1. Indian Coffee House Steeped in legacy, ICH’s diverse branches have long served as vibrant addas (Bengali for ‘hangouts’) for poets, filmmakers, and creative minds over the decades.
Take a long, hard look at your glass, a stage for froth and flavour. It is a testament to the money and muscle that went into creating the ‘India Coffee Board Worker’s Co-operative Society’ in 1957.
2. Central Tiffin Room For many, the benne masala dosa (a buttery crepe variety) at Central Tiffin Room paired with filter coffee is almost a boomerang of nostalgia.
The eatery, established in the 1920s, has seen ownership change hands — but the Maddur vada (a crispy street snack made with rice flour and semolina) and Mangalore bajji (fluffy fritters) are proof that the kitchen’s secrets have remained unchanged.
3. Namma The coffee at Namma features milk that is hand-churned and beans that are sourced from local yards. You can feel the aroma from afar once they are roasted.
4. Taaza Thindi Here, a filter coffee’s best friends are the masala dosa and kesari bath (a sweet dish made with semolina).
The fluffy idlis (savoury rice cakes), crispy dosas (South Indian pancakes) and classic filter coffee create a quintessential South Indian experience that’s unforgettable.
5. Konark Vegetarian Restaurant Over the past three decades, Konark’s exquisite, vegetarian-focused menu has continued to delight its patrons.
The sambar (lentil-based vegetable stew) preparation is based on an old traditional family recipe, and the filter coffee is a cult classic.
6. Rameshwaram Cafe Not only are the foodies of Bengaluru captivated by the fare at this South Indian trademark, but it has even left Gary Mehigan (of MasterChef Australia) impressed.
The ragi dosa, ghee roast dosa, medu vada, ghee idli podi, kesari baath and filter coffee are must-haves.
7. Koshy’s “The beans in every single batch are personally inspected either by me, my brother or our manager and roasted to our requirements,” owner Prem Koshy once pointed out.
He added, “It is the blended filter of brass, bronze, and nickel that gives the coffee its unique taste.”