“I was born and brought up in Chennai, a city that quietly shaped every part of who I am. My home was a melting pot of cultures and languages. My mother is Kannadiga, my father is Tanjavur Marathi, and my grandmother spoke fluent Telugu. At home, we juggled Tamil, Marathi, Kannada, Telugu, and even a little Hindi depending on who was around.

That mix wasn’t just linguistic. It was cultural. Every meal was a blend of regions. My mother, a brilliant cook, would recreate dishes from all sides of the family. From gongura to akki roti to typical Tamil saapadu, the cultural richness laid the foundation for what would eventually become Teru.
After studying at Ashoka University and working in consulting roles across Mumbai and Bangalore, it was the stillness of COVID that gave me space to reflect. I asked myself what I truly wanted. The answer was simple: purpose. I wanted to create something that connected with my roots.

That is how Teru was born. Teru means “street” in Tamil. It is our ode to South Indian street food, from Guntur Idlis and Punugulu to Mangalore buns and Salem’s Thattu Vadai Set, all served in a clean, accessible, and welcoming space. No compromise on hygiene. Full of authenticity. My grandmother’s Mirapakaya Bajji recipe still remains our bestseller.

Chennai, to me, is more than home. It is a city that absorbs you, accepts you, and celebrates you. I didn’t appreciate it fully until I moved away. Now I find myself constantly telling visitors, come, let me show you my Madras. I have made more itineraries than I can count, and yet the city still surprises me.

We are still small. Two outlets. A compact team. But every plate we serve carries a piece of a region, a recipe passed down, and a lot of heart. If you have grown up in the South, chances are you will find something familiar here. And if you haven’t, you might just discover your new comfort food.
Swing by Teru sometime. Grab a plate of Mirapakaya Bajji or try the Thattu Vadai Set. Come taste the streets, just the way we grew up loving them.”