Restaurants/Food Courts/Eateries in Trivandrum.

[ajithv]

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Square One Homemade Treats

[ajithv]

Cherries & Berries, an European cafe concept is a division of Hibachi specialty foods Private Ltd., introducing ‘authentic’ European Café in India. It is a perfect blend of fusion of west and east with a friendly and relaxing ambience.

The long journey started with the first foot step - an outlet in Thiruvananthapuram – the green city of India. Just a start of the many outlets that is expanding even to your door step within a short span of time.

Cherries & Berries
Carmel Towers, Vazhuthacaud
Thiruvananthapuram, Kerala
Phone 1:+919349372988, +919961696666
E-mail: info@cherriesandberries.in

[Bharath85]

-Kaumudi

[ajithv]

X-Posting from Life thread

Originally Posted by abhilashtvpm

Taste the heritage

Spotlight Since 1940, Azad restaurants have been a constant presence in the city's non-vegetarian scene. The Azads reflect on the changing tastes of the city





The Azads – Azad Abdul Nazar, and his sons Mahin and Wazim – know a thing or two about the tastes of the city. After all, their chain of Azad restaurants has been dishing up ‘Travancore' non-vegetarian fare in the city for over seven decades now. The hot favourite then and now, they say, are different kinds of mutton, especially mutton biriyani.

Partial to mutton

“The city has always been rather partial to mutton: biryanis, curries, fries, roasts, njalli (marrow)....,” says Nazar, adding: “When my father, M.P. Azad, began his first restaurant in 1940 in front of our house at Overbridge, there was perhaps no place in the city where you could get mutton dishes. For that matter, there were more of potti hotels than non-vegetarian restaurants in the city at the time, especially near the railway station. Besides, in those days, even in Muslim households mutton was a delicacy reserved for special occasions such as marriages. My father realised that there was a market for home-cooked non-vegetarian food and began dishing up mutton biriyani for kaal ana per plate.”

In fact, Azad dishes became so popular that within a decade M.P. Azad set up new restaurants, first at Kollam in 1950 (following the popularity of a food stall set up for SNDP's silver jubilee celebrations), then at Nagercoil in 1959, in Statue (1965) and in Chalai (1967).

Interestingly, the Nagercoil restaurant was set up during the time there was rationing in Kerala for buying raw rice. “Rationing or not, my father still had restaurants to run and so he found a simple solution – cook the rice across the border and transport it back to the restaurants in the city, for there was no embargo on cooked rice!” recalls Nazar, with a laugh. The livestock for the restaurants was (and still is) sourced locally from markets at Kilimanoor, Kallara, Balaramapuram, and Pangode, to name a few. The Azad mutton biriyani – the recipe for which has not changed since 1940 – is prepared in the typical Travancore style, and served with boiled egg, pappadam, and a slice of pineapple. In keeping with the trend of the times, the earlier version of the biriyani also had a dash colour: green, red, or yellow.

New palates

Today Nazar and his two elder sons (and youngest son, college-goer Ozman too) run seven restaurants across the city, apart from the restaurants at Nagercoil and Kollam. Their oldest restaurants (the one at Statue was torn down during the road widening) continue M.P. Azad's tradition of opening doors at 7.30 a.m. to serve appam and egg roast to early birds. Their Chalai restaurant was recently featured on the popular food travelogue Highway on my Plate on NDTV Good Times. The other restaurants start serving at 12 noon. “We've tried to keep up with the times, changing our menus to suit modern palates. In the late 90s when the fad for chicken caught on – mostly among the youth – we introduced chicken dishes, especially Chinese items, on the menu. Later on, when the take away fad caught on, we introduced kadai counters, and open kitchens in some of our restaurants,” say Mahin and Wazim.

The Azads were also keen to tap into growing market for baked products and began a full-fledged bakery division in 2002. “Actually, Vappa has a sweet tooth and he wanted fresh jilebis and ladoos everyday. That's why he decided to open bakery!” says Wazim, with a wink at his father. Besides they also have a boutique bakery under the name of Bread Factory.

The Azad's latest restaurant at Pulimoodu is just about a year old and their catering business has also taken off. Up next for the family is an upmarket restaurant that'll soon come up in Kuravankonam.

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[abhilashtvpm]

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[ajithv]

Originally Posted by abhilashtvpm

Taste the heritage

Spotlight Since 1940, Azad restaurants have been a constant presence in the city's non-vegetarian scene. The Azads reflect on the changing tastes of the city

The Azads – Azad Abdul Nazar, and his sons Mahin and Wazim – know a thing or two about the tastes of the city. After all, their chain of Azad restaurants has been dishing up ‘Travancore' non-vegetarian fare in the city for over seven decades now. The hot favourite then and now, they say, are different kinds of mutton, especially mutton biriyani.

Partial to mutton

“The city has always been rather partial to mutton: biryanis, curries, fries, roasts, njalli (marrow)....,” says Nazar, adding: “When my father, M.P. Azad, began his first restaurant in 1940 in front of our house at Overbridge, there was perhaps no place in the city where you could get mutton dishes. For that matter, there were more of potti hotels than non-vegetarian restaurants in the city at the time, especially near the railway station. Besides, in those days, even in Muslim households mutton was a delicacy reserved for special occasions such as marriages. My father realised that there was a market for home-cooked non-vegetarian food and began dishing up mutton biriyani for kaal ana per plate.”

In fact, Azad dishes became so popular that within a decade M.P. Azad set up new restaurants, first at Kollam in 1950 (following the popularity of a food stall set up for SNDP's silver jubilee celebrations), then at Nagercoil in 1959, in Statue (1965) and in Chalai (1967).

Interestingly, the Nagercoil restaurant was set up during the time there was rationing in Kerala for buying raw rice. “Rationing or not, my father still had restaurants to run and so he found a simple solution – cook the rice across the border and transport it back to the restaurants in the city, for there was no embargo on cooked rice!” recalls Nazar, with a laugh. The livestock for the restaurants was (and still is) sourced locally from markets at Kilimanoor, Kallara, Balaramapuram, and Pangode, to name a few. The Azad mutton biriyani – the recipe for which has not changed since 1940 – is prepared in the typical Travancore style, and served with boiled egg, pappadam, and a slice of pineapple. In keeping with the trend of the times, the earlier version of the biriyani also had a dash colour: green, red, or yellow.

[ajithv]

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[ajithv]

Shot Using Canon PowerShot S5 IS on 13.11.2011

[staravindan]

Originally Posted by ajithv

X-Posting from Life thread

Dear friends ...the one at over bridge(Azad Restaurant) ....after renovation ......the waiter were not customer friendly ....most of the time we had to wait like 45min...
afetr placing order
But recently i visited azad at the same plce it was quite okay.

[25Dude25]

Courtesy/Copyright: Kerala Kaumudi

[25Dude25]

City’s unique food outlets

THIRUVANANTHAPURAM: An ardent foodie? Then the city has got a lot to offer. From ‘naadan’ fish curries to Mugalai biriyani, the delicacies, hallmark of various customs and cultures are just a stone’s throw away, ready to satiate the taste buds of food lovers.

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[dpkanu]

Some things endure, like the Indian Coffee House (ICH) and its grand, turbaned bearers. Tough competition from slicker, medium-sized restaurants notwithstanding, the ICH is on an expansion mode here.

In the city, the India Coffee Board Workers’ Society - which operates ICHs - is planning to open three more new outlets in the immediate future. [B]Two are to be opened shortly, at Peroorkada and at the General Hospital. A third one will target Technopark, and will come up on the Kazhakkoottam Bypass next year.

ICH has 11 outlets in the district now, counting the ones at the Kerala Legislative Assembly, the Secretariat and the Corporation. For some time now, as part of a survival plan, ICH has been preferring highways and suburbs as locations for new outlets. Two of the newer outlets are at Venjaramood, for instance.

"We’re moving out to the highways now. If you have an ICH near a busy place such as a hospital, you get a decent crowd. But small families are patronising our outlets more and more and they prefer a place with parking space. One reason why we are moving to the highways,’’ says V T Varghese, society secretary.

Loss-making outlets are readily closed down or shifted to a more profitable location in the same region. For instance, the old outlet in Attingal town was shifted to the nearby highway the other day.

ICH has also approached the government for alternative space at Shanghumugham Beach after the much-patronised open-air restaurant in the Sports Council building was shut for renovation. But it’s feared that the ICH will not be reinstated here once renovation is over.

ICHs offer up to 60 dishes, from ‘desi’ ‘masala dosai’ and ‘vada-chutni’ to carefully-trimmed sandwiches and double omelettes. And that strange dish which only ICHs seem to offer; beef omelette. But experimenting with newer dishes is not on the cards - at least for now, says Varghese.
"Recently, some of our canteens began giving yellow ‘masala’ for ‘poori’ since other restaurants offer it. But the customers made such a ruckus, we immediately moved back to the beetroot-red curry.’

EB

[ajithv]

http://bit.ly/vaOZy6

[25Dude25]

Courtesy: Mathrubhumi

[25Dude25]

Courtesy: Technoparktoday

[25Dude25]

Courtesy: Kerala Kaumudi