Having spent most of our younger years on Madurai, we grew up on traditional and nutritious food that was served with care and affection. Since it was easily available, we took it for granted. Once we finished our graduate studies and went abroad for work, we found it difficult to adapt to the different food habits there. Though we fed ourselves to keep ourselves afloat, there was something missing.
For the first time in our life, we realized the value of home cooked meal. The taste tradition that was still lingering on our memories. Without the presence of rice as staple food, the use of lentils and spices, dried red and green chilies, coconut, and native fruits and vegetables our lives felt empty. Yet we somehow survived as we prioritized our career instead of or culinary preferences.
One fine evening, as the three of us were hanging out reminiscing on our time at abroad, the topic of food came up. As we talked about how traditional food played a major role in shaping who we are and how many children and youngsters today get affected by over consumption of processed, junk food.
The conversation veered towards how the kids from nuclear family today lack healthy food due to the fact that both the parents are working that leaves very less time for cooking healthy food. Not only kids, young working professionals these days are affected by unhealthy food habits. Due to the unavailability of time and resources to prepare a wholesome meal, they just prefer outside food. Researches do confirm that eating outside on a long term basis often leads to drastic health issues.
Why not start a food supply venture to prepare and deliver nutritious meals? After all, we had extensive knowledge on our traditional food. We know about vegetables and ingredients that went in making a wholesome meal. There is also an increased demand for nutritious food especially in schools, corporates and hospitals.
Thus, Atchayapatra Foods was born. As with our other entrepreneurial ventures, we aim to make an impact in catering and food supply scenario. This is our story. The beginning of our journey.
The commercial kitchen is a hard place to work. Our Executive Chef is an expert in giving directions to his team and maintain an amicable atmosphere in the kitchen. He guides, coaches and monitors the juniors so that the kitchen runs smoothly.