“Idlies have been my landmark and thus, we started a beautiful, authentic dine-in for our community called as the ‘House of Idlies’ in Chennai. This is my journey from a marketing professional to a food entrepreneur.
After completing my post-graduation, I worked with marketing firms in Coimbatore and Madurai. Despite a stable career, I felt a persistent calling to build something meaningful and work collaboratively. This led me back to Chennai, where I embarked on a culinary venture rooted in tradition.
A significant part of this journey has been my wife, Sadhna Shankar. We got married at 24, and her vision and support have been instrumental in shaping House of Idlies. Sadhna, a Banker by profession, planted the first seed of our venture. Her expertise in setting goals, controlling costs, and building strategies has been invaluable. The inspiration came from the youth-related activities from Chinmaya Yuva Kendra and this was our first seed that made us think about entrepreneurship. Together, we shared the ideology of creating something authentic and community-driven.
The inspiration for our venture came from cherished memories of train journeys, where home-cooked meals like podi-smothered idlies and curd rice were shared with family. We wanted to recreate that warmth and authenticity, leading to the birth of the House of Idlies.
We had several ideas considering the south Indian mindset, such as preparing bucket batter for idlies. Soon, we introduced packed podi idlies, distributing them to tea and coffee outlets across the city. Initially, all our products were home-cooked by women from our neighborhood, many of whom are now the primary breadwinners of their families. Our terrace became a bustling kitchen, filled with laughter and the rich aromas of South Indian cuisine.
With the entry of online food delivery apps in 2016, we expanded by renting a cloud kitchen with a few dine-in tables. The response was overwhelming, and as demand grew, so did our commitment to quality. We expanded and converted into a full-fledged restaurant serving authentic South Indian foods. We continuously refined our recipes, often providing samples to strangers and valuing their feedback. This process ensured our dishes resonated with the community.
I firmly believe that business is a philosophy. Patience and consistency are paramount. Success doesn’t happen overnight. Even on days of good revenue, it’s essential to strive for excellence daily.
By providing opportunities, we’ve created a family that not only serves food but also shares stories, dreams, and aspirations. As we look to the future, our vision is to expand thoughtfully, ensuring that the essence of home-cooked goodness remains at the heart of House of Idlies.”