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For a cuppa over endless conversations in Visakhapatnam
The aroma is irresistible and so is the smoky flavour. This delicately spiced bubbling hot brew is first filled in a pre-heated terracotta cup placed on tandoor and then shifted to a brass container before pouring into the glasses to pass them on.
Visakhapatnam: The aroma is irresistible and so is the smoky flavour. This delicately spiced bubbling hot brew is first filled in a pre-heated terracotta cup placed on tandoor and then shifted to a brass container before pouring into the glasses to pass them on.
On Sundays, the demand for a steaming cup of dum tea is doubled at MVP Colony as a group of college students, guided by a couple of professors get busy to serve this deliciously flavoured tea to customers who frequent their stall at MVP Colony to bond over endless conversations. It is not just dum tea that is being served here.
The menu also includes dum coffee along with lemon and green tea. In the evenings, one can also relish the slow-cooked 'dum omelette', another signature dish of the team's start-up venture that began in the recent past.
When P Paripoorna Chari, Professor in Mathematics, and Ch Kranti Kiran, Professor in Electronics, from Nadimpalli Satyanarayana Raju Institute of Technology, Sontyam, came across dum tea concept a few months before, they thought of bringing the same to Visakhapatnam, providing an opportunity to jobless graduates who are open to their idea. "Currently, there are over half a dozen young graduates associated with us.
Our profession makes more sense when we could impart survival skills to students through our venture. This way, it is more fulfilling," the Professors told The Hans India.
When the Professors get busy in the college during the day, their wives P Munni and Ch Pavani chip in to run the show.
Their day starts as early as 5 am to keep the makeshift kitchen ready before serving tea in the mornings and evenings. Though omelette and bread omelette are served in the evenings for Rs 40 and Rs 50, respectively, the team says that the price will come down as soon as the onions become affordable.
As the customers wait for their turn, K Phanindra, an engineering graduate, picks up the pre-heated terracotta cup from the tandoor using a metal gripper and swiftly pours tea into a terracotta mug. When the frothy bubbles settle down, he then shifts the tea into cups to pass them around. "On an average, we serve about 500 to 600 cups a day. During weekends, we serve double the quantity. End of the day, we enjoy what we do," he shares, sporting a smile.
Next, the team plans to spread out with more branches in Dwarakanagar, Seethammadhara, Dabagardens and Beach Road, providing employment opportunities to aspirants. Afterall, you never know what a 'chaiwala' can become tomorrow.
