By the evening, Bani and her father sat down together at one of the newly arranged tables to finalize the most important part of the restaurant—the menu. The name board outside already read "Swaad Alaya", and now it was time to decide what dishes the restaurant would offer and at what price.
Bani suggested keeping the menu small but powerful. "Appa," she explained, "if we keep fewer items, the kitchen can prepare them quickly, and the taste will stay consistent. Tourists and nearby residents will also prefer food that is fresh, hot, and served fast."
Her father agreed. "Yes, a small menu means better control of quality."
After some discussion, they finalized the
menu for Swaad Alaya:
Dosa Specials
Bennedose (Butter Dosa) – AED 18
Masala Dosa (with ghee & butter) – AED 20
Onion Dosa with butter – AED 18
Podi Dosa with butter – AED 20
Idli Specials
Classic Idli (2 pcs) with Sambar & Chutney – AED 20
Podi Idli (Ghee & Spice Powder) – AED 15
Mallige Idli (Soft Plate Idli) – AED 15
Rava Idli – AED 15
Snacks
Vada – AED 7
Pakoda – AED 10
Chaat / Special
Dahi Vada – AED 15
Sweets
Kesaribath – AED 12
Sweet Pongal (Jaggery) – AED 13
Carrot Halwa – AED 15
It was not a very large menu, but every item was fast to prepare, rich in flavor, and filled with the aroma of South Indian spices and ghee. Bani knew that when the fragrance of fresh dosa, sizzling butter, and warm sweets spread through the street, it would naturally attract tourists and nearby residents.
Now everything was ready for the restaurant to begin. The kitchen was fully set up, the furniture was arranged neatly, the name board Swaad Alaya was shining above the entrance, and even the staff selection had almost been completed. Seeing that all preparations were finished, Bani's father gathered the family in the evening to discuss the opening date.
After some discussion, they decided that the restaurant would open in just two days. The excitement in the room was clear—everyone felt that a new chapter of their life was about to begin.
During the conversation, Bani quietly turned to her father and said, "Appa, before we start, you should keep some working money ready. No business gives profit at the beginning. We might need extra cash for supplies, salaries, or unexpected expenses."
Her father nodded calmly. "Yes, Bani, I know. I have already kept some money for that."
But Bani still felt concerned. "Appa, the processes here are expensive. The amount you keep should be sufficient," she said softly. Then she took out her card and handed it to him. "There is ten lakh in this account. You keep it with you. If you ever need it, you can use it."
Her father immediately shook his head and gently pushed the card back toward her. "No, no, Bani. You have already invested so much. You didn't even tell me how much was spent on setting up the kitchen, decoration, and furniture. I can manage it. Don't worry."
But Bani knew her father well. She knew that even if there was a shortage later, he would hesitate to ask anyone for help. Quietly but firmly, she placed the card back in his hand.
"Appa, please keep it now," she said with a small smile. "If it's not used, you can give it back to me after three months."
Her father looked at her for a moment, realizing that she was speaking with genuine care. Finally, he accepted the card, slipping it into his wallet.
"Alright," he said gently. "I'll keep it safe."
Bani felt relieved. The restaurant was ready, the opening day was decided, and now even the financial safety net was in place. In just two days, the doors of Swaad Alaya would finally open. And with it, a new journey for their family would begin.
Bani had deep confidence in her father's abilities. She remembered clearly that years ago he had successfully built and run a good hotel. In those days, his food and service were well known, and customers used to come regularly. But over time, many new hotels had opened nearby, creating heavy competition. Slowly, the business began to decline, not because the quality had reduced, but because the market had become crowded.
That memory stayed with Bani. She knew her father had the experience, discipline, and understanding of food business, and that was something no new competitor could easily match.
Here in Dubai, the situation was different. Bani had already observed that there were not many restaurants focusing on authentic South Indian breakfast-style food like fresh dosa, idli, vada, and traditional sweets. Most places served mixed menus, but very few specialized in simple, fragrant, quick South Indian dishes.
Another important thing gave Bani confidence—they owned the place where the restaurant was set up. Because there was no heavy rent pressure, they could keep prices reasonable while still making a good profit. Tourists and nearby residents would naturally be attracted by the aroma of freshly made dosa with butter and ghee, along with hot sambar and chutney.
In her mind, the plan was clear:
Keep the menu small but excellent
Maintain cleanliness and hygiene, which was very important in Dubai
Serve food quickly and consistently
Let the fragrance and taste attract customers naturally.
Bani had planned ahead carefully. Since she already knew that her father wanted to open the restaurant soon, she had quietly contacted a local agency earlier. The agency helped them arrange a UAE national sponsor who would cooperate with them as required by the local regulations. The agreement was simple and clear—the sponsor would only sign the required documents and receive a fixed yearly fee as compensation, without interfering in the day-to-day running of the restaurant.
Because of this preparation, most of the legal work had already been completed. The license and necessary approvals were ready even before the restaurant opened. Bani had made sure that everything followed the proper rules, from documentation to hygiene standards.
A day later, when the officials came for their routine inspection, Bani and her father welcomed them politely. The officers walked through the restaurant carefully. They checked the kitchen layout, storage areas, cleanliness, ventilation, and safety measures. They also looked at the dining area, the placement of tables and chairs, and the general organization of the space.
Everything was neat, clean, and properly arranged. The kitchen equipment was installed correctly, utensils were organized, and the preparation areas were spotless. The officers could see that the restaurant was fully prepared and ready to start operations.
One of the officials nodded approvingly. "Good preparation," he said after finishing the inspection. "You have followed the required standards."
Bani and her father exchanged a quiet look of relief. All the effort and planning had worked. The restaurant was now officially ready to open its doors.
Standing inside the dining area, Bani looked around at the tables, the warm lighting, and the name board Swaad Alaya visible through the entrance. In just a short time, customers would begin walking in, and the aroma of fresh dosa, sambar, and sweets would fill the air.