In the mid-2010s, Shanmugam Srinivasan, a true lover of traditional South Indian cuisine, noticed something: many eateries were moving toward fast food, fusion dishes, and generic tastes. But what was being lost was the flavour of home cooking that many of the older generation carried in memory: food cooked slowly in clay pots, served on banana leaves, with spice blends handed down through his mother.

Inspired by his own childhood, where the kitchen smelled of biryani simmered overnight, of meat gravies cooked patiently, and meals that were more about comfort than just filling the belly, he decided to open a place that could bring back that feeling.

He named it "Ammayi Veedu Pot Cook" - "Ammayi Veedu" representing the warmth, care, and home-like love his grandmother (ammayi) embodied, and "Pot Cook" representing the traditional method of cooking in clay or pot for deeper, richer flavour.

The restaurant was registered officially in July 2014, under his proprietorship. The first small outlet was in Sidhapudur / New Siddhapudur, Coimbatore, where locals responded well to offerings like chicken and mutton biryani, non-veg kolambus, fish fry, etc. These dishes were cooked in clay pots, which gave them smoky, earthy undertones absent in many modern kitchens.

Over time, they expanded to more branches in Coimbatore (Ramanathapuram and Saravanampatti) to meet the demand.