Associating Indian cuisine with good ol' butter chicken, chicken tikka, or tandoori chicken is all well and good, until you realise that for a long time, most foriegn nations associated the vast, vast spread that is Indian food with just those dishes. A problem that telecommunications students at the Victoria University of Technology Melbourne, Australia, in 2002, Praveen Indukuri and Anil Kumar Karpurapu decided to confront head on. "We wanted to stand out, and provide a diverse menu. We had to travel 60 kilometers for a half-decent dosa when we first came here, and we decided to change that," says Anil.
This story is from the September 2022 edition of Hashtag Magazine.
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This story is from the September 2022 edition of Hashtag Magazine.
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