Restaurant
Iyer Idli serves only idli and chutney.
Owners believe in doing one thing, and doing it well. Smaller menus mean more sales.
Iyer Idli started twenty years ago. M K Mahadevan sold idli and dosa batter. Sensing the demand for fresh idlis, he started selling idlis and chutney. Most of the neighbourhood has office goers. So, they preferred food on the go. After Mr. Mahadevan passed away, his wife Uma Mahadevan and son Krishan Mahadevan carried on with the legacy. Mother-son duo do not hold on to their recipes for idli and chutney. The price of one idli is INR 10. It hasn’t changed in 20 years.
As per Krishnan:
Tech culture had started in Bengaluru in 1999. People wanted food on the go. Recipes belong to my mother. We sell 50,000 idlis in a month.
As per Uma: My husband and I decided that we would do one thing, but we would do it well.
Recently they introduced vada and three new dishes to the menu. Again, they listened to the customers, who wanted more of their expertise in other food. Indian independent eateries should focus on smaller menu offerings, before going big. Better product outcompetes others and brings in more sales, at affordable prices. Unlike expensive restaurants, Iyer Idlis of the world are pandemic proof.