A legacy that stems from the simple joy of serving people high-quality food and being authentic at their core – that is Cafe Mysore for you.
Many of you would know it as the cafe that the Ambanis can’t get enough of on their weekends. However, there is much more to this eatery than that. This legacy restaurant, nestled in the heart of Mumbai, has carved a niche for itself – one that promises to stay on the city’s culinary map for many more decades to come.
Unstumbled spoke to its third-generation custodian, investment banker-turned-owner Mr. Naresh Nayak, and his close family friend and renowned journalist Mr. Uday Khandeparkar, about what makes Cafe Mysore what it is today, how it has evolved over the years, and some very interesting anecdotes that you’ll come across as you keep reading!
History Of Cafe Mysore: Rise Of A Legendary Eatery
Late Mr. Akkar Rama Nayak is credited with founding Cafe Mysore in 1936. Mr. Akkar Rama Nayak and his mother moved to Mumbai from their hometown in Mangalore in 1910 and volunteered at the Ramakrishna Math, Khar. They were assigned kitchen duties and this is what “inspired him to cook,” says his grandson and current owner, Mr. Naresh Nayak.
Years later, Mr. Akkar Rama Nayak went on to establish four restaurants serving Udupi food – Cafe Mysore, Udupi Cafe, Idli House, and Udupi Krishna Bhavan. In fact, he was the pioneer of Udupi cuisine in Mumbai in the early 1900s at a time when the city was still developing its cultural identity.
After Mr. Akkar Rama Nayak each of his four restaurants was bequeathed to one of Nayak’s four sons; this is when the late Mr. Nagesh Nayak entered the scene. He’s credited with transforming Cafe Mysore into the legendary eatery it is today. At the core of his work ethic lay integrity and innovation.
Over the years, Cafe Mysore has been a witness to some of India’s most historical events. These include World War II, the Indian Independence Struggle, as well as the food scarcity crisis of the 1970s. Despite being a testament to events that impacted India’s history in the most significant ways, the restaurant has stood resilient through changing times and has certainly carried adaptability up its sleeve.
Cafe Mysore When Mr. Nagesh Nayak Took Over The Reins
It was under Mr. Nagesh Nayak’s leadership that the eatery became a much more mainstream and renowned destination for high-end Udupi food in Mumbai. After Mr. Akkar Rama Nayak passed away in 1981, it was Mr. Nagesh who efficiently carried the restaurant on his shoulders. Mr. Naresh proudly recalls his father was a “little offbeat and eccentric” with the way of his life.
It was also in the same era that the restaurant achieved a significant milestone – the family purchased the property that the restaurant was located in. It was earlier on lease, but owning the property gave them full control over operations – a major turning point in the way the restaurant functioned.
In 2009, when Mr. Nagesh Nayak passed away, his wife, Mrs. Shanteri Nayak, took over the restaurant and managed all the operations. It was only in 2020, just before the pandemic, that their son, Mr. Naresh Nayak, returned to India from Australia to take charge.
Passing The Legacy To The Third Generation Mr. Naresh Nayak
Mr. Naresh had been doing well as an investment banker in Australia for quite a few years. In fact, before moving to Australia, he used to work at Polaris Software in India. Despite holding a high-paying position at The Australia and New Zealand Banking Group Limited and subsequently at the National Australia Bank, Mr. Naresh felt trapped in the routine of often mundane corporate life.
Money was not the issue; it was the monotony of life that weighed on him. However, when his mother asked him to return to India, he began to realize that it might be time for a change. Mr. Naresh returned to India just before the Covid-19 pandemic and observed that the place he once called home had changed drastically.
“What had happened as soon as I came back, the entire generation had changed. I missed out on a whole generation. India changed,” he reflects. When he returned to India, he noticed that he could bring more discipline and uniformity in the workings of the restaurant. That’s when he took over the reins of Cafe Mysore from his mother.
How Mr. Naresh Nayak Transformed Cafe Mysore
Long before sustainability became a buzzword, Cafe Mysore had already begun implementing it into its operations. In 2023, under Mr. Naresh’s leadership, the restaurant installed solar panels, and by mid-2025, it is set to run entirely on solar energy. “In three months (from May 2025), 100% of the monthly requirement of power will come from solar panels on top,” says Mr. Uday Khandeparkar.
Mr. Naresh is working towards automating every restaurant process as much as possible. This means simplifying fundamental tasks to ensure consistency, hygiene, and operational efficiency. He shared insights about the restaurant layout as well where they flipped the traditional layout on its head to improve efficiency.
“The typical seating vs kitchen ratio is 70:30 or perhaps 75:25. Your cooks don’t have time to make magic, they’re just struggling with it. They’re like dentists. Here, it’s the reverse. 30% is seating, 70% is the service,” he shared.
As you enter the restaurant, you’ll notice a printer-like machine as well as kiosk of sorts right near the entrance. When Unstumbled inquired about the new technology, we were surprised to learn that it was a Japanese innovation – a Glory cash deposit and withdrawal machine. Mr. Naresh excitedly shared that Cafe Mysore is the first South Indian restaurant in India to implement this technology. The kiosk facilitates UPI payments, and Mr. Naresh assures us that it will help the staff save time and better serve customers.
There are many more things that he has planned for the restaurant, however, they are in the pipeline as you read the article. And Mr. Naresh is certainly excited about the same!
Food At Cafe Mysore
Cafe Mysore has been serving authentic and nutritious Udupi food since its inception and its appeal has certainly not died down. Take a look at the daily crowd of eager patrons and you’ll understand what we’re trying to say!
Cafe Mysore: A Celebrity Favorite
Mr. Khandeparkar shares an interesting anecdote about one such customer – Late Mr. Raj Kapoor. “Raj Kapoor used to live in Matunga on Masani Road because his father came and lived here. So right from the 50s to the 60s, he would come to Cafe Mysore and sit at a table under the staircase so he couldn’t be seen. The driver would drop him, he’d quickly have food and leap”, he states.
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While celebrities are fans of the food here, remember we mentioned that it also caught the fancy of the richest family in India ? The Ambani family is said to order food from Cafe Mysore almost every weekend! In fact, Cafe Mysore has remained such a favorite that they invited the Nayak family to many important weddings in the Ambani family, including the much-talked about Radhika Merchant-Anant Ambani wedding!
Catering To A Dynamic Customer Base
The restaurant, while maintaining a loyal customer base (including the Ambanis), has managed to cater to a newer, more diet-conscious customer base that’s slowly emerging in India. Be it their Vegan Almond Milk Cold Coffee or the Dilkhush Dosa filled with pizza toppings, the restaurant has not shied away from innovating. However, the food, at its core, remains authentically South Indian.
Even when you’re trying out the ‘pizza-style’ Dilkhush Dosa, you’ll be tasting authentic flavors of a traditional dosa. That is something that the restaurant deeply cares about – authenticity and staying true to their roots.
Even though serving authentic food remains at the focal point of the restaurant, Mr. Naresh has ensured that they do not sideline what he thinks is crucial in today’s time: innovation and sustainable practices.
No To Tissues And Plastic Straws, Yes To Cleaner Alternatives
Long before sustainability became a buzzword, Cafe Mysore had already begun embedding it into its operations. Not just cleaner energy, but the restaurant is all about ensuring minimal wastage. Walk into Cafe Mysore and you won’t find tissue papers on the tables. The sinks have been upgraded with sensors – reducing water wastage and offering a more hygienic alternative to traditional hand-washing stations.
They’re also exploring alternatives like cornstarch-based bags and plan to replace plastic and paper straws with reusable metal ones.
As restaurants and cafes navigate in a world where sustainability and innovation aren’t just mere buzzwords and topics of focal interest instead, Cafe Mysore is certainly setting the right example.
Staying Authentic In An Age Of Trendy South Indian Cafes
When asked how Cafe Mysore remains relevant in a city where new South Indian-themed cafes seem to pop up every other day, Mr. Naresh was quick to respond – they stay “true to their roots”.
Yes, there have been a few modern additions to the menu like their Vegan Almond Milk Cold Coffee and the Dilkhush Dosa. But the restaurant has never wavered from its core principle: authenticity. Mr. Naresh is of the opinion that they will “coexist with the new tech” while being true to their roots. It is authenticity that pays off in the long run and that is what Mr. Naresh believes is making Cafe Mysore thrive even after 88 years of its inception.
He acknowledges the current generation’s awareness and emphasis on sustainability and conscious eating. But he’s proud to state the restaurant practices and not just preach. And beyond the business, he is more than happy to be able to provide authentic, comforting, and nutritious food to its customers. “If I can give them (people) proper food and they can improve their health, it is a big takeaway for me personally”.
Final Few Moments Of The Interview
As we reached the end of the interview, we asked the both of them an interesting question:
“If you were to invite any personality in the world to Cafe Mysore, from any era or country, who would it be?”
Mr. Khandeparkar, who fondly calls Mr. Nayak as the ‘Elon Musk of Idli’, already knows Mr. Naresh’s answer.
“Elon Musk” quickly exclaims Mr. Nayak.
He casually laughs out as he explains that he’d like to discuss things relating to technology over a cup of filter coffee and some wholesome Udupi food.
This conversation with Mr. Naresh and Mr. Khandeparkar was truly insightful. On one hand you have a bright, cheery spirit like Mr, Khandeparkar who is passionate about the restaurant and food in general. On the other hand, you have someone like Mr. Nayak, who has upheld the legacy of the restaurant and only made the place keep up with the latest technology. Even when sustainability is a mere buzzword for many restaurants and cafes, Cafe Mysore is doing it right.
At a time when sustainability is often reduced to a marketing gimmick, Cafe Mysore is quietly and consistently walking the talk. And not just that, at the core of Cafe Mysore lies a deep-embedded love for serving homely, healthy food. The restaurant, witness to major historical events in India, has maintained a legacy that’s rooted in authenticity. Mr. Naresh Nayak as the third-generation custodian is taking ahead the iconic legacy of Cafe Mysore and honoring the values of his visionary grandfather, one day at a time.
