There is a small shop in Tirunelveli, a district in Tamil Nadu, India.
For more than 125 years, they have been selling Halwa—and even today, they still run only a single shop.
Since their inception, the only change they’ve made is replacing a candle with an electric light. Beyond that, this family-owned business has never altered its method of making mouth-watering Halwa.
They don’t rely on sophisticated tools or machinery. Instead, the process is still done by hand—squeezing milk from wheat, the key ingredient in their recipe.
Operating from just one shop for over a century has made them world-famous, and they continue to thrive.
Anyone visiting Tirunelveli will never hesitate to buy Halwa from them.
When it comes to food, if you deliver top-notch quality without chasing scale, you become indispensable.
No business school or consultant will teach you this. Other Halwa shops may earn more money, but Iruttu Kadai remains a gem.
Sometimes, resisting the temptation to scale is the greatest step you can take—especially in the food business.
