APRIL 1, <strong>2019</strong> 18 Entertainmentlink Saravanaa Bhavan Opening Feature Unique Formula makes Saravanaa Bhavan a global phenomenon First Branch opens in Auckland CBD on Tuesday, <strong>April</strong> 2, <strong>2019</strong> Venkat Raman New Zealanders and visitors to the country will have the exclusive dining experience of a world-renowned brand as Saravanaa Bhavan opens its doors to cater to multinational and multiethnic customers from next week. Distinctive taste and experience The precincts of 51E Hobson Street and its neighbourhood will experience the aroma of an extensive range of South <strong>Indian</strong> dishes as specially trained chefs prepare items that acquire inimitable taste that can be experienced only at Saravanaa Bhavan. The Restaurant, 76th in the international chain, will be open to public from Tuesday, <strong>April</strong> 2, <strong>2019</strong> from 11 am to 10 pm all days of the week. Its unique formula of preparations with a unique blend of spices and other ingredients have won the admiration of millions of diners across the Continents, earning for itself a place of eminence and importance among the best purveyors culinary delights. The presence of the brand in 21 countries (including India, Asia, the Middle East, Europe, USA and Canada) has created a galaxy of customers who have proved their loyalty time and again, relishing a range of cuisine that have stood the test of time, in quality, taste, presentation and equally House for Rent For a small family, 3 Bed 1 Bath Toilet, 1 Separate Toilet; Close to Fruitvale Railway and School Buses, New Lynn. Please contact Harcourt Alisha 0272451375 STRAWBERRY PLANTING & TRIMMING BOTH INSIDE AND OUTSIDE WORK AVAILABLE. HOURLY PLUS BONUS FORTHOSEWHO MEET TARGETS.TRANSPORT FROM COLLECTION POINTS MAY BE AVAILABLE. APPLY IN PERSON 9am to 2pm BRINGTAX NUMBERS, PHOTO ID AND PROOF OF ELIGIBILITYTO WORK IN NZ. Perrys Berrys Ltd 5 Campana Road, Papatoetoe PH: 09 6222 350, employment@perrysberrys.co.nz A new landmark in Auckland CBD A different ambiance for a different dining experience- the interior of the Restaurant important, standard of service. The Restaurant on Hobson Street will also feature serving dishes and vessels that are exclusive to South India and Tamil Nadu in particular. Trans-Tasman Partners Having made a significant impact in Australia, Saravanaa Bhavan is crossing the Tasman to establish and expand its presence to serve New Zealanders and to its Partners P R Shivakumar Shekar Mani (Former Director An exclusive formula for exclusive aroma and taste- some of the dishes at Saravanaa Bhavan (Pictures Supplied) of Coca Cola and the Taj Group of Hotels), P R Shivakumaar ( a Hotel Management professional who expanded the vision of his father P Rajagopal, Founder of the enterprise) and Sudhir Shete (an industrialist based in Chennai), the challenge is to main consistency, understand market preferences and enhance the choice of dishes. Mr Shivakumaar said that every major region in India brings its own unique dishes and subtle variations to popular dishes. Strong Legacy “Aromatic spices are the essence of <strong>Indian</strong> cuisine. This is a unique formula that we, at Hotel Saravana Bhavan chain of <strong>Indian</strong> Vegetarian Restaurants follow, to build our businesses across the globe. Each new restaurant added to our network carries the legacy of good taste and quality,” he said. Mr Mani said that he is keen that different genres of <strong>Indian</strong> Vegetarian Cuisine are made available to the wider market. Enterprise and enthusiasm serves the recipe for success Venkat Raman While fortitude and vision are essential ingredients for individual and institutional progress, enterprise and enthusiasm are equally important for the success of a commercial venture. Those have been among the finest attributes of Saravanaa Bhavan, the most successful <strong>Indian</strong> chain of Vegetarian Restaurants that have been satiating the palate of an ever-increasing number of diners throughout the world. Known as HSB (Hotel Saravanaa Bhavan), this brand inspires confidence among prospective businesses and startups and its progress and expansion have become a global phenomenon, providing the fillip to try and succeed. Important Landmark The opening of the first Sarava- naa Bhavan branch in Auckland (at 51E Hobson Street in the Central Business District) on <strong>April</strong> 2, <strong>2019</strong> will be an important landmark for the company and quench the thirst of our largest City to offer an exquisite range of high quality <strong>Indian</strong> Vegetarian cuisine. Among the Partners of Saravanaa Bhavan Australia & New Zealand are Sydney-based Shekar Mani and P R Shivakumaar and Sudhir Shete (from Chennai). P R Shivakumaar The brand prides itself of highly trained, professional chefs who share the owners’ commitment to quality and pursuit of excellence. “Saravanaa Bhavan is about the synergy between the spices, aromas and variety of South <strong>Indian</strong> Cuisine. Every employee has the benefit of training and mentoring by our Chefs in Chennai and therefore the taste remains the same at all our restaurants across the Continents. We are excited about establishing our presence in New Zealand,” Mr Mani said. The Beginnings The origins of Saravanaa Bhavan go back to 1968 when P Rajagopal, Shekar Mani Sudhir Shete a man with vision and mission opened a small grocery shop in Chennai. His son P R Shivakumaar shared that entrepreneurial ambition and his graduation with a diploma in Hotel Management from Switzerland provided the qualification and competence. Described as a ‘Man with a simple idea driven by a lot of passion,’ ‘Annachi’ (revered brother) as he is affectionally addressed by friends and employees, Mr Rajagopal believed that ‘only a few things bring about a smile of satisfaction upon people, like a good hearty meal.’ He is credited with having spearheaded the introduction of the authentic South <strong>Indian</strong> Vegetarian Restaurant from his native land to the global audience. He opened the first Saravanaa “This can be done beautifully with a marriage of food with wine. My vision is to position the Saravanaa Bhavan brand to the local clientele as I would like to see a multicultural dining fraternity in my restaurants,” he said. The Restaurant The inaugural of Saravanaa Bhavan in Auckland will open a new chapter in culinary art and mark a distinction in the restaurants sector of the country just as the brand has done 75 other locations in more than 20 countries. Located at the heart of the Central Business District, Saravanaa Bhavan will be open on all days of the week from 11 am to 10 pm, with a dine-in facility for 120 people. Sreehari Shete, who is a Director of the Restaurant (Vaidyanathan Shanker is the other Director), said that the choice of venue, completion of compliance formalities, choice of chefs and their extensive training South <strong>Indian</strong> delicacies are unparalled at HSB Bhavan restaurant in partnership with his brother Saravanan in 1981 in Chennai. In many ways, it was a pioneering entity. The Millennium Baby The destinies of Mr Shivakumaar and HSB are interlinked and for almost forty years, each has complimented the other in providing unmatched high quality of tasty South <strong>Indian</strong> Vegetarian food to customers on the Planet. Nineteen years after its impressive performance, the first overseas branch opened its doors in Dubai in 1981. This ‘Millennium Baby’ became the symbol of the HSB portfolio, to be spread across the Continents with quickening pace. As people became repeat customers, new clients joined, triggering the wheels of progress, taking Saravanaa Bhavan to new locations in Asia, Middle East, Europe, Canada and America. Mr Shivakumaar said that Quality and Service are the magical mantras of Saravanaa Bhavan. “The secret of success of this globe-trotting restaurateur is ‘Work is Worship.’ It was the patronage of our customers, combined with innovative spirit and the urge to reach across to discerning diners everywhere that have instrumental in our growth,” he said. Setting a pleasant working in India, interior decoration and other preparations have taken considerable time but promises that the wait will be rewarding. “Saravanaa Bhavan follows strict codes of practice, presence and presentation, with a no-compromise approach to quality of products and standards of service. Every Restaurant of the chain conforms strict regulations of hygiene, health and safety and other matters; which is why substantial time, money and efforts are invested in the initial preparations. We are now ready to serve New Zealanders and visitors to this country,” he said. The Restaurant will cater to parties and shortly offer takeaway service as well. The Menu The Saravanaa Bhavan chain of restaurants pride itself of delicacies that cater to the varied tastes and preferences of the global community with brand exclusivity. The Auckland Branch is no exception. Among the items in the Restaurants Menu would be Rice Idly, Vada, Mini (14 Pcs) Ghee Sambar Idly, Rava Kichadi, Medhu Vada, Sambar Vada, Rasa Vada, Curd Vada, Masala Vada, Banana Bajji, Onion Bajji, Chilli Bajji, Chilli Bajji, Mysore Bonda, Poori, Uthappam, Dosa, Parotta, Rasam, Soup of the Day, Basmati Ka Bandhar, Beverages: Fresh Juices (Freshly Made In Our Bar environment, he has motivated employees to be dedicated to keep up the standards of the business in the most amicable manner. Self-confidence, strong interpersonal skills, responsibility and responsiveness to partners, staff and customers and clarity and compliance to rules and regulations in every country of presence have the hallmarks of success of the enterprise and that of Mr Shivakumaar. About <strong>Indian</strong> food <strong>Indian</strong> food is different to that of the rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like <strong>Indian</strong> culture, food in India has also been influenced by various civilisations, which have contributed their share in its overall development and the present form. <strong>Indian</strong> food is known for its spiciness. While spices are used widely, each of them carries medicinal and nutritional value. For instance, inclusion of cardamom, cayenne, tamarind and other pungent ingredients resulting in combination of taste that have no parallel. Awards and Citations Mr Shivakumaar is a recipient of many awards and citations. Among them are the ‘Best Restauranteur of the Year’ (South India <strong>Edition</strong>), ‘Individual Certificates of Appreciation’ from many provinces in Canada for contributing to the progress of the Canadian economy and many others. New Branches As well as Auckland, new branches of Saravanaa Bhavan are being opened in Rome (Italy), Blanchardstown (Ireland), Riyadh (Saudi Arabia), North Sydney and Werribee in Victoria (Australia).
APRIL 1, <strong>2019</strong> Model of the Fortnight Entertainmentlink 19 From 02 <strong>April</strong> <strong>2019</strong>: 11 am to 10 pm
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