25 years and still going great guns

Twenty-five years in the food industry is no mean achievement. Sri Ganesh Prasad, a vegetarian hotel situated in S N Lane, opp Rice Memorial Church, Avenue Road Cross, has just completed 25 years of existence. Metrolife caught up with the proprietor Yagna Narayana Bhat and his son Venkat Raj, over lunch (what else) for a walk down memory lane and back.

“It was the year 1980, when we opened the doors of our hotel Sri Ganesh Prasad, to people here. I had come down to Bangalore in search of a job two years before that and my father who worked at several hotels in the City, got me a placement at Ashoka Upahara. We wanted to start our hotel but didn’t have financial support. A friend who knew a banker helped us get loans. We bought this place, then called Ramanath Lunch Home, and renamed it Sri Ganesh Prasad as I have great faith in Lord Ganesha,” says Mr Bhat.

The Bhats hail from Barkur, Udupi district. He says ever since he can remember, he has been interested in cooking. “My father is an excellent cook and he cooked for our guests in the hotel whenever he visited us. I’ve always wanted to run my own hotel. My mother advised me to finish Class X. Today, I can relax a bit as my son Venkat, an engineering graduate, has shown interest in taking the business a step higher,” he says. As we spoke, Mr Bhat ordered some coffee, freshly brewed in an old copper filter. “That gives a special flavour,” offers Mr Bhat. As we chat, we learn that the hotel dishes out some 400 varieties of food items each day. “We use pure ghee/sunflower oil, no dalda or refined oils.”
Among the specialities of the hotel are North Indian and South Indian food items, Karavalli items like Patrode, Sukkina Unde and rice kadabus, besides Mysore Pak and long-forgotten sweets like Haalbai, which used to be a regular during festivals in traditional Bangalore households. The Gudbud ice-cream is a must-try here.

The prices are truly affordable. In fact, their mini meals are for just Rs 12 a plate! A regular meal for two (with dessert) costs approx Rs 100 - 120.

The hotel has three levels: the darshini (or self-service) wing onm ground floor, non-A/C on mezzanine floor, A/C on first floor and a party hall on the second floor, that doubles up as a restaurant during peak lunch hour (when no parties are taking place).

The interiors are not too fancy, but are comfortable enough to linger over your meal. The walls have murals of Ganesha in all sizes and the pillars have cut mirrors lending a feeling of space. There is no elevator in the building, so if you’re weak-kneed, you’re better off not attempting the climb to the A/C hall.

As for their future plans, Venkat, fresh out of college, says “There are many, but we have to take them one at a time. We are looking at expanding our service with lodging facility.” A loyal clientele, quality food and their belief in the power of hardwork have ensured them success.