The Verdict
When voices that shape culture speak about us, we listen. These aren't just posts; they are preserved moments.
ಬೆಂಗಳೂರಿಗೊಂದು ಮಲೆನಾಡಿನ ಉಡುಗೊರೆ.
ಕನ್ನಡ ಪತ್ರಿಕೋದ್ಯಮದ ಮೇರು ವ್ಯಕ್ತಿತ್ವ, ವಿಶ್ವವಾಣಿ ಸಂಪಾದಕರಾದ ಶ್ರೀ ವಿಶ್ವೇಶ್ವರ ಭಟ್ ಅವರ ಲೇಖನಿ ನಮ್ಮ 'ತಂಬುಳಿ ಮನೆ'ಯ ರುಚಿಯನ್ನು ಅಕ್ಷರ ರೂಪಕ್ಕಿಳಿಸಿದೆ.
In a detailed post, he describes the experience as receiving a "gift of Malenadu in Bengaluru," validating the authenticity of the traditional flavors. He commends founders Karthik and Prashanth for leaving high-profile corporate careers to revive these fading culinary traditions, calling their mission to preserve "My Grandma's Recipe" truly laudable and a must-visit for everyone.ಬೆಂಗಳೂರಿನ ಜಂಜಾಟದ ನಡುವೆ ಮಲೆನಾಡಿನ ಅಪ್ಪಟ ರುಚಿಯನ್ನು ಕಂಡು ಅವರು ವ್ಯಕ್ತಪಡಿಸಿದ ಸಂತಸ ಹಾಗೂ "ತಂಬುಳಿ ಮನೆಗೆ ಒಮ್ಮೆ ಹೋಗಿ ಬನ್ನಿ" ಎಂಬ ಹಾರೈಕೆ ನಮಗೆ ಸಿಕ್ಕ ಅತ್ಯಮೂಲ್ಯ ಪ್ರಶಸ್ತಿ.
ಬೆಂಗಳೂರಿಗೂ ಬಂತು ತಂಬುಳಿ
— Vishweshwar Bhat (@VishweshwarBhat) October 20, 2024
ಕಳೆದ ಎರಡು ತಿಂಗಳುಗಳಿಂದ ರಾಜರಾಜೇಶ್ವರಿನಗರದಲ್ಲಿರುವ ನಮ್ಮ ಆಫೀಸಿಗೆ ಹೋಗುವಾಗ ‘ತಂಬುಳಿಮನೆ’ ಬೋರ್ಡು ಕಣ್ಣಿಗೆ ಬೀಳುತ್ತಲೇ ಇತ್ತು. ಆದರೆ ಹೋಗಲು ಆಗಿರಲಿಲ್ಲ. ತಂಬುಳಿ ಮಲೆನಾಡಿನ ಅದರಲ್ಲೂ ವಿಶೇಷವಾಗಿ, ಉತ್ತರಕನ್ನಡ, ದಕ್ಷಿಣ ಕನ್ನಡ ಮತ್ತು ಶಿವಮೊಗ್ಗ ಜಿಲ್ಲೆಗಳಲ್ಲಿ ತೀರಾ ಪರಿಚಿತವಾದ ಪಾನೀಯ. ಇದನ್ನು… pic.twitter.com/wLkBHvPQeN
Authenticity & Scale
Scale usually kills authenticity. But as Supreeth observed, our FICO model isn't just a business strategy; it's a quality firewall. By controlling the operations, we ensure that the wood-pressed oil in our Mysore outlet is the exact same purity as in Malleshwaram. It’s the harder path, but the only one we know.
Met Karthik, founder of Tambuli Mane, today. He is genuinely one of the most authentic and honest restaurateurs I have come across.
— Supreeth Kashyap (@supreetkashyap) January 8, 2026
What stood out was how strongly he sticks to his principles while scaling. All of his 11 outlets operate on a FICO model (Franchisee Invested,…
Values Over Valuation
In a food industry obsessed with margins, choosing health is a rebellious act. Vasant notes that our refusal to use refined oils or tasting powders isn't just about ingredients—it's about respect. Respect for the customer's body and respect for the culinary heritage of Malenadu.
"We don’t want to make money at the cost of compromising our values.", said Karthik, the founder of Tambuli mane.
— Vasant Shetty | Building Mundhe Banni (@vasantshetty81) May 17, 2025
I recently had the privilege of meeting Karthik and Prashant, the visionaries behind this incredible venture that's quietly revolutionizing healthy eating in… pic.twitter.com/Z4r9PND4CQ
ICONS OF KARNATAKA
When voices that shape culture speak about us, we listen. These aren't just posts; they are preserved moments.
When Diganth Manchale, a native of the region, confirms the taste is just like home, we know we've succeeded.
Hailing from Thirthahalli, Diganth 'Doodh Peda' Manchale connects with his roots over our signature Tambuli. His visit validates that our flavor fidelity resonates with true locals.
A monumental milestone. The 'Karunada Chakravarthy,' Dr. Shiva Rajkumar, embraces the vision of Tambuli Mane
Market validation doesn't get bigger than this. Dr. Shivanna's support
Taste is subjective, but expertise is absolute. Veteran gourmet Sihi Kahi Chandru tests our menu, bringing decades of culinary authority to his verdict: Authentic.
In the world of Karnataka cuisine, Sihi Kahi Chandru’s word is final. His visit validates our "Zero Compromise" approach to ingredients and traditional cooking methods.
IN THE SPOTLIGHT
When voices that shape culture speak about us, we listen. These aren't just posts; they are preserved moments.