The glorious Taj journey

Chandrashekhar Rao of Hotel Taj Mahal in Abids shares a few anecdotes in the hotel’s 65-old journey

December 14, 2015 05:06 pm | Updated March 24, 2016 03:35 pm IST - HYDERABAD

Sundar Rao (behind) serving food to former prime minister Indira Gandhi

Sundar Rao (behind) serving food to former prime minister Indira Gandhi

With dreams in their eyes and a few rupees in their pockets, two friends Babu Rao and Anand Rao from Belpu near Udipi in Karnataka came to Hyderabad in 1942. While Babu Rao was good at cooking, Anand Rao had a keen sense of business and the duo rented out a small place near Mahankali temple in Secunderabad.

Their south Indian tiffins introduced new flavours to Hyderabad. As they began to do well, Babu Rao invited his brother Sundar Rao to join them. Sundar Rao, then working in a shipping company in Mumbai was educated, spoke good English and knew administrative matters. The trio complemented each other and together their paved the way for Hotel Taj Mahal in Abids. The hotel completes 65 years creating a niche in the business of South Indian food.

Sitting in one of the rooms in Abids Taj (as fondly called by its patrons), the hotel’s chairman Chandrashekhar Rao (Sundar Rao’s son) accompanied by sons Adarsh and Aditya recall how their masala dosas, cutlets and sambar have tickled the taste buds of Hyderabadis over decades. “The founders survived the razaakar movement. And in 1948, they started Taj Mahal at Secunderabad. Later, when one of the hoteliers challenged them, they accepted the challenge and began in a rented place; a residential area at Abids. Later they acquired the land. This was the first group acquisition, so it’s close to everyone’s heart in our family,” smiles Chandrashekhar Rao, adding , “As a group we are 73-year-old.” The group also owns Taj Tristar, Belsons and Taj Mahal in Secunderabad and Hotel Taj Mahal in Jubilee Hills.

The 1960-born Chandrashekhar Rao recalls how Taj spread its warmth in the land of biryani.

“The concept of our founders was: simple food at affordable rates. Also, with no masala, the south Indian items became popular. After a churn in the family, this hotel came to me,” shares Chandrashekhar, who joined the business after his graduation.

Standing majestically in a corner, the white building in Abids has been a landmark in Hyderabad for ages.

Chandrashekhar recalls, “Back then one could only see a car every hour; the roads used to be empty. Abids was the only shopping area and shoppers would plan a masala dosa treat after their work. Some customers who didn’t know how to order a masala dosa would tell the waiter, ‘Woh dabbe ke maafiq rehta na, woh leke aao.”

For friends, if it was a common place to meet, and transformed into a hangout zone for youngsters, who has few other options to go. “The tree in front of the Taj is considered lucky. On the pretext of smoking, men would stand under it, discuss deals and sign the papers in the hotel. It continues even now. People have their favourite tables and even waiters. They prefer to wait than to eat on another table,” points out Chandrashekhar.

Despite expansions and changes introduced to keep pace with time and evolving tastes, but a few things are left untouched — the high ceiling, double doors and old-styled windows as well as the old world charm. “This building is 90-years-old. We still do not use ready-made masala powder and the cooks cannot enter the kitchen without a bath,” states Chandrashekhar.

The list of celebrity patrons is endless. From actors (Late) Akkineni Nageswara Rao to Jamuna who used to stay in the rooms and former chief ministers to M.F. Husain, who used to visit this place to dig into his favourite button idlis here. “We did the catering when there was a Congress session at Methodist school in 1968. My father served Indira Gandhi, who sat on the floor and relished the food.”

Youngsters Adarsh and Akshay carry on the legacy forward with pride. “We are all hoteliers by choice, not by force,” they assert. “We plan to do many things but we have understood that the staff has been working for so many years. We want to bring about changes very slowly. First consolidate then expand is our mantra,” they add. On a concluding note, Chandrashekhar Rao has the final word: “This is the place where we prospered. Our founders maintained a personal rapport with customers and used to meet everyone who stayed in the hotel. This is home away from home.”

One of the oldest waiters

With a bottu on his forehead and a pleasant smile, Krishnamurthy is one of the oldest waiters; he’s been working here since ’66. He has served thousands of customers and many have become good friends. “I feel happy when people leave the place satisfied,” he smiles.

Of masala dosa and cutlet…

Their Masala dosa, cutlet and upma are all-time favourites.

The hotel has been sourcing its coffee powder from the same vendor in Karnataka for the past 65 years.

The meal was initially priced at 25 paisa. Then it was unlimited food for Re. 1.

They were the first to introduce cup and saucer.

They introduced the concept of wash basins in a hotel.

Many couples who got married in the hotel also got their children married here.

Room no. 4 is a favourite among many guests.

Regular customers have their preferred tables and would rather wait than to sit elsewhere

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