THE HINDU - WEDNESDAY, OCTOBER 22, 2003 Saravana Bhavan. Who hasn’t stepped into it? A vegetarian restaurant that was started as a small outfit in 1981 by Annachi Rajagopal, today this restaurant has gone global with outlets in Dubai and the U.S. Specializing in the delectable vegetarian delights of South India. Saravana Bhavan focuses on quality and hygiene. THE NEW INDIAN EXPRESS - FRIDAY, APRIL 30, 1999 It is really a news when a large hotel chain like Saravana Bhavan, whose forte is in traditional Indian foods, foray into continental cuisine and Chinese foods. Emerald Hall, on the third floor of the hotel's branch in Anna Nagar, is its latest addition to set a trend. "May be in a few more months we'll make way for non-Indian cuisines in a big way," says N Amalraj, Assistant Manager.The interiors are vastly different and sophisticated from the group's hitherto known image. "People who come here are usually from the well-settled classes they don't like to leave their seats and are comfortable with their finger bowl," says one manager.Over 30 items ranging from Chinese and Tandoor to South Indian dishes are served here for lunch and dinner. How can an establishment manage to cultivate the loyalty of a vastly changing crowd? Simple, it's teamwork says Amalraj. "When a customer comes in, we make sure he is well served," he says. John Steinbeck J.K. Rowling