First Branch opens in Auckland CBD on Tuesday, April 2, 2019
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 Indian 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, April 2, 2019 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 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.
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 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.
“Aromatic spices are the essence of Indian cuisine. This is a unique formula that we, at Hotel Saravana Bhavan chain of Indian 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 Indian Vegetarian Cuisine are made available to the wider market.
“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 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 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 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).