World is Converging to the South Indian Diet | Add spice as much you need | Fulfilling Dishes at Sagar Ratna Outlets | Global TV
NV Paulose Chairman Global TV +91 98441 82044
South India has a rich culinary heritage. Many names from down south are known for establishing big, small and medium hotels across India. But there is no name to be called the brand ambassador of south Indian Food Culture and connoisseur of global food convergence to shine as brightly like Mr. Jayaram Banan.
Jayaram Banan is a visionary entrepreneur and a champion of authenticity in food varieties and combinations. He is an exemplarily down to earth humble human being. He has an inspiring success story to tell the world. His self-made success story will take you to the next level of enthusiasm. He had an extraordinary experience of staying calm, active and tuned with the turbulence in the world in his childhood. He maintained calmness and the warmth to throughout his life. But he never went flattered with success, glory and fame he had achieved in his life.
Mr. Banan has redefined the way the world perceives South Indian cuisine. His journey, from humble beginnings to becoming the “Dosa King of the North,” is a testimony to passion, compassion, vision, determination, and an unwavering love towards success. When he decided to move away from his comfort zone, he was just stepping to his teen. He took in his heart the umpteen sets of South Indian Recipes to spread them on to the cosy tables and the rich minds of people.
A Journey Rooted in Humility and Hard Work
The aroma of sizzling dosas and steaming idlis often reminds Jayaram Banan of his childhood in Udupi. Life was far from easy for young Jayaram, who began working at the tender age of 13 after a small little trail at the school exam. Fearing his family’s disappointment, he silently borrowed a few rupees from his father’s pocket and set off for Mumbai which even today is a city of dreams.
He never knew that he is forging a new path for the success of plentiful of people from across the globe by setting an ambience and standard that everyone love to converge one day.
Mumbai, however, was a far cry from the land of dreams. Jayaram’s first job paid a mere ₹ 18 per month. The job was demanding, but Jayaram observed and learned the intricacies of the food business, from customer service to kitchen operations. These early experiences, though difficult, sowed the seeds of an entrepreneurial spirit.
In 1974, Jayaram found his way to Delhi, where he managed a modest canteen. It was here that he realized a simple truth that the heart of every community lies in its food. Inspired by the desire to bring the authentic flavors of South India to Delhiites, he opened his first restaurant, Sagar, in 1986. On its very first day, the restaurant earned Rs 408. It was a modest beginning, but one filled with immense promise.
Sagar Ratna: A Culinary Revolution
Recognizing the growing appetite for authentic South Indian cuisine, Jayaram rebranded his restaurant as Sagar Ratna. The venture quickly became synonymous with high-quality vegetarian fare, offering mouth-watering Dosas, soft Idlis, and hearty Sambars that elated patrons to the southern shores of India.
Despite charging premium prices, Sagar Ratna flourished. The brand expanded across Delhi and beyond, becoming a household name. By 2001, Jayaram diversified his business with the launch of Swagat, a chain specializing in non-vegetarian delights. His ventures soon gained international acclaim, with outlets in Canada, Singapore, and Bangkok.
Today, Sagar Ratna stands vibrant with smile and style as a proof to Mr. Banan’s visionary leadership, boasting an annual turnover exceeding Rs 300 crores. Yet, despite his monumental success, Jayaram remains grounded. He is often seen personally welcoming guests at his restaurants, embodying the same humility and dedication that defined his early years.
South Indian Food: A Universal Healthy Diet
Mr. Jayaram Banan’s efforts have not only popularized South Indian cuisine but have also highlighted its health benefits. Traditional South Indian fare is naturally balanced, featuring ingredients rich in essential nutrients, low in unhealthy fats, and high in dietary fibre. The following elements make it a universal healthy diet:
- Fermented Foods: Idlis and dosas are made from fermented batter, promoting gut health.
- Balanced Meals: The combination of rice, lentils, and spices provides a complete nutritional profile.
- Plant-Based Diet: Emphasis on vegetarian dishes makes it suitable for health-conscious individuals.
- Use of Spices: Turmeric, cumin, and other spices used in South Indian cooking have medicinal properties.
- Natural Ingredients: Minimal use of processed foods ensures wholesome, natural meals.
- Light and Easy to Digest: South Indian meals are often lighter compared to other regional cuisines.
Jayaram’s championing of these health benefits has positioned South Indian cuisine not just as delicious comfort food but as a globally relevant dietary choice.
A Story of Inspiration and Determination
The rise of Mr. Jayaram Banan from a young boy in Mumbai to a celebrated entrepreneur is an extraordinary story that can guide anyone facing adversity in life or wanted to achieve unusual delights in life. Jayaram often shares a simple but profound belief: “Dreams don’t have a geography; they just need determination.” Even humble beginnings can lead to extraordinary triumphs.
As the Brand Ambassador of South Indian Food Culture, Mr. Banan continues to inspire and innovate. His story is one of vision inbuilt with provision and the power of authenticity with in an unyielding passion for sharing the rich culinary heritage of South India with the world. He grows across and South Indian cuisine truly goes with him as a universal food culture, nourishing both body and soul.
