Yes, one Rajkachori did it! I was hearing good reviews of a newly opened mithai shop on By-pass road that sells not only sweets but also snacks, savouries, bakery items and multiple cuisines. I kept ignoring till a friend treated me to a plate of bhel puri from the place. Yumm…it reminded of my Delhi days. The real test of any Dilliwallah’s taste is judged by chaat items. Soon I was back at the neatly laid out Annapoorna Mithai spread over 3,500 sq.ft.on two floors.
The oversized crunchy wheat golgappa filled with papri, boondi, sev puri, channa, saunth, grated beetroot and carrot, boiled and flavoured potato, pomegranate seeds, coriander leaves, sweet chutney and dahi creates the ensemble called rajkachori. The first bite took me to my college days when most of the birthday treats used to be at the Nathu’s in Mandi House or the Evergreen Sweets in Green Park or the Bikanerwala outlets. It was the same tangy, sweet and spicy, crunchy and melting taste and flavours that put my taste buds through a nostalgic yearning.
Authentic
Glad that Madurai has finally got an authentic North Indian sweets and snacks shop, I was filled with curiosity to locate the owner. Young and shy ArulSujanesh appeared worried that there was probably a customer complaint. When I told him how much I loved the rasamalai too (I had gulped one by then), he flashed a small smile to say how much he and his college friend from Chennai, Gunasekaran -- who quit his job in Saudi Arabia -- care for and take pride in the quality of their products.
And then the story unfolded over more plates of chhole bhature, pav bhaji and dahi bhalla.
Born in Karaikudi and studied in Madurai and Chennai, ArulSujanesh G.K often wondered why he always got to taste similar kinds of sweets from a handful of shops like the Adyar Ananda Bhavan, Sri Krishna Sweets, SreeMithai in Chennai or Coimbatore’s Annapoorna in his part of the world. In 2015, he travelled with his father to discover the country’s speciality food. From Delhi to Pune, he had the best feasts and visited shops that were to fuel his dream and inspire his new endeavour.
“I am neither a foodie nor trained in catering or hotel management,” he says, “but I always draw delight in creating something beautiful and innovative”. The 26-year-old reveals he is a hip hop dancer, a creative photographer and video film editor too. But he did an engineering course and a job. And where does food fit in? “It probably runs in my genes,” he says, given that his father and grandfather run the decades-old Annapoorna Hotel & Restaurant in Karaikudi.
ArulSujanesh wanted to establish something different and that is how Annapoorna Mithai unveiled itself in July last year.
With his target clear – to offer pure vegetarian eggless items, cater exclusively to the North Indians, Jains, Brahmins, besides the local population, of course – he started with a bang. Crowds and orders poured in so much so that the shop had to turn down 100-odd orders during Diwali last year.
The regular thaalis (full meals) are strictly distinguishable. “We don’t mix and match items from various regions to concoct a thaali. Whether Punjabi, Rajasthani or South Indian, it strictly adheres to the region’s items, flavours, ingredients and taste,” he adds.
Elaborate
At Annapoorna Mithai, there is an elaborate menu available -- from hot jalebis and pakeezahs to Bengal at your table with rasgullas and malai rajbhog, from samosas and kachoris to dhoklas and puffs, pastries and cookies, soups and sizzlers, pizzas, burgers and sandwiches besides Chinese and various Indian recipes. It is a paradise for foodies. From minimum Rs.15 for a puff to maximum Rs.250 for the Chef’s special Chinese platter), the heady aromas and mouth watering dishes will make your hurried grab-a-bite to a leisurely dining out or a birthday treat satisfying.
The doors of Annapoorna Mithai open at 7 a.m. and stay so well past the closing time of 11 p.m. because the orders and mostly youngsters just don’t stop coming. And if you happen to walk into a houseful dining area, you are treated with utmost politeness. The staff will seat you in the waiting area and ask your group size and name and call out to you the moment a table is free. Many a times, these small gestures also make a huge difference to the experience of eating out.
Quote:
My rates are competitive and people come because they are attracted to the ambience and are assured of taste and quality - ArulSujanesh
Signature dish
Annapoorna Mithai’s signature sweets are the home-made Badaam tart (made with almonds) and the Kaju bites (made like a sohn papri with cashew nuts). There is a special counter for gift hampers where you can choose your designer box and pack it with your choice of mithais.
