showing off an opulent suvai
There has been a buzz during Margazhi season for the last two years. One prepared by the tasty thanga thambalam, which has drawn a lot of foodies to the sabha cafeteria where Arusuvai Arasu caterers have opened. With this service, the well-known catering company from Chennai is providing prospective customers with a sneak peek at their newest offerings.
Over the previous 75 years, notoriety and admiration have steadily increased. Arusuvai Arasu Pvt Ltd has made a name for itself by producing classic South Indian cuisine and filter coffee. As a result, it has attracted customers from all around India. Businessman Mukesh Ambani recently requested them to serve vadais, dosais, and idlis to Anant Ambani and Radhika Merchant’s pre-wedding event. Several celebrities from various businesses enjoyed their lavish meals at the lavish event hosted in Jamnagar.
S Kamesh, the venture’s director, rides high on his accomplishment as he takes us through 75 years of handling opulent and business gatherings, lavish weddings, and sabha canteens by putting guests’ wishes first and showing us how they’ve become into crisis management pros.
“The largest difficulty facing the catering sector is crisis management. You must meet the needs of both your client and their visitors. Every visitor is unique. Kamesh adds, “We have to understand what they want and provide that in the best way possible. His father, N Sridhar, and grandfather, N Natarajan, taught him these skills.”
Establishing a legacy
When former president VV Giri gave the founder N Natarajan the title during his daughter’s wedding, the catering services got their current moniker. According to Kamesh, the founder of the company, N Natarajan, launched Arusuvai Arasu. He hails from a tiny hamlet close to Kumbakonam. He worked at the Geeta Cafe on Mount Road after relocating to Chennai from Kumbakonam. While he was employed there, he got to know former President VV Giri, who was arranging his daughter’s wedding. The establishment of Arusuvai Arasu was spurred by his inspiration and best wishes. There were just six or eight people working for the company when my grandpa founded it. They were brothers, cousins, and other family members getting together to conduct commerce. The sector lacked organization.
They now employ 250–300 people. N Kumar, Natarajan’s older son, gradually joined the company and brought North Indian food to Tamil Nadu’s general catering industry as well as South Indian marriage rituals. They decided to host larger events, such as destination weddings, once Natarajan’s second son joined the company, and Kamesh assumed the family heritage in 2016. According to Kamesh, Arusuvai has changed as a brand over time. “We have executed events in France, Dubai, Bali for a destination wedding that included a sit-down leaf service, and more. We have provided catering services for the Ambani family for over six decades. We represent them officially as a south Indian catering company. We catered for Mukesh Ambani sir’s sister Nina Kothari’s daughter’s wedding, and that’s how the relationship started,” he says.
Following the action
According to Kamesh, their must-have hallmark dishes include a steaming bowl of rasam, flavorful sambhar, rice, and freshly brewed filter coffee. We also try out other international dishes, all of which are vegetarian only. We locate local cooks and provide them with the responsibility of preparing the food in order to guarantee its authenticity. As a result, meals ensure authenticity and allow for inventiveness.
There’s a good chance that food may go bad during big weddings as well. With that in mind, Kamesh and his group purposefully proposed a solution: producing content every two to three hours in accordance with the needs of the visitors. He continues, “In order to make sure that the food doesn’t go to waste, we also collaborate with orphanages and other organizations.”
Even though Kamesh has only been a director for seven years, he has experience in the field dating back to his early years, when he saw his family serve delicious meals to patrons. “I learned the dedication towards the work and clients from them,” he continues, sharing the lessons he learned from his father and grandparents. They get along well with the visitors and are aware of their needs. Improving oneself is facilitated by elucidating the foods to the visitors and learning about their culture. We have continuously worked to innovate, whether it is in the menu of meals or in the presentation style, all the while soliciting input from the public.
Kamesh believes that the industry’s competitiveness has become more intense over time and that this is a positive development. “I’ve seen recent engineering grads succeed in the catering sector, and many others come to us for guidance and assistance in growing their companies. The secret is to continue learning about individuals, trying out different recipes, and being true to who you are,” he concludes.
