Our customers have always been our primary focus. They’re the ones who bring life to the place, create memories and end up giving the place its familiar, friendly vibe.
And there are so many different kinds of people who come through our doors daily, that we wanted to get to know their stories.
The Mug Holder of the Month is our little way of celebrating our customers, and their unique stories.
Say hello to Sai Kiran, our Mug Holders of the month from The Permit Room.
Our standard opening question—why do you think you were selected as the Mug Holder of the month?
Well… I thought it is obvious that I’m selected. I’m probably the most regular at TPR since Nov 2016. Came here the first time on my birthday and since then have been very regular. It has become my hangout place. I never missed an opportunity to host my colleagues, customer (from US) to get them to TPR. Made good friends with the TPR team, be it with Chef Kavan, Bar Tender Noel, Sharath, Hari, Sivaram (Now at Toit), Jude (ex-TPR) and lot more. I would think I am your brand ambassador! 😉
Are you from Bangalore?
Technically, yes!! Spent more than half my life in Bangalore. Moved to BLR in 1994 and have been living here since then.
If not, tell us where you are from and how you ended up in Bangalore?
I was born in Rajahmundry (East Godavari Dist, Andhra Pradesh) and brought up in Vizag. Moved to Bangalore to pursue my engineering and didn’t want to move back. Decided to build my career here
Can you tell us a little bit about what you do?
I work for a Tokyo based MNC for the last 16 years. I play a senior level role with a 40 million revenue and handle 300 people spread across India. I manage the retail and transportation vertical.
What is it about The Permit Room that brings you back here so often?
- The staff (they make me feel at home)
- The cocktails, specifically made by Noel. He just doesn’t make the drinks, he adds love and affection in to them. I don’t have to ask what I want, I let him decide what I should have. He recommends the right drink based on my mood 😊
A few of your favourite things at The Permit Room?
- The food. I kind of know the menu by heart
- Choice of drinks
- The ambience
- The staff
Tell us about things other than work that interest you?
- Food – I have a passion towards food. I like to try new stuff. Connect with Chefs. If I’m not at my current job, I’d probably run a food business
- Networking – I love meeting people and making friends
- Movies – I’m addicted to Netflix
What kind of food business would you run?
I wish to bring local authentic cuisines which are not commonly available. Even though Bangalore has good Andhra restaurants like Nagarjuna, Bheema’s etc, the food that is available there is not like what we have home. That’s where my passion lies – to bring hidden recipes from nooks and corners into cities. The space would be something on the lines of Chipotle. A simple assembly where people can come and chose what they would like to have. From pickles, to curries to meats and rice/other accompaniments. I would love to take help from Chef Kavan if he is willing.
What is your go-to dish at TPR?
Gongura Chicken Winglets
If you were given the role of a chef at The Permit Room, what dishes would you add to the menu?
Oh, the list is endless, but here are a few.
Under the desserts section, something called Pothareku, commonly called Paper sweet. This sweet originated in Andhra from my dad’s village called Atreyapuram. It’s a unique dish cooked by women at home. You start by mixing water and rice flour to form a watery liquid..Dip a muslin cloth into this liquid and spread the cloth on an inverted pot and take it off immediately. What is left is a thin layer, almost like a film. Fill it with jaggery or sugar and lots of ghee. Modern version today also have dry fruits and nuts. I am sure Kavan can give it a TPR twist!
The second one would be a dessert again. This one is called Kaja from my mother’s village Tapeswaram. It’s a really simple dessert made from maida rolled with ghee, cut and soaked in sugar syrup.
The third one would be a meat preparation, commonly known as Bamboo Chicken. The speciality of this dish is that we cook it today and eat it tomorrow. It’s usually found in the tribal district of the Godavari. It’s a really simple preparation where you cook the meat in bamboo shoot, and leave it in there until the juices settle into the meat. You can also use the Hilsa fish for this dish,
We can use it as a starter or use the meat in biriyanis at The Permit Room.
If you could drink only one of our cocktails for the rest of your life, which one would it be?
Whisky Rasam! I come here and only have that. I switched to Hyper Monk in between. I always sit at the bar. I have known Noel from his Black Cadiallc days. So even now, I sit at the bar, he talks to me, asks me about my day and my mood. Many a times, he makes cocktails depending on what my mood is like. I have a lot of memories here!
What are the top 3 movies/TV shows on your Must Watch list?
Will Smith – Enemy of the State
House of Cards
Jason Statham movies
I connect myself to these situations and apply tactics if needed in life.
With all this superhero buzz going on, tell us, if you had a superpower, what would it be?
I am always fascinated with doing something different, more often than not. If I had a super power then I would manage 6-7 start ups at one point of time and help see through various innovative and creative projects!