The Trail of a Flavor
Raghavendra Nabar was born in an orthodox affluent Hindu Kaarvaari Saarswaat family. His father was Class I gazetteer officer in the department of revenues under British Raj. His mother was a religious woman. He was raised in a joint family of 17 people. Being the only child of his parents, Raghavendra enjoyed a comfortable childhood.
Raghavendra’s family moved to Bombay when he was 7. Soon he found himself in a new exciting multicultural society that was a world different to the rural coastal village he knew. Raghavendra developed his taste for different cuisines although could never try his culinary skills in an orthodox household where cooking by a male was still considered a taboo.
In 1962, Raghavendra obtained Bachelor of Science in chemistry from University of Bombay with gold medal and started reading analytical chemistry at Mithibai College. Next year he was selected for a prestigious American scholarship to study and research at Massachusetts Institute of Technology (MIT). Raghavendra earned his masters and then PHD in chemical engineering from MIT and was immediately hired by The Standard Oil Company of New Jersey (now ExxonMobil).
Raghavendra worked in various countries on various oil fields all over the world including 4 years in North Africa and then 7 years in Italy where he met his life partner Delanna. The couple was blessed with two boys Vincentio and Otello and a beautiful girl Esta. After years of travel, they finally settled in southern Sicily when Raghavendra accepted a research job in ENI SA.
Relaxed and blasé Sicily compelled Raghavendra to surface his old passions that were damped in his heart for decades. A bright student of analytical chemistry, avid reader, world traveller, and a connoisseur, Raghavendra had perfect mix of traits needed to become an expert chef. Raghavendra soon started experimenting his culinary skills and treating his family, neighbors, and friends. Everyone who had his hospitality relished the delicacies like Ciopianno Scampi, Spinach Aricini, La Siciliana Risottio, all made with his unforgettable signature spicy pasta sauce. With Delanna’s constant encouragements Raghavendra started marketing his pasta sauce under the brand name Ragu, name only Delanna used to call him. Product instantly became a local hit soon regional, national and even worldwide. It’s robust yet tangy flavor delighted millions and with millions of kilos of sales and dozens of flavors, Ragu crossed boundaries of race, religion, language, and nationalities just in few years.
Raghavendra retired selling his recipes to a multinational corporation for an unknown sum which is guestimated in millions of dollars. In their mid-seventies Raghavendra and Delanna today operate a small seaside restaurant in a tiny village in remote Mazara del Vello. They still enjoy sharing their adventures from Burma, Algeria and Upper Bolivia with their guests and treating them with their original Pasta Sauce recipe they never sold – a taste that awakens his childhood memories of his costal village and zesty Solkadhi !