IN a world that often values formal education over skill, talent, and self-learning, we tend to overlook the power of perseverance and hands-on experience.
S.Yogarajen (Rajen), 41, the proud owner of the Indian banana leaf restaurant Arusuvai Cuisine, is a determined, self-taught culinary entrepreneur. He is a true example of how hard work and resilience can lead to success.
At the age of 17 ,Rajen began his journey in the food industry as a waiter at the well-known Nasi Kandar outlet, Nasi Kandar Pelita.
“I worked there for 15 years, gradually working my way up from cashier to manager. During that time, I learned every aspect of restaurant operations and customer service through hands-on experience and determination.
“I absorbed everything I could, from how spices blend in a curry to managing staff and handling daily kitchen pressure,” he told Buletin Mutiara during an exclusive interview recently.
Before setting up his own restaurant, Rajen tried his hand running several food stall, including at a Chinese restaurant.
“My mother was the one who started cooking for the stall I opened in 2015, and I went on to open several others after that.
“I eventually took over, gradually refining the dishes with my own recipes. I also learned many recipes from my grandma, S.Superma.
“I had a strong desire to open a restaurant, and with sheer determination, I finally did in 2019 in Bukit Mertajam, serving banana leaf meals and local favourites,” Rajen said.
Rajen’s cousin brother, Tan Sri Ramesh, owner of The Light Hotel and a prominent figure, also played a key role in motivating him.
“I have always looked up to my brother, Tan Sri Ramesh, and aspired to be successful like him. I could not perform well in my studies and only completed up to Form 3.
“It was my father who sent me to work at the restaurant (Pelita), because I could not cope with my studies. At the same time, I wanted to learn a skill and master it.
“After acquiring a skill, it is essential to master it and become self-reliant,” he said.
Meanwhile, Rajen also expressed his admiration for Datuk Seri Sundarajoo Somu, the State Housing and Environment Committee chairman, who officiated the launch of the restaurant’s new branch in Seberang Jaya as the chief guest.
”I like the way he encourages others and the way he speaks. His speeches are always inspiring,” he added.
Rajen believes that success does not come from investing money upfront. Instead, he advocates gaining experience first, and then gradually putting in financial resources along the way.
It is learned that the restaurant’s signature offerings include the must-try nasi lemak and both vegetarian and non-vegetarian banana leaf sets, all reasonably priced.
A standout feature at Arusuvai is its Ais Kacang dessert, which is seldom offered at other Indian restaurants.
The new branch is located at No. 7, Lebuh Tenggiri 2, Seberang Jaya, right opposite The Light Hotel. Meanwhile, the original outlet is at No. 37, Jalan Tembikai, Taman Mutiara, Bukit Mertajam.
Story by Tanushalini Moroter
Pix by Muhamad Amir Irsyad Omar