Spicy Commerce

A special topic about a special food! Generally I love spicy food and I’m mad about this food. Hmm! Three to four days is the down time for me to have it. No suspense. It’s about my favorite dish “Briyani” and the commerce with around Chennai. I never heard any people saying I didn’t like “Briyani”. Many people including me, has it in their desired-pick. I didn’t know how the sudden boom in Chennai has come to existence. Now every area in Chennai, doesn’t‘ve pincode rather a Biriyani Shop. Every street has atleast a small Briyani shop with one big round vessel and 5-10 chairs and two serving persons. Before looking down in to commerce around it, let’s start the quick look about the contents, flavors, banners in market.

Starting to cook Briyani, should‘ve some main core ingredients, without which there is no taste. They are basmati rice, mint leaves, flavoring spices, garlic-ginger paste and tomato. Flavoring spices like cardamom, cloves etc., plays a very vital role. Many styles of preparations. They say hyderbadi, chettinadu, arabian etc., but for us the final outcome is enough. The styles differ in the ratio of ingredients and the style of mixing the rice and other ingredients. Serving with the ash-flowing aroma is very important.

Right from north to south, it’s a all-time favourite for all sorts of people. It can be announced as a 'National-Food' of India. The hygienic nature also helps in consuming it. It has all the tastes into it. The portability of this food is also easy. If we take other foods, we need to have many side-dishes, supporting meals etc., But for biriyani only onion and a sauce is enough. Onion is mixed with curd, as a coolant and it’s also a powerful medicine in healing any toxics in the food. This is the reason; people don’t get suffered, even if they take Briyani anytime ;) The side-sauce is a mixture with brinjal and tamarind soup. Wa! it's a wonderful side-dish and a must-have one for Briyani. Some go for Vegetarian and Non-Vegetarian. My choice is always Egg-Briyani. I don’t consume not-vegetarian pieces supplied with food.

In Chennai the top scorers are Anjappar, Ponnusamy, Barbeque, Deli Express,Arcot, Vaniyambadi etc., Thalapakkattu is the team-player up-front. The origin and naming reason are left to the viewer’s research. Who cares! The product is good. Looking at their commerce, if they sell 200 biriyanies per day, at each cost average of 40 rupees, 8000 per day, off their expenses, atleast they save 3000 to 4000, which yields nearly a lakh per month. Uh! A software engineer won’t do much. But, on the go, their job is good, as they directly touch the stomach with their ethnic tastes.

My choice of biriyani is always Chettinad @ cuisines like Anjappar & Virudhunagar. I 've Anjappar, at my locality to enrich their weekly business.