Our Story

Who We Are

At Udupiwala, food is not just prepared—it is cultivated, nurtured, and respected at every stage of its journey. Every choice that we make, from sourcing to cooking, follows a single guiding principle: Honesty. Our philosophy is deeply rooted in purity and responsibility, inspired by the timeless culinary heritage of Udupi and the belief that good food begins long before it reaches the kitchen.

We source fresh milk directly from trusted local farmers ensuring quality that begins at the grassroots. This milk is then used as is, or transformed in-house into paneer and ghee. Making our own paneer allows us to maintain purity, freshness, and nutritional integrity, while our desi ghee is prepared and carefully clarified to preserve its aroma, richness, and digestive benefits.

We take pride in extracting our own mustard oil, ensuring complete control over purity, aroma, and nutritional value. Unlike commercial oils that often undergo excessive processing, our mustard oil is prepared using traditional methods. This oil forms the foundation of many of our preparations, lending depth of flavour while staying true to our commitment to wholesome cooking.

Spices play a defining role in South Indian cuisine, and at Udupiwala, we are very particular about the flavours we serve. We prepare our own masala blends, including sambar masala and vegetable powders, using carefully selected whole spices. These are roasted and ground in-house to ensure freshness, consistency, and depth of flavour.

Nutrition is an evolving focus at Udupiwala, seamlessly woven into our culinary philosophy. While honouring tradition, we consciously introduce new dishes by incorporating balanced sources of protein and fibre. A key part of this effort is our range of millet-based delicacies, which revive ancient grains that are naturally rich in fibre, minerals, and slow-releasing energy. These millet preparations are thoughtfully crafted to complement traditional flavours while supporting gut health and sustained nourishment. Our approach is not about altering the soul of the cuisine, but about strengthening it—making meals that are satisfying, nourishing, and aligned with modern dietary awareness.

This same philosophy of care and control extends beyond food to every cup of coffee we serve. We source our coffee directly from the Malenadu region of Karnataka, a place renowned for its lush plantations and rich biodiversity. By roasting the beans ourselves, we control every aspect of flavour development—from aroma to body to finish. The result is a coffee that reflects its origin: bold and completely refreshing.

Our commitment to self-reliance is steadily growing beyond the kitchen. We are actively developing our own farms to cultivate essential ingredients such as ginger and haldi (turmeric) for use across our restaurants. This step allows us to control quality at the source while supporting sustainable agricultural practices. By growing what we use, we reduce dependency on external supply chains and move closer to a truly farm-to-plate model.

At its heart, Udupiwala is a promise—a promise of honesty in ingredients, integrity in preparation, and care in every meal served. From farmers’ fields to our kitchens, and finally to your plate, every decision we make is guided by respect for tradition, health, and the environment. In an age of shortcuts, we choose the longer path—the one that leads to food you can trust, flavours you can remember, and values you can believe in.