“I was 22 when I got married. Ours was a love come arranged marriage. In our village, love marriages were not so common but somehow we managed to convince both our in laws. I remember, one day, all my friends in our village asked for a party at home but my wife wasn’t prepared to cook for so many people at once. Even though she’s good with cooking, it was quite a difficult task to cook for large group of guests. So we decided to split the work and make something for them. I actually tried boiling dal without water. That’s how bad I was in cooking initially. Later, my mother had come over to help us handle the situation. Slowly, I have learnt how to cook because I travel a lot on business purposes as I run a Gold shop. From traditional sambar idli to upmapesarattu, from typical Andhra thali to North Indian dishes, I learnt it all. Now so many years down the lane, my wife and I thought that we could actually take up our recipes to people on a small scale. That’s when we started started a homestyle restaurant and I couldn’t have been much happier. After we were up and running, my customers always say, ‘It feels just like home’ and I think that’s the best part. I strongly believe that my customers should feel like they are eating at home because food brings back the true emotions in life.”

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