In the quaint ‘Chembottil Lane’ of Thrissur, Kerala, the iconic Hotel Bharath stands as a beloved landmark. Named after India itself, this establishment reflects the nation’s core values of love, affection, and equality. Established in 1964 by patriot K Balakrishna Menon, the restaurant is now under the dedicated management of M Sreekumar and his siblings, M Nandakumar, M Rajkumar, and M Vijayakumar.
Legacy and Responsibility
Hotel Bharath has a holistic approach to running a hotel, not just focusing on the front-end but equally prioritising the back-end operations. From maintaining top-notch hygiene standards to automating various processes, Hotel Bharath has adapted to changing times. The restaurant’s commitment to providing FSSAI-certified food products and diverse cuisines showcases its dedication to quality and customer satisfaction.
From Limited Menus to Diverse Offerings
Initially catering to specific groups like officers and travellers, Hotel Bharath has witnessed a shift with the emergence of colleges in the area. The restaurant now serves a diverse clientele, including college-goers, professors, and business travellers. While embracing changes, Bharath remains rooted in traditional Indian flavours, offering a blend of South and North Indian cuisines.
Decades of Dedication
Founded in November 1964 by K Balakrishna Menon, Hotel Bharath is now a flourishing vegetarian restaurant run by his four sons. With a commitment to delivering hygienic, wholesome, and traditional food, the brothers oversee every aspect of the restaurant’s operation. From sourcing locally to employing stringent hygiene practices, Hotel Bharath remains dedicated to providing an authentic and delightful dining experience.
Serving the Senses
Walking through Chembottil Lane, one is greeted by the enticing aroma of sambar, spices, and coconut emanating from Hotel Bharath. Frequented by devotees, corporate professionals, and families alike, the restaurant has become a cultural phenomenon in Thrissur. Known for its impeccable sadya and diverse offerings, Bharath has earned a special place in the hearts of locals and visitors.
Specialising in Central Kerala cuisine, the iconic restaurant is renowned for its Bharath sadya, a traditional feast that captures the essence of Malayali flavours. The delectable spread includes a rotation of dishes like olan, aviyal, thoran, moru, pickles, and the essential inji thayir. Notably, each week brings a new combination on the sadya leaf, showcasing the restaurant’s dedication to variety and freshness.
A unique feature of Hotel Bharath is its commitment to using ingredients sourced directly from their 33-acre farm in Palakkad. This ensures a farm-to-table experience and adds an extra layer of authenticity to their dishes. Beyond the traditional sadya, the restaurant caters to a diverse palate, attracting dosa and idli lovers, as well as North Indian cuisine enthusiasts seeking flavorful options like paneer butter masala and butter naan.
From Tradition to Innovation
The brothers acknowledge the shift in the eating habits of the new generation, influenced by an abundance of restaurants and evolving lifestyles. Despite the challenges posed by modernization, Hotel Bharath remains a timeless choice for those seeking authentic flavours and a glimpse into the rich culinary heritage of Kerala.
In essence, Hotel Bharath stands not just as a restaurant but as a testament to the enduring spirit of a family dedicated to preserving culinary traditions while embracing the winds of change.
