Arjun Nair, Prem Venugopal, Rama Subbu and Shaan Sanad
Truffles, Kuravankonam
Many eyebrows were raised when Arjun Nair quit his job in a tech major. But the 26-year-old was convinced that he did not want to spend his life behind a desk. While taking a break with some friends in Kozhikode, he met Prem, a hotel management graduate, who was also planning to take a break and become his own master. In Thiruvananthapuram, the two used to hang out with friends at a teashop in Kuravankonam. “Discussions were mainly on what to do and how to go about it. Gradually, after hours and hours of indecision and talks, four of us, Prem, Subbu, Shaan and I, decided to begin a café, a bistro that served mainly sandwiches, burgers, shakes and fruit juice,” says Arjun. Fortuitously, the four noticed a place that fell vacant at Kurvankonam junction. With their meagre funds, they managed to rent the place and decorated it on a shoestring budget. “That was how Truffles was born,” says Arjun. He adds with a laugh: “Initially, our idea was to start a takeaway and a home delivery outlet but then we decided to have a small place with about 35 seats. It is a little more than a month now and the response has been overwhelming.”
Most of the work is done by the four friends and Arjun says they plan to find their feet before dreaming big.
Robin George and Nilanthi Paulus
Donut House, Kesavadasapuram
When the doors to this eatery first opened, many came in to have ‘mathura vadas’. But the diners at this joint are savvy now and know their doughnuts. In fact, everyone has their favourite. For Robin George, entering the food industry was a leap of faith. “I was tired of working for others and wanted to be my own boss,” says Robin who was working for British Petroleum in Australia. Wondering what to do, the foodie decided to enter the restaurant business. But he wanted to start something special, something not run-of-the-mill. After much searching, he and his wife, Nilanthi, decided on doughnuts. But as neither of them had any background in the food industry, they decided to take up a franchise. Although most of the doughnuts they serve are traditional Donut House recipes, the chefs at Robin’s kitchen love experimenting with local ingredients and do serve out in-house specials on rare occasions. “We once served a coconut-flavoured donut which was really well received.” Robin and Nilanthi plan to expand their business. “We are looking for spaces to set up other Donut Houses in the city. We might start one in Kuravankonam and near Technopark.”
Denny George
Cofi Club , Kesavadasapuram
A B.Tech graduate, Denny was surprised when his brother-in-law, Jikson A. Thekkumthala gave him the reigns to run the brand new coffee shop he had opened. Says Denny: “Jikson runs a jewellery store in Neyyattinkara. I am helping him run this coffee shop as his jewellery business takes up most of his time. Jikson has always wanted to run a restaurant; it was kind of his dream. So, when there was a space available in a building he was renting, he decided to turn it into a coffee shop.”
A Kochi-based franchise, the interiors and parts of the menu of Cofi Club have been designed by Denny, Jikson, Denny’s sister, and Jikson’s wife, Dyna. “We wanted a space that offered a mixture of cosy and fine dining experience and served food at a reasonable price; that’s the USP of our place. Our coffee shop serves burgers, sandwiches, pastas and varieties of brews. The snooker club above the coffee shop is an added attraction.” As business is good they plan to introduce the coffee and snooker club combination in other cities too.
Fresco Bites
Ulloor,Kesavadasapuram road
When Shankar, a medical distributor and Rasheed, a diabetologist took over the running of Fresco Bites, serving ‘health’ food is what they had in mind. And while they have added a ‘healthy’ dish or two on their menu, the duo say that despite lifestyle problems amongst most in the city, people still want their Kerala parotta and fried chicken at the end of the day. Shankar, who is currently based in Ernakulam, says the scene is gradually changing though. “People are slowly becoming diet conscious, even while eating out. Most now make special requests for the dishes they order – less oil, less sugar, less spice… and we gladly oblige,” says Shankar. The camera shy duo say they hope to add more ‘healthy’ dishes on the menu and plan to open more eateries that focus on ‘healthy’ dining.
Midhun J. S.
Nirvana Lounge Golf Links, Kowdiar
Opening a restaurant was the last thing on his mind when Midhun J. S. zeroed in on a building at Golf Links.
The hotel management graduate wanted a space to hang out with his friends from college and the art circle because the building in Thycaud where they used to meet up was pulled down for road widening. “Initially Nirvana was meant to be a place where people could unleash their creativity. Food was never in our scheme of things. But, later we thought about blending food, music and art,” says Midhun, who has worked in Mumbai and the UAE.
So at Nirvana it is a sumptuous fare incorporating fusion food and music in a different ambience. On the menu they have “special Chinese and Thai” dishes. Midhun stresses: “We serve international Chinese cuisine, not the Indianised version. As for Thai dishes, we have the authentic Thai dishes made using homemade ingredients. The USP of the place is momos and we have chefs from Nepal who are experts in making them,” he says. While you can sit through live music sessions daily, on weekends there will be special performances. “In fact, some city-based bands have opted for our place to do their regular rehearsals,” he says. When he is not around, his friend Vidhun Vijayaraghav manages the place, with Rahul C. R., handling the events.
Liju Sagara and Avinash Narayanan
Thamarassery Churam, Navarangam Lane
Want some ‘Pavanai’ Njandu roast? How about some of Pareekutty’s Chemmeen curry? Food inspired by the best of Malayalam cinema in a restaurant themed on cinema is the brainchild of entrepreneurs Liju, 34, and Avinash, 28. Liju grew up in the restaurant business – his family owns Sagara, known for its seafood treats and a hot favourite of foodies in the city for the past 40 years, while Avinash was in the construction industry before the friends decided to turn food entrepreneurs. Their venture, Thamarassery Churam [you’re not a Malayalam film buff if you don’t get the reference], which has been up and running for about a month now, dishes up Malabar cuisine. “Our aim was to give the Sagara brand an upmarket vibe to attract a younger clientele, while retaining the quality it’s famous for. Hence, the cinema- themed décor. We chose Malabar dishes because there are not many restaurants in the city that serve the cuisine exclusively,” says Liju.
Vivek K.J.
Hangout, Kesavadasapuram
Being a hands-on entrepreneur is Vivek’s mantra for success. “Right from the décor (designed by a bunch of architecture students from CET, one of whom is his cousin) and deciding the menu to keeping a eye on quality, daily purchases and even home delivery, I like having a finger in every pie related to running a restaurant. Not only has such meticulousness taught me a lot about the business, it has also helped me build up a personal relationship with my customers, many of whom are now regulars and have become my friends,” says Vivek, 33, a former journalist who used to report on health issues. He has been running Hangout, a multi-cuisine restaurant, which specialises in Chinese, Thai, Tibetan, Maldivian and Indian cuisine, for over a year now. “The restaurant was two years in the works prior to its launch. I had always wanted to own a restaurant and it was my neighbour, Chef Ashok Eapen, who encouraged me to turn food entrepreneur. It was he who fine tuned the menu too, based on my suggestions and that of my North Indian crew. My wife, Dhanya, too is of big support to me and supervises the kitchen,” he adds.
Roy Dileep
Curry Chatty, Thycaud
He prefers to let his food do the talking and shies away from posing for a photograph. “I was a bit of a hellion in my youth and outside of my family and immediate circle of friends, no one knows I have reformed! Let’s keep it that way,” says Roy, with a chuckle. The SAP consultant-turned-food entrepreneur set up Curry Chatty around three years ago. “I love food and I enjoy cooking and the restaurant is but an extension of my both my passions,” adds the 34-year-old. The restaurant serves up a mind-boggling variety of scrumptious Indian, Chinese and naadan eats. In fact, the Indian and recipes on the menu are Roy’s own tried and tested favourites. The Chinese items, meanwhile, are the best of what’s available in restaurants are up and down the country, recreated to suit the palates of foodies in the city. “There have been plenty of challenges in the past there years but I was determined to overcome every single one. Running a restaurant is a good deal, if and only if, you are ready to provide good, quality food.”
