There's a new restaurant in Chembur serving delicious South Indian delicacies

A few months ago singer Shankar Mahadevan surprised the Internet with his easy charm in Farah Khanrsquos vlog whipping up fiery thecha and delicate potli prawns like a seasoned chef Celebrities stepping into hospitality isnrsquot rare but Mahadevanrsquos relationship with food feels different mdash personal instinctive and full of the same brilliance that marks his musicAfter decades of moving us with melody the maestro has found another stage to shine on hospitality Earlier this week he opened the doors of Malgudirsquos new Chembur outlet to friends and family marking the next chapter for a brand he has now acquired under KS Ramakrishnanrsquos Eatopia Holdings Together theyrsquore reimagining Malgudi as a warm cultureforward dining space mdash one that blends deep South Indian culinary roots with thoughtful scalable hospitalityMALGUDI PICANTE AND ASTRAldquoTraditionally eating South Indian food has never been positioned as an experiencerdquo says Mahadevan ldquoYou either go to a Udupistyle eatery or to a very highend restaurant with dim lights and fancy drinks mdash nothing in between There was a huge vacuum We wanted to create a space where you can enjoy simple South Indian food with an experience mdash bright happy deacutecor attentive service curated dishes and food thatrsquos perfected not improvised One of our dosa for instance is rooted in a hundredyearold legacy recipe Wersquove added unique regional specialities and playful dishes for children but never at the cost of authenticityrdquoldquoThis venture was the result of a powerful manifestation Irsquove wanted to do this for almost 20 years I love cooking and not just a hobby Itrsquos as meaningful to me as music Eventually the right people and the right energy came together and thatrsquos when it all clicked When the connection temperament and intention align things happenrdquo says MahadevanThe creative and culinary partnership Shankar Mahadevan with K S Ramakrishnan at Malgudi ChemburRamakrishnan adds ldquoFood may start as a hobby for many but for Shankar itrsquos always been a serious craft Irsquove known him for ten years and Irsquove seen the care he brings to every detail mdash how food looks smells and feels I was already running several brands under our Eatopia umbrella and when we reconnected on this idea his passion pushed everything forward Thatrsquos when he came in mdash not just creatively but as a partner and investor Today Eatopia has seven brands Malgudi was an acquired brand wersquove spent the past year rebuilding mdash and that evolution is still underwayrdquoThe interiors blend warm South Indian roots with vibrant murals soft lighting and a contemporary cafeacute sensibilityMahadevan brings fresh energy to Malgudi with a new logo swish deacutecor and a menu inspired by oftenforgotten dishes from South Indian home kitchens Take the Mulbagal Dosa from the town of Mulbagal in Karnataka about 97 km from Bengaluru known for its upturned edges fluffy centre and crisp borders served with potato bhaji chutneys and sambar Its 100yearold batter blends rice moong dal poha and methi soaked and fermented the traditional way Therersquos also Thatte Idli rasam vada benne dosa and a bit of playful innovation Iddiyappam with Sri Lankan curry served as a hot pot Bisi Bele Bath reimagined as a bibimbap and Kappiccino a clever marriage of filter kaapi and cappuccino To pair with the comforting spread is an extensive lineup of vibrant and sometimes theatrical mocktailsMULBAGAL DOSAldquoIn simple terms I cook well I understand ingredients deeplyrdquo says Mahadevan with an easy honesty ldquoI probably watch as much culinary content as I watch music mdash sometimes even more Cooking is a soullevel connection for me A melody is built from seven notes you choose them in the right order the right proportion the right feel A dish works the same way mdash you pick ingredients with the right balance of texture and flavour Both need harmony Both need loverdquoFor Mahadevan the opening of Malgudi in Chembur is also a homecoming Born into a Tamil family from Palakkad and raised in Chembur this neighbourhood is where his artistic journey first took shape Itrsquos where he learnt Hindustani classical and Carnatic music and where at just five he began playing the veena under the guidance of Shri Lalitha VenkataramanBissebele Bhat BibimapInterestingly both Mahadevan and Ramakrishnanrsquos familiesrsquo next generation was closely involved in shaping Malgudirsquos new identity giving the space a modern cafeacute sensibility with vibrant murals and contemporary Carnatic soundscapes One of the highlights is the live Filter Kaapi Barista counter which serves artisanal brews made with beans sourced from Chikmangaluru along with jaggery lattes and Southinspired mocktails like the Malgudi Picante and the IndianoldquoOur children are actively involvedrdquo says Ramakrishnan ldquoWersquove learnt who to go to for what and everyone contributes meaningfully We want to make South Indian food lsquocoolrsquo and the younger generation helped shape that design vocabulary mdash cutlery colours layout everything But the biggest strength is our team Everyone mdash from the chef to the staff mdash believes in the culture not just the job Thatrsquos what builds a lasting brandrdquoThatte idliThe expansion is well underway with Bandra set to open in Q4 2025 and Dubai in early 2026 The brand will also roll out Malgudi On The Go a QSR format and a retail range featuring South Indian spice blends artisanal coffee and merchandiseAs longtime regulars of the original Malgudi which primarily operated in a QSR format across malls the transformation feels dramatic ldquoItrsquos definitely going to get much betterrdquo assures Mahadevan ldquoAll QSRs will get a fresh identity mdash new colours a new design language and a refined menu by early next yearrdquoBoth Mahadevan and Ramakrishnan share a clear aligned vision to bring authentic South Indian flavours to life through a fresh modern lens while preserving the comfort nostalgia and rootedness that define the cuisine With Malgudi already welcoming diners in Borivili Chembur and Lower Parel and a growing pipeline of new outlets the duo is shaping more than a restaurant chain where tradition is both served and celebratedSri Lankan Curry and IddiappamldquoIf we stop evolving we become outdated People follow your benchmarks so you must keep raising themrdquo Ramakrishnan sums it up ldquoThe simpler goalrdquo says Mahadevan ldquois to create the largest South Indian restaurant chain in the worldrdquoWHERE Malgudi Inner Circle 54 Sindhi Society Chembur