In a city already packed with Udupi restaurants and much-loved South Indian joints, opening another dosa place seems risky. Even riskier was the decision to open a Bengaluru-style establishment, rather than a generic South Indian one. However, located in neighborhoods from Karve Nagar to Viman Nagar, The Bangalore Canteen has been quietly gaining a loyal following in Pune.
The concept, according to Akhilesh Bawaskar, 26, of The Founder’s Office Bengaluru Canteen, was born from familiarity. “Our owner Vinayak used to work at Bengaluru with MTR Foods,” he explains. MTR, a legendary name in Bengaluru’s food culture, shaped not only Vinayak Divekar’s palate but also his understanding of how deeply everyday food can anchor a city’s identity. “He realized that while Pune “I had so many South Indian places, there was no one serving authentic Bengaluru-style idli, dosa and filter coffee.”
Dosas in preparation at Bangalore Canteen | express photo
The first outlet, opened in 2023 in Karve Nagar, was meant to be a trial. With a limited menu (only dosa, idli, vada and filter coffee varieties), he tested the waters cautiously. The answer surprised them. “People in Pune really loved the taste,” recalls Bawaskar. What followed was steady expansion: Sinhagad Road, Viman Nagar and now a much larger fourth outlet, seating about 130 people on JM Road.
From the menu at The Bangalore Canteen
At the heart of The Bangalore Canteen is a quiet insistence on difference. “The flavors are very different from the South Indian food we normally find in Maharashtra,” says Bawaskar. Bengaluru-style dosas, he explains, are thicker, with a crispy outer layer and soft interior, which often confuses first-time customers who ask, half-jokingly, “Is this dosa or uthappa?” But the texture, masalas and chutneys stay true to the everyday dishes of Bengaluru and not to the expectations of Pune.
Ghee with garlic and roasted onion, the featured product
If there is one dish that defines the brand, it is the roasted onion and garlic dosa with ghee. Filled with pudi chutney, garlic and onion chutney, it has become the best seller in all establishments. “People love it,” he says without hesitation.
Varieties of Menu Dishes at Bangalore Canteen | express photo
Experimentation exists, but within limits. “We can’t make pizza with sambar,” laughs Bawaskar. “The name itself is Bangalore Canteen. The food has to be simple: idli, dosa, filter coffee. It’s the staple food of many people.” Fermentation, tradition and moderation shape the menu more than a change in trends.
Where the brand pushes the boundaries is with filter coffee. Bangalore Canteen has positioned itself not only as a food establishment but also as a next-generation South Indian cafe. “We noticed that most cafes in South India attract an older crowd, between 35 and 40 years old,” he says. “We wanted to bring in Generation Z.” From caramel iced drip coffee to Vietnam-style drip coffee, the traditional decoction finds new expressions here. “That was a game changer for us. People now associate our brand with filter coffee.”
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From the menu at Bangalore Canteen | express photo
Operating as a quick-service restaurant, The Bangalore Canteen keeps things deliberately simple. Orders are placed at the counter, tokens flash on a screen, and customers pick up their food, canteen-style. What has evolved is the scale and the environment. From standing outlets, the brand has moved on to larger spaces that still retain the speed and simplicity of its original model.
Bangalore canteen, the early days
The first days were not without doubts. “People were asking, there are already so many dosa places in Pune, why will they come to us?” Bawaskar admits. Bengali food, unlike generic South Indian cuisine, does not convey instant national familiarity. The comments came pouring in: requests for white chutney, milder sambar and more familiar flavours. “But we decided to stick to authenticity. Jo hai wahi humne kiya.”
In the pipeline: 20 points of sale in Pune, Bombay
Looking ahead, the vision is clear. Over the next five years, the brand hopes to open around 20 outlets in Pune and Mumbai, without resorting to a merger. “We want to stick with traditional Bengaluru-style food,” he says firmly. Perhaps the clearest sign of success came before the last store even opened. While work was still going on, a sign was put up announcing: The Bangalore Canteen. “People started clicking on images only from the banner,” says Bawaskar. “There was this emotion: Bangalore Canteen aa raha hai. That feeling was new for us.”
In a city that deeply loves its food, the journey of The Bangalore Canteen shows how a very regional dish can travel, adapt and still stand its ground – a dosa both crunchy and thick.
(Advaya Apte is an intern with He indian express)