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Photo: G Moorthy

Scrumptious Catering to the culinary needs of the customers

Changing time has also affected the profile of the eating outlets in the city. With gourmands prepared to shell out money for tasty food, many restaurateurs have begun to contemplate on improving the ambience, ensuring the quality of food and introducing exotic varieties.

Such a thought influenced S.R. Kannan to open Thaai Multi Cuisine Restaurant on the Anna Nagar 80 Feet Road. This high-end delicatessen is stylish, airy and fashioned like a sophisticated classic gourmet store with tempting ambience crammed with well designed chairs and tables, picturesque side panels and a menu card stacked with mouth watering dish varieties.

Into the hospitality industry right from early post independence period, Mr. Kannan is not short of experience: “My father and mother started a small food joint serving hot idlies on the Kamarajar Salai, which was well received. It propelled my father to convert his eatery into a restaurant, which took shape in the form of “Tamizhaga Unavu Vidhuthi” in 1967. Even now the restaurant is known for its variety of non-vegetarian dish. It was only a year ago I thought why I should not open a restaurant to cater to my high-end customers and that landed me in setting up of Thaai.” Offering variety of Indian, Chinese and Continental food, Thaai well and truly has it in it to offer its customers what they need. “Exactly that was why we named the restaurant after Thaai. For Thaai in English means mother and it is the mother who introduces us to different taste and we are here to create and introduce different tastes that suit the Madurai palate,” he explains.

True to his words, one finds the chicken wings recipe suitably designed to cater to the culinary needs of the south Indian palate. “The traditional chicken wings usually have a sweet taste about it, which many of our customers did not like. Hence, we made suitable alterations in the recipe and now everybody likes it. In fact, many customers now opt for only this variety over others,” says M.S. Velu, chef of the restaurant.

To suit customer’s taste, main non-vegetarian varieties are prepared in all different cuisines. For instance, “Tangri Kebab” in Tandoori becomes “Chicken lollipop” in Indian and “Chilli Club” in Chinese. Right from salads to starters, main meals to special preparations, every course also has a Thaai special, a recipe exclusively prepared by the chef for the restaurant.

The Thaai special meals is a combo where fish/chicken/mutton is on offer and the customer has the option to pick any two of these and also any one egg variety.

In addition the menu card is also packed with attractive desserts, milk shakes and fresh fruit juices. Mr. Kannan also plans to open rooftop and introduce regular buffet for both lunch and dinner.

The restaurant also serves a good training ground for catering students.The restaurant functions between 11.30 a.m. to 11.30 p.m and also entertains outdoor catering. For further details dial 0452 4396106 or 97894 96106.

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