Aloo onion paratha from Vishnu Ka Dhaba served with butter, curd and pickles
| Photo Credit: SPECIAL ARRANGEMENT
The aroma of ghee wafts within the air as Vijaya KN places beneficiant quantities of it on an aloo paratha cooking on a tawa in a small however neat kitchen. Two parathas are packed right into a flat cardboard field with a butter chiplet, which, together with a cup of curd, two varieties of pickles (inexperienced chilli and combined vegetable) and sliced onion goes out for supply. That was one among the many many orders of the day for Vishnu Ka Dhaba, a takeaway close to the Western entrance of Sree Balasubramania Swamy Temple, Ulloor.
The one-year-old enterprise is run by Vijaya’s son-in-law, Vishnu S Sivan, and specialises in several types of stuffed parathas, snacks and drinks.
Vishnu says, “I stumbled upon the idea because of my mother-in-law, a nurse in the government service in Rajasthan for over three decades. She is familiar with the preparation of many of the dishes and snacks of the region. My wife, Asha, also knows most of it.”
Vishnu S Sivan together with his spouse, Asha S
| Photo Credit:
SREEJITH R KUMAR
The 39-year-old tried his hand at many roles earlier than turning into an entrepreneur. “I opted for this because I am a foodie to the core.”
During the 30-plus years she lived in locations resembling Jodhpur and Pali in Rajasthan,Vijaya, whose late husband was within the Indian Army, discovered the culinary traditions of the area.
Vijaya KN and her assist, Chandrika, cooking parathas
| Photo Credit:
SREEJITH R KUMAR
Vishnu Ka Dhaba’s menu often has aloo paratha, aloo-onion paratha, combined paratha and gobi paratha. Snacks embrace vegetarian spring roll, Punjabi samosa, pizza pockets and cheese corn bites, out of which the final two aren’t ready on the Dhaba. Thandai, jaljeera, kesar badam and aam panna are additionally out there.
Special masala
According to Vishnu, the spotlight of the Dhaba is that the masalas and spices are bought from Rajasthan. “People have mentioned that our parathas and eats taste different. That is because of the masalas we use. The green chilli pickle comes from Rajasthan. Also, we don’t use garlic in the paratha stuffing,” provides Asha, who works with a personal agency. While Asha helps out outdoors her workplace hours, cooking is generally taken care of by Vijaya and a assist, Chandrika.
All the merchandise can be found on meals supply platforms with a pair of parathas priced ₹160. When bought instantly from the Dhaba, the parathas price ₹150. “My plan is to start an outlet and expand the business,” says Vishnu. Meanwhile, he’s planning to roll out non-vegetarian snacks resembling rooster nuggets, rooster wings and rooster fried momos.
Source: www.thehindu.com
