Basaveshwar Khanavali: 61+ And Surging Ahead

Basaveshwar Khanavali has been a household name in the whole of North Karnataka region for a long back and in South Karnataka for the last few decades. The food outlet is well-known for its lavish spread of typical rustic delicacies from North Karnataka catering to the taste buds of all those fond of relishing the Jowar Rotti (Bread) meals along with the Holige sweet.

 

Rottis' done with beating: These days you can find any number of North Karnataka outlets most of them bearing the typical Basaveshwar Khanavali name boards at all possible directions in Bengaluru and these days elsewhere in the state as well. However, all Basaveshwar Khanavalis have nothing connecting one another but for the name. While most of these outlets are run in a 10x12 feet width garage-like premises the original and more than six decades old Basaveshwar Khanavali chain of hotels function from vast premises. Most of the small shops serve Jowar Rottis prepared by rolling just like while making Chapathis but on the other hand Jowar Rottis are made by the traditional way of beating the floor in the original Basaveshwar Khanavali hotels.

A feast to celebrate: The lunch/dinner at the original Basaveshwar Khanavali restaurant is a feast to celebrate due to its varieties of side dishes and the option of relishing the food items to quench your hunger and appetite. The Brinjal or Yenagai side dish along with sprouted grains, different grains crushed powdered chutneys and leafy plants to munch make a deadly mouthwatering combination. The owners' top priority and belief is customer satisfaction first and income from business comes next.

The first hotel at Dharwad in 1963: Sanganna Ganachari belongs to the second generation of owners of the renowned Basaveshwar Khanavali with 30 years of professional experience in hoteliering. He recalls-"The first hotel was started by our father in 1963 at Dharwad. By that parameter, today the Basaveshwar Khanavali is 61+ years old. To start with our father started a hotel near the University Public School (UPS) with the prime motive of providing food to the school-going students. Once our father passed away many friends, admirers and well-wishers advised us to come up with another new outlet in the market area. This is how the first hotel of Basaveshwar Khanavali came into being near the Regal Talkies. Then a meal used to cost Rupees Six...

...Another one in Hubballi: Maybe after 4-5 years business people and happy customers who used to frequent our hotel during their visits to Dharwad proposed the idea of coming up with another hotel in Hubballi. We pleaded with them to oblige if they could come up with a venue for the same. This way we started our second hotel in Hubballi on Traffic Island, now better known as Kittur Chennamma Circle. After successfully running it for more than two years we started another hotel before the old bus stand in Hubballi...

...Why not start one in Bengaluru: Many travellers from Bengaluru who had to use the old bus stand to commute began suggesting why not start one in Bengaluru. Again we had to make the same old request of proposing a location for doing so. We accompanied the well-wishers to Bengaluru and through their help we started the first hotel at Anand Rao Circle in Bengaluru. We started doing very well from there...

...Ours is a joint family-owned business: As ours is a joint family-owned business establishment and everyone needed an outlet to keep moving, we came up with another restaurant at Gandhinagar in Bengaluru. Once this new outlet clicked we started a fresh one at Jayanagar in the same Bengaluru city. After Jayanagar, we started one more at Koramangala and after some time at the Residency Road and Malleshwaram in the same state capital city of Bengaluru."

Recently in Bengaluru and plans for Goa: Sanganna Ganachari also informed of starting a new hotel at Davanagere quite recently which has started picking up very well. He also disclosed-"Following the successes of all the outlets so far, we are now contemplating opening a restaurant in Goa also soon. So far there have been no Jowar Rotti hotels there and people visiting from Goa were suggesting the same".

Not just owners: He also explained the reasons for the successful journey so far-"Apart from ours being a joint family we also keep doing what all required including cooking if the situation so demands. We have entrusted our children and our younger brother's children with the responsibility of running the hotels. They are independent enough to run the show and keep reporting on the status now and then.

Friends are our strength for the way forward: Sanganna Ganachari is grateful for all his friends and well-wishers while dedicating all his success so far in life and business to them-"We are indebted to all our friends, customers and well-wishers for the successful journey so far. It was they who have been behind us in persuading us to come up with different outlets at multiple locations and places apart from helping us financially as well. All friends have played a pivotal role in our milestones all along".

We cook with love: He divulged another interesting aspect of the runaway success all along so far-"We just don't treat our profession as a money-minting business. We cook with love for the sole intention of satisfying the customers. Maybe, our rates could be a little higher than others in the market but we don't compromise on the quality and quantity of food. We take pleasure in undertaking all works like we are accomplishing the tasks assigned to us by the almighty and rejoice in doing so. We will be happy only if our customers feel so after tasting the food. In that way, customer satisfaction is our only motto".

14 outlets so far: On the number of outlets so far, Sanganna Ganachari informs-"There are seven hotels in Hubballi and six restaurants in Bengaluru. Recently a new outlet has come up in Davanagere and the one before Sangam Talkies at Dharwad, where you are sitting is the only one in Dharwad. Of course, plans are underway to start one in Goa". However, he replied in the negative on any thoughts of coming up with his Jowar Rotti meals in Pune, Mumbai or New Delhi in the near future, although he agreed upon the absence of the same in these metropolitan cities. Dwelling about the total strength of the workforce in all his outlets Sanganna Ganachari said-"Even assuming about 10-12 people in each outlet there could be around 200 employees in all."

Native variety vegetables have become a rarity: Sanganna Ganachari admitted the paucity of native variety vegetables of late-"It has become very difficult to find native vegetables these days as you are left with no other choice other than buying the hybrid ones readily available in abundance. Earlier you had the rare privilege of getting the best of native variety foodgrains, vegetables and fruits. But that has become a glory of the past only to keep recalling now. It is becoming increasingly difficult to make good and tasty food with hybrid ingredients. There has been a big difference in the situation then and now".

Vegetables to Bengaluru hotels from Hubballi-Dharwad: When inquired about the ingredients used at his hotels in Bengaluru, he informed-"Yes, since the beginning all ingredients like grains and vegetables are being sent to all our hotels in Bengaluru from Hubballi-Dharwad."

Not much on online portals: Sanganna Ganachari divulged that not much delivery service through online portals. He also gave his reasons for the same-"We don't have much of a home delivery service through the online portals but from a couple of outlets in Bengaluru. This has become inevitable as it is tough to expect the workers to pack every item promised on the menu. Even if one item is missed it will lead to a piquant situation too adverse to customer-friendly relations paving the way for a series of complaints. So as a precautionary measure, we have deliberately avoided online home delivery services."

No dearth of parcel services and catering: At the same time, Sanganna Ganachari informs-"However, there is no dearth of parcel services in all our hotels apart from catering services. Recently we offered catering services at the grandson's marriage of the late revered Kannada poet Channaveera Kanavi in Bengaluru. Maybe, we served more than 30 items to around 700 guests. But, we are not very active in catering services."

Contentment for customer satisfaction: Sanganna Ganachari, speaking on learning in the hospitality profession signed off by saying-"At the end of the day if people feel satisfied with your food then it's worthwhile continuing in the business. What other satisfaction can you think of other than your customer becoming happy with your food?" He also dismissed the probability of extending any franchise or partnering business.

-Manohar Yadavatti