R ARIVANANTHAM
CHENNAI, APRIL 25
Singara Chennaivasis hunger for “Nitham nitham nellu soru nei manakkum kaththrikai nethu vetcha meen kozhambu ennai elzhukudhaiya” seems to be a reality now.
Having catered to their taste buds in a small way for over a year, two young IT professional hailing from Cuddalore in Tamil Nadu have started their first cloud kitchen-cum-experience restaurant – Meen Satti – near Kasi Theatre on Jawaharlal Nehru Salai in Ekkaduthangal here on Thursday.
It was inaugurated by Chef Regi Mathew, Founder of Kappa Chakka Kandhari and Chef Ram.
“Bored from monotonous IT job for few years, we both decided to do something different and innovative. At the same time it should reach out to every household in Tamil Nadu,” said Meen Satti founders Arvind Suresh and Richie Richard.
The duo said that the venture was born out of their discussion while travelling in a car from Hyderabad to Chennai.
After a thorough research for years, we decided that it was our mission to bring the best curry to the table of the masses.
The experience cloud kitchen-cum-restaurant has been aesthetically designed with contemporary modern style. A wall painting inside the facility depicts how the fish is being bought and brought to the kitchen, they said.
The recipe Meen Satti was stemming from their moms kitchen at home. “We did not want to stop with just the food. We wanted to give you the experience of eating our food in a Traditional Way. Our Meen Kuzhambu is served in a Satti (Clay Pot) and delivered in a contemporary and eco-friendly box packaging that will blow minds of the customers,” they added.
“At present we use only Koduva Fish variety. We use one fish entirely for one meal i.e. from head to tail. The meal for two includes fish curry in traditional clay pot, fish fry, two packs of rice with tasty Rasam at an affordable rate,” said Arvind Suresh.
“We have delivered over 5,000 meals across Chennai city during the last 8 months and expected to double the numbers in the days to come. At present, we mostly cater to online customers and have a seating capacity of 16 for the offline customers. Initially, we will open our outlets in major cities of Tamil Nadu and then spread to pan-India,” the duo added.
“Our Fish Curry comes from a Super Authentic South Indian Recipe that will take you back to your roots. Unlike other Fish Curries, Our Meen Kuzhambu is made out of Tamarind and various other South Indian Spices backed by over a quarter century experienced expert,” they added.
