Sathya Narayanan imports a bewildering array of exotic fruits and vegetables. Vipasha Sinha does a quick count
It always happens to cooking enthusiasts. They keenly watch the master class of Master Chef Australia and drop the pen the moment they hear about the ingredients. The problem: half the ingredients they use are not available here and often, they have no substitutes. Here is where Sathya Narayanan chips in.
His basket of surprises are 12,000 exotic fruits and vegetables from across the world that include artichokes, all kinds of avocados, baby leeks, baby patty pan, berries of all kinds, kiwis, kohlrabi, kumquats, laos, leeks, shimiji mushroom, eryngi/king oyster mushroom, enoki mushroom, portebello, chive flowers and the list continues.
Sathya has been importing international fruits and vegetables for a year now. “I realised that there is a niche market for exquisite fruits and vegetables. I supply appropriate ingredients for international menu to several five-star hotels,” says Sathya.
He says, “For those who live abroad, the very name of an Indian vegetable or ingredient makes them excited. Likewise, the expats here long for ingredients from their country. There is a considerable amount of Korean people living here and I supply them necessary ingredients.”
As these fruits and vegetables are imported, quality is an important concern. “Fresh stock arrives every week and are kept in cold storage under hygienic condition and they are supplied immediately, therefore preventing wastage,” he says.
Sathya has plans to supply items to two hypermarkets in Chennai.
He also says these ingredients can change the taste of the regular food.
“Many of these produce can be used instead of the regular vegetables and the taste changes completely,” he says.
You can get in touch with Sathya at firstname.lastname@example.org or call 24798385.