All our spices are homemade: Parambriym
All our spices are homemade: Parambriym

What authentic amendments you would like to bring in the south Indian food being served in restaurants across North?

I would like to introduce the traditional sambhar and rasam from South India, which is spicy and sour in taste, but is wrongly placed in the Northern market.

Share is the story of your restaurant’s inception?

I started my first restaurant in the house, following a hobby to cook food for family and friends. After my children got married, I wanted to do something to engage myself. Thus, I ventured into the restaurant business. However, gradually with the changing time and customer preferences, I realised the dire need to expand the space of my restaurant and to introduce variety in the menu. Thereby, I opened my first official fine-dining restaurant in Chennai and hiring experienced staff to serve the consumers well.

How are you competing with other existing brands in the category?

I am trying to maintain the taste of food and quality at each of our outlets. Moreover, we do not add any artificial flavour in the food. Instead, we use homemade and home grown spices to enhance the flavours.

What is your strategy of customer engagement?

We serve everything in the traditional south Indian manner on banana leaves. As per our custom, banana leaves are increasing years in the life of the one consuming food served on it.

At the same time we organise different food festivals at our outlets, for example, Andhra cuisine fest, Kerala cuisine, seafood festival and one is the typical forgotten dishes of the ancestors, which can’t be made on everyday basis.

What is your expansion plan?                        

We have recently launched another outlet in Coimbatore. My ultimate aim is to tap major metro cities in India, especially Delhi and Mumbai.

Who all are your regular consumers, the local south Indians or mix crowd? What is the footfall per week?

We receive consumers from global landscapes at our outlet.

On an average, one outlet of Parambriym bags a footfall of 500 people on all week days, which multiplies during weekends, raising the toll to 2000.

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