It meant that things at the backend had to work with precision. Service is super quick despite everything being made fresh & on order. If you ran a joint in one of the city’s busier locations, you could be serving about 300-400 customers in the span of a couple of hours during lunch. You can’t miss the buzz in a place like that. Like many others from the Bunt community in Mumbai, we ran a few 'udupi' restaurants.įor those that don’t know, udupi restaurants have been around for decades & have built a legacy serving wholesome & hygienic food at reasonable prices in a zero fuss environment. I owe my growth to the work ethic & survival skills I acquired whilst working at my father’s restaurants as a young kid.
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