Drawn together by a love of food, the Selvaraj cousins set up Rajula’s, a catering service offering a slice of home
Despite their different choices of profession, the one thing the Selvaraj cousins have in common is their love for food so much so they set up Rajula’s, a catering service last year. Comprising 24 year old Daniel, head chef at Rajula’s, Sudhir, also 24, a soon to be International Relations graduate, Siddarth, 28, director of Studio 33 and very popular member of the city’s theatre circle, and Joshua, 22, a marketing and events professional, Rajula’s caters to a every sort of event from birthday parties and surprise dates to weddings and corporate gatherings.
Says Sudhir: “Our spirit of hospitality and our passion for great-tasting food stems from meals at our grandmother, Rajula’s, home. Sunday lunches brought the cousins closer and developed our shared values of hospitality and service.”
As the grandchildren of Joseph and Rajula Selvaraj, the cousins have taken their obsession with food and hospitality to the next level with Rajula’s. “Rajula’s is more than just a catering service. It is a promise. A promise, that with every undertaking we will ensure that you are treated like a member of our family with the guarantee of great service and delicious food,” Sudhir asserts.
About what sets them apart from any other catering service, Daniel says: “Our multi-cultural heritage, with family from around the world allowed us to explore a gambit of great tasting foods which has led to the development of what we like to call the ‘Selvaraj Cuisine’, which draws from Tamilian, Malayali, Malaysian, Anglo-Indian, Mediterranean and Continental Cuisine. The specialties of the Selvaraj Cuisine include wings and ribs. All our caterings our designed to give a family touch to it.”
According to him what drives them is their passion. “Most people need to build a hobby outside of their work to make sure life is not mundane. For me it is built in. I do what I love and I love doing it with the people I love the most,” he says.
Quiz them about the challenges they face running a venture like this and Sudhir states: “There is obviously an intense amount of competition in this market but we offer niche cuisine and services. Working together as a family is a great time of learning about each individual and how we work as a group. It might not be the easiest but it is worth it.”
Sudhir wraps up saying: “The end goal is to open up a restaurant. Thereby we can give it more of our personal touch, maybe even fill it with family pictures and artefacts.” For the Selvaraj cousins, happiness is homemade.
For details, visit http://rajulas.com/
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