In the lush rain-drenched hills of Malenadu, food was never just about hunger. It was about healing. It was about Tambuli-a cooling, herbal elixir made from the backyard garden, churned with fresh buttermilk, and served with love.

Tambuli Mane was born from a simple fear: that this slow, medicinal wisdom would disappear in the rush of modern life. We are not a hotel. We are a 'Mane'-a home. We exist to bring the rural wisdom of our grandmothers into the urban kitchen, without compromising a single ingredient.

The Long Way Home.

From Deutsche Bank to the Western Ghats.

For 15 years, our founder Karthik Shreedhar lived the corporate dream in Bangalore-Wipro, Oracle, Deutsche Bank. But something was wrong. Every meal outside came with a hidden cost: acidity, lethargy, and that heavy 'uncomfortable' feeling.
When the world paused in 2020, Karthik returned to his roots in Sagara. There, surrounded by the mist of Malenadu, he rediscovered the 'Tambuli'-not just as a drink, but as a daily medicinal ritual. He realized that while the world was chasing 'Health Supplements,' we had forgotten the ultimate gut-healer growing in our own backyards.

The Pillars of Tambuli Mane

  • Karthik H Shreedhar |
    Co-Founder & CEO

    Driving strategy, scale, and stewardship at Tambuli Mane.

    Leveraging a distinguished tenure as Assistant Vice President at Deutsche Bank (Core Banking Domain), Karthik anchors the fiscal and strategic direction of Tambuli Mane. An alumnus of BITS Pilani (M.S. Software Engineering), he synthesizes analytical rigor with versatile expertise in Sales, PR, and Marketing to catalyze brand expansion. Karthik oversees the full spectrum of growth-from investor relations and finance to team building and goal management-ensuring the company's vision is executed with seamless operational precision.

    Focus: Business Strategy, Investor Relations, Financial Planning, Corporate Growth.

  • Prashanth K G |
    Co-Founder & COO

    Anchoring operations with a deep respect for people, process, and produce.

    Prashanth anchors the operational architecture of Tambuli Mane, synthesizing deep agrarian expertise with strategic execution. Bringing a founder’s perspective from managing independent farmland, he leverages a unique "soil-to-service" understanding of the supply chain to secure robust vendor alliances and responsibly sourced ingredients. By harmonizing rigorous process efficiency with a people-first culture, Prashanth ensures that Tambuli Mane’s commitment to natural, high-quality heritage is operationalized in every guest experience.

    Focus: Operational Strategy, Supply Chain Integrity, and Staff Management.

  • Anusha B V | Co-Founder & CQO

    Where analytics meets aroma, and tradition meets precision.

    Anusha architects the culinary identity of Tambuli Mane, synthesizing the precision of a Business Analyst with the artistry of traditional cuisine. Drawing on her tenure at Societe Generale and an MBA in Finance from Symbiosis University, she applies rigorous analytical standards to recipe development and menu engineering. Anusha spearheads the entire product lifecycle-from R&D and staff training to quality assurance-ensuring that every dish scales without compromising on authentic flavor or operational consistency.

    Focus: Culinary R&D, Quality Control, Menu Strategy, Process Standardization.

Food Should Be Medicine.

We asked a simple question:
Why does healthy food have to be boring?

At Tambuli Mane, we don't just serve food; we serve 'Gut Health.' We revived the ancient Tambuli Bowl concept-a balanced meal where the first morsel is always

  • Oils: No Palm or Refined Oils. We use only wood-pressed groundnut and coconut oils.
  • Salt: No refined salt. We use only Sea Salt.
  • Sweetener: We use only Natural Jaggery, sourced directly from the Alemane (traditional preparation centers).
  • No green chillies Instead, we use Bird’s Eye Chillies (Gandhari Menasu), known to support gut health and help reduce acidity.
  • Grains: We use Malnad steam rice, rich in natural fiber.
  • Additives: No baking soda. No tasting powders / Ajinomoto.
  • Colors: No food colors
    "Food need not be colourful to be delicious. It just needs to be healthy."

We don't compete with hotels. We compete with your grandmother's kitchen.

Harvest to Happiness.

You won't find Brahmi (Memory Booster), Chakramuni (Multivitamin), or Swarlu Dantu in a supermarket. These medicinal greens were disappearing-used as manure because no one bought them.

We partnered with remarkable farmers in the Malenadu belt to change that. We promised to buy what they grew, giving monetary value to medicinal weeds. Today, when you drink a Tambuli, you aren't just cooling your body; you are conserving an ecosystem.

This is our 'Harvest to Happiness' promise.

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The Uncompromising Standard.

  • The Bird's Eye Chilli.

    We banned green chillies (which cause acidity) and replaced them with the rare, gut-friendly Gandhari Menasu.

  • Mede Mugalu Rice

    We don't use white polished rice. We use nutrient-dense, unpolished rice sourced directly from Sagara.

  • Wood-Pressed Purity.

    We banned refined oils and palm oil. We cook exclusively with traditional wood-pressed Coconut and Groundnut oils to retain natural nutrients and aroma