Ireland’s go to I-D brand: The Pure brand powering 15000 Idlis/Dosas every week

In this edition of PAC Talks with VJCV, Santhosh Sankaranarayanan, the person powering this Pure brand, shared his inspiring journey of completing his engineering from Kerala, India in 1995 to working in Ireland and how he ended up starting Pure. Continue reading Ireland’s go to I-D brand: The Pure brand powering 15000 Idlis/Dosas every week

Maggi Dosa to Puttu Kadala : Mallu Couple’s Kerala Konnect restaurant

“Life is a Kitchen : put on your prettiest Apron & whip up something Incredible”

It is great to see people following their passion and glistening through the journey with utmost determination.

When you have a corporate job and a monthly salary then it is difficult to come out of that ‘comfort zone’ to try something different and put your hard earned money in a mini startup.

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 nut to crack. Understanding the tall task ahead of Suraj, his wife Shreeja also quit her job to support him in this new entrepreneurial venture.

Continue reading “Maggi Dosa to Puttu Kadala : Mallu Couple’s Kerala Konnect restaurant”

Street Food Diaries : Loni (White Butter) Dosa – Davangere Special

Being a South Indian myself, normally I don’t get satisfied with the taste of Dosas i get to eat outside – either at restaurants or at the street side stalls.

Then I came across this variety of Dosa, a popular type of Dosa from Davangere ( a city in Karnataka State). Davangere Benne Dosa , as it is known in Karnataka, is popularly known as ‘Loni Dosa’ in Mumbai.

The USP of the Dosa is that white butter (instead of oil or ghee) is used in the preparation of Dosa. This gives a different texture and taste to the Dosa.

Continue reading “Street Food Diaries : Loni (White Butter) Dosa – Davangere Special”