A Unique Kind Food Experience Awaits You at Abyssinian
The Abyssinian Ethiopian restaurant (Chennai, India) was opened in the last week of October by the Ethiopian Ambassador and has seen lots of visitors since day one.
Indians are becoming more and more experimental with their food choices and we’re also far more adventurous than people will believe. So it shouldn’t surprise anyone that an Ethiopian restaurant has opened in Chennai, which is also the first of its kind in India. Brought to food lovers by the same people that gave the city Meena Tai’s and Batlivala & Khanabhoy, Abyssinian is a one of a kind food experience that cannot be missed. Think of it as something you must cross off your bucket list.
The restaurant opened on October 28th by the Ethiopian Ambassador and has seen lots of visitors since day one. We got a chance to visit the restaurant on a quiet afternoon and meet with Kathiravan Govindaraj, Manager of Operations, to understand why this was a cuisine that was chosen, what makes Ethiopian food so special and get a better understanding of how much work went into making this restaurant what it is.
Why Ethiopian Food and Why Chennai
We’ve been in this industry for a couple of years and we’ve always wanted to set up restaurants that are underrated or not popular. We have a South Indian cuisine restaurant in Pune (Savya Rasa), we’ve launched a Maharashtrian (Meena Tai’s) and a Parsi cuisine (Batlivala & Khanabhoy) in Chennai. And we thought Abyssinian would be the perfect one, because we share a lot of similarities in culture, spice, way the food is eaten.