Not all success stories begin with a grand vision. Sometimes, they start with a craving for something better.
For Mithun, food has always been more than just something you eat, it’s a story, a heritage, a connection to home.
Growing up in a South Indian household, food has become a way of life for Mithun. Thosai, a staple in his home, was something he had always loved. But in Malaysia, he noticed that thosai was often treated as a side dish or a simple breakfast item rather than a main attraction.
So, he decided to change that narrative.
Thosai Cafe was born out of a mission: to take this traditional dish and reintroduce it to Malaysians in an authentic and innovative way.
But getting there wasn’t easy.
From Bangalore to Malaysia: A Journey Rooted in Passion
As an entrepreneur with an unconventional career path, food was never part of Mithun’s original plan.
Born in Bangalore, he moved to Malaysia to be with his girlfriend, expecting to build a career in IT. But when he struggled to find job opportunities in the industry, he pivoted – pursuing hotel management instead. That decision introduced him to the world of F&B, sparking a passion he didn’t expect.
As he learned more about the industry, one idea kept coming back to him: why wasn’t thosai celebrated the way other cuisines were?
“I believe food isn’t just about eating – it’s about the memories and experiences tied to it. Thosai is a staple but has always been treated as a breakfast item. I wanted to change that.”
Reinventing Thosai: Tradition Meets Innovation
For many Malaysians, thosai is a beloved breakfast classic – light, crispy, and best enjoyed with a steaming cup of teh tarik. But at Thosai Cafe, thosai is a canvas for creativity.
Mithun wanted to challenge the idea that thosai had to be simple and predictable.
With over 80 inventive toppings – including masala, paneer, and even noodles – he transformed this humble dish into a vibrant, flavour-packed experience that speaks to both purists and adventurous foodies alike.
This idea became the foundation of Thosai Cafe, a place where diners weren’t just served the usual thosai with dhal and chutney. Instead, they were introduced to a whole new world of possibilities – classic potato masala, rich paneer, and unexpected yet exciting fusion combinations that had never been seen before, such as mac & cheese.
But pushing boundaries in the F&B industry is never easy. Experimenting with tradition meant facing skepticism, and turning an unconventional idea into a thriving business came with its own set of challenges.
From a Shipping Container to a Prime Spot in Mutiara Damansara
What many people don’t know is that Thosai Cafe actually started operating in a shipping container back in 2019.
Nestled between Lotus and The Curve in Mutiara Damansara, the small stall was a way to introduce the concept to the public and gauge interest before making a bigger investment.
And the response was overwhelming.
As word spread, it became clear that Thosai Cafe was onto something special. But with success came new challenges. The tiny stall was no longer enough to meet demand. Expanding to a full-fledged café was the next step – but also a huge leap.
Moving into a brick-and-mortar space at The Curve meant higher operational costs, increased competition from other established Indian restaurants, and the challenge of maintaining consistency while scaling up. With a bigger space and more customers, keeping up with orders became a daily struggle, especially during peak hours.
Then came another hurdle – finding and training the right staff. The F&B industry was already facing manpower shortages, and the pandemic only made it worse.
To adapt, Mithun turned to technology. Introducing a QR menu system helped take the pressure off his team—customers could now browse, order, and pay on their own, without waiting for staff.
Slowly but surely, things started falling into place. Customers kept coming back, drawn not just by the food but by the seamless experience. Word spread, and before he knew it, Thosai Cafe had grown into something much bigger than he had first imagined. Today, it’s a thriving café that proves that with the right tools and a little creativity, scaling up doesn’t have to mean losing what makes a business special.
The Right Place at The Right Time
Many F&B business owners can probably relate to Thosai Cafe’s journey: starting small, building a loyal customer base, and making strategic decisions to scale.
Mithun could have expanded too soon or waited too long, but instead, he listened – to his customers, to demand, to the reality of running a business.
He made changes that mattered, from reinventing a classic dish to implementing a QR menu to meet the needs of a fast-moving F&B industry.
Growth is all about knowing when the market is ready for it. And when that moment came, he took it – turning a simple stall into a brand that continues to thrive. Because at the heart of every successful business is the ability to evolve without losing its soul.
