Annam    Indian Cuisine

As the Executive Chef and owner of Annam Indian Cuisine, Mr. Mariadason Visuvasam alias Das, brings with him over 30 years of culinary expertise on Indian and Continental cuisine. Prior to starting Annam, Mr. Das had successfully established Chettinaad Palace in Plano (2003) and Dhakshin Indian Cuisine in Houston (2004) with two other partners. While in Chettinaad Palace, Das introduced Chettinaad style cuisine for the first time in Texas which was a huge success in Dallas Metro area. In Dhakshin, Das combined the North and South Indian flavors to create a fusion cuisine which made history for his accomplishment in concept creations. Both restaurants received a unique designation in the Indian restaurant industry. Das has pioneered in catering and catered colossal amounts of food for special occasions parties. Before opening Chettinaad Palace and Dhakshin, Mr. Das worked as Executive Chef of Madras Pavilion and was was instrumental in making Madras Pavilion�s South Indian Cuisine brand successful; he also assisted in setting up of majority of the Madras Pavilion restaurants in Texas.

 When Mr. Das first arrived in the United States, he carried �less than nothing� with him as he likes to say. And with is hard worked he has earned a recognition in the Indian restaurant industry. Mr. Das always spelled the word �success� with a W. He states, �Success doesn�t start with the letter �S� but with the letter �W��. The letter �W� refers to the word work.

 Hard work and dedication drove him a long way to where he is now. Mr. Das is very meticulous about focusing on the basics, quality service, cleanliness, and the value of the product he sells.

 Based on his rich culinary experience and his closeness with Texas citizens for the past 15 years, Das decided to provide yet another concept to Houstonians by way of Annam Indian Cuisine.

 Das has carefully picked the Aromatic spices from the Indian cuisine to use the right technique, and ingredients from the recipe, catering to the real world, without compromising on the foundation of the cuisine. Hence, he uses only the freshest of ingredients that are available and is the largest importer of Indian spices in whole the menu is an amalgamation of Ethnic dishes.� A palate not to be missed�