These Two Engineers Dropped IT To Open Jayanagar’s Popular Tiffin Eatery BENGALURU CAFÉ!

[@villuran1977]

These two young men are so spontaneous and upfront in responding to you, Kripal. They have no hesitation to give out the details, unlike so many other owners, whom you had to probe hard to dig out. Also, it is unique that they have displayed the recipe charts of the items, which is rare. That makes two confident youngsters who aren't concerned of competition and their growth forward. Good outing Kripal..! 👍

[@90027cannan]

I found them very polite and humble as if it’s their first day of work. Beautiful spirit.

[@nischals510]

I support Everyone who quits corporate jobs to do business, atleast others who value the field can get their jobs and be happy.

[@MG23418]

You need corporations too.

[@megha6865]

Yes corporations are needed otherwise who would give business to these restaurants

[@nischals510]

@@MG23418 thats what I meant, let the people who don't value the job leave it to someone like me who actually values it

[@angelbrigadier6124]

​@@nischals510god bless u

[@KiranK-bi7ek]

If all quit then where are the customers😅😅

[@KManjunathaGowda]

Every one should support such educated and hard working people. All the best for their future endeavours. I am great fan of yours. I follow every video of yours.

[@SUNILMABEN-e8d]

Best wishes to Bangalore cafe... Happy they are standardising on their kitchen too... Good to see not just quantity what they do, but they follow the quality too.

[@d.senthilkumar9155]

Bangalore is a haven for vegetarians..I guess you get economical, hygienic clean food which is difficult to get in places like up north, which serve a breakfast... also the food is cheap and easy on the pocket.. Even chennai lacks such a clean places....

[@oreogiri]

My husband and I love Bangalore cafe, which we found by chance while trying to find some clean place for dosa for our pregnant daughter who was craving it. We found and we have kept it. Every dish is good here, including the vanghibath. The vada is big, both in taste and size. And the coffee is just right for us. So we go as often as possible all the way from HSR layout. It is inconvenient…the distance, the traffic, the lack of parking space near the cafe and absence of any sitting space except the a narrow bench. For seniors like us it is not easy. But we like this place for the tasty and clean South Indian food. I learnt that they have a small outlet next the Namdhari’s near Madhavan Park. There too food is same, but again no place to sit.There is only so much inconvenience we can handle when we have to stand on footpath, juggling plates at our age. Because of this I wish the young founders to expand their business and hope they will consider converting this into a proper restaurant soon. All the best.

[@sureshn8871]

You are right Sir,but we should also try to understand their situation also.It is a new venture,huge investment is risky. They may expand this into a larger space in the coming days,after they establish their second restaurant in Malleshwara.

[@tanukumanohar2621]

I loved the way borh these youngsters are so polite and grounded to their roots... Will visit both vidyarthi bhavan and bangalore cafe next time i visit bengaluru

[@shankarnagaraj3324]

Where is this located

[@arshadkollath9152]

Best wishes to Vikas and Varun. They are so confident and proud about their work that they didn't even think twice before sharing each and every detail of it. Grow big, give jobs to more people, and keep feeding more and more people with healthy and clean food guys. All the best.

[@Summane]

These 2 founders are so open about their recipe , really appreciate their humility & understanding that sharing is caring. It is well known that even if we know recipe & ingredients, we cannot replicate the taste of darshini since their machines & Dose henchu makes all the difference . All the best & hope to taste food here soon

[@ravindrasp]

Awesome ❤ Engineers turned hoteliers .love the mix up! ❤ love the passion ❤ You have our support guys❤

[@rajarathnamreddy3223]

ಬ್ರೊ ನಿಮ್ಮ ಹೊಟೇಲ್ ಹೀಗೇ ಮುಂದುವರೆಯಲಿ ಶುಭವಾಗಲಿ

[@shrishaacharya4493]

Very methodological and organized......all the very best for them !!!

[@shrigadge09]

Those two engineers are remarkable. Manufacturing success in a food industry

[@manju2793]

I like whe kripal sir said,sabsige soppu and tuppa

[@shashanknarayan5929]

Tuppa means Spit in Telugu 😮

[@sajidlashkari5706]

Mr. Vikas ji is my friend and he is very down to earth person. They have started one more brand by name Dakshin Tindi and it's doing too good as well. I wish you all the best and sure that you will have your outlets in every nook n corner of Bangalore.

[@rag12307]

Love their food it’s simple and fills your hunger , way to go boys 👏👏 Bangalore Cafe rocks

[@arutselvan4528]

One of the best value for money restaurants in Bangalore. Wish the engineer-entrepreneurs good luck and hope they maintain the quality 👍

[@chetankumar4430]

Keep it up Vikas sir, Varun sir, Nagesh anna and all the other staff of Bengaluru Cafe.

[@ui7930]

Watching your videos is a true feast for the eyes.

[@vanapallivanapalli2895]

Kripals description of the dishe is like a classic english novel , with exotic english vocab😂

[@Sagardua297]

Amazing presentation, as always. All the very best!

[@gubbacchi10]

Really courageous of these 2 who followed their passion. All the best for Ur new outlet

[@Deepak-de6rk]

I think both these guys are doing a fantastic job. Clean kitchen, healthy ingredients, clear process, consistency and intention to serve healthy food to their customers ! Good luck and wish many more success to Bangalore Cafe !

[@RahulK-mn9ce]

Kripal Sir , Not for this eatery , my comment is general. I have witnessed one thing . New entrepreneurs do everything expert in Instagram reels , digital marketing , super clean hygienic eatery with modern equipment ,theme based restaurants. They spend lakhs in interior ,however they forget basic thing ie food . It should be healthy ,testy . Request you to educate new generation entrepreneur on food quality . Pls don't take it in negative way ,I repeat my comment is not for this eatery ,in general.

[@getmadhavan]

Sorted owners with clear vision, processes and great execution with hygiene and taste. Wish them all the best to scale fast across Bengaluru and the world!

[@revolutionarythinker]

They are SO Humble, typical Kannadigas 👏🏼👏🏼👏🏼👏🏼, they should come to Delhi, there are no kannada food here

[@Lordoftherings5678]

They have to speak Hindi only if they come to Delhi will they do it 😅😅

[@JayZRY]

​@@Lordoftherings5678 then why are you speaking in English? Aren't you from Dilli?

[@Lordoftherings5678]

@@JayZRY NO I'm from banglore

[@ravi.annadurai]

This is very good one. One of my favorite eateries in Jayanagar/South BLR. Particularly I like their chow chow bath!

[@shivaraml5692]

I go there quite often, their vada and coffee is the best, the dosa can have less ghee to make it healthy for regulars.

[@sanjeevbadiger4970]

Finally you visited Bangalore cafe 😊

[@sacredflames07]

While cooking chefs cannot escape sneezes so It becomes mandatory to wear lose hànd kerchiefs around their nose and mouth, not masks that block out breathing easily but simple cotton cloth-covered covered will make it really better in terms of hygiene.

[@manju2793]

Why they were reluctant to utter a word of kannada even if kripal sir asked in kannada,strange

[@TheJraghu]

Ade ganchali.....Kannadadalli maatu aadidre avara status kadime agutteno....

[@madhusudan730]

They are Highly Educated, Foreign Returned and Moreover SERVING BANGALURU customers.

[@ashrithachar5304]

Maybe they aren't Kannadigas

[@KSBelur]

ಕನ್ನಡದ ಬಗ್ಗೆ ತಾತ್ಸಾರ...ಇವರ ಹೋಟೆಲ್ ಇರೋದು ಕರ್ನಾಟಕದಲ್ಲಿ ...ನೀರು ಗಾಳಿ ಗ್ರಾಹಕರು ಕರ್ನಾಟಕದವರು...ಬ್ರಿಟಿಷ್ ದವರಿಗೆ ಹುಟ್ಟಿದವನ ತರಹ ಆಡ್ತಾನೆ ...ನನ್ನ ಕಡೆಯಿಂದ ದಿಕ್ಕಾರ...ಜೈ ಕನ್ನಡ

[@nicksam82]

Ask same in shivajinagar

[@pravipandith406]

Challenge is crowd , always over crowded

[@deepunandeesh3428]

High price for this self service & standing table hotel

[@dannydakota1234]

Me and my wife were searching for Karnataka Bhel house and stumbled upon this eatery. After seeing the rush we just ordered Dosa. Believe me I tried everything except the Shavige bath and khara bath. I thought it is a real famous cafe. Kudos to those folks.

[@pk_vlogs26]

this is wonderfull......

[@sudesh_007]

3:15 why the hell you have to reply in English when Kripal is asking in Kannada ???

[@damodarnayak7769]

Same thought. That’s insulting the local language

[@uuuuu9313]

So what you have to learn mandrin if you want to cook chinese food ?? Idiots it's his choice he didn't gave answer in kannada it doesn't mean he disrespected kannada language Why are you so hellbent on them speaking in kannada it is their choice

[@KSBelur]

ಕನ್ನಡದ ಬಗ್ಗೆ ತಾತ್ಸಾರ...ಇವರ ಹೋಟೆಲ್ ಇರೋದು ಕರ್ನಾಟಕದಲ್ಲಿ ...ನೀರು ಗಾಳಿ ಗ್ರಾಹಕರು ಕರ್ನಾಟಕದವರು...ಬ್ರಿಟಿಷ್ ದವರಿಗೆ ಹುಟ್ಟಿದವನ ತರಹ ಆಡ್ತಾನೆ ...ನನ್ನ ಕಡೆಯಿಂದ ದಿಕ್ಕಾರ...ಜೈ ಕನ್ನಡ

[@sameerasimha8534]

Love kripal for it ❤

[@arvinstriker]

Language bullys

[@Subuhi61]

I greatly appreciate and am impressed the quiet, organized, clear headed , hard working nature of the two young owners of Bangalore Cafe! Wish they grow from strength to strength.🎉❤

[@sachinmehta3017]

Where in malleshwaram is the next cafe opening, any idea? 15000 sq ft is a huge space!

[@nayakbaturam]

Once again a nice post Kripal ji. Love the way you take the first bite of Dose…😛

[@LaymenVlogger]

I was at this place while this episode was shot... Glad to meet Kripal sir that day 😊

[@srinivasv4745]

I stay near to this hotel and i was a fan of their dosa and idli but now it's just too much ghee.

[@Whatreally123]

I find in the last 5-8 years lot of restaurants just use too much ghee or butter to make their food seem like they taste good. This or places like Rameshwram Cafe. Even old school places like Vidyarthi Bhavan are just too greasy. The dose should taste good without the ghee or butter and these should be used lightly to enhance that inherent flavour. But I guess most people now associate ghee and butter to mean good food.

[@balajikv1310]

I had tried there,it's normal idly vada half the size where you get else where but pay double the money,nothing great,these are youtuber driven business,better go have your idly vada near by hotels ,save money and energy.

[@chandrasekarchowdarybabu9993]

Sir here in chennai cost of food is very high. In sangeetha group of hotel. Cost of masala dosai is more than 100 rupees without ghee or butter. Sadly all items are very high. Hats off to these hotels in Bangalore

[@summary017]

Here in Bangalore too cost has increased, simple small dosa cost 60 /-

[@ashwinoashwin]

Apples to Oranges comparison. All the cafe in Bengaluru are self serve and you stand and eat. There are no places to sit or servers. Sangeetha is a restaurant - you have to factor in that cost of real estate, waiters and servers. Cost adjusted, Sangeetha is incredible value for the service and quality they offer!

[@ganeshnh]

Bangalore real estate chesp? In Jayanagar? What a joke. No clientele for this kind of hotels there​@@ashwinoashwin

[@Himalayanajay]

💯

[@kirans2300]

😂first you compare the size of the dosa in chennai and bengaluru

[@ps-gh3hu]

they may seem passionless, but they are process-oriented. remember guys, it's the process that builds an empire, not the passion. + They are not on Instagram, meaning they are in stealth mode. I wish them success... that's India's answer to US McDonald's. 😊

[@rohithiyer2002]

We need their branch in North and East Bengaluru too

[@rahulkulkarni5478]

They are like students showing their final year engg project in viva to the professor .... 👏🏼❤️✨️👌🏻🫶🏻😊😊😊

[@shivanayak656]

One of the best. Tried all the dishes. A must visit place in Jayanagar

[@bindu8937]

Good job guys!!!

[@MiniKK]

The initial questions to them were like an interview....and once they passed, Kripal was comfortable doing the entire episode it appears.....

[@sureshbhat8653]

Waiting for them to strt in Malleshwaram.Where is it going to strt may I know.

[@SrinivasKumarR-m6n]

Use kannada engineer's in between so that we all kannadigas should feel that this is our program ----

[@sonamyangzom3141]

K sir, what a treat to watch this Jayanagar Bengaluru Tiffin with utmost professional business with simplicity. Wah, I loved it. For sure to stop in Bengaluru next time to taste with my friends. Consistency, hygiene, clarity, price, courage and accuracy on point. You made me to visit a must sooner than plan. Hats off and lovely to see good things are coming up. More South Indian food eatery should be introduced in other parts of India. They are light, vegetarian, hygienic and all day food. Especially, in the West, you hardly find a good, authentic south Indian eatery like this. Though we have, but they are blended and just in name sake and satisfaction. A sad one. I don't know the reason why people/ enterpreneurs cannot open a hot spot typical south Indian eatery in the west especially in Canada. So far, tasted and all are one time visit comparing to other Indian regional eatery. Well, that is my opinion and I appreciate for exploring and encouraging the budding business to the next level. Cheers.

[@sacredflames07]

Because they lose purpose most of them

[@chandrajyothi7161]

Very nice. Hats off to the engineers.

[@yatinashar3854]

Great 👍 all the best Bangalore cafe 4 new venture 😊

[@sureshsarjapur6232]

Really your anchoring is amazing,,, I think we should support this team,,,,

[@SandeepD-cn4il]

Interviewer Kannada dalli mathadtha idru, ivr matra English gottu anno tara mathadthidaare. Modlu nam kannada dalli mathadi.. Namma Kannada💛❤

[@sonytv3824]

kitchen is top notch. all the best

[@narayanmeti4488]

ಅಷ್ಟೊಂದು ಬೆಣ್ಣೆ ಹಾಕಬೇಕ?

[@arvinstriker]

Instead of appreciating their hard work n zeal..few language bullys are worried why aren't they speaking in Kannada..gossssh...🤦🤷🏼‍♂️

[@unknownsoul-xe1bi]

They aren't asking kannada in USA they are asking it in Bengaluru which is capital city of Karnataka

[@santhoshsamprathi2482]

​@@unknownsoul-xe1bi well said

[@IThePseudonym]

That's quite a hard hit on your face by @unknownsoul-xe1bi

[@JayZRY]

Not all are bullies, some are truly concerned about their mother tongue not being spoken in their own state, I think it makes sense. I am from Hyderabad, and I can see Telugu getting diluted. People mix it with English, Hindi, and most people feel embarrassed to talk in Telugu, because they think it's not cool and makes them inferior

[@ವಿಶ್_8055]

Thika amiko kepru tulle

[@mohammedmurtaza3257]

Thank you! It’s truly impressive-their systems, processes, chiefless structure, and emphasis on SOPs, quality, and consistency. This approach is remarkable and certainly the way to go. Notably, they’ve surpassed the 7-year mark, and their humility stands out.

[@ashalathachandrashekhar2721]

Really very nice, appreciate the guts of the engineers, very clean kitchen, storeroom and grinding room, may be delicious too.

[@pattathilsasikumar1391]

Kripal sir , Its so nice to encourage that young engineers who had brought up a good eatery with limited items. With your heading toward that place they may bring up not only one more branches but all around Bangalore. Lats pray for a great success to that young boys.❤❤❤

[@nagraj9770]

Please visit Amba Bhavani Mess in basvangudi, you will like chicken biryani more than mutton biryani

[@abhigj1861]

Even when Kripal asked them a few tbings in Kannada they very reluctant to speak in Kannada. Be proud of your roots if youre Kannadigas

[@swattibakshi2386]

Uffff

[@sunitanair6753]

Tooo good 👍🏻 tooo good 💯 tooo good 👍🏻... Gr8 going by these two techies... Such down to earth and humble they're... God bless them in all their future endeavours 👍🏻💯❤️👍🏻... God bless you too Kripal Sir for showcasing such talents .. ⭐🌹🙏🏻

[@rushyashringa]

Nagesh ji and friends great going 👍

[@anilyekumar967]

Loved to watch the episode, wishing all the very best for their next Outlet. Kindly let us know once the outlet in Malleswaram opens..

[@venkatasundaram]

This is our favorite place for breakfast.. Love the idli, vada and rice bath.. Superb taste and quality

[@mythreeshagowda6535]

Appreciation to the adventurous venture of Vikas & Varun for writting their own story of great success. I wish them best luck for future projects 🎉🎉🎉

[@manjuicedolly7521]

Costly hotel guruji,, daily busines 4+ lakh, per day, 60% persent net profit

[@PRAVEENREDDYPRAVEENREDDY-i8h]

ಕನ್ನಡ ❤❤

[@trupti290]

ಬಹಳ ಸಂತೋಷ. ಇಬ್ಬರಿಗೆ ಶುಭ ಹಾರೈಕೆಗಳು.

[@Codetutor-DemystifyCoding]

I’m from South Bangalore, and one day, by chance, I stumbled upon this place. Drawn in by the bustling crowd, I decided to give it a try. At first, the long queue at the counter was a bit intimidating, but to my surprise, it moved swiftly. I started off with just an order of Upma-and they absolutely nailed it. Impressed, I found myself back in line to order Dosa, Idli, and Shavige Bhath. Every single dish was exceptional, among the best I’ve tasted in all of Bangalore. They may have a limited menu, but every item is executed to perfection.

[@Santhosh_1212]

True food lovers, dont hesitate to share if they tasting something nice... So true Kripal sir ❤

[@dilipmys]

Hi Kripal Namaskara Once again you hit a jack pot by covering one more eatery in namma Bengaluru which is popular. But nice to know the story behind that. Kudos to both the guys who left their jobs to pursue a career in the hospitality industry. The episode was very nice which inculded the story behind the cafe and also how technicality comes to picture while cooking. Today many of the restaurants are striving for cooks but these guys have published a standard sop where a new guy can come and start performing from a week. Needless to say when it comes to food tasting and giving tge reviews you are always very honest.

[@dpacmanh]

Authentic Bangalore Dosa/Vada is served only with Chutney, which a large part of the locals prefer. It's only the Tamil influence in the city that introduced sambar along with it later on.

[@AbhiramGurijala]

But there is a lot of difference between the Tamil Nadu Sambar and Bengaluru Sambar.

[@dpacmanh]

@@AbhiramGurijala Agreed, it's a little sweeter here, but then we do have other uses for Sambar though.

[@sharmapratik86]

In jamnagar gujarat we get hybrid variety of dhosa like paneer tikka dhosa, chowmin dhosa , rimjhim dhosa, pizza dhosa, bhaji dhosa ,choclate dhosa.

[@kiranc6319]

😂😂😂

[@mohank1413]

kannadadalli maathadisi bari north indians maathra gothagabekaa

[@ps-gh3hu]

Kripal, please answer how it's possible to drink tea or coffee after eating gulab jamun! Is it normal practice? Doesn't it kill the taste of the beverage?

[@HarishKumar-dy7et]

Why regular videos not coming 😭😭

[@lakshminarasimhansridhar2961]

Happy marriage anniversary sir ji. Today our marriage anniversary too

[@Naveen-clear]

I understand video could reach global, but nivirodu Jayanagar alli. Respect to Kripal sir :) he knows why Bangalore/ Karnataka loves him.

[@neumoi3324]

One of the many eating joints (in Bangalore) that have been established with similar promises and eventually vanish without a trace.

[@krtk9675]

Where is the sambar da

[@sunnysshashidhar7682]

Kripal amazing episode no technology can beat one's stomach FOOD great and bravo decision by the duo team as long as stomach / hunger is there this is something never dies. Superb and would request them to look around Banaswadi or HORAMAVU not much eateries around. Thank you and wishing best to the duo's team 🙂

[@worldofcats5309]

Manna - you are eating loads of Thuppa and benne 😂

[@poms97]

Their Benne Masala Dose reminds me of CTR

[@poenvisitor]

In CTR, we don't get dosa, they give Hapla (Papad) fried in Butter with chutney in a plastic plate & call in Bene Masala Dosa. So don't compare dosa with Hapla 😌😌

[@snvarun9979]

@@poenvisitor completely agree

[@d.g.kalyankumar]

Nice 👍 one😊

[@organiciyer2293]

Amazing Amazing vlog sir. Love from Canada

[@sacredflames07]

If you use boiled water which is cold and slightly fry washed fresh coriander and green chillies in coconut oil, your chutney can last long for more than 3 hours even in summer without losing taste but cold water must be completely boiled and coconut oil must be used in less quantity for frying the fresh coriander and green chillies

[@VINAYRAODDD]

Varun, so fucking proud of u maga! ❤️🫶

[@vanapallivanapalli2895]

@ 3:21.. I suppose he didnt spoke intentionally , when he said "he has to get his hands dity" . Whats dirty ? Food is not dirty. 😂😂😂

[@youtubeking2686]

It means to do all the basic and hard work.

[@vanapallivanapalli2895]

​@@youtubeking2686..😂 i know it. But it didn't suit well here.. that's what I mean

[@basavarajucmbasu5611]

I visited so many times Karabath is good very very less Quantity please increase Karabath Quantity

[@govardhan6729]

waiting for this restaurant in Mwm

[@ChakrapaniKumar-e7f]

Me in the video in white t shirt 😅

[@Nation_first1947]

Instead of working under some corporate it's far far better to start your own business small or big. next generation people should understand that due to de-dollarisation and America in deep financial problems there won't be any 9 to 5 jobs. Many will leave metro cities and go back to their hometown and get back to their ancestors jobs and live peacefully.

[@k2Kbsk]

sir i also like strong mix coffee

[@polamanju]

Oil, Sugar and carbs .. all the best citizens

[@AshaHC-v3b]

Dear sir u can search off this kind place very Good food