It was round 12.15 a.m. Two cabs with workers working in a close-by tech firm stopped at Meals Mall, a meals avenue proper close to Sholinganallur junction. Whereas considered one of them ordered tea, the opposite went to a counter close by to select up shawarma and rolls for his late shift that begins at 1 a.m.
A number of workers working alongside Chennai’s Info Expertise Hall and households go to this place to seize fast bites and ice lotions.
On a mean, 1,000 individuals go to Meals Mall on weekdays. At weekends, the quantity exceeds 4,000. Over 10 manufacturers, together with Chai Galli, Tender Kebabs, Simply Fried Rice and Tibbs Frankie, function right here. On the Simply Fried Rice counter, the cooking course of is semi-automated. A machine does the frying and the stirring, eliminating spillage. That is additionally serving to the staff promote big volumes and have an excellent style.
Watch | Chennai’s Meals Mall at Sholinganallur
“This place may be very lively within the evenings and is open till 4 a.m. Many of the IT workers within the Outdated Mahabalipuram Street area come right here throughout their breaks and after their shift. Madurai Kari Dosa is one thing that I all the time go for,” says R. Srinivasan, who works for a name centre. His pal Sathyan says, “Throughout weekends, we go for a drive on East Coast Street and in the direction of Navallur. Whereas returning, we often cease at Meals Mall for tea and snacks.” Many households who dwell in residences on this area additionally come right here after 10 p.m. to have ice lotions. One of many well-liked ice cream manufacturers right here will get its most gross sales from this outlet.
“It is a 2.5-acre property that I took on lease. Within the first part, we now have developed round 6,000 sq. toes. Now, we’re engaged on the second part,” says Kathir, founding father of Meals Mall. In accordance with Mr. Kathir, extra manufacturers will probably be roped in for the second part. A gaming zone may also come up quickly. And there are plans for a drive-in cinema.
“For the primary part, we roped in a staff from Mumbai and ensured that we had genuine Vada Pav being offered on the counters. To have genuine Madurai Kari Dosai, we employed masters [chefs] from the Madurai area,” he says. Within the second part, Mr. Kathir intends to have manufacturers that will supply full-fledged south and north Indian meals.