In Lah! La land
I followed her advice with my main course — chicken malay curry, served with a choice of parota or steamed rice (Rs 270), and the customised ‘noodle bowl’ (Rs 250). The former is a sumptuous preparation of creamy, green curry, with sufficient chunks of chicken. And, yes, the noodle bowl is customised — you can pick your choice of noodles, sauce, meats and vegetables.
I ordered flat noodles with zucchini, capsicum, broccoli and pok choy in soy garlic cilantro sauce.
Only a three-month-old venture, Lah! is already making good money and you can see why. The restaurant is packed during lunch and dinner hours and there is a waiting period of 10-15 minutes. The total revenue stands roughly at Rs 1.9 lakh every month. After paying the overheads and salaries to her five helpers — one waiter, three chefs and one steward — Maker saves between Rs 30,000 and Rs 50,000 a month. “It is still not what I was earning at the Taj, but I know I’ll get there,” she says, beaming with confidence.
