In western Tamil Nadu,Kongunadu covers the Nilgiris, Coimbatore, Pollachi, Udumalpet, Avanashi, Mettur, Palladam, and Tiruppur, and as many as 40 other towns. Kongunadu cuisine derives its name from this belt, and is an ode to the rich culinary traditions of the region where the use of certain ingredients is distinct. For example, coconut is preferred in the form of dry copra, roasted and ground or added in curries as thin slices. The cuisine derives its unique flavours from the extensive use of sesame seeds, groundnuts, dry ginger and roasted turmeric.
“Pallipayalam chicken, named after a town near Erode where the recipe originated, is a simple dish made with chicken, copious amounts of shallots, red chillies, and coconut that is added as small slices to lend volume to the dish,” explains Arul Selvan, corporate executive chef at Gokulam Park Hotels and Resorts. Bytes, the 24/7 multi-cuisine restaurant at Gokulam Park is hosting a 10-day food festival that showcases traditional recipes of the Kongu region. Over crisp vethalai dosa (betel leaf dipped in rice batter and spread as dosa) and steaming, fluffy idiyappams served with flavourful stews ( attukal paya or vegetables), Arul says Kongu chefs go easy not only on oil but chillies too and that sets apart the cuisine from the spicier Chettinad fare. The focus of the festival is local food.
