Home cooks and caterers woo customers with curries in Thiruvananthapuram

Asha P Nair, a housewife recovering from COVID-19, was in no mood to cook. “Buying food would result in a lot of leftover rice, so I cooked rice and bought Sambar, Avial, Thoran, And police officer From a nearby caterer,” says Asha, a resident of Palkulangara in Thiruvananthapuram.

When Vidya Balachandran, a bank employee, wanted to take a break from cooking, she ordered side dishes from the home cooks. “I bought my favorite Vada Kuttu Curry (Urad Dal Pakoras in Gravy) and Payasam,

In the past few months, there have been several food-entrepreneurs selling curries in Thiruvananthapuram. are on the menu Sambhar, Avial, Thoran, Vada Curry, Mezhukkuvaratti, Puliseri, Khichdi, Rasam, Seafood and meat. Rates start at ₹50 (for 450 or 500 ml) and vary from dish to dish.

While Supreme Bakers and Wellgate Organic, both in Kuravankonam, have been focusing on this segment for a few years now, several new players have entered the fray after the pandemic, such as home cooks, caterers and women’s groups.

catering to patients

Many of the customers are individuals and families recovering from COVID-19, says Ashwathy Shyam who runs Oru Curry Kada in Manakaud. “I opened the outlet in February 2021 and as of now have a stable customer base. We cook food for 100 to 150 people, which is sold through our outlets and food delivery apps. My father Murugan N has been running a catering unit for 12 years. This shop is my dream come true. I was working in Hyderabad and left the job when I became a mother,” says Ashwathy, a hotel management graduate.

While she cooks non-vegetarian dishes (chicken and fish), her father is in charge of vegetarian food. here is Payasam On the menu every day. Vada Curry, but a highlight Sadya The menu in Thiruvananthapuram is the best seller at her shop, says Ashwathy. Dishes made with jackfruit and tapioca depend on the availability of the ingredients. While the rate at the shop is ₹40 per container, it goes up if it is purchased through food delivery platforms. The shop is open from 11.30 am to 2.30 pm except on Sundays.

SEWA Livelihood, an initiative of Kerala Chapter of SEWA (Self Employed Women Association) has also been supplying side dishes for some time now. “We’re focused on Pothichoru (Rice and curry wrapped in banana leaf) which are sold at our food counters and canteens run by service members. Recently, people have been specifically asking for side dishes. We take orders through our WhatsApp number on the previous day. People can place orders before 11 am on the same day.

A ready-to-pack side dish at SEWA’s kitchen in Thiruvananthapuram. photo Credit: special arrangement

When the pandemic forced them to close their restaurant, Girija Kumari and husband, Girish Kumar founded a home business venture, Girija’s Cook Room. “The response has been overwhelming. We upload the next day’s lunch menu on our WhatsApp group. Traditional dishes like Ashram, Pindi Pulingari, Muringayila Curry, puzukku, Pachathakali PulingariJackfruit Avial, Thorani Made from leafy greens and other similar products are in great demand. Cooking is a passion for my wife and so she manages the kitchen,” says Girish. Pickles and . are also available chamanthipody (Roasted Coconut Chutney Powder).

Experienced caterers in the city like Anandam Caterers and Mangalya Catering have also embraced the new business model. “We opened a takeaway specifically for Payasam in 2018. Then there were some side dishes. We expanded that segment when people started asking for those dishes alone. When the catering industry was left high and dry during the lockdown, this venture helped us to a great extent,” says Rajalakshmi of Anandam Takeaway and Payasakada near Nanthencode. Some of the dishes are also available in Kazakoottam, his sister’s concern, Payakappal.

Mangalya’s Priya Jayachandran says the pandemic has forced them all to adapt to the new reality. “While we do not do home delivery of side dishes alone, they can be purchased from Mangalya Bakery in Poojapura. Orders can be placed on the previous day. Since my focus has always been on catering, I did not pay much attention to this segment. Things have changed in the last two years,” says Priya.