about
about us

WEB-INFweb.xml

<p> <img alt="" src="/var/www/brindhavan/admin/ckfinder/userfiles/images/about_thumb.jpg" style="width: 138px; height: 102px;" />It all started in the early 40&rsquo;s, when a few enterprising Reddiars, who originated in a hamlet of about 40 villages in Tirunelveli in south Tamil Nadu, set out in search of greener pastures. The Reddiar community, which until then was primarily a land owning and farming social group, decided to set up small eateries in far off Ceylon. Soon, business prospered, encouraging more and more members of the community to get into the food business closer home, in villages like Tirunelveli and Tuticorin. But it was only in the late 50&rsquo;s that the first Reddiar restaurant in Kerala was opened. Today, the mercantile Reddiar community is associated with the restaurant business in all parts of Tamil Nadu and Kerala.</p> <p> &nbsp;</p> <p> Five decades later, Arun Reddy, in keeping with the legacy of his ancestors, flagged off his career in the restaurant business. Then 25, Arun not only incorporated the tried and tested methods and wisdom of his forefathers to his craft, but also infused it with acquired knowledge, courtesy his two-year stint in Business Studies. But before he decided to set shop, Arun indulged in some hands-on experience and trained with various leading vegetarian restaurants, peppered around Tirunelveli, Tiruchy and Madurai. His efforts paid off, and that is how in 2002, Arun floated his venture. A long-cherished dream of owning a restaurant turned into a reality. Brindhavan today stands testimony to his years of labour and hard work, and more importantly, the fruits of chasing a dream.</p>