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| Seasonal business earns Krishan Lal fame, fortunes | | Success story of lesser known | | KUNAL SHRIVATSA
EARLY TIMES REPORT
JAMMU, Oct 21: He virtually started from a scratch without help from any quarter and today he rolls in lakhs for the self initiated small business venture.His success story replete with sustained hardwork only goes on to prove that if a person has self-belief and confidence, he can achieve success and fame no matter he hails from a lesser known village in a small town.
Krishan Lal,52, of Tarore, a small town 20kilometers from here on Jammu-Pathankot National Highway, has proved it that way by introducing a unique idea of setting up a make shift unit to prepare Vermicelli (Fenia) and Kattlame on the occasion of Karva Chauth.
Every year 27 to 28 people from Kanpur in UttarPradesh, Bamiyal in Punjab and Nagri in Kathua district of the state descend at Tarore to take part in a kind of ‘jamboree’ to prepare Kattlame-Fenia in the stall put up by by Krishan Lal since 1985 which gets operational about a month ahead of the festival of Karva Chauth.
Krishan’s seasonal business concept started some twenty five years back when he noticed that few persons in Chann Arorian near Kathua are running this business and earning quick bucks in short duration. This trade is going on there for the last 50 years and as many as 10 units are dishing out Kattlame- Fenia every year.
“It was about more than twenty five years back when I used to visit Chann Arorian ahead of Karva Chauth to buy Kattlame- Fenia from there. I thought to introduce the same concept in my town and by the grace of Almighty it clicked.” Krishan said
With his products Krishan Lal has made a niche in the making of Katllame-Fenia in various parts of Jammu region.
“I was the first to introduce preparation of Kattlame and Fenia, the food items associated with the festival of Karva Chauth, in Tarore and today my products are being supplied to Reasi, Katra, Udhampur, Ramnagar, Basohli with maximum demand in Jammu and Akhnoor.” he added
Krishan claimed that several established names operating sweet shops in Jammu city procure Kattlame-Fenia from him though he did not name the purchasers to meet the heavy demand during Karva Chauth season.
What makes him derive pride is the fact that after his successful venture, four other units
to prepare Katllame- Fenias have been set up by some others in the town for the last few years.
But even the entry of some others in the same trade has not made much of a difference to his sales or popularity.
Last year he sold 300 quintals of material worth Rs 10 lakh to several local as well as outsider customers though this time around he would not be able to match or surpass the feat as group of labours from UP to prepare products reached late this season due to the verdict of Ayodhya title suit case.
“This year we would be able to make only 200 quintal of material since the preparation started a bit late.” informed Krishan
With a proud face Krishan says that my customers especially who are taking the product in bulk never ask for a sample of the finished material as they are assured that there is no compromise on quality of food items .
Speaking to Early Times Joginder Pal of Bamiyal in Gurdaspur district of Punjab and Chottu of Kanpur (UP), two of the workers preparing Kattlame-Fenia said that they are regularly coming here for the last few years. The duo informed that they earn any thing between Rs 6500 to Rs 7500 for their one month’s work here.
Krishan with his success mantra, dint of hard work, a good business acumen coupled with a unique idea has showed others that even a person residing out of city limits could achieve greater heights. |
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