From Idlis to Mysore Bonda: Hyderabad’s mobile breakfast vendors thrive despite fuel crunch
Despite LPG shortages and rising fuel costs, Hyderabad’s mobile cycle tiffin vendors continue serving affordable breakfast like idli, dosa, and Mysore bonda. Using firewood stoves, they cater to daily commuters, workers, and low-income residents, ensuring food security citywide.
Hyderabad: As the city continues to witness instances of LPG delays and shortage, on the modest cycle-mounted carts continue to serve breakfast, including aromatic idlis, soft and crunchy dosas and mysore bonda by dotting neighbourhoods across Hyderabad.
These mobile ‘tiffin bandis,’ often run by small vendors using firewood stoves, continue to serve as a lifeline for thousands seeking affordable, quick breakfasts.
Starting serving breakfast as early as 5 am, the vendors are seen positioning themselves near residential colonies, bus stops and office clusters, catering largely to daily wage workers, drivers and early commuters and professionals. “With minimal investment, many are relying on these bicycle tiffin centers which are fitted with basic cooking equipment,” says Sunny, a private employee.
Most of these vendors still continue to use firewood or charcoal instead of LPG to cut costs and retain a traditional taste. A typical menu includes idli, dosa, mysore bonda, vada and upma, accompanied by coconut or peanut chutney.
“Prices remain accessible, with a plate of idli often available for as little as Rs 20 to Rs 35, making these cycle tiffin centres a dependable option for low and middle income groups or working professionals with tight budgets,” said Krishna, who regularly stations cycle tiffin in Uppal.
Most vendors come from economically weaker backgrounds, including migrant workers and families who depend entirely on this trade for survival. For some, the business has been passed down through generations, while others have taken it up as a low-cost entrepreneurial venture.
Many vendors say sticking to firewood cooking has become more of a necessity than a choice. “With the rising fuel costs, we have no other option but to continue cooking on firewood. At a limited expense, we buy firewood or source it from neighbourhood when returning home after closing business for the day. Even so, the smoky flavour and fresh preparation continue to draw loyal customers,’ said Hari Babu, another vendor.
Despite modest daily earnings, these mobile tiffin centres are seen as ensuring food security for a large section of the population at a crucial time, with the rising LPG prices and increasing urban living costs.
