As our next pop-up, we bring to you The Kongunadu Craving by Chef Harshini
With a family deeply connected to food, Chef Harshini learnt Kongunaducuisine from the recipes passed on to her through generations of extraordinary cooks in the family. She pursued culinary training at Le Cordon Blu in London and later contributed to family venture in coimbatore and helped shape menus for restaurants like Kovai Alankar Vilas. Kongu cuisine encompasses flavours from Coimbatore, Erode, Selam and very different from the more popular peppery spices of Chettinad cuisine.
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Welcome Drink
Nannari Sarbath with Basil Seeds
Amuse Bouche
Appam blinis with quail egg and Moily sauce (Non Veg)
Ammini Podi Kozhukattai with Gun Powder and Poondu Chutney (veg)
Starters
Vegetarian
Mushroom Pallipalayam in Coin Parotta
Vaazhaippo Vadai with Puli Inji
Non Vegetarian
Mutton Chintamani in Coin Paratha
Mettur Kal Meen Varuval (Curry leaves and Coconut oil)
Main Course
Vegetarian
Kari Pazha Kulambu with Vendhaya Idly
Malli sadham with Malli chutney and coconut pachidi
Non Vegetarian
Naati Kozhi kulambu with Vendhaya Idly
Kongu Mutton Biriyani with Raitha & Kathirikai Pachadi
Desserts
Warm - Karupatti halwa
Chilled – Ilaneer Payasam
Accompaniments
Gooseberry Chutney, Radish Chutney, Poondu Chutney
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