If you journey to Coimbatore and return with a suitcase full of snacks, right here is a few excellent news. Shree Anandhaas has lastly opened its first outlet in Chennai, so you may make your murrukku and halwa hauls extra frequent. With one outlet in Mogappair West, which includes a chaat counter and eating house, and two extra within the pipeline in Kolathur and Selaiyur, the model at the moment affords round 150 kinds of sweets and 80 varieties of savouries.
Shree Anandhaas is a family-owned enterprise that started its journey as a restaurant in 1998. It later expanded into the world of sweets and snacks, launching its first devoted outlet in 2017 inside one among its eating places in Coimbatore. “My cousin Manikandan’s father first ventured into the food business, running a vegetarian restaurant in Tirunelveli in the 60s and ’70s,” says Okay. Venkatesh, Director of Shree Anandhaas and cousin of Manikandan. “When he retired, he chose to settle in Coimbatore.”
(left to proper) Narayanan Ram director, Manikandan, Managing director, Okay. Venkatesh Director and N.V. Nammalvar, director, on the inauguration of the primary outlet in Chennai.
| Photo Credit:
B. Velankanni Raj
Carrying ahead their father’s legacy, Manikandan, alongside together with his three cousins — Okay Venkatesh, N V Nammalvar, and Narayanan Ram — based Shree Anandhaas restaurant in 1998, simply weeks after the bomb blast that shook town. Nevertheless they soldiered on. And right this moment, the model has grown to embody ten eating places and two cafes, as well as to its increasing line of sweets and snacks.
Once that they had gained confidence in operating the restaurant, the workforce determined to enterprise into sweets and savouries. But with a number of established manufacturers already dominating the market, they knew that they had to do one thing completely different. To really perceive the trade, the companions travelled throughout the nation, observing and studying at each cease. “In every state we visited, we discovered something new,” says Venkatesh. “We took inspiration from how sweet shops were run, how the products were packaged, and, most importantly, the kind of customer experience they offered. That had a big impact on how we shaped our own approach.”
On the day of the inauguration, the purchasers have been supplied 50% low cost on all sweets and savouries.
| Photo Credit:
B. Velankanni Raj
The emphasis has all the time been on enhancing buyer expertise from the second they stroll into the shop. A key spotlight is the sampling desk, the place guests can style mysurpa, halwa, and any newly launched merchandise. The mysurpa vary is especially distinctive, that includes inventive variations made with carrot, beetroot, crimson banana, blackcurrant, and extra. “Apart from focusing on the overall experience, we also make sure our products are affordable and accessible,” says Nammalvar. “For example, items like Sattur laddu, paneer jangri, and boondi mixture are priced at ₹320 per kilo.”
The Chennai launch additionally launched Kaju melts and pedha elaneer ladoo. Kaju choco melts include delicate cashew layers encasing a molten chocolate core. Pedha elaneer ladoo includes a gel‑like tender coconut sphere at its centre, wrapped in a clean milk pedha coating. Both are stored chilled to guarantee the best texture and tasting expertise.
Popular candy treats
| Photo Credit:
B. Velankanni Raj
South Indian sweets are dominated by spherical ladoos, mysurpak, and rice‑flour savouries. At Shree Anandhaas, the workforce has mastered ladoo making and launched creative variations. “Our signature badam rose ladoo is inspired by rose milk,” explains Venkatesh. “Developed by our innovation team, this reimagined sweet blends floral notes with generous chunks of almond and cashew. Gulkand biscuit ladoo and kaju rice ladoo are also among our customers’ favourites.”
Coimbatore, within the Kongu area, is widely known for its considerable coconuts, and at Shree Anandhaas their signature tender coconut halwa disappears virtually as quickly as it’s made. Translucent and light-weight, this halwa affords a glass‑like texture with a fragile roasted -coconut aroma. “Our elaneer halwa was born out of our love for tender coconut,” says Venkatesh. “Crafted with Pollachi’s coconuts, it’s joined by thenga muttai — a sweet made from palm jaggery and coconut.”
People queue up after the opening.
| Photo Credit:
VELANKANNI RAJ B
The emphasis has all the time been on enhancing buyer expertise from the second they stroll into the shop.
| Photo Credit:
B. Velankanni Raj
Elaneer halwa.
| Photo Credit:
Special Arrangement
The manufacturing unit is positioned in Poonamallee, close to Chennai, and operates around the clock with a workforce of over 100 workers, supplying merchandise to the Chennai shops. Plans are underway to open three extra shops in Chennai.
“We recruit master chefs from various cities across the country to ensure authenticity and a native touch in all our offerings,” he says. “At our exclusive Kovilpatti special counter, we offer regional delicacies such as thaen mittai, inji mittai, eelu urundai, nilakadalai urundai, pottu kalada urundai, and kalkona, all prepared by experts from that region.”
Sattur Murukku
Shree Anandhaas is positioned at Mogappair West. 8 am to 10 pm. Phone: 9500199724. Outlets in Kolathur to be launched on 16 July and Selaiyur on August 2. To order on-line, pan India and worldwide, go online to www.anandhaassweets.com
