“The Dal Sigree,” responds Anirudh Duseja when asked what we absolutely must try. It’s a Sigree staple, but it’s one of the few things that have remained the same at Sigree, Anna Nagar. With the introduction of chef’s specials and a novel décor scheme that matches affordable pricing with fine dining, this Sigree is unlike the others.
Born and bred in a Sindhi family in Chennai, Duseja’s education at Lancaster University introduced him to franchising and marketing. “My family is in real estate, so I always knew I’d join the family business. When I was in the UK though, I learnt how to cook home food like any Indian kid abroad does: video-calls to my mom and a lot of experimentation in the kitchen.”
The relationship hasn’t changed. Four years later, Aasha, his mother, still accompanies Duseja to the restaurant every day. They visit the kitchen, entertain guests, and in the midst of our meal, she placates screaming children with chocolates. “We’re a franchise, but it’s the small things that count,” Aasha smiles. “We want people to come back and say that Sigree, Anna Nagar, was different.” The secret, she says, is in the power of family.
“Anirudh and I are highly involved in the branch, while my daughter Neha handles our marketing from Mumbai,” Aasha adds. And although father Haresh prefers his idli-sambar to the plethora of paneer offered at Sigree, he’s a regular presence at the branch.
“I couldn’t have done it without them. And without the Sigree team. They’ve allowed us to innovate and add our inputs,” Duseja explains. A roasted moong dal halwa that’s a little more golden than the Sigree standard is a perfect example. “We like to say it’s still Sigree, just with a twist.”
