In the bustling streets of Bengaluru, where culinary options abound, Suhas Karanth and Raksha Prasad are on a mission to bring the authentic flavors of Karnataka’s Dakshina Kannada district to the forefront. Suhas, hailing from the coastal town of Kundapura in the Udupi district, reminisces about the rich cuisine of his childhood, particularly the delectable dishes crafted by his grandmother.
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Growing up in Bengaluru, Suhas found a gap in the city’s diverse food scene. Despite the abundance of South Indian options, he felt a lack of authentic Dakshina Karnataka cuisine, especially from his hometown Kundapura. Determined to share the culinary legacy of his roots, Suhas and Raksha founded ‘Jagli Tindi’ in J P Nagar, Bengaluru.
Suhas, a business management graduate with a background in multinational companies, coupled his passion for fitness with a love for traditional food. “In cities like Bangalore, people are forced to eat poor-quality fast food, unaware of the calories and additives. Most restaurants use artificial flavor enhancers and low-quality ingredients,” Suhas emphasizes.
With a commitment to health and nutrition, ‘Jagli Tindi’ has become a popular destination, attracting up to 1,200 food enthusiasts daily. The menu features a array of signature dishes, including avalakki bath, Mangalore buns, mandakki upkari, khotte kadabu, ghee jaggery ragi halbai, gasagase payasa, and more.
For Suhas and Raksha, the restaurant is not just a business venture but a dream realized. “Since the time we were dating, Raksha and I wanted to run a business together. Instead of going on a honeymoon, we started the restaurant just six months after our marriage. This is our first baby,” Suhas shares with a smile.
As ‘Jagli Tindi’ continues to thrive in bringing the taste of South Canara to Bengaluru, the couple remains dedicated to preserving the authenticity of Dakshina Karnataka cuisine while promoting a healthier approach to dining in the bustling city.
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