The spirit of enterprise!

Sometimes, it takes one wrong to motivate a person to stand up and correct the situation. Like the owner of the hugely successful Idli Factory in Chennai. A year ago, he had been at an Udipi restaurant to eat a plate of idli and after he ate, his bill came to Rs.77. This much for two idli’s really got him irked and he decided to do something about it. And that is how Idli Factory was born.

Today, he has a centralized kitchen, spread over 1000 sq.feet and idli’s are made every single day from 4.30 in the morning. His model is that of low cost – centralized kitchen to keep real estate cost low and idli’s are served on the go, reducing cost of ACs and serving on the table.  So these idlis are sold from this kitchen and also across 25 retailers across Chennai. They are also in talks with direct-selling agents and self-help groups for marketing. He has also started getting bulk orders for offices and picnics. And by word-of-mouth, several cocktail parties serve these idli’s as starters.

To sell idli in Chennai is not an easy job. It took some 300 trials to perfect the idli. Idli Factory now uses two types of rice along with urad dal, and steams idlis in packaged water. It is packed in a convenient way wherein it can be carried in a laptop bag or handbag without getting crushed. The idli’s are smeared with molagapodi. Idli Factory today serves four types of idli’s - flagship Madras Bars are a pack of six bar-shaped idlis coated with milagai podi (#8377;50). Kanjeevaram idlis are also bar-shaped, but the batter is slightly sour and includes pepper, butter, jeera, cashews and ghee (#8377;120). The third variant is a pack of 10 circular mini idlis, Madras Roundtana, garlic-flavoured (#8377;30) or curry leaf-flavoured (#8377;40). Also on the menu is pannagam, a drink traditionally made with elaichi, lemon, jaggery and ginger, and served on Ram Navami (200ml/#8377;30). At Idli Factory though, one can order it all year round.

Encouraged by the response the team of two leading the Idli Factory are working on perfecting dishes from North and West India. Wow! The spirit of enterprise never ceases to surprise; you never know how this spark will be lit.