The identify Azad has held nice significance on the culinary map of Thiruvananthapuram for over eight a long time. From a makeshift outlet situated at Vallakkadavu named Azadinte Kada (Azad’s store) to a various gastronomic portfolio consisting of eating places, high-quality eating eateries, bakeries and kiosks, Azad has continually advanced whereas staying true to its Travancore roots.
The newest addition to this listing is a gradual food restaurant with a Quick Service Restaurant mannequin named 1940 India, situated at Vazhuthacaud.
1940 India by Azad restaurant in Vazhuthacaud
| Photo Credit:
NIRMAL HARINDRAN
What is gradual food?
The gradual food motion, combating worldwide fast-food chains and homogenisation of food, started in the ‘80s in Italy. The moniker is attributed to its anti-fast-food ideology and has no relation to cooking time. The campaign, founded by Italian activist Carlo Petrini against the opening of a McDonald’s outlet in Rome, is characterised by a core philosophy, “Good, clean and fair” food, protecting high quality of components, sustainable manufacturing strategies and a good value for producers. There can be an emphasis on supporting native companies and seasonality.
“During the opening of an international fast-food franchise outlet nearby, we discussed how almost everything, apart from a few of their employees, is imported. This income benefits only the foreign company,” says Ozman Azad, a 3rd era member of the household.
“We have specific local vendors for each of our shops, which expand depending on seasons. Everyone who is part of that local network benefits from this. We need to replicate this framework everywhere with the ethnic foods of that location,” says Ozman. He runs the enterprise with his brothers, Wazim Azad and Mahin Azad. Their father, Abdul Nazar Azad, son of MP Azad, who based their first restaurant in 1940, is the chairman of Azad Corporate.
(From left) Wazim Azad, Mahin Azad, Ozman Azad and Abdul Nazar Azad (sitting)
| Photo Credit:
SPECIAL ARRANGEMENT
Since inception, Azad’s restaurant at Overbridge recognized for the enduring Azad Pakka Travancore Biriyani, their high-quality eating restaurant Star, and their bakery and confectionary retailer Bread Factory, are family names in the State capital.
“We have been doing the slow food concept for 85 years. And it has always been hyper local-centric in terms of sourcing the ingredients and the staff. But 1940 India is the only place where there is an additional emphasis to serve it fast,” says Ozman.
A key distinction between quick food and gradual food shops is the presence of a chef. “They play a significant role in the kitchen. Fast food is about assembling, while slow food involves preparing the components from scratch and staying away from frozen products,” says Ozman.
1940 India by Azad restaurant
| Photo Credit:
NIRMAL HARINDRAN
He provides that the graceful operation of the outlet is determined by “the hub”, situated at Eanchakkal, established six months earlier than the restaurant’s opening. This facility, with 25 employees, is accountable for analysis, improvement, and operations. The restaurant has a complete workforce of 23 folks.
The menu
The menu of 1940 India caters to the youth, who eat quick food probably the most. “If slow food aims to combat fast food, then it should target the younger generation. We have sandwiches, rolls, mac ‘n’ cheese, which might draw in the younger crowd. But at the same time we serve idiyappam, chicken curry, mutton curry and so on,” says Ozman.
“We also discovered that the younger generation prefers smaller individual portions over ordering multiple dishes across the table. They have only short breaks during their work hours, so we have to serve fresh food quickly too,” he provides.
The menu is split into 5 sub-groups. The I Am Young And Happy menu options sandwiches, rolls, loaded fries and mac ‘n’ cheese. My Travancore, My Love has kothu porotta, conventional crispy hen, hen peralan, mutton curry roast, child Kerala porotta, noolappam and dum biriyani. Indian curries, tikkas, kebabs, bread, and rice dishes are featured in the I Am India part. I Love Asia menu has Cantonese hen and nutty cauliflower, alongside with fried rice and Hakka noodles. Custard brownies, gulab jamun and comfortable serve comprise the dessert menu. Rajasthani thandai, a aromatic candy drink with a spicy kick, and Punjabi lassi are additionally out there.
My Travancore, My Love menu would differ in response to the situation, that includes dishes indigenous to that space, says Ozman.
1940 India by Azad restaurant
| Photo Credit:
NIRMAL HARINDRAN
“Our next step here would be to create personalised menu classifications, looking at different generations and dividing their time slots into six, serving what they would like to eat at each of these slots,” Ozman says. The peak hours are after 8pm and throughout the hours following the standard lunch breaks.
The gradual food chain is increasing to Bengaluru subsequent yr and can set up a hub in the lead-up to that. “We are targeting areas where you can find fast-food chains; therefore, we are not limited to just metropolitan areas.”
