In Bengaluru, where coffee transcends being merely a beverage to become an integral part of daily life and cultural identity, the city's age-old culinary customs captivated young chefs from around the world during a special Saturday afternoon event. The spotlight shone brightly on Bengaluru's iconic "by-two-coffee" practice—a cherished tradition where a single cup of filter coffee is shared between two steel tumblers in local neighborhood eateries.
Reviving Forgotten Coffee Culture
While numerous modern cafes and fast-food establishments deliberately overlook this tradition, the nostalgic coffee-sharing culture was vividly revived during the Honestly Bengaluru Food Trail. This immersive culinary walk through the spice-perfumed lanes of Basavanagudi was organized by the International Institute of Hotel Management for culinary students from various nations who are visiting the city to participate in the International Young Chef Olympiad 2026.
An Immersive Culinary Journey
During the two-hour heritage food exploration, participants made a memorable stop at the bustling By2Coffee darshini, affectionately known as "b2c" near Bugle Rock, where they ordered their first cups of frothy, aromatic filter coffee. Juliana Mariya Rodriguez, a mentor from Colombia—the world's third-largest coffee exporter—expressed her astonishment at the experience. "I have witnessed people enjoying coffee worldwide, but I had never encountered this unique coffee-sharing concept before. It is absolutely fascinating, and I truly loved experiencing it," she remarked enthusiastically.
Generational Flavors and Culinary Wisdom
The food trail introduced delegates to flavors perfected over generations, beginning with the buttery crispness of Benne Masala Dosa at the legendary Vidyarthi Bhavan, moving to the spice-laden warmth of Khara Congress Bun at Sreenivasa Brahmins' Bakery, and culminating with the unmistakable aroma of freshly brewed filter coffee. Sanchari Chowdhury, director of IIHM Bengaluru, emphasized the importance of cultural understanding in culinary arts, stating, "For any chef, culture must always precede technique. This experience demonstrates how sustainability and local wisdom have always been fundamental components of Karnataka's rich culinary heritage."
First Encounters with India's Food Culture
For many international participants, this trail represented their inaugural encounter with India's everyday food culture. Dominic Thomas Grundy from England declared, "The dosa at Vidyarthi Bhavan was undoubtedly my favorite discovery," while other chefs spoke of flavors that felt simultaneously startlingly novel yet deeply comforting. Mahali Merima Monokoa from Lesotho in Southern Africa shared that this was her first opportunity to explore inner-city food culture with such depth. "The flavors somehow felt familiar, almost like home, and this experience has helped me comprehend how Indian cuisine originated and evolved over centuries," she reflected.
More Than Just Heritage Food
As Maria Victor of Make It Happen perfectly summarized, Bengaluru's culinary offerings represent much more than mere heritage—they embody memory, migration, and a city narrating its story through every single bite. This unique food trail not only showcased traditional practices but also highlighted how Bengaluru's food culture continues to evolve while maintaining its deep-rooted traditions, creating lasting impressions on the next generation of global culinary professionals.
