The Andhra meal's centre of attraction is Rice. It all starts with hot rice served on to your plantain leaf and a spoon of ghee is poured on top of that. The ghee will melt instantly and disappear in that 'small heap' of rice. This ghee rice becomes the base for the different variety of powders. Tur dal powder, curry leaf powder, gun powder, etc are mixed with the above base and enjoyed one after the another as per your taste buds' liking. After his search for an authentic Andhra joint turned futile, he pledged to give the Aamchi Mumbai people a taste of Andhra food. That is how Subash Rao quit his 25 years of corporate life and started his work towards achieving his dream . But for someone who had no knowledge about the restaurant business it was a herculean task.
The typical day for a Tamil person starts early in the morning with reading the newspaper while sipping hot coffee. These are two inseperable things in most of the traditional Tamil families. The aroma of filter coffee in the house makes your morning fresh. Vanakkam, meaning Welcome / Namaste, welcomes you to an overdose of Tamil vegetarain food. This restaurant is opened by five passionate foodies who wanted to give Thaneites the taste of authentic Tamil food.
The story behind the need of starting Rabbito is similar to many of the startups. One of the founder had to order online food for his mother from a far off restaurant. The restaurant was charging an exorbitant charge for delivering the food. This made him sense the opportunity of starting a food delivery App which will help people to order from far off restaurants within Trivandrum for a small delivery charge.
Suraj , whose passion is to experiment with cooking, decided to quit his 'mundane' corporate job and open his own restaurant. To manage a restaurant all alone is a tough task. Understanding the tall task ahead of Suraj, his wife Shreeja also quit her job to support him in this new venture.
‘Your Honour’ please listen to my argument. This is the typical way in which a lawyer’s day would begin. But lawyer Mehul starts his day by taking a count of the number of Baos he has sold till now.
Sridharan aka Roger ended up traveling 7000 miles to fulfil his passion for food. The story goes back to 1986: At the age of 17, he was working part time at a small restaurant in Salem, Tamil Nadu, India. He would finish his college classes and rush to the restaurant to take care of their cash counter in the evenings. All this in return for free dinner at the restaurant and a salary of around INR 2 or 3.