="https://github.com/zomato/espresso">https://github.com/zomato/espresso</a>. We&#8217;re offering Espresso and the packages with a very permissive MIT license, allowing developers to utilise it as per their requirements/needs while retaining full ownership of the data.



<h2 class="wp-block-heading">Benchmarks: The Proof is in the Pudding</h2>



Espresso isn&#8217;t just fast &#8211; it&#8217;s incredibly fast. Espresso has been successfully deployed across the majority of our PDF generation workflows, delivering consistently impressive performance metrics.



<ul class="wp-block-list">
<li>Rendering and Signing Times Under 200ms: Espresso can render and sign PDFs in under 200 milliseconds, making it ideal for high-traffic applications.</li>



<li>Peak Load Handling: Espresso can handle peak loads of 120K requests per minute (RPM), ensuring your users never have to wait for their PDFs.</li>



<li>Massive Signing Capability: We recently signed 1.6 million PDFs in just 19 minutes &#8211; approximately 1,400 PDFs per second.</li>
</ul>



These numbers were witnessed when running espresso as an AWS ECS service with 4vcpu and 4G memory. This scaled to a hundred containers at peak load.



Espresso&#8217;s efficiency is truly remarkable. Compared to our prior system, it demands significantly less infrastructure, drastically reducing resource consumption. This translates directly into substantial cost savings, resulting in a 90% deduction in server costs for generating the same volume of PDFs.



<h2 class="wp-block-heading">Conclusion: The Perfect Cup of PDF</h2>



Espresso is the culmination of our quest for the perfect PDF generation solution. It delivers simplicity, speed, efficiency and unwavering reliability, all within an open-source framework. We&#8217;re proud of what we&#8217;ve built and are excited to share it with the world. So go ahead, grab a cup of your favorite beverage, and give Espresso a try. We think you&#8217;ll find it&#8217;s the perfect blend of speed, simplicity, and power.



And remember, much like a perfectly brewed coffee, the most effective solutions are often discovered in the simplest of places.

Espresso: Brewing PDFs at Zomato, Faster Than You Can Say “Cappuccino”

Mr. PG Shanmugam made a big shift in 1989, leaving the oil and ice industries behind to focus solely on launching Shri Ganesh Bhavan in T Nagar, Chennai.



Facing struggles in his previous ventures, he saw potential in the restaurant industry and decided to start afresh. And with that decision, Shri Ganesh Bhavan began its journey.



Starting small in T Nagar



T Nagar, one of Chennai’s most lively hotspots, has always drawn visitors looking for a place to shop and stay. Recognizing this constant demand for warm and welcoming accommodations, Mr. PG Shanmugam established the Shri Ganesh Bhavan Hotel here decades ago.



In the early days, the hotel would serve traditional South Indian dishes exclusively to hotel guests who wished to savour local delicacies. While guests loved their hospitality, something unexpected happened: their food became the real star! Soon the buzz grew beyond the hotel’s walls, leading them to start focusing on what they did best.



Realizing their food was a hit, they opened their restaurant to the public in 1989, expanding beyond guests staying at the hotel. Around that time, another South Indian restaurant had also opened near their hotel in T Nagar. Seeing the growing demand for it, they realised setting up their own restaurant would be a sensible move.



Then in 2000, Mr. PG Shanmugam’s son, Vinodh Kumar, stepped into the business, followed by his brother Karthikeyan in 2011, who joined to carry Shri Ganesh Bhavan forward. Karthikeyan trained under his father for five years before fully taking charge, bringing new energy while preserving traditions.&nbsp;&nbsp;


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14492" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Mr PG Shanmugam, Founder of Shri Ganesh Bhavan [Centre] with sons Karthikeyan [Right] and Vinodh Kumar [Left]</figcaption></figure></div>


Karthikeyan recalls, “We had always been passionate about food, so we took the leap to start the restaurant. Although back in the day, things were simpler. We didn’t care about trends and competition, just making sure our customers had a great experience.”



Decades later, that commitment has paid off. With overwhelmingly positive feedback and growing demand for its well-preserved cuisine, Shri Ganesh Bhavan now has ten outlets spread across Chennai.



Success after a storm



The pandemic was the first big challenge that the restaurant faced. For the first two months, they were forced to shut all their outlets down completely. They restarted their operations gradually, beginning by offering only takeaway parcels from a small counter.



Karthikeyan says, “The impact on business was severe, and survival seemed uncertain. But we took it on as a challenge and knew we needed to overcome this. We pushed through with relentless determination.” He adds, “I am very thankful to my team members who stood by me during those tough times.”


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14494" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image3.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Outside a Shri Ganesh Bhavan outlet</figcaption></figure></div>


Post COVID, they grew rapidly from three to ten outlets in the two years between 2022 and 2024. Their approach involved first assessing the market by gathering local insights, following which they would open up outlets in key locations. Karthikeyan explains, “We have been in the industry for years. Because of this, we have developed a deep understanding of consumer preferences in different areas.”



Their latest addition is an outlet in Egmore, which has been operational for the past six months. They chose the location due to its high footfall, proximity to a railway station and IT Hub.



The secret ingredient?



According to Karthikeyan, the restaurant has built a loyal customer base over the years by consistently serving quality food at affordable prices. He credits this to the longstanding dedication of his staff, many of whom have been with them through the years.



Their food is prepped at the T Nagar Hotel and transported to all other outlets to ensure that every dish tastes as good as the original. Kartikeyan personally oversees ingredient sourcing to ensure that quality is never compromised.



Situated in Chennai, the restaurant faces stiff competition from other eateries serving similar cuisine. However, there’s one thing that keeps their customers coming back for more: their chutneys.



The five signature variants served at their restaurant—coriander, onion, tomato, raw peanut and coconut—are well loved by customers for their authentic taste. These recipes have remained unchanged since the inception of the restaurant. Karthikeyan mentions, “Besides the chutneys, our masala dosa meals are a huge hit.”


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14496" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/03/image1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Masala Dosa served at the outlet</figcaption></figure></div>


In 2016, Kartikeyan noticed the need to diversify the menu, which till then had only South Indian dishes. Noticing the strong demand for Chinese food, he decided to shake things up by introducing these delicacies at their restaurant.



Going online with Zomato!



Karthikeyan onboarded Shri Ganesh Bhavan on Zomato in June 2023 when he realised the need to expand the restaurant’s reach. This move came at a crucial time, when they realised that their offline sales were beginning to take a hit.



By utilising Zomato’s online ordering and delivery services, they were able to connect with many more customers who now had the option to savour their meals right at home. With this, they increased their monthly orders by 420x between June 2023 to January 2025, reaching their all time high in January.



Karthikeyan says, “Zomato has enabled us to drive our sales and achieve exponential growth since we joined the platform. Their constant support and services have played a key role in our success!”



What’s Next?



For Karthikeyan, the future of Shri Ganesh Bhavan looks more promising than ever, and expansion remains a top priority!



Karthikeyan says, “We have received amazing feedback for our food and the demand keeps increasing. Now we are gearing up to open up three more outlets across the city over the next couple months.” With this, their mission to step into a new era of growth is well underway.

Dosas and decades of deliciousness: The Shri Ganesh Bhavan story

Sandeep K. Mohan began his journey in the restaurant world with a passion for South Indian cuisine. For 12 years, he worked in Star Hospitality, building his skills as a chef and sharing his knowledge as a hotel consultant. At the same time, he supplied raw materials to star hotels, steadily building his career in the hospitality industry.


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14466" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image1.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Sandeep K. Mohan, Founder of Mysore Raman Idli</figcaption></figure></div>


Sandeep saw his thriving career crumble when the pandemic struck in 2019, delivering a severe blow to the hospitality industry. The ripple effects were devastating—he lost his job and his once stable life was brought to a standstill. He was left burdened with growing debts and an uncertain future.



Rather than giving in to despair, Sandeep seized the opportunity to transform his passion for South Indian cuisine into a new beginning. Alongside his wife, he dreamt of opening a restaurant that would specialize in idlis, a dish close to his heart.



A chance encounter with flavour



But Idlis were everywhere. How would they make their idlis unique? In search of this answer, Sandeep arrived in Bidadi, a small town in Bengaluru renowned for its Thatte Idli. There, he discovered a taste unlike anything he had ever experienced. The secret behind it? An elderly woman named Seetha Paati, who crafted idlis so soft and flavourful that Sandeep instantly recognized he had found something extraordinary.



Seetha Paati was a humble woman who sold idlis at a hostel mess she once ran with her late husband, Mr. Raman. Eager to uncover the secret behind their legendary batter, Sandeep and his wife approached her. Paati held the recipe, crafted by her late husband, very close to her heart. But moved by Sandeep and his wife’s passion, she agreed to share it—on the one condition that they would name their restaurant in honor of Mr. Raman, as a tribute to his legacy.



With Seetha Paati’s blessing and her precious recipe in hand, Sandeep and his wife launched Mysore Raman Idli—a restaurant that honoured the legacy of Paati and her husband while recreating South Indian cuisine for a modern audience.



Building a brand rooted in quality


<div class="wp-block-image">
<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14470" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2025/02/image2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Outside a Mysore Raman Idli outlet</figcaption></figure></div>


When Mysore Raman Idli opened its doors in 2021, it marked the beginning of a journey steeped in tradition. From day one, the restaurant’s guiding principle was clear: quality above all else. Sandeep carefully crafted every aspect of the experience, from the ambience that reflected the warmth of its roots to the selection of ingredients that ensured every dish was a taste of authenticity.



While their menu initially featured just idlis, one dish really stood out—the Podi Butter Idli. He topped freshly steamed idlis with a generous dollop of butter and a sprinkling of chutney powder, creating a melt-in-your-mouth experience that customers couldn’t resist.



But Sandeep didn’t just replicate Seetha Paati’s craft—he elevated it, infusing his years of experience and creative vision to reimagine the classics. Sandeep shares, “I often experiment with new dishes at home, which eventually make their way to the restaurant.”



To uphold the restaurant&#8217;s commitment to quality, Sandeep believes in dedicatedly training his staff from the ground up. He says, “Right from the time we started, we have only hired freshers and trained them to become part of our team.”



Turning challenges into opportunities



Starting small came with its fair share of challenges for Sandeep. Operating from a modest space, he faced significant hurdles in getting the word out about Mysore Raman Idli.



However, Sandeep wasn’t one to back down. Determined to overcome these obstacles, he saw a glimmer of opportunity in the growing popularity of online food ordering and delivery platforms. Recognizing the potential to reach a broader audience, he onboarded on Zomato. This allowed Mysore Raman Idli to break free from the constraints of its physical location and bring its delicious offerings to the homes of countless customers.



Sandeep mentions, “The results of this collaboration were amazing. Our monthly revenue grew 6x between 2022 and 2024. Our orders increased by more than 4x during the same period.”



With the guidance of the Key Account Manager, Oommen K. John, Sandeep also expanded the menu to include innovative options like Cheese Chilli Tomato Idlis and Schezwan Paneer Dosas.



Sandeep shares,“Through the learnings that came in handy because of the collaboration, we expanded our menu beyond idlis and dosas, adding a wider range of offerings. We also introduced promotions for specific mealtimes, enhancing customer engagement.”



To improve the delivery experience, the brand upgraded to high-quality, leak-proof containers, ensuring that every order arrived fresh and intact. This collaboration significantly transformed their business.



Along with this, the social media buzz and glowing reviews from loyal customers brought food lovers flocking to Mysore Raman Idli’s two bustling outlets in Kochi.



Looking ahead



From humble beginnings as a small-town chef, Sandeep has transformed into a successful entrepreneur, inspiring many others with his journey.



He is now all set to launch two new outlets at prime locations in Ernakulam by 2026. With this, Mysore Raman Idli continues to flourish, combining authentic flavours with bold and inventive creations.