Udupi restaurateurs originated as keepers of vegetarian restaurants in coastal Karnataka, India. They were initially exclusively Brahmin proprietors due to social rules around food acceptance. However, over time there has been increasing diversification among proprietors as the Udupi restaurant business expanded across India and abroad. This case study examines the social and economic changes experienced by Udupi restaurateurs, including gastronomic transitions from traditional food service to a modern restaurant chain, as well as increased social mobility and diversification among proprietors and customers.

1. SOCIAL RESTRUCTURATION, GASTRONOMIC TRANSITION AND SOCIAL MOBILITY A CASE OF UDUPI RESTAURATEURS - Ganesha Somayaji, Goa University