Kera South Indian Food

We are tucked away in Chola Nagar 2, right at the 3rd Cross in Vishveswaraiah Layout. Aundh is a big area, but this little corner is usually where you’ll find us. We mostly focus on the kind of food we grew up eating back home. The kitchen is small, so you can usually smell the spices from the street. It’s just a handful of us working here, mostly family and a couple of helpers. We start early in the morning to get the batters ready. If the fermenting isn't right, the whole day feels off. We don’t have a big fancy dining room with soft chairs. It’s mostly just wooden tables and a lot of steam from the cookers. People come by for a quick bite before work or take things home in plastic containers. We try to keep the floors clean, but with the rain and the mud outside, it’s a constant job. The menu is written on a board and doesn't change much. We know what we’re good at, so we stick to that. Sometimes we run out of chutney towards the end of the shift, which is always a bit of a headache. Dealing with the suppliers every morning is probably the hardest part of the job. But once the stove is on and the first orders come in, everything settles down into a routine we like. It’s just how we run our little shop every day.