Crossing the boundaries of South
Food industry has been evolving over the years
and many entrepreneurs have been experimenting in terms of new cuisines and
fresh concepts. There are few entrepreneurs who have created niches in their
work and have given altogether different experience through their culinary
skills. These people who want to be different bring revolution in the field of
hospitality. Hospitality industry has been boasting of such entrepreneurs since
many years. These entrepreneurs have understood their customers and know their
work well. Their aim is to strive for the best and give an enriching experience
through their work.
One name that made traditional South Indian
vegetarian cuisine popular abroad as well is Saravana Bhavan by P. Rajagopal.
Mr Rajagopal was born in Punnaiyadi, a small village in Tuticorin district in a
farmer’s family. His family came from an economically backward background.
After completing few years of education, he came to Chennai and worked at a
general store and later opened his general provision store in K.K Nagar,
Chennai. In 1981, he founded Saravana Bhavan in Chennai which became the
largest South Indian vegetarian restaurant.
Later, in 1992, on his visit to Singapore, he
observed the functioning of fast food joints like McDonalds and used them as a
model. During 1990s, the chain of Saravana Bhavan spread out through
neighbouring locations in Chennai. In 2000, Saravana Bhavan opened its first
international branch through a franchise in Dubai. Later, the chain expanded to
20 outlets in Chennai, 33 in India and 47 around the world including countries
like USA, Canada, United Kingdom, France, Germany, Singapore, Malaysia and
Middle East. Their USP is getting ‘home cooked food’ who stay away from their
family without compromising on the quality and taste. It encouraged a new wave
of entreprenurs and provided breakthrough who wanted to try something different
from the regular path.