From Engineer to Restaurateur: How Rukmani Built Once Upon a Dosa
Walking into Once Upon a Dosa in San Francisco, you’re greeted with the warm aroma of crispy dosas sizzling on the griddle, the comforting scent of coconut and lentils, and the unmistakable feeling that you’re about to enjoy something special. But behind this bustling eatery isn’t a lifelong chef—it’s Rukmani, a former engineer who traded Silicon Valley for the restaurant industry to share her passion for South Indian cuisine.
“I was in the IT industry for close to 20 years,” Rukmani shares. “At one point, I realized that being a QA engineer wasn’t something I looked forward to every day. I’ve always been passionate about food and nutrition, so in 2020, I decided to take the next step.”
Her journey began in a cloud kitchen in San Francisco during the pandemic, a time when takeout and delivery were booming. “It was a great way to test my concepts,” she explains. But as people returned to in-person dining, she knew she needed a physical space. That’s when she opened Saapaadu, a full-service Indian restaurant in San Jose. Just a year later, Once Upon a Dosa followed, bringing a fast-casual take on dosa and other South Indian staples to the heart of San Francisco.
A Menu That Tells a Story
For Rukmani, the menu at Once Upon a Dosa isn’t just about food—it’s about memories. “Dosas and idlis were breakfast table staples growing up,” she says. “These are dishes we make all the time at home, and I wanted to bring that experience to people here.”
If you’re visiting for the first time, here are three dishes she insists you try:
Medu Vada – These savory, deep-fried lentil donuts are crispy on the outside, fluffy on the inside, and served with chutneys and sambar. “It’s something I grew up eating, and it’s a true South Indian classic,” Rukmani explains.
Chicken Keema Dosa – While dosas are traditionally vegetarian, Once Upon a Dosa offers a twist with their flavorful chicken keema (minced chicken cooked with spices) filling. “It’s become a crowd favorite,” Rukmani says.
Dosa Waffles – Perhaps the most unique item on the menu, this dish reimagines dosa batter as a crispy, golden waffle. “We add toppings, cheese, and bake it until the edges are crisp,” she says. “It’s a fun fusion take on a classic.”
Elevating Indian Cuisine with Clean Ingredients
Beyond serving delicious food, Rukmani is on a mission to showcase the diversity of Indian cuisine. “Outside of India, people think Indian food is just butter chicken and naan,” she says. “But coming from South India, I never even ate those growing up!”
She’s also mindful about what goes into every dish. “We don’t use food colors, artificial flavorings, or seed oils,” she notes. Instead, her kitchen relies on avocado oil, coconut oil, butter, and ghee. “Good food should make you feel good,” she emphasizes.
The Reward and Challenges of Running a Restaurant
While running two restaurants is no easy feat, Rukmani finds joy in one thing above all else: seeing people enjoy her food. “Nothing is more satisfying than feeding someone and seeing the smile on their face,” she says. “In our culture, we believe guests are like gods. Serving them good food is an honor.”
Of course, the restaurant business comes with its hurdles. “Every day brings a new challenge,” she admits. From power outages to unexpected issues, she’s learned that adaptability is key. “You can’t be prepared for everything. You just have to think on your feet and focus on solutions.”
Advice for Aspiring Restaurateurs
For those dreaming of opening a restaurant, Rukmani has one piece of advice: start small. “If you don’t have a culinary background, test your concept from home first,” she suggests. “Build a customer base, get real feedback, and make sure this is something you truly want to do 24/7 before making a big investment.”
With her passion for food, commitment to quality, and determination to bring authentic South Indian flavors to the Bay Area, Rukmani is proving that dosa isn’t just a dish—it’s a story, a tradition, and an experience worth savoring.