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.
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
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’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.