LINK: http://know.burrp.com/food-dining/b-review-kaapicheenu-kiosk-alwarpet/47380
Just the aroma of coffee wafting through the place is enough to calm you and invigorate you all at the same time. Look around to see if the original Cheenu or Manu Srinivas is around. Owner of Kaapi Cheenu, he and his friends from Oho Productions, Sambamurthy and Annamalai, came up with the branding for KaapiCheenu to give Chennai its very own ‘filter kaapi on the go’.
Annamalai elaborated that to attempt to raise kaapi to this altar demanded sound branding and since Manu Srinivas was nicknamed ‘cheenu’ at home, the name ‘Kaapi Cheenu’ came about. That it was also a clear dig at the ever-popular cappuccino was an added bonus. After creating the little boy logo, inspired by Srinivas’ nephew, the thinnai-thoon-mittam- of the kiosk pretty much fell into place as well.
The promise of filter kaapi is enough to lure you to KaapiCheenu, saysSandhya Ramachandran
Step into the Kaapi Cheenu kiosk and it almost feels like the South Indian house wakes up to greet you. Complete with a platform-column-flat roof, or thinnai-thoon-mittam, this traditional setting preps you for a steaming cup of filter coffee. Thankfully, we weren’t disappointed.
South Indians almost have a patented manner in which they consumer kaapi.Served up in the ever-friendly version of the cup and saucer – the tumbler-davara, the kaapi decoction is prepared in a decanter.
Just the aroma of coffee wafting through the place is enough to calm you and invigorate you all at the same time. Look around to see if the original Cheenu or Manu Srinivas is around. Owner of Kaapi Cheenu, he and his friends from Oho Productions, Sambamurthy and Annamalai, came up with the branding for KaapiCheenu to give Chennai its very own ‘filter kaapi on the go’.
A little boy with the tumbler and davara cap, smiling at his grandma brewing kaapi, inspires even Kaapi Cheenu’s logo. Manu Srinivas talks about the time he was studying at MICA, Ahmedabad and a 100 people turned up for the filterkaapi launch at a small campus retail store. This was when he realized that filterkaapi has a huge fan following. After he completed his Masters programme, he decided to start this venture and try to make filter kaapi a lifestyle brand in India.
Annamalai elaborated that to attempt to raise kaapi to this altar demanded sound branding and since Manu Srinivas was nicknamed ‘cheenu’ at home, the name ‘Kaapi Cheenu’ came about. That it was also a clear dig at the ever-popular cappuccino was an added bonus. After creating the little boy logo, inspired by Srinivas’ nephew, the thinnai-thoon-mittam- of the kiosk pretty much fell into place as well.
However, there is more to this fun little brand besides the kaapi. The Rose milk (Rs 25) andmoru-moru vadais or crunchy lentil fritters make for fun accompaniments to the coffee. The Rose milk prepared with rose essence, milk and sugar is served like a cold frappe and is sure to leave you refreshed on a hot Chennai noon.
The best part about the coffee here is it can be personalized as per your taste. This means that, if you are diabetic, prefer coffee black or full of milk or even sugary sweet, all you need to do is ask.
We began with the kaapi, straight up and without chicory. What we tasted resulted in a multi-sensory appreciation. At Rs 15 per cup, this was excellent value for money as our mind transported us back to summer evenings in the village, grandma’s lullabies and raucous games with cousins.
The regular Ulundu Vadai or lentil fritters (Rs 25) and the Masala Vadai – its spicy sibling (Rs 25) were great to eat, although the same couldn’t be said about Corn chilli cheese masala vadai (Rs 40) and the Mixed veggie ulundu vadai (Rs 30). At Kaapi Cheenu, we recommend sticking to the traditional foods, but don’t even think of skipping the kaapi.
MUST TRY: Filter Kaapi, Rose Milk, and Masala Vadai.
Photographs: Shruti Caulagi
Photographs: Shruti Caulagi
No comments:
Post a Comment