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Palatable platter

At Waalai is like eating tasty non-veg food at home

Photo: S. James

Impressive Mouth-watering dish varieties

The newly opened ‘Walai’ on Lady Doak College Road is a convenient option for the non-vegetarians who avoid eating out fearing dishes prepared in restaurants might be too hot.

Though specialising in Chettinad style, Waalai promises a “non-watery eyes and nose” experience of eating delectable non-veg items.

Right from the joint’s name, everything appears very progressive about it. The name ‘Waalai’, signifies plantain.

Most of the employees are women. And while retaining the basic recipes of Chettinad, the preparations are done in a manner so as to suit all palates.

“We are not new to the hospitality industry. We already own the ‘Wings Chimney’, specialising in Indian, Chinese and Tandoori. After enquiring with customers, we decided to start a restaurant dedicated to south Indian cuisine,” says Rani Jeevagan, one of the partners of the joint.

How does Waalai distinguish itself from other similar joints in the city? “We provide home style food. We take personal interest in the preparation of food. Our recipes are carefully worked out,” says M.S. Madhuram, another partner of the restaurant.

The restaurant and the surroundings are all done in green for that feel-good eco-experience for the customers. Rummage through the menu card to find items named as crab boneless, pigeon fry, and ‘kaadai 65’.

“Most of our regular customers like our preparation of ‘ayirai’ fish curry. We follow the Chettinad style of cooking adding coconut milk which enhances the taste,” says Mr. Mathuram.

In the evenings, the restaurant offers tiffin varieties including idly, dosa, appam and idiyappam (rice noodles).

To add more colour to the food items ‘Waalai’ has successfully experimented with ‘mutton dosa’, ‘chicken dosa’, ‘egg appam’ and ‘chicken kothu paratha’.

“Though our focus is on non vegetarian dish. But we do get some vegetarian customers too. To satisfy their requirements, we offer chappati with vegetable curry. We have also included traditional vegetarian meals with traditional sambar, rasam and curd,” he says.

What seems to be more attractive among the tiffin varieties is the mini idly with non-vegetarian curry. “Generally, mini-idly comes with sambar in all other restaurants but we decided to be innovative. It has become an instant hit with our customers,” beams Mr. Mathuram.

Some non-vegetarian food items are prepared the traditional way. “When food is cooked on firewood stoves, it has a different taste. We particularly prepare the ‘chukka’ varieties this way,” Ms. Rani Jeevagan explains.

More women have been employed to provide a feel of home atmosphere. Plus, there is also a noble cause behind this action, say the partners.

There are some important dessert items too at Waalai.

Customers can dig into caramilk pudding or chocolate soufflé for the lingering feel. In addition more than 20 different varieties of icecreams and milk shakes are also on offer.

Just a month old, Waalai has already established itself and is flooded with outdoor catering enquiries and orders. For details dial 04524361234 or 9344557373.

T. SARAVANAN

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