After my grandfather’s death in 1930, ajji (grandmother) Subbamma came to Bangalore from Kallur with her 3 sons. To provide her children with education and shelter, she worked as a maid and a cook. She stayed in different houses since she didn’t have a house of our own. The money was still not enough, so she decided to cash in on her talent
Cooking. In-spite of the social restrictions on widows those days, she went door to door selling her masala condiments. The turning point inher life was when her talent got recognised by Advocate Lakshmi Narasu, who gave her space on rent at Rs.5 per month, in the Harikathe Bhajan Samaj building in Gandhi Bazaar, Bangalore. This was in 1947 and till date, we operate out of the same building.
Our childhood was all about different condiments. Amma and ajji along with a few other ladies used to work with huge pans and charcoal fire. These ladies were not paid salary but were offered food twice a day. My brothers used to saute the pulses on charcoal fire and grind to powder. As 7 and 8-year-olds we used to get excited about delivering packages to the clients, by walk or by riding on bullock carts. There were times when we have walked from Ashoka Pillar to Jayanagar and Vijayanagar. I remember that back then there were no street lights and when it got late, we used to sleep in our clients’ houses. I personally loved every dish ajji made. Making Chapati rolls with Sugar and lots of Ghee is my favorite memory of ajji and will always stay close to my heart.
Today our kids are taking care of the business. We have 4 factories in 4 locations across Bangalore, selling 200 different condiments of up to 12 kgs per day. For a systematic work culture, we have divided the departments according to the snacks prepared like Chutney Pudi, Papad and Pickles. Ajji was around 70 when she passed away. Though the name of the stores has changed from Subbammana Angadi to Srinivasa Condiments, the recipes are still the same. Ajji started this business 7 decades ago and she continues to live through her legendary recipes.
Ananth Rao
