Category Archives: Business & Economy

MADRAS 375 – From a Royapettah mess to a global chain

From 1954, when it was begun as a small mess in Royapettah, to its present form with over a dozen branches in India and four abroad, the restaurant has come a long way -- Photo: Special Arrangement / The Hindu
From 1954, when it was begun as a small mess in Royapettah, to its present form with over a dozen branches in India and four abroad, the restaurant has come a long way — Photo: Special Arrangement / The Hindu

Every well-known film personality in Chennai has, at some point, eaten at or gotten food from Ponnusamy Hotel, says V. Ganesan, son of A.R. Velupillai, founder of the iconic non-vegetarian restaurant.

He recalls S.S. Rajendran, T.S. Balaiah and K.R. Ramasamy, among others.

There’s even a story about lyricist ‘Pattukottai’ Kalyanasundaram’s dedication to the food. When he was struggling to enter the film world and was advised by late comedian N.S. Krishnan to leave Chennai, he said in a song: ‘Puzhal eri neer irukka, poga vara car irukka, Ponnusamy soru irukka, poveyno Chennaiai vittu thangamey thangam’ (There is water from Puzhal lake, there is adequate transport, food can be taken care of by Ponnusamy hotel. Will I ever leave Chennai?)

From 1954, when it was begun as a small mess in Royapettah by a teenager from Ramanathapuram district, to its present form, with over a dozen branches in India and four abroad, the restaurant has come a long way.

“When my father first came here with his brother, they rented this tiny, sloped-roof place. One cooked, one served and that’s how they began. Non-vegetarian was the only fare — spicy fish, prawns, chicken, mutton and all their parts — liver, kidney and brain. It was a mix of Chettinad-style cuisine and what they were used to from their village,” says Mr. Ganesan

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Dates in History
1954 
Ponnusamy Hotel started off as a small mess on Gowdia Mutt Road, Royapettah

1981 
The land the restaurant stood on was bought

1986
First phase of renovation took place

1989 
Founder A.R. Vellupillai dies
1990 
The hotel began serving Chinese fare

1992 
It expanded with several more branches across the city

2005 
began its first international branch in Dubai
Did you know ! 

The hotel serves japanese quail as a fried dish

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Growing up practically at the restaurant meant Mr. Ganesan always knew how to cook. In a pinch, he says, he can handle all the Chettinad food.

“But not the Chinese,” he laughs. Cooks at the restaurant still come from the State’s southern districts and are trained in the specialties.

Over the years, while the dominant cuisine has remained what they began with, the restaurant has expanded to Chinese, other kinds of Indian food, and tandoori items, too.

While this did not go over too well with the old-timers, Mr. Ganesan says it was necessary to get families and the youth interested. “The younger crowd does not like very spicy food. Also, there’s also a lot of competition now,” he says.

The building, bought by the family in 1981, is now being renovated for a more modern ambience. Meanwhile, the next generation has entered the business — Mr. Ganesan’s son, Gowri Shankar, joined in 2000 and has several ideas for the restaurant’s new look. “The idea,” he says, “is to keep our old traditions but in a modern way.”

Over the years, while the dominant fare at Ponnusamy Hotel has remained Chettinad cuisine, the restaurant has expanded to Chinese, other kinds of Indian food, and tandoori items, too -- Photo: M. Vedhan. / The Hindu
Over the years, while the dominant fare at Ponnusamy Hotel has remained Chettinad cuisine, the restaurant has expanded to Chinese, other kinds of Indian food, and tandoori items, too — Photo: M. Vedhan. / The Hindu

Upstairs, in the airconditioned dining hall, apart from the regulars completely focussed on their meals, there’s a mix of faces and accents.

A non-resident Indian family samples fried chicken, while across from them a southeast Asian couple studies the menu.

Dozens of trays of ‘meals’, biryanis and side dishes are set out on table after table. Home delivery too, continues to be a popular option.

The restaurant’s next phase is on and ideas may change, but, as Mr. Ganesan says, “Whatever happens, Ponnusamy will be there.”

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Chennai>Madras 375 / by Zubeda Hamid / Chennai – August 13th, 2014

Fortune Ranks Indra Nooyi Third Most Powerful Woman in Business

IndraCF20sept2014

PepsiCo’s India-born CEO Indra Nooyi has been ranked third most powerful businesswoman by Fortune, the only Indian-origin woman on the 2014 list topped by IBM Chairman and CEO Ginni Rometty and General Motors CEO Mary Barra.

Fortune said nearly half the women on ‘The Most Powerful Women in Business 2014’ list run huge companies, which is a record and “all are working hard to transform their businesses.”

Nooyi, 58, dropped from the second position she held last year to third.

Fortune said her innovation push is paying off at PepsiCo, which has increased research and development spending by 25 per cent since 2011.

In 2013, of 50 bestselling new food and beverage products in the US, nine came from PepsiCo — Starbucks Iced Coffee, Muller Quaker Yogurt, and Mountain Dew Kickstart.

“In July the company raised its profit growth forecast for the year, which should help Nooyi counter calls by activist investor Nelson Peltz to break up the food and beverage giant,” the publication said.

Topping the list for the third time is Rometty, whose strategy of investing in new technologies is showing results.

Even though IBM’s revenue declined for the second consecutive year, falling nearly 5 per cent to USD 99.8 billion in fiscal 2013, its revenue rose 69 per cent for each division last year.

Rometty has also signed strategic partnerships, such as a deal with Apple to provide IBM’s services on the iOS platform.

Rometty has also pledged to invest USD 1 billion in the development and commercialisation of the cognitive computing system, another future growth area for the company.

Making a huge jump in the rankings is General Motors CEO Mary Barra, who is ranked second this year up from the 29th position last year.

Barra became the auto industry’s first female CEO in January and promptly faced GM’s largest vehicle recall ever, 29 million so far from a faulty ignition switch linked to at least 13 deaths since 2005.

The list also includes aerospace and defence giant Lockheed Martin’s Chairman, CEO, and President Marillyn Hewson at number 4, bioscience firm DuPont CEO Ellen Kullman at rank 5 and Hewlett-Packard Chairman and CEO Meg Whitman on the 6th position.

Facebook’s Sandberg slipped in the rankings from fifth postion to 10th.

Fortune said last year was all about Sandberg as her bestselling book ‘Lean In’ helped her become the face of corporate gender equality.

“This year is all about Facebook. Its 2013 profits jumped an astounding 2,730 per cent, mainly because of increased revenue from mobile ads, and it announced huge deals in early 2014 to acquire virtual-reality company Oculus VR for over USD 2 billion and buzzy messaging platform WhatsApp for USD 19 billion,” Fortune said.

As CEO Mark Zuckerberg’s number two, Sandberg remains “crucial to the company’s long-term strategy”.

She’s also the best-paid woman on the list, making USD 38 million last year.

The list also includes aerospace & defence company General Dynamics’s CEO Phebe Novakovic on rank 11, Oracle Co-president Safra Catz (14), Xerox Chairman and CEO Ursula Burns (17), Procter & Gamble Group President, North America Melanie Healey (18), YouTube CEO Susan Wojcicki (19), Intel President Renée James (21), Avon CEO Sheri McCoy (27), Apple Senior Vice President, Retail and Online Stores Angela Ahrendts (29) and CEO, Asset Management at JP Morgan Chase Mary Erdoes (32).

source: http://www.outlookindia.com / Outlook / Home> News / by Yoshita Singh / New York – September 18th, 2014

Madras 375 – A gastronomic journey with biryani

The Anna Salai branch of Buhari Hotel is its most famous -- Photo: Special Arrangement / The Hindu
The Anna Salai branch of Buhari Hotel is its most famous — Photo: Special Arrangement / The Hindu

When Buhari hotel on Anna Salai threw its gates open to the public in 1951, it ushered in a number of firsts: espresso machines making cup after cup of steaming coffee, a jukebox playing tunes of the times, and cutlery and crockery brought from London to give a “fine-dining experience to Madras’ foodies.”

A.M. Buhari, who brought the mildly spiced, fragrant biryani from Colombo, was a pioneer of sorts. Whether it was a boiled egg nestled in a bed of saffron-infused rice or Chicken 65 fried to perfection —called thus after the year it was created in, he set himself apart in the restaurant business early on.

Buhari Hotel's Anna Salai branch is its most famous -- Photo: R. Ragu / The Hindu
Buhari Hotel’s Anna Salai branch is its most famous — Photo: R. Ragu / The Hindu

The brand Buhari that has now become synonymous with biryani in the city emerged out of 200 different blends Mr. Buhari experimented with.

As a ten-year-old, Mr. Buhari had to leave his village in Tirunelveli district and go to Sri Lanka. After a self-sponsored education, it just took a few years to figure out his calling. Starting with trading in food and groceries, he finally set up Hotel De Buhari in Colombo and introduced the brand’s eponymous dish.

“My grandfather then wanted to return to India and came to Madras to set up Buhari,” says Nawaz Buhari, who currently heads the original branch. Today, the brand has proliferated with nine branches in the city and is looking to set up four more in the near future

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Dates in History
1956
A.M. Buhari introduced a jukebox and a espresso coffee machine at the Anna Salai branch

1965
Chicken 65, a deep fired chicken dish with telltale red colouring, was introduced at the hotel

1996
The one-man show by A.M. Buhari ended, after a 45 year period with his death
Did you know !

Actor M.G. Ramachandran loved the special almond chicken soup and the cassata icecream from buhari so much that a parcel of both was frequently requested to be delivered to his house

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While the Anna Salai branch is its most famous, the one at Marina, set up in 1956, became the popular hangout of the 60s and 70s.

Seventy-year-old A.H. Lathif, as famous as the restaurant, has worked in the restaurant for 54 years. “I have served actors Raj Kapoor, Sivaji Ganesan and Sridevi,” he says.

Having lost the branch at Marina beach in the 80s, and the one opposite Central station very recently, the brand, headed by the patriarch till the time of his death in 1996, is now run by the family’s third generation.

With the increase in the number of branches, there are, predictably, differences in the quality and taste of the biryani. “The family has taken a decision to never go for the franchise model of business, because we cannot compromise on the brand image my grandfather worked so hard to build,” says Mr. Nawaz Buhari.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Chennai> Madras 375 / by Evelyn Ratnakumar / Chennai – August 13th, 2014

Chennai’s oldest telephone line is ringing loud at 100

Chennai :

When Oriental Telephone Company Ltd of England started telephone services in a few Indian cities at the turn of the last century, only a few privileged citizens of Madras had a telephone. One of them continues to ring, at the Indian Commerce and Industries Co Pvt Ltd in Broadway.

The building where the company is located.
The building where the company is located.

The Beehive Foundry, established in 1907 as the flagship company of the Beehive Kowtha Group, received the connection in 1915.

Indian Commerce and Industries took over Beehive Foundry in 1924 and acquired the historic line with the purchase. Indian Commerce and Industries director Ramesh C Kumar, the fourth generation head of the company, retains the connection and intends to keep it in the family.

“Our first and currently working telephone line completed 99 years on July 11, 2014 and has entered the 100th year of service. It is a proud moment for us as a company and as a family,” said Ramesh, who BSNL felicitated on Wednesday as the owner of the oldest existing telephone line in Chennai.

The telephone number has changed so many times over the decades that it’s uncertain what it was to start out with, apart from the fact that it was a three digit number — and that the address of the connection remains Beehive Building, No 57 (Old No 29), Prakasam Road, Broadway, Chennai – 600 108.

“We first had a three-digit number, which changed to 2020 in 1952. It later changed to 21071,” Ramesh said. “With the introduction of Kalmandapam Telephone Exchange, our line shifted to the new exchange and it allotted us the number 555021. When the Harbour Telephone Exchange opened, the line shifted again and the number changed to 512221.”

When telephone subscribers had to adopt seven digit numbers, it changed to 5231477. Finally, when BSNL allotted eight digit numbers in metros in 2002, it became 25231477 and has remained the same till today.

Oriental Telephone — which was set up on January 25, 1881 under an agreement between Thomas Edison, Alexander Graham Bell, the Oriental Bell Telephone Company of New York and the Anglo-Indian Telephone Company Ltd — installed the telephone line on July 11, 1915.

“Our line was under Madras Telephones Company, which took over Oriental Telephone in 1923,” Ramesh said. “We had the billing address changed to include the name of our parent company only in the early 1990s.”

For Ramesh, the telephone line is a piece of history. “This is probably the oldest telephone line in the country,” he said. “It is an heirloom.”

source: http://www.timesofindia.indiatimes.com / The Times of India / Home> City> Chennai / by Daniel George, TNN / September 18th, 2014

Art for living

CREATIVE TALENT: These women are the agents of change in the drought-prone hamlet in Sivaganga district. Photo: G. Moorthy / The Hindu
CREATIVE TALENT: These women are the agents of change in the drought-prone hamlet in Sivaganga district. Photo: G. Moorthy / The Hindu

The women of Nedumaram Village strike an example of self-sustenance by making beautiful art pieces out of palm leaves for a living

On a scorching Sunday afternoon, a group of women from Nedumaram village huddle inside the Government complex. They assemble to make artefacts out of palm leaves. It is a joy to watch their fingers move in synchronisation through the bunch of thin palm leaf strands. And in no time the strands get perfectly entwined and interwoven into various shapes. They take a break and beam at each other’s creativity. Soon the silence is replaced by banter and giggles. Their master Tamilarasi appears strict and instructs them to concentrate on their work. The ladies return to the strands of palm leaves in their hands. Like this they spend hours making beautiful baskets, trays, fashionable beer-bottle holders, doom sets, chocolate boxes and puja plates.

These women are the agents of change in the drought-prone hamlet in Sivaganga district. The turning point came when an NGO in collaboration with the National Bank for Agriculture and Rural Development (NABARD) conducted art classes for them three decades ago.

CREATIVE TALENT: Colourful artefacts made out of palm-leaf. Photo: G. Moorthy
CREATIVE TALENT: Colourful artefacts made out of palm-leaf. Photo: G. Moorthy

“I was 10 years old then and six of us attended the course for six months. A foreigner lady came from Kanyakumari to teach us palm-leaf art,” recalls 40-year-old Tamilarasi. She now teaches the art to the entire village. “We were taught only the basic baskets,” she says, “We have invented so many other products now.”

What started with a small group has evolved into a women’s self-sustenance movement in Nedumaram. Today, there are 100-odd women, a mix of young mothers, older women and school-dropouts all from poor families and with a sorrowful saga to narrate. Their lives are much in contrast to the colourful wares they make. Most of them own small lands but curse the rain gods for pushing them to poverty. Some complain of their abusive alcoholic husbands, some worry about the future of their kids. If there is anything that gives them moments of happiness and helps them to earn, it is the palm leaf work.

“We work from home and on an average earn around Rs.100 to 120 per day,” says Karpagavalli, who lost her husband two decades ago. “I was wondering how I would bring up my two children. This work provided me a stable livelihood.”

Says Anandhi, who has been doing palm-leaf art for 20 years: “Only if it rains, we go for agriculture work. Otherwise we are engaged in palm-leaf work round the year. We earn more than a daily wager and each of us maintains a savings account in banks. We feel empowered.”

“Making these art pieces gives peace of mind and we feel happy about being able to make such beautiful things,” says Meena who along with Tamilarasi has showcased the palm wares at expos across the country.

“Three years ago, we took part in the National crafts expo at Delhi and we did business worth Rs.6000 on the first day itself. We made the art pieces during the two-day train journey.”

The women source the bundles of dried palm leaves from Ramanathapuram. One leaf weighing about a kilogram costs Rs.20. The leaves are laid out in the sun to dry for two days, after which they are cut to required measurements.

“The Ramanathapuram palm leaves are the best. Once dried, they turn white in colour and hard in texture,” Tamilarasi explains the process of palm art. The dried leaves are cut into strands varying in thickness and length using a small machine. Colour powders dissolved in boiling water are used for colouring the strands. “We can make any required colour by mixing the common five colours – red, yellow, blue, green and black,” says Tamilarasi.

The women find the method of weaving also simple. They use the single knot technique, which is repeated in different permutations and combinations to get the circular, square and rectangular shapes. Sometimes, the thick palm strands are used as the base for weaving with the thinner strands on them.

Palm leaf art made in Nedumaram reaches customers across the globe. The Khadi Gramodyog Bhavan is one of the major buyers. They also get orders from Hotels and resorts from nearby Kanadukathan and Karaikudi, or from big cities like Chennai and Bangalore and many foreign tourists. A chunk of the orders come through South Indian Producers Association, in which the group has been enrolled.

“Since the products are eco-friendly, even organic shops place orders. There are some export agencies that buy artefacts from the women of Nedumaram,” says Michael, Joint Director of Tirupattur Rural Uplift Project Association, an NGO functioning in Sirukoodalpatti village, which helps the women in pricing and marketing their wares. “We educate the women on how to price the products taking into account the raw-material cost, transportation and labour cost.”

“We have scripted a successful story so far. But now there is a shortfall in the supply of palm leaves caused by failure of rains and rampant felling of palm trees in Ramanathapuram district,” points out Tamilarasi. As a result, the price has gone up. “We only hope the remaining palm trees are protected and a lot more get planted,” she says.

source: http://www.thehindu.com / The Hindu / Home> Features> MetroPlus / by A. Shrikumar / Madurai – September 17th, 2014

Lakshmi Venu, Sudarshan Venu appointed JMDs of Sundaram Clayton

Lakshmi Venu / by Bijoy Ghosh / The Hindu
Lakshmi Venu / by Bijoy Ghosh / The Hindu

Chennai :  

TVS Group company Sundaram Clayton has appointed Lakshmi Venu and Sudarshan Venu as Joint Managing Directors of the company, according to a press release.

Lakshmi Venu, who has been redesignated, was previously Director – Strategy, in the rank of managing director of the automobile components manufacturing company. Sudarshan Venu was a non-executive director prior to the present appointment.

The release said the board took the decision considering the increasing business of the company.

source: http://www.thehindubusinessline.com / Business Line / Home> The Hindu Bureau / September 11th, 2014

A Madurai street once famous for minting coins for Pandya kings

Madurai :

Legend has it that Pandya kings had major ‘Akkasalai’ (coin minting units) in Tirunelveli, where many artisans and goldsmiths worked. When the units were wound up, they migrated to Madurai. The king then provided them land at a place in the city which is now called as Akkasalai Pillayar Koil Theru.

Akkasalai Pillayar (Lord Ganesh) is worshipped by these artisans and goldsmiths. Akkasalai Pillayar temples also exist in Korkai and Sivaganga, where goldsmiths live.

Most of the residents in Akkasalai Pillyar Koil Theru and the adjacent Ezhuthanikara Theru are goldsmiths. Chinnakadai Theru, another street next to Akkasalai Pillyar Koil Theru, once had numerous shops selling tools for goldsmiths. Retired archaeologist C Santhalingam said Akkasalai means coin minting units and goldsmiths were involved in minting coins for Tamil kings ? Chola, Chera and Pandiya – in those days. Archaeologists have unearthed a bronze statue in Nagapattinam known as Akkasalai Nayagar, he said.

Nonagenarian M V Mani Chinnakadai Theru, adjacent to Akkasalai Pillayar Koil Theru, also confirms that Akkasalai means coin minting unit.

Akkasalai Pillyar Koil Theru is a narrow lane, predominantly a residential area, sandwiched between Vaikolkara Theru and Ezhuthanikara Theru in South Gate area. Along with houses, there are also a number of gold ornaments making workshops and a Lord Ganesh temple, situated at the entrance of the street.

The temple was renovated some two decades ago, says Venkata Subramanian, 49, who resides nearby the temple. Before the renovation of the temple, there was an ancient temple built of stones, he said.

“Renowned film personality M K Thiagaraja Bagavathar worshipped in this temple and also sang bhajans at times,” he recalled. Subramanian says the street has not seen much change for many decades and remained intact. “Most of residents are from goldsmiths of Viswakarma community and demographics of the street did not change much like other places in the city,” he said.

source: http://www.timesofindia.indiatimes.com / The Times of India / Home> City> Madurai / by J. Arockiaraj, TNN / September 09th, 2014

MADRAS 375 – ‘Kappalottiya Tamilan’ sold rice in Madras for survival

 

The life of 'Kappalottiya Tamilan', V.O. Chidambaram Pillai (VOC), took a drastic turn after his release from prison / by Special Arrangement / The Hindu
The life of ‘Kappalottiya Tamilan’, V.O. Chidambaram Pillai (VOC), took a drastic turn after his release from prison / by Special Arrangement / The Hindu

He was a famous lawyer, a noted Tamil scholar, and a redoubtable freedom fighter.

Cocking a snook at the mighty British Empire, he ran the Swadeshi Steam Navigation Company but eventually paid a heavy price for it.

Kappalottiya Tamilan, as V.O. Chidambaram Pillai (VOC) came to be known, was arrested and put in Coimbatore jail — where he had to pull the oil press — for his revolutionary activities.

Post prison, VOC’s life turned out to be more heart-rending. He had to eke out a living by running outlets that sold rice and ghee, in Mylapore, Chintadripet and Perambur.

“He wrote about his pathetic condition in a small poem,” said V. Arasu, editor of the collected works of VOC.

‘I used to rain rewards on Tamil scholars, but my condition is now so wretched that I have to literally beg for survival,’ VOC said in the poem.

After being imprisoned on charges of treason, VOC was released in 1912. He stayed in Coimbatore with C.K. Subramania Mudaliar, who published Periyapuranam.

He even worked as a clerk in a bank for a while, but eventually came to Chennai in 1916 and remained here until 1932. He returned to Thootukudi to spend his final years.

“It seemed everything had turned against him. He was a follower of Bal Gangadhar Tilak, but by the time he was released from jail, the Gandhians had the Congress firmly under their control. As the British government had cancelled his advocate’s licence, he could not practise law,” said Prof. Arasu.

At one point, he wrote to the founder of Dravidar Kazhagam, E.V. Ramasamy Periyar, who was a Congress leader before his transformation, requesting him to help his son find a police job so his family could be sure of at least two square meals a day.

“But poverty never killed VOC’s spirit. While in Chennai, he worked with Tamil scholar and trade unionist Thiru.Vi.Ka., and organised textile workers and postal department employees. He was the first person to organise a union for postal employees,” said Prof. Arasu.

He also joined hands with Prof. Vaiyapuri Pillai and published Tholkappiyam with the notes of Ilampooranar in 1922. He also wrote commentary for the Arathupal part of Thirukkural.

Once, he wrote an angry letter to Va.Ra., the great reformer and freedom fighter, wondering how he could afford to live in peace in Thirupazhanam, while the country was in bad shape. He persuaded him to take up the editorship of Colombo-based Veerakesari.

VOC spent his final days in his home town, Thoothukudi. The British government had, at last, allowed him to practise law.

He continued to write and publish Tamil literary works, besides giving lectures on Sivagnana Bodham, a treatise on Saiva Siddantha.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Chennai / by B. Kolappan / Chennai – August 18th, 2014

More students turn to entrepreneurship

Madurai :

Entrepreneurship is the buzz word in many engineering colleges in Madurai and a few colleges in the southern districts, thanks to the improving awareness among students and authorities. Other reasons are the incubation environment provided by non-profit organisations and angel investors’ network that are increasingly encouraging students to become entrepreneurs. Authorities of colleges say the decreasing number of companies and intake numbers in campus recruitment also encourage students to think about starting their own companies.

For instance, around 20% of the students in Pandian Saraswathi Yadav Engineering College are involved in developing their own ideas of a start-up. Over the last two years, a large number of students have taken to developing their own business ideas. They are inspired by their seniors who have already proved to be successful entrepreneurs. Many students get ready with their business ideas by the time they complete their course.

S P Varadarajan, managing director of the college said, “Engineering students from this region lack communication and soft skills which are needed to get selected in campus recruitment. But the students are sincere and hardworking. They are good at developing ideas. The on-campus recruitment in the last two years was also not encouraging. The support of agencies like Native Lead helps students take up entrepreneurship. In fact, 20% of our students want to start their own business.”

Similarly, many colleges help the students by setting up entrepreneurship development and incubation cells. Organisations like Indian Angel Network which provides financial support for sound business ideas and agencies have come as a boon for them.

N Suresh Kumar, principal, Velammal College of Engineering and Technology said, “Many of our students are into developing business ideas. Some of the ideas are in the final stages of starting up into a business. The students are willing to innovate and convert them into start ups. However, very few students receive support from their families. In our college, we have a centre for innovation and product development which helps the students.”

“There is a lot of sore scope in the southern districts. More colleges can come forward to encourage the students,” said R Sivarajah of Native Lead.

source: http://www.timesofindia.indiatimes.com / The Times of India / Home> City> Madurai / by Devanathan Veerappan, TNN / September 06th, 2014

MADRAS 375 – The bakers of Bazaar Street

M Srinivasan, who runs Crown Bakery, at Mylapore in Chennai. Photo: R. Ravindran / The Hindu
M Srinivasan, who runs Crown Bakery, at Mylapore in Chennai. Photo: R. Ravindran / The Hindu

The quaint Crown Bakery on Bazaar Street, Mylapore is easy to miss. But just try their loaf of bread, and while at it, also find out the story behind the bakery; the taste and the tale are sure to captivate.

Established by one Kanthasamy Mudaliar in 1905, it is easily one of the oldest functioning bakeries in the city. But the family that runs the bakery is descended from Manickadevar, who used to help Kanthasamy Mudaliar at the bakery. “Kanthasamy Mudaliar literally adopted my father because he was without refuge as a three-year-old in Madras,” recalls M. Srinivasan, Manickadevar’s eldest son.

In 1943, amidst fears of Japanese bombing, Kanthasamy Mudaliar asked all the workers to return to their native places. “Everyone left, but my father had nowhere to go. He opted to stay on at the bakery. When the owner left, there was just a bag of flour and sugar. My father ran the bakery for two years until the owner returned. By then, Crown Bakery was well established and my father had stocked more than 20 bags of flours and several more bags of sugar.”

But as a loyal worker, Manickadevar returned the keys to the bakery to Kanthasamy Mudaliar and the latter’s family ran the bakery till the 1970s. But after Kanthasamy’s death, his widow decided to return to her native place. “On the day they left, after packing everything, she called my father just as we were about to head home,” Srinivasan says, his eyes welling up. “She gave him the keys to the bakery. His loyalty had been rewarded.”

Today, Crown Bakery operates on a very small scale. They just bake a few items fresh every day, opting to keep out artificial sweeteners. It is a matter of pride that keeps Srinivasan going against the odds, especially after his brother M. Sukumaran’s death last year.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Chennai> Madras 375 / by Karthik Subramanian / Chennai – August 27th, 2014