Nagpur: Working as a Business Head for several international firms, Kumar Reddy was compelled to feed on junk food during his visits to western countries. During the same, a thought used to constantly surface in his mind, “Why don’t they serve healthy Indian food instead of this junk food?”
The same thought, later in 2016, laid the foundation of AAI – Mother in Marathi — which later became an abbreviation for “All About Idli” in the Second Capital of the State.
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Wednesday 12 March 2025
Serving more than 70 types of Idlis, All About Idli is a perfect blend of traditional values and contemporary fusion, says Kumar Reddy.
Right from traditional Idlis, All About Idli serves Black Idli, Corn Idli, Sprouts Idli, Idli Kebab, Idli Samosa (Chhichora Masosa), Idli Paratha (Gochi Paratha), Veg Kheema Idli, Hara Bhara Idli, Tri Colour Idli (in single Idli) under one umbrella. Kumar Reddy was first in Central India, to stuff Sambar inside the Idli. While 20-30 more variants of Idlis including Assorted Idlies, Sandwich Idlis are in pipeline, and will shortly cater the taste buds, Reddy says. “Our Sprout Idli is being relished by kids who usually make fuss and avoid eating sprouts at home. Parents feel happy that their children are at least enjoying sprouts at All About Idli,” said Reddy.
All About Idli classifies their Idlis in three categories i.e. Regular, Premium, Extra-Premium Idlis. Albeit, we’ve not served anything from Extra-Premium yet, we are planning to launch it in a couple of months. The Assorted Idli, among which, perhaps could emerge as the costliest Idli in India, Kumar Reddy claimed.
Speaking on the recent controversy that erupted on All About Idli’s Black Idli, Kumar Reddy said, “Never judge a book by its cover!”
“I’ve always been fond of criticism. However, people this time just irked due to the colour of the Black Idli. Not to mention they are the only ones who have not tasted the food. Black Idli is made from the roasted mixture of coconut outer shell, orange peel, beetroot and other ingredients. Though it contains edible charcoal, thus I’ve barred pregnant ladies from Black Idli’s consumption,” said Kumar Reddy, adding “I’ll never cook anything that I can’t feed my own children.”
Reddy has also found inspiration from the flak he had received online. He says that he was going through an article. It is where he read that someone based on the colour of the Black Idli, someone had criticized him that why don’t he try making the Rainbow Idli. To which, Kumar Reddy has said that criticism has really inspired him and I’m now working on the Rainbow Idli.
Founded on September 4, 2016 — on the occasion of his mother’s birthday – Reddy’s All About Idli recently completed its fifth year anniversary. On every anniversary, All About Idli gives away free food to celebrate the love and affection showered by Nagpurains.
– Shubham Nagdeve
