Jacob Sahaya Kumar Aruni was the face of the future of Chennai’s culinary scene. He bubbled and frothed as warm and fresh as a cup of the best-made decoction Kapi that came from the city of Madurai. He brought a tremendous sense of adventure and daring to his style, while remaining true to a tradition that he said went right back to the days of the Cholas, the Cheras and the Pandyas.
He spent his early years at Madurai taking a degree in B.Sc. in Physics at the American College of Science and Commerce but decided to become a chef, following the footsteps of a much adored mother, Vimala Aruni, who was the Principal of the C. S. Jeyaraj Annapackiyam College of Nursing at Madurai and an inspired home cook.
He trained himself with a mission to make the little known cuisines of Tamil Nadu into household words. For instance, he revived the culinary heritage of Kongu Nadu and brought a typical theatrical flair in presenting his creations amidst the drumming of musicians and dancers during the special festivals that were his trademark. He himself presided over these events in his trademark sharp suit of black with gold piping, slicked back hair worn “Gun-madri” style with his short beard and moustache.
Looking back at there was perhaps a touch of sadness in his eyes, also, as if there was never going to be enough time for him to conquer all the many worlds that he had set out to taste and savor and bring to an adoring public.
The setting up of Jacob’s Kitchen was just the first step in one of his many ventures. Getting into the Guiness Book of Records was another one of his achievements.
“Just wait, I have something even bigger, that I’ve planned,” were the last words he said. Jacob was just 38 years when he stepped on the last rung of his ladder.