Appa paused near the stove and the neatly stacked utensils. "I'm impressed. This looks just like the professional kitchens I've seen in big restaurants. I was worried we'd have problems fitting everything in, but it's perfect. Very efficient."
Bani internally smiled. Perfect, everything looks ordinary, just like I wanted. She kept her tone casual, guiding him through the layout as though it was nothing out of the ordinary. She even pointed out small storage solutions for spices, vegetables, and other ingredients, all designed subtly by her space magic but appearing completely normal to her father's eyes.
"Tomorrow," Bani added, "we'll start with the furniture and dining setup
Her father nodded, satisfied, giving a small approving smile.
As Appa left, Bani exhaled softly, feeling a quiet thrill. The kitchen was complete—functional, efficient, and ordinary. And tomorrow, the furniture would be set up in the same way: perfect for her father, yet secretly powered by her magical space.
That evening, Bani sat down with her father after checking the last of the kitchen setup. "Appa," she said, "all the furniture has arrived today. Tomorrow, we just need to make some final arrangements and place everything properly in the dining area."
Her father nodded approvingly, satisfied with the progress. Later that night, as they relaxed over tea, Bani brought up another important point. "Appa, the South Indian restaurant design looks good, but we haven't arranged cooks, servers, or helpers yet. We need staff to run everything smoothly."
She suggested thoughtfully, "We could put an advertisement in the paper. Offer a handsome salary along with accommodation. That should attract good people."
Her father agreed, adding a practical note. "Yes, Bani, it's a heavy job. Here in Dubai, many companies can provide human resources, so don't worry, it will be arranged. If you have someone in mind from your previous experience, that's also fine—but anyone we hire must be able to endure the pressure here. Dubai has strict hygiene standards and rules, so it's better to hire people who have some hotel management experience; that way they already understand the basics."
Bani nodded. "Right, Appa. We just need to train them on our rhythm here and how we want things done."
Her father continued, "Exactly. We need experienced staff: a manager, skilled cooks, servers, and helpers. Even if you cook yourself or serve, or a helper works, the restaurant cannot run properly without a full team."
Bani made a mental note, already thinking about the plans for tomorrow. "So our immediate priority is good cooks, Appa. Then we can hire a manager and helpers, and I can train them according to the workflow we want here. That way, everything will be professional, efficient, and up to Dubai's standards."
Her father smiled, clearly impressed with her planning. "Yes, Bani. Let's focus on building a strong team first. The rest will fall into place once we have the right people."
The next morning, Bani and her father sat together and made the calls to a reputable staffing agency in Dubai. They explained their requirements clearly: for now, they needed two experienced cooks, one manager, and two helpers—just enough to get the restaurant running smoothly. Bani emphasized that as the business grew, they would expand the team and hire additional staff accordingly.
Her father nodded in agreement. "Yes, Bani. Let's start small but strong. It's important that the first team can handle the pressure and set the right rhythm for the restaurant."
Bani added, "The cooks must have South Indian cuisine experience, Appa. The manager should know how to handle day-to-day operations, and helpers should be able to assist both in the kitchen and in service. If we get reliable staff now, the rest will be easy to train later."
They carefully discussed the salary packages and accommodation options, making sure the offer would attract skilled and committed personnel. Once the call was done, Bani felt a sense of relief. The foundation for their restaurant was coming together: the kitchen was ready, the furniture would be arranged, and now the right team would take care of day-to-day operations.
Her father smiled at her, clearly impressed with her planning. "Bani, you've thought of everything. I'm glad we're doing this together."
The next day, Bani went early to the restaurant to complete the final setup. The kitchen was already perfectly arranged, so now she focused on the dining area. Quietly, when no one was around, she asked her magical space to create the furniture she had already selected. Within moments, neatly designed tables, foldable chairs for the outdoor seating area, and simple but elegant interior decorations appeared exactly where she wanted them.
The nameplate of the restaurant was also placed carefully above the entrance. It looked completely ordinary—clean lettering, warm lighting, and a welcoming design that matched the simple South Indian theme. Inside, the walls had subtle decorations and soft lighting that made the place feel cozy and comfortable. To anyone walking in, it looked like a normal restaurant setup done by professional workers, but Bani knew it had all been arranged with the help of her magical space. She stepped back and looked around with satisfaction. Perfect, she thought. Everything looked practical and natural, just as she had planned so her father would never suspect anything unusual.
The following day, the staffing agency sent several candidates who seemed suitable for the jobs. Bani and her father arranged interviews at the restaurant itself so they could observe everyone directly.
The cook interviews were conducted in two rounds. In the first round, the candidates had to prepare idli and dosa batter, showing their understanding of fermentation and proper texture. Then they demonstrated their skills by cooking different varieties of dosa and idli. They also had to prepare potato filling for masala dosa, along with green chutney and sambar.
For the next stage, they were asked to make snacks such as vada, pakoda, and dahi vada with chatpata spices to test their balance of flavors and cooking speed. Finally, they were given a small dessert challenge—preparing pongal, pineapple kesari bhat, and carrot halwa—to see how well they could manage sweetness and presentation.
Meanwhile, the helpers were also evaluated. They were asked to assist the cooks, clean utensils, arrange plates, and coordinate with each other. Bani and her father carefully observed how well they followed instructions, how quickly they moved, and whether they could maintain cleanliness and organization in the kitchen.
By the end of the long day, both of them had a clearer idea about who could handle the work and who could not. They noted down the best candidates and decided to take one more day before making the final selection.
The restaurant was now ready—the kitchen prepared, furniture arranged, and staff selection almost complete. Everything was slowly coming together, and Bani felt excited knowing that soon the doors of their restaurant would finally open to customers.