Thursday, January 13, 2011


                                                          ALL FOR THE YEAR  -----2011

Starting the year 2011, I have done a lot of rigging and cooking to explore more about KONGU NADU cuisine, This cuisine is catching up and will get more exposure in many cities of Tamil Nadu. Chef Jacob Sahaya Kumar has already worked a lot on this particular cuisine and also opened 2 Restaurants in Chennai City under the name RASAM which is owned by SRI KRISHNA SWEETS , the two restaurants are purely Vegetarian.

Now, let me give a small topography about  KONGU NADU  and here we is brief since I have taken a lot of my time referring To Wikipedia and other Blogs;---------------

KONGU NADU ........... This is a region on the western part of TamilNadu, on the West to North west is the state of Karnataka,, Madurai and other districts on the East and West is the adjoining State of Kerala,Some of the present day Districts that come under Kongu Nadu are Coimbatore , Salem, Tirupur, Erode, Nilgiris then parts of Krishnagiri, Dharmapuri and also the close borders of Karnataka place known as Erumaiyur( Buffalo Village).

Referring to a Few Chefs and other blogger , I understand that the KonguNadu cuisine is very simple and more extensive than Chettinad since the area is also vast or rather the Region of Kongu Nadu.

Some of the aspects that make Kongu Nadu cuisine special are:-------

**Most recipes have their own nativity and Style.

**Food is not Oily and Spicy has a unique texture and flavour.

**Roasted Groundnut in form of paste or powder, Gingely seeds fresh Turmeric is added to most dishes hence it has a different flavour and aroma ,considerable amount of pulses are also used

**Where ever  Non Vegetarian is cooked it is always Mutton or Chicken that finds its place as Number One , since Sea food has to be brought from the East Coast or West  Coast  shores, farming of Chicken and Goats are a main occupation. Incidentally eggs are exported to many Middle Eastern Countries from the Kongu Nadu region since they are produced in Abundance