: ‘Didn’t Find Kolkata Rolls In Bengaluru, So We Made Our Own’: Story of Chakum Chukum #IndiaNEWS #Entrepreneurs An erstwhile school teacher married an advertising professional and they moved

‘Didn’t Find Kolkata Rolls In Bengaluru, So We Made Our Own’: Story of Chakum Chukum #IndiaNEWS #Entrepreneurs
An erstwhile school teacher married an advertising professional and they moved to Bengaluru in 2008 to set up their home. But what they missed the most were the rolls they would eat in Kolkata. So they roamed the streets of Bengaluru in despair, searching for that perfect roll.
That’s when Arpita Sinha and Sujoy Das started ‘Chakum Chukum, Calcutta on a Roll’ in the heart of Bengaluru.
Arpita and Sujoy the brains behind Chakum Chukum.
Speaking to The Better India, Arpita says, “Other than relishing good food, neither Sujoy nor I had any kind of experience in running a business, dealing with customers or even selling food. Chakum Chukum was born in 2009 out of our own desire to continue eating the Kolkata rolls in Bengaluru. �?
The food scene of Bengaluru today is very different from what it was 13 years ago. “Back then, there were just a few stand-alone niche restaurants and some not-so-good, small joints. What was missing was something in between. We used to roam around in Indira Nagar in the hope of finding some new place. That was what led us to think about starting something on our own,�? adds Sujoy.
Kolkata On A Roll
The place where magic happens.
“We tried a few joints serving rolls across the city but the taste of what we grew up on was missing. We wanted to create a joint where we would serve exactly what we would want to eat. My yardstick for quality control was that I should be able to feed my child what was being served at Chakum Chukum,�? says Arpita, for whom managing the outlet and her two-year-old son was a huge task.
Most of the rolls available in the market in 2009 were greasy and laden with too much spice. “We changed that – we made them extremely flavourful without loading it up with spices and ensured that we kept a check on the amount of oil that was being used in our cooking as well. We started catering to people who craved good taste but also wanted to eat healthily,�? says Sujoy.
He continues, “It was interesting for us and we also learnt a lot. In Kolkata, rolls would always mean chicken or mutton. However, in the South, people also wanted vegetarian options. That is how we introduced various vegetarian options as well. We started experimenting with different vegetable combinations. �?
The couple recalls their early adventures in trying to find the right space for Chakum Chukum. Sujoy says, “Once I wrapped up work at the firm, I would go home, pick Arpita and the two of us would set out in search of a space. On 100 Feet road, which today is the most happening spot in this part of town, was nothing more than a sleepy lane back then. �?
Having zeroed in on one space on 100 Feet road, Arpita says that they spent almost two weeks going back every evening standing outside and staring at the space.

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