Idli-Vada-Kaapi Combo
Two idlis, one medu vada, sambar, two chutneys and a filter coffee. Every day till 11 AM.
₹99per person · dine-in & pickup
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Malleshwaram · Bengaluru · Est. 1974
Hot idlis, crisp dosas and a tumbler of filter kaapi, the Udupi way
A pure-vegetarian darshini on Sampige Road since 1974. Sambar tempered at dawn, dosas poured on a seasoned iron tawa, unlimited banana-leaf Oota at noon, and coffee pulled by the yard — the way Mathas and Malleshwaram homes have always done it.
51Years on Sampige Road
4.7Google rating · 6,400+ reviews
1,200Dosas poured every morning
100%Pure veg · Jain on request
Today's offers
Mini Oota, Unlimited Rice
Rice, sambar, rasam, two palyas, kosambari, majjige and a sweet on a banana leaf. Mon–Sat, 12–3 PM.
₹149per person · refills on rice, sambar & rasam
10% off on WhatsApp
Order from this page and we return the aggregator commission to you. Use code UDUPI10.
10%off on orders above ₹599
Beyond the counter
Oota, kaapi and prasada — the whole ritual
Sunday feasts, coffee lessons, puja catering and a tiffin at your door. Reserve below or message us directly.
Sundays
Unlimited Banana-Leaf Oota
Sunday noon to 3:30 PM — rice, two sambars, rasam, three palyas, kosambari, happala, majjige, holige and payasam, served on banana leaf by the ladle till you say 'saaku'.
₹299per person · kids under 8 ₹149 · no reservations, walk-in queue
Order a Sunday Oota
Kaapi tasting
Filter-Coffee Tasting Hour
Shankar Rao brews three Chikmagalur roasts through the brass filter and shows you how to pull a proper 'meter' coffee. Includes a bag of house powder to take home.
₹350per person · Saturdays 4 PM · 8 seats
Reserve a seat
Catering
Temple-Style Prasada Catering
Sattvic no-onion-no-garlic menus for pujas, gruhapravesha and naming ceremonies — puliyogare, sakkare pongal, kosambari, huli and payasam, served on leaf by our own team.
₹249per person · minimum 50 guests · 3 days' notice
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Subscription
Morning Tiffin Subscription
A steel tiffin at your door by 8 AM — idli, vada or dosa with sambar and chutney, six days a week. Pause any day on WhatsApp; boxes are collected and washed by us.
₹2,400per month · 24 tiffins · within 5 km
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1974Sampige Road, Malleshwaram
Our story
A Matha kitchen's recipes, on a Malleshwaram street since 1974
Anna Bhavan opened as a six-table tiffin room in 1974, when Nagaraj Bhat's father came from Udupi with a sambar recipe from the Krishna Matha kitchens and a copper filter for coffee. The tawa he seasoned that year is still on the stove, and the sambar is still tempered before sunrise.
Today the queue on Sampige Road stretches past the flower sellers on Sunday mornings, but the rules have not changed: everything pure vegetarian, batter ground in-house on stone, groundnut oil pressed for us in Tumkur, and coffee pulled in front of you until it froths.
- Pure vegetarian — no eggs, no onion-garlic versions on request
- Batter stone-ground in-house every evening
- Sambar and rasam tempered fresh at 5 AM
- Cold-pressed groundnut oil and homemade ghee only
- Chikmagalur coffee roasted weekly for us
- Zero-commission direct ordering on WhatsApp
Chef Nagaraj Bhat
Second-generation owner & head cookTimings & getting here
Two services a day, seven days a week
Daily · Tiffin 7:00 – 11:00 AM · Meals & evening 12:00 – 10:00 PM
Hours of service
| Day |
|---|
Tiffin counter closes at 11 AM sharp; dosas return from 4 PM. Kitchen last order 30 minutes before closing. Sunday Oota is served till 3:30 PM.
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Delivery & pickup
Within 5 km of Malleshwaram — Rajajinagar, Sadashivanagar, Yeshwanthpur, Seshadripuram, Vyalikaval. Dosas travel in vented boxes so they stay crisp.
Avg. delivery
Delivery fee
Minimum order
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Find us
No. 42, Sampige Road, 8th Cross
Malleshwaram, Bengaluru 560003
Two-wheeler parking in the side lane; cars at the Sampige Road complex, two minutes' walk. Mantri Square Sampige Road metro is 600 m away.
Get directionsGood to know
Self-service standing counter downstairs, family seating upstairs with a lift. Kids' plates, high chairs and Jain options available.
Why Anna Bhavan
What fifty years at the tawa teach you
Stone-ground batter
Rice and urad soaked and ground on a wet grinder every evening, fermented overnight — never a packet.
Sambar before sunrise
Toor dal, drumstick and the house sambar powder go on at 5 AM so the first idli at 7 gets the real thing.
Meter kaapi
Decoction from the brass filter, full-cream milk, pulled between tumbler and davara till it froths.
Direct, not through apps
Ordering here means no 25% commission, so a masala dosa still costs what a masala dosa should.
The kitchen
The people behind the counter
Chef Nagaraj Bhat
Owner & head cookGrew up under the counter, took over the tawa in 1998. Still tempers the sambar himself every morning.
Lakshmi Amma
Sweets & holige counterForty years of Mysore pak, holige and payasam. Judges ghee by smell and jaggery by colour.
Shankar Rao
Kaapi masterRuns the coffee counter and the Saturday tasting. Can pull a meter coffee without spilling a drop.
Divya Hebbar
Manager & tiffin subscriptionsKeeps the queue moving, the tiffin routes on time and every WhatsApp answered within five minutes.
Guest stories
What Malleshwaram says
Benne dosa at 7 AM, kaapi in a steel tumbler, and the sambar tastes exactly like my ajji's. We come every Sunday before the flower market.
Meghana KulkarniMalleshwaram · Sunday regular
Ordered the tiffin subscription for my parents. Hot idlis at the door by 7:45 every morning, and Divya actually replies when you pause a day. Worth every rupee.
Arvind IyengarRajajinagar · Tiffin subscriber
We did the prasada catering for our gruhapravesha — 80 guests, served on leaf, puliyogare and payasam exactly as the temple does it. Not a single complaint from the elders.
Radha ShenoySadashivanagar · Catering
City Food AwardsBest South Indian Tiffin, Bengaluru · 2025
Traveller India Guide50 Best Breakfasts in India · 2024
City LegendsHeritage eatery, Malleshwaram · since 2021
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Reserve a table upstairs
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are always welcome downstairs, and Sunday mornings fill up early.