White mutton biryani and chicken pallipalayam on display at the Kongunadu Food Festival at Gokulam Park in Coimbatore | Photo Credit: Shiv Saravanan S
In western Tamil Nadu, Kongunadu includes Nilgiris, Coimbatore, Pollachi, Udumalpet, Avanashi, Mettur, Palladam and Tiruppur and over 40 other towns. Kongunadu cuisine derives its name from this belt, and is a tribute to the rich culinary traditions of the region where the use of certain ingredients is typical. For example, coconut is roasted and ground in the form of dried copra or added to curries as thin slices. The extensive use of sesame seeds, peanuts, dry ginger and roasted turmeric gives the dish its unique flavour.
Village decorations at Kongunadu Food Festival | Photo Credit: Shiv Saravanan S
“Pallipayalam Chicken, named after a town near Erode where the recipe originated, is a simple dish made with chicken, richly seasoned with onions, red chillies, and coconut , which is added as small slices to give volume to the dish,” explains Arul Selvan, corporate executive chef at Gokulam Park Hotels & Resorts. Bytes, the 24/7 multi-cuisine restaurant at Gokulam Park is hosting a 10-day food festival showcasing the traditional cuisine of the Kongu region. more crisp Vethlai Dosas (betel leaves dipped in rice batter and spread in the form of dosas) and steamed, delectable idiyappams are served with a delicious stew ( stubbornly found or vegetables), Arul says that kongu chefs go easy on not only the oil but also the chillies and this sets it apart from the spicier Chettinad cuisine. The focus of the festival is local food.
crab curry | Photo Credit: Shiv Saravanan S
Millet’s strong flavor can be found in dishes such as ragi, bajra, and jowar. kelvaragu kale (served with mochakottai (field beans or garlic kuzhambu), Siru Coriander Pongal, Kombu Several varieties of thayer sadam and dosa doled out from the live counter. I like curry Muttai Paniyara KuzhambuSomething along the lines of egg kofta curry, spade kulambu (made from goat intestines) or a Kadamba Sambhar made from local, seasonal vegetables is the specialty of the festival,” explains Arul.
The region produces sesame oil in abundance, and also turmeric which is reflected in their cuisine. wholesome ulundhu bud, A specialty of kongu is made with rice, urad dal, fenugreek, ginger oil and palm jaggery also in abundance.
Fragrant White Biryani | photo credit: K Jeshi
Chef Arul along with R Jegan, Executive Chef, and N Srinivasan, General Manager, Gokulam Park visited the villages of Mettupalayam, Palladam, Pollachi and Sathyamangalam, and talked to the elders on reviving traditional and forgotten recipes. “Thus we proved Natu Kozhi Rasam,” says Srinivasan, adding that the festival is an opportunity to showcase dishes that have less oil and spices, which are rarely talked about such as chicken chettinad or dindigul biryani. “We also learned the recipe Viran Soru Or the white mutton biryani with aromatic short-grained seeraga samba rice made using minimal spices, but high in flavour,” says Arul.
regional specials like Mangai Meen Kuzhambu Main courses is presented with Nandu Thakkali Perattal (Crabs tossed in spicy tomato gravy). “We added like the beginning Karuveppilai Kozhi (chicken tossed in roasted and curry leaves powder with other spices) and Nethili Tossed in spicy-spicy condiments from the multi-cuisine menu to cater to the house guests.
Various types of chicken dishes such as Pallipalayam Chicken are served at the festival Photo Credit: Special Arrangement
To make the kongu experience even better, here is the delectable Ellenir Payasam, made with chilled coconut water.
Open for dinner from 7 PM to 11 PM, the buffet is priced at INR 1,250 for adults and INR 625 for children (all inclusive) and is valid till May 21 at 24/& Bytes, Gokulam Park, Avinashi Road, Mylampatti is in For reservation, call 9500555484