At Annalakshmi, there are no employees. Only volunteers. And some eminent volunteers like Sita Dorai, wife of well-known Mridangam player GuruvayoorDorai, dancer Soryakala, veena-player Lakshmi and pediatrician Usha Devi are seen preparing truly exotic food very akin to a homemade meal. A seven-course extravaganza, Sampoorna, occupies the pride of place on the Annalakshmi menu-card. Sampoorna, which means 'complete', starts with Amritha , a drink made by blending fruit and vegetable juices. Following this are hors d'oeuvres called Parambra . Says S. Venkata-raman, manager of the restaurant: "Parambra comprises 15 different crispies and 25 varieties of appams and vadas." And then comes Dhara—soup or rasam. An outstanding range of more than 35 types of rasams are served during the entire meal. Followed by the Pradhan , the main course. It comprises tava and tandoor preparationsand Annam Brahma (rice dishes based on Indian, Malay or Thai recipes). Dishes like mini masala idli, cheese macaroni, gatte ka saag are among the many tempting delights offered.