A nutty perfume welcomes me into Seeragam Native Store. “That’s the chekku kadalai ennai (conventional wood-pressed groundnut oil),” smiles Gowri Madhu, one of the proprietors. As we stroll into Narchuvayagam, the consuming space, a member of the kitchen workers is busy packing a takeaway in biodegradable luggage. Gowri walks over to ask why the client hasn’t introduced his personal dabbas.
Later she explains, “Even though packaging is 100% biodegradable, it’s still going to add to waste. We don’t want to do that.” However, when the purchasers are sufferers/attendants from the healthcare centres round them, she says one can’t do something. “They need one thing that’s homely and wholesome. And they don’t all the time have dabbas.”
As we communicate, Deepa from the kitchen plonks a plate earlier than me. There’s a beneficiant heaping of rice (thuyamalli, Gowri informs me) on the banana leaf and two katoris of kootu and poriyal. She then leaves a provider with sambhar, rasam and kara kuzhambu in order that I will help myself. A tomato rice vadam contemporary from the kadai finishes the meal.
Gowri laughs when requested how the eatery started. “We were cooking food for our staff when a couple of people from the offices around asked if they could buy lunch from us. Some of our customers would often tease us ‘What about feeding us?’” After some thought, Gowri and her companions employed the house proper subsequent to the shop and opened Narchuvayagam. The house can seat round 15 individuals and is nicely lit naturally. One wall has replicas of Indus Valley seals whereas one other exhibits a rural scene with ladies shopping for and promoting produce.
By now I’ve begun digging into the food: easy and engaging. The kara kuzhambu and rasam are flavourful, and the buttermilk is made of contemporary curd. The style of the dal dominates each the sambhar and kootu. The better part is the carrot and beans poriyal — you may truly style the greens as a substitute of the overwhelming onion and coconut. The lemon pickle is a stand out with the delicate spiciness offset by the bitter lemon and candy onion. Apart from this, Narchuvayagam additionally presents chapathi with the kootu of the day and a spread rice (both tomato, coconut, coriander or curd) with a rice appalam. “Three instances per week, we additionally supply ragi kali,” says Gowri.
Though they started with lunch, Narchuvayagam expanded to supply breakfast, dinner and night snacks. Idli and dosa can be found for each breakfast and dinner however, on alternate days, there may be an both pongal or puri at breakfast. At dinner, there are a couple of additional objects: chapathi, idiyappam, millets adai, alu paratha, paniyaram made of cholam…
In the night, the vada is a everlasting fixture however the ingredient adjustments: plain urad, masala or ragi. Sweet and savoury kozhukattais and aval perattal are different choices. Chukku kapi is the one drink on supply now. “We’re planning so as to add flower-based and natural teas and panagam for the summer time,” says Gowri. If the provision of milk is common, buttermilk too will turn out to be a function of the menu.
Narchuvayagam has very clear guidelines: The substances for the menu is determined by the inventory obtainable at the shop. “So regulars may find themselves eating the same vegetable for a couple of days. Also the rice may change, as we use only native varieties.” Their choice to make use of seasonal objects additionally causes a couple of issues. “It limits choices but when we explain to customers, most people are okay with it.”
Info you need to use
- Breakfast is obtainable from 8.00 to 10.15; lunch from 12.30 to three.00 pm; snacks from 4.30 to 7.00 pm and dinner from 6.45 to 9.30 pm
- The value varies relying on what’s chosen however could be very cheap. The limitless ela sapadu, as an illustration, is ₹85.
- Packaging cost will probably be additional for takeaway.
- Narchuvayagam is at Seeragam Native Store, 27 E, Bharathi Colony, Peelamedu
- Call 9843644455 for extra particulars and to e book a spot
Since they make solely a restricted amount of food, clients must name and e book a spot. Gowri could be very clear that neither she nor her companions are focused on Narchuvayagam rising. “We are not running a restaurant. What we are trying to do is to offer a healthy home-cooked meal for those who want it.”