Prashanth Bala leads a double life. If the mornings are spent answering telephone calls and analysing case research at his workplace, the evenings are spent calling up prospects with a mild: “Sundal sappadringala, ma?” proper outdoors his home in CP Kovil Road, Mylapore, the place he has arrange a stall.
An IT worker, Prashanth was flirting with the concept of creating his personal startup. He was mulling over the prospect for a short whereas, however nothing got here of it. A few unhealthy solutions later, he zeroed in on a “non-commercial” marketing strategy — of beginning a sundal stall.
“Individuals prompt that I begin a bajji store. However I used to be explicit about avoiding oily snacks and junk meals and virtually each avenue has a bajji-bonda or a sandwich store. I believed: why not a sundal store? I mentioned with my dad and mom and spouse, and we began it,” says Prashanth, whereas scooping up a small batch of kozhukattai.
Style of the previous
Prashanth lives prior to now. His stall, he says, is an try and faucet into nostalgia — the place prospects can have a chew of “forgotten food items”. By forgotten, he means wholesome but scrumptious snacks equivalent to sundal,pidi kozhukattai, vella adai and uppu adai to say a number of — all underneath ₹20.
Ask him if he needs to capitalise on the Navaratri season and he disagrees, saying, “The concept was to my very own startup. I wished to stroll the speak. That’s it. We initially started with two sorts of sundal, however the stall picked up within the second week.” He has been managing the area, because of the early morning shift at his workplace.
All within the household
His spouse Krithika, additionally employed, takes care of the enterprise in his absence. The cooking is completed by Prashanth’s mom, Saraswathy, who dedicates shut to 3 hours for preparation every day. A quantity of 1 kilogram of sundal is made day-after-day, with karuppu kadalai being an exception. “Individuals typically favor karuppu kadalai, so we invariably put together atleast a kilogram additional.”
It has solely been a month for the reason that stall took type, however the response has been moderately good. He remembers getting a bulk order from a enterprise agency, simply weeks after organising.
“I think customers like the taste. We have been seeing regulars,” he says, including, “We have now acquired combined suggestions too. A buyer as soon as stated that the kozhukattai was raw within the center.”
Prashanth doesn’t have a plan to broaden, at the least not but. However he hopes to construct a robust buyer base. “I am thinking of coming up with Kerala-styled snacks because they are good for health. Of course, all this depends on the reception,” he provides.
On this column, we discover the road meals of Chennai