A melting pot of migrants, Chennai is household to myriad communities who have provided the city some legendary road foodstuff, from bread butter bun to hand-churned ice cream. This Madras Day, we fork out tribute
As locals, we know what to purchase at Chennai’s most iconic eating places and meals stalls. About decades of sitting down at their tables, we have also learnt the stories behind these areas. This Madras Day, we meet up with the faces at the rear of the spaces: people who moved to Chennai from other States and towns, labored tough and created establishments that now define the flavours of this city.
Thanjavur Military Lodge, Park City
For KK Gangadharan, it is a make any difference of pride to keep on to a legacy that his great grandfather created numerous decades in the past. Many a long time in the past, Kattayan Chettiar designed the journey from Kothattai in the vicinity of Chidambaram to Madras in look for of new opportunities in the city.
He married the daughter of the founder of Kattayan Lodge. Now named Thanjavur Navy Resort, to emphasise its “non veg meals,” it nonetheless operates from the exact same one space that can seat about six men and women at a time. Perfectly before stay cooking and chefs’ tables turned well known, right here, the kitchen and dining region merged into every single other, and buyers have usually been ready to take pleasure in seeing their evening meal currently being prepared.
A staunch traditionalist, Gangadharan has caught to his roots and minimal has adjusted here more than the many years. He even now likes to determine customers’ monthly bill employing a slate and pencil, the way it has usually been done.
The menu consists of a well-liked meat and rice preparing, which he specifies is a pulao and not biryani. “The pulao masala’s key substances are eco-friendly chillies and garlic. It is created in a copper handi which provides it a unique taste,” suggests Gangadharan, introducing that it is accompanied by mutton gravy.
Thanjavur Armed service Hotel is one particular of the few sites in the metropolis that serves a non-vegetarian food as early as 8.30 am. Their customer video game is strong, with faithful diners throughout generations. However, as the clientele acquired more youthful and company grew to become extra competitive, Gangadharan realised that his menu required new additions. This is when his well-liked kari dosai and naatu kozhi fry were being additional.
Tackle: 75, New No.60, Outdated Rasappa Chetty Avenue, Park City.
Make contact with: 044-25330955
Gopaul Diary, George Town
For quite a few college students who have researched in the vicinity, Gopaul Diary is an emotion. K Pramod, who is the 3rd technology operator, beams with pleasure when he mentions how their oldest shoppers still come to their store, generally with grandchildren in tow. One particular of Pramod’s ideal recollections, in actuality, is when an octogenarian visited alongside with two grandsons, who introduced him as traveling to Gopaul Diary was his past wish.
The very little outlet was introduced about 75 several years in the past when V Venkatraman moved from his property in Bavani Sagar, Erode, to Chennai, seeking for task opportunities. He swiftly realised that promoting “bun butter jam” to the Anglo-Indians in the location was a simple way to earn a steady earnings.
He began with two products on the menu, and the format has never ever been changed. Venkatraman’s son, V Krishnaraja, who is now 65 a long time old, took about the company subsequent. And, 9 several years in the past his son, K Pramod, started to assist him run the organization.
Pramod fondly recollects how throughout his grandfather’s time their popular bun, slathered with creamy Uthukuli butter and jam, bought for just one rupee. Over the several years it slowly went up to ₹10, and is now ₹25.
Their little studio room is usually occupied with locals in the morning and they are usually bought out by 1 pm. Pramod is attached to the two Chennai and his customers: “We have seen cyclones, storms, tsunami and the pandemic,” he claims. “But, men and women in this article have normally aided me bounce back.”
Handle: 3, Philips Street, Parry’s Corner, George Town.
Get in touch with: 9952954965
Kunhiraman Basic Stores, Royapuram
When C Kunhiraman moved to Chennai from Kozhikode to start a compact departmental retailer in 1925, it immediately turned a browsing hub for the Anglo-Indian local community in the location.
The section retail outlet, offering provisions, bought busier when he determined to offer juices from a distinctive counter inside of the shop, about 75 a long time ago. Then, 40 a long time later on, he released the ice cream that made the shop famed.
Akilesh Baskran, Kunhiraman’s grandson, now operates the retail outlet alongside with his cousin Lakshmi Vasu, the granddaughter of the founder. Even currently, their ice creams are churned out from their own unit at the rear of their shop, next an old fashioned ‘hard ice cream method’ as opposed to the common comfortable serve technology. They are well known for advertising mango ice cream via the 12 months, manufactured from tinned pulp.
Akilesh states there was a lull when a lot of Anglo-Indians moved out of the locality. The good thing is, social media produced Kunhiraman popular all over again and people began travelling from throughout the town to get photographed digging into a scoop, and publish with #Kunhiraman.
Deal with: N Terminus Road, Chetty Thottam, Royapuram.
Trouser Thatha Kadai, Mylapore
In 1977 R Rajendiran travelled to Chennai for the to start with time, from Vilampatti (Virudhunagar) for his daughter’s professional medical cure.
Confronted with mounting expenses, he released a very little stall serving easy meals as a usually means for revenue to guidance his daughter’s clinical expenditures. Set in the coronary heart of Mylapore, the position became well known for the non-vegetarian food items it served.
Even these days, he insists on cooking the very same way he did when he started, working with hand floor masalas and wood fires.
Rajendiran, thoughtfully recollects how, in 1985, he changed the name to Kamakshi Mess from Arunagiri Mess however he does not bear in mind precisely why. Nevertheless locals, who turned faithful consumers about the yrs, arrived up with a further identify: due to the fact Rajendiran wore shorts as he cooked meals, they fondly commenced contacting it the “Trouser Kadai”.
How does he keep the class? He answers with a one term, “Patience”. He provides that existence and business enterprise have not constantly been quick, but tolerance has paid out off. That and really hard operate. Although his sons R Vijaya Raj and R Ramesh now manage the cafe, in the kitchen area, with just just one assistant, Rajendran is still cooking.
Address: 107, 56, Ramakrishna Mutt Highway, Jeth Nagar, Mandaveli.
Make contact with: 9884380470