Fish fry in Kongundu | Photo Credit: Special Arrangement
Chef Lakshmi Divya Harshini always wanted to learn to make pastry, but she had to wait till the age of 23. “My grandfather was not ready to allow me to travel abroad alone, even though I had a master’s degree in international business,” she remembers.
Once he completed his Pakistani training in Corden Blue in London(2009-2010), she returned to India. Over the years, as he saw and understood the culinary scenario in India, he felt the growing need to make his roots dishes champions.
The Kongunadu cuisine originates from the Kongu region of Tamil Nadu and is famous for the specific mixture of tastes and the use of fresh, locally citrus ingredients. Some of its most famous cuisine include Arisi Paruppu Sadam (a comfortable rice and dal dish), Kola Urundai (Spicy Meatball), and Kozy Kuzambu (a fragrant chicken curry). The identity of cuisine lies in its efficient use of regional spices, providing a rich and aromatic culinary experience that stands in the diverse food culture of Tamil Nadu.
Chef Lakshmi Divya Harshini | Photo Credit: Special Arrangement
“My window for Kongu food was my grandmother. My mother did not cook food, so it was my grandmother who introduced me to the art of combining spices to make different tastes, dishes and unique tastes. I also saw that, for most people outside Tamil Nadu, Tamil cuisine was synonymous with Chettinad. I wanted to shine a light on the food of my area, ”says Harshini.
With a family deeply vested in food, Harshini drowned herself to learn more about Kongundu cuisine, drawing from generations of family dishes and extraordinary cooks. Prior to fully frying in the Pak world, she used her international trade degree by contributing to family undertakings in Coimbatore, including shaping the menu for restaurants such as Kavai Alankar Vilas.
Even during the epidemic, he discovered a way to introduce people for Kongu food through farmstases in his ancestral farm in Polachi. “It was a small farmstay, but visitors nurtured farm experience. In fact, he was abandoned the happiest food. It was when I started taking Kongundu cuisine seriously, “she reflects.
Harshini has since expanded her Farm Stay Experience, where she runs a Trevarten bungalow. While her husband manages day-to-day operations, she is dedicated to spreading awareness about Kongunadu recipes, ensuring that its rich and unique heritage acquires the recognition he deserves.
Talking about some of the most popular cuisine of Kongunadu cuisine, Harshini shared, “Cola Urundai spices and herbs mixture with a mixture made of minced meat (usually mutton or chicken) Is. The mixture is shaped in small balls or dumplings, coated with a crispy outer layer made of gram flour (gram flour), and deep until the golden brown. ,
Another standout dish is Kongundu Veli Biryani, cooked using a fragrant searga samba rice, a small grain variety that is known for its delicate aroma and the ability to beautifully absorb taste.
Harshini’s food sometimes carries subtle effects from Kerala dishes, especially in dishes where coconut milk is used, such as fish curry. She credits the rich coconut crop of Polachi. “In addition, there is no similarity for Kerala cuisine,” she explains.
Her dips have also gained popularity among those who have tasted her cooking, in which standouts like gooseberry and radish-based dips leave a permanent impression.
Harshini is hosting the Kongunadu Food Festival at Park. The festival lasts till 15 February.
Published – February 11, 2025 04:51 pm IST
