Minute details make the dish

What I cook for my family I cook for my clients, says Chaganti Sasikala, who runs Yashaswini Andhra Vantalu in Seetammadhara of the city. With little oil and spices used in her food, Sasi’s preparations lend a natural flavour and hadbeen gaining prominence among people.

September 16, 2014 01:01 am | Updated November 17, 2021 12:11 pm IST - VISAKHAPATNAM:

Chaganti Sasikala of 'Yashaswini Andhra Vantalu', giving final touches to 'tomato pappu' at her residence-cum-take-away counter in Visakhapatnam. Photo:C.V. Subrahmanyam

Chaganti Sasikala of 'Yashaswini Andhra Vantalu', giving final touches to 'tomato pappu' at her residence-cum-take-away counter in Visakhapatnam. Photo:C.V. Subrahmanyam

While seasoning ‘tomato pappu’ with mustard seeds, cumin seeds, curry leaves, fenugreek powder, asafoetida, Chaganti Sasikala, an entrepreneur who provides home-cooked food, suggests to deseed dry red chillies before frying them in oil.

It was one of her mother-in-law’s tips that Sasi, as she is dearly known, likes to follow. “My mother-in-law was a great cook and she used to say that dry chilli seeds affect the intestines. So, I make sure that they are deseeded before I incorporate them into my cooking,” she says.

Apparently, this attitude of paying attention to minute details made Sasi draw a steady stream of customers to her home-cum-take-away counter ‘Yashaswini Andhra Vantalu’ in a short span of time. From a teacher for the last 14 years to an entrepreneur, Sasi shares how her culinary skills have taken a new twist in her life. “Cooking is an art and has seeped into our lifestyle since generations. The idea to set up a take-away counter has popped up when I was not able to maintain a work-life balance as a teacher,” she confesses.

And venturing into food business was a natural course of action. Today, her outlet in Seetammadhara caters to more than 25 clients on a daily basis where she offers home-cooked vegetarian food such as ‘dal’, ‘rasam’, ‘pachadi’ and curry in the morning and ‘pulkas’ with two side dishes in the evening, all made of fresh ingredients. Sasi’s face lights up as she says, “What I cook for my family I prefer providing to my clients as well.” That is why the entrepreneur needs some time to plan, procure vegetables and dish out the menu that keeps changing everyday.

With little oil and spices used in her food, Sasi’s preparations lend a natural flavour and hadbeen gaining prominence among people. “The food at the counter is simple, hygienic and delicious. Moreover, you get to taste assorted varieties that make you feel at home,” says Krishna Shashank, a B.Tech student.

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