Mithran Sriram (cbedit@imaws.org)
Food has been one of the most experimented fields in the modern world. Combining different flavours, different tastes and mixing different textures and colors – the chefs around the world have been constantly toiling hard to bring new dishes to our plates. While, every non-veg restaurants are trying their levels best to innovate and reinnovate their recepies, cooking style, automation, here are some of the views of few restaurants who focus on variety of non-veg cuisines.
A perfect foodie is that who tries everything he can at least once in a lifetime. He doesn’t mostly differentiate veg or non-veg and tries as many cuisines as he can. But, the lock down shut, restrictions was a real game changer in the food consumption patterns of individuals. Here, let us see how some big names in the Multi cuisine restaurant faced the challenges of Covid 19.
Huge area, a big lawn in the front, ample amount of parking space, separate counter for takeaways, Kanakathara- Chinese, Biriyani, Chettinad Cuisine Restaurant at Ganapathy Coimbatore is one of the best in city for non-veg consumption. Mr. Rajanesh & Mr. Senthil – Partners have something interesting and exclusive to share with us now.
Rajanesh starts with “We started in 2019 with the Brand Name Kanakathara in the month of August at a 1 acre land with garden at Thottipalayam. We launched our second outlet in 2020 December at Ganapathy, Coimbatore. Being a standard restaurant we have to stick to fixed menu only. However, daily we give one or two special dishes to customers, either it could be mutton, fish, crab, prawns etc., With our huge area – at any given point of time our seating capacity can accommodate 90 customers to dine at a time & the waiting time is approximately about 10 to 15 minutes maximum. Pertaining to the food consumption, most customers prefers to have non-veg meals, side dishes with variety biriyani for lunch, and parotta, non, rotti, Chinese, thanthoori for dinner.
Our special combo like parotta with Nattu Kozhi kuzhambu, Idly with kudal kozhambu, Idly with fish gravy are also our customers delight. Our kitchens are equipped with adequate staff members & support staffs for the main chefs. When an order comes – the assistants will help the chefs by giving the next item. No compromise in the quality & customer satisfaction is in our main moto. In the Tanthoori & Chinese section, laborers are from North, but main cooking and service people from TN only. Eventhough we are partnered with Swiggy & Zomoto, we have our own delivery system serving the entire city. Even when one segment of people getting moved towards organic food intake, & some doctors cautioning about health issues for non-veg consumption there advice not to have saturated fats like cheese, our culture quite for centuries habitat for non-veg consumption, so we dont see any threat for us.
Mr. Senthil talks about their speciality. “We have our speciality named VIRUNTHU with 20 items including Mutton, Chicken, Nattu Kozhi, Kuzhambu. Normally there is a feel that all the non-veg dishes will be spicy. Since even kids have our food, we ensure that our end produce is not that spicy & if they want very spicy, we prepare exclusively for them. We procure fishes directly from whole sellers in Thuthukudi on a daily basis & get it delivered at our doorstep fresh. Even mutton and chicken is procured daily and there is no frozen items served to our customers. Within 6 months of our launch in Avanasi Road, we have to face the covid total lockdown. More staffs left to their home town. With limited people available with us, we were giving only takeaways with restricted menus. We took those in positive spirit & only during those covid period, we thought of opening up another branch in Ganapathy. Apart from zero support from Government for this segment plus hotel industry not coming under MSMEs, we have to purely rely on private financiers for funding. Our future plans is to start new branches even outside Coimbatore, Chennai, Pondy, having franchisees across and also to have a resto bar in the existing branch.
Founded by Mr. S. Raju, Haribhavanam Hotels in Coimbatore is specialized in Indian & Chinese cuisine. A trusted name since 1971 this hotel was founded by Mr. S. Raju, who rewritten the service business with homely care and rich heritage in Coimbatore. Today, with the able administration of Mr. Balachandar – Managing Director they are committed to quality and transparency to the guests by presenting homely meals. Procurement Head Mr. Karthik shares his views on their journey which is quite interesting.
“As on today we have 6 branches and planning to open a branch at Avanasi soon. During Covid, there was a drop in footfalls but now our business is back to normal. Eventhough there is a talk that non-veg food is a threat to health & more people moving towards vegetarian, there is also not much change in the food consumption pattern of our customers. With Zomato & Swiggy platforms, we are back on track. With consistent quality checking we go with fixed menu but our exclusivity is Biriyai. There are different suppliers for each & every meat materials. Only after completing our quality grades – it is taken for cooking. Its taste is always a good choice for our customers.
Kannannan Virunthu at R.S. Puram Coimbatore, one of the favourite Pure non-veg restaurant serving 70+ menu variety, changing their menu every now and then with customers say they got their heavenly home food here, Founder Mr. Karthik G.R. talks about their journey.
“Even though the innovations are required in kitchen, marketing & staffs – the utmost needed innovation in the Non-veg restaurant industry is consistency. People visit again only for the same service & taste. We should ensure that we give the same taste everyday to meet the requirements of our customers. When this generation youngsters visit various places & taste various types of dishes, matching their expectations is not a big challenge. Any restaurant has its own individuality. Dishes available with a Chinese restaurant is different from a one serving purely vegetarian. When people are very clear on what they want – they go only to that particular restaurant to fulfill their eating desire. So, if we maintain our taste consistently there is no need to worry at all. New innovations in food industry tend to come but the success depends only on the one word from the customer the dish is “Good” or “Bad”. Whether it is worth the money invested.
Kokaracko Chinese & Thanthoori Restaurant, is a leading dine house in Tirupur serving 150 delicious dishes. This is the first non veg restaurant with the ISO certification. Established in the year 2000, it is a home to some of the most appreciated cuisines which include North Indian, Tandoori, Chinese, Biriyani, Chettinad dishes. Here, Founder Mr. Swaminathan shares his views on the market & about his journey.
“Eventhough new entrants are venturing into non veg restaurant business, taste is the one ingredient a must for repeated customer footfalls. We ensure tasty food for our customers through our 3 branches. With exposure to new varieties of foods, food consumption patterns of customers have started changing. Post Corona, now people are giving importance to Health as they ask us not to use Ajinomotto, Colour Powder etc., for their food. Worldwide there might be a slow shift happening towards alternative meats where it looks like a chicken but actually is a vegetarian dish. It may work out only in big cities.
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