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Street food, the new eating trend among city techies
Employees of the many software companies opt for food trucks/street food over their canteen food, either for a change of palate or the food quality. There has been a tremendous growth in the number of food trucks and street vendors in the city, especially around Hitec city which is dominated by IT companies.
Employees of the many software companies opt for food trucks/street food over their canteen food, either for a change of palate or the food quality. There has been a tremendous growth in the number of food trucks and street vendors in the city, especially around Hitec city which is dominated by IT companies.
Employees from here are always found trying to meet their deadlines and these food trucks and stalls enable them to grab a quick bite within a minimal service time. “There are numerous food stalls near my office and my colleagues and I eat off these stalls on a daily basis.
The food tastes delicious and it is cheap as well,” said Suchismita Mishra, an employee at Capgemini. When asked about the canteen food, she revealed that the canteen food becomes monotonous and the quality of the food at these stalls is much better than their canteens.
“If we have an issue with the canteen food, we have to file a complaint, that should go through the management and to the higher officials, it’s a big process, instead we prefer to eat at these food stalls outside,” said Satish Babu, a software employee.
The street food industry has grown leaps and bounds since a decade in terms of quality and variety. Shalivan Ranga, state President of National Association of Street Vendors said, “There are about two lakh food stalls in the city and the public demand for such stalls are increasing by the day.
Earlier, people used to be sceptical about the hygiene and cleanliness of these street stalls but with awareness campaigns run by IT employees, the vendors are aware about hygiene.”
The vendors who do not provide quality food and maintain hygiene do not run, said Ravi Polavarapu, owner of a Dosa stall. “80 per cent of my customers are IT employees and they are good judges of quality.
I cook food on a daily basis and I don’t store or freeze my food unlike restaurants.All the dough and mixtures are homemade. This has helped my business a lot, as I earn Rs 6 lakh a month with about Rs 1.5 lakh profit,” he added.
By Tera Sneha Reddy
