About US
ARG GOURMET CHENNAI PADI
Established in 2000
PADI CHENNAI
We passionate about VEG FOODS AND FUSION CUISINE and we have more Amma and grandma recipes to bring back some vintage madras food. Mainly we don’t concentrate on one cuisine because if we have one cuisine we cant have any varieties in veg food that is why we called fusion .
Fusion bringing together ingredients from different cultures and merging recipes. This technique of joining culinary forces offers truly novel flavour combinations and unique menu offerings that customers can’t find elsewhere.
HOW WE STARTED?
Meet the chef Anuj RameshGaurav and Aravind RajaGopal : We Started this friendship journey from 2019 in College. We both people have one thing in common is food and our name.
Aravind Rajagopal (ARG) and my friend Anuj Rameshgaurav (ARG) quiet interesting and shocking for ourself when we first find out this detailing. Anuj came up with some ideas about business and he strongly believe that food industry will never down. So my friend anuj initiated some steps for this business he came up with more ideas like in Chennai we have so many Non veg varieties foods and restaurants with high price so why don’t we have a veg food restaurant in Chennai like veg BBQ with Fusion cuisine. In Chennai we don’t have a veg fusion BBQ so we thought that maybe this is a good idea for our people and for us. Also we both are vegetarian if we go to restaurant we always have max 4 or 5 varieties of food like gobi, panner, broccoli, mushroom that’s all. So we thought opening a veg restaurant in Chennai is a good idea. People should know that VEG FOOD have more varieties and healthy.
We are opening a restaurant in OMR CHENNAI with the name of ARG INN (VEG).
We passionate about VEG FOODS AND FUSION CUISINE and we have more Amma and grandma recipes to bring back some vintage madras food. Mainly we don’t concentrate on one cuisine because if we have one cuisine we cant have any varieties in veg food that is why we called fusion .
Fusion bringing together ingredients from different cultures and merging recipes. This technique of joining culinary forces offers truly novel flavour combinations and unique menu offerings that customers can’t find elsewhere.
THE STORY BEHIND THE NAME
There was a interesting story behind our restaurant name.
First we came up with name called” AMUTHA SURABHI “ this name stands for the meaning of the bowl of abundance with origins from the Tamil epic Manimekalai. But this name is so traditional and we have fusion cuisine. Amutha Surabhi is tamil word from manimekalai so we thought this a Epic word we cant use it for our business purpose . We came up with our personal name it should have both our names for the restaurant.
The below is the detailing for the restaurant name
A R G GOURMET
A stands for ARAVIND ANUJ
R stands for RAJA RAMESH
G stands for GOPAL GAURAV
CHEF ANUJ RAMESHGAURAV
Myself anuj it was really happy moment to wok with my friend and to see the people how they receive my style of food .This is a really new experience for me to work with my people and i work hard for the hotel and for the people to give more veg foods
OUR PERSPECTIVE
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Hometown heroes : A street food called Kacchi Dabeli this iconic dish is a must-try for visitors to the area. Made with locally sourced ingredients such as red chilli, coriander seeds , cinnamon , cloves potatoes , onions, dabeli masala, hing, coconut, it embodies the essence of kutch region from gujarat culinary heritage this shop is located in sowcarpet near mint street and the name of the shop is Anjabi chatt one of my favourite and unique street food ever highly recommended.
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Family feast : I have a beloved family recipe passed down through generations. This recipe is taught by my lovely mom she have a habit of cooking this recipe on every Saturday lunch . It is epic , literally avail is not just a popular dish of Kerala and Tamil Nadu, for me it is a connect to my roots , culture and lifestyle . Avial has its origin in mythology and other historical references in Sangam poems of the seventh century. Avial as a dish represents the profoundness of simplicity .Avial is also a mash up of many seasonal vegetables cooked in a simple coconut gravy . This is our family recipe and one of the underrated dish .We can have this with adai called dosa and avial has gravy side dish and also we can have this with rice.