South Indians take their idlis seriously. They are used to seeing it white, disc-round, steaming hot, ideally fluffy and surrounded by chutneys, sambar and a sprinkling of spiced chilli powder soaked in gingelly oil. Until R.U. Srinivas decided to reconfigure them.
As CEO of a Chennai-based BPO with over 120 days of international travel, Srinivas (52) used to crave for hot, fresh idlis. “Even if I travelled business class I was compelled to eat what the airlines served me and at their time of choosing. During a Delhi-Chennai Air India flight I was once served lachcha paratha with navratna kuruma for breakfast. Imagine the plight of my south Indian tongue,” grumbles Srinivas.
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