Nestled inside the southern Indian state of Tamil Nadu exists the Kongunadu region, boasting an exquisitely unique and splendid cuisine few know about outside its regional borders. Chef Harshini, who hails from coimbatore, is very keen on popularising this age-old cuisine because of its appeal that could bide well with foodies all across India.Unlike its more popular counterpart Chettinad, Kongunadu cuisine prides itself on subtle flavours, less use of spices, and predominant use of coconut. The history of Kongunadu is of a farming community and not a trading community, as in Chettinad. As far as Chef Harshini is concerned, local ingredients like small onions, palm jaggery, and millets go a long way in defining Kongunadu cuisine.Among the highlighted dishes are arisi paruppu sadam—a humble dal-rice dish, highly underrated, as Chef Harshini describes it. Comfort food, with a preparation using toor dal, small onions, and rice-is added to many homes in Kongunadu. The Kongu Mutton Biryani-an aromatic rice made of mutton, shallots, and dry chilies.The Park Hyderabad is holding Kongunadu Chronicle, a regional food pop-up with Chef Harshini at Aqua and Verandah till February 16. This is a rare opportunity to devour this unique cuisine. Chef Harshini has put together a menu with various vegetarian and non-vegetarian choices ranging from Vazhaipoo vachi Vadai and ennai kathirikai kulambu to Mutton Chinthamani and Pollachi Chicken Curry.Ajit Garcha, the general manager of The Park Hyderabad, admits this world of tastes may not instantly warm the hearts of Telangana diners. However, he believes referring to micro-cuisines like Kongunadu culinary evolution is something every diner must learn to familiarise oneself with.Satya Pandari, Executive Chef of The Park Hyderabad, shares a similar enthusiasm, having discovered the charms of Kongunadu cuisine during his time in Chennai. With its emphasis on local ingredients, subtle flavours, and hearty portions, Kongunadu cuisine will win the hearts and taste buds of adventurous eaters.
Source link
