Ghee First
Every dosa is roasted in pure ghee and finished with white butter. No shortcuts, no substitutes — the flavor depends on it.
Our Story
The Banana Leaf Way
PAT TAM is a love letter to the Bangalore dosa — to benne and ghee, to the darshini counter, and to mornings that begin with the sound of a hot griddle.
Bengaluru wakes up to the dosa. Before the traffic, before the coffee, there is the griddle — a slow circle of batter spreading thin, turning gold at the edges, and folding over a slick of benne.
PAT TAM exists to keep that ritual alive. We cook the way the city's darshinis taught it: pure ghee, honest portions, chutneys made fresh, and filter coffee strong enough to hold its own against the morning.
Some chapters of our story are still being written — our founding story and milestones will be shared here as they are confirmed.
Meet Our Founders
Nakul Sehgal
Nakul Sehgal is an entrepreneur passionate about building distinctive hospitality brands and creating memorable food experiences. As a driving force behind PATTAM and One Hospitality, he focuses on innovation, sustainable growth, and building brands that bring people together.
Anisha
Anisha is an entrepreneur with a passion for hospitality, customer experience, and building meaningful brands. As a driving force behind PATTAM and One Hospitality, she brings a people-first approach to business, with a focus on quality, creativity, and creating experiences that leave a lasting impression.
What We Hold Onto
The Darshini Spirit
Fast, generous and unhurried all at once: hot food straight off the griddle, two chutneys on the side, second helpings encouraged.
On a Banana Leaf
Meals are served the way Bengaluru has always loved — on a fresh banana leaf, where aroma meets ritual.
"Simple food, done honestly, served on a leaf."
Benne dosa, thatte idli, iced filter coffee, Mysore Pak — the plates that tell the story best.