Seven decades of feeding people.
With 65 years of collective experience in the food industry, we believe we know the tastes of people better than anyone else. Not we — our experience talks for us.
Durga Vilas, Samalkot — East Godavari, Andhra Pradesh.
1952
Sweets for the Indian Railways
Sri Bondu NookaRaju begins with a sweets catering contract for the Indian Railways — and within two years becomes a full food contractor.
1967
Durga Military Restaurant
His first restaurant opens in Samalkot, East Godavari: 50 seats, known across the district for coastal Andhra cooking.
1980
The next generation
After his passing, his sons — Venkata Rao Bondu & Brothers — take over and carry the legacy forward.
Durga Vilas
Two buildings, still not enough
The restaurant is renewed as Durga Vilas, grows into a two-storey building, and then a second one to meet demand.
Today
Sri Kumbhakarna, Singapore
65+ collective years later, the family brings the tastes of the Godavari to Singapore.
East Godavari — rich traditions, richer food.
The Godavari is India’s second-longest river. Its delta gives us rice, coconut, tamarind and some of the most prized fish in South Asia, like the Pulasa (hilsa). Andhra Pradesh is India’s leading producer of red chilli, which is why our food is among the richest and spiciest in the world.
Named after the Ramayana’s most famous appetite.
He asked for a bed, not a throne
Offered a boon by Lord Brahma, a tongue-tied Kumbhakarna asked for Nidrasana (a bed to sleep) instead of Indrasana (Indra’s throne).
He could have eaten the world
When he woke, he ate everything in sight — even the gods worried his appetite might swallow the universe.
He was a philosopher
Taught by Narada Muni, he was never truly interested in violence or wrongdoing.
He stood by his brother
He knew Ravana was wrong, yet fought for his brother’s pride and never left his side.