It is a confluence of Tamil Nadu cuisines, appeasing the taste buds of those looking out for ethnic food. The ‘Unavu Thiruvizha' at the three-day ‘Semmozhi Kalaivizha' at 11 locations in the city has some of the popular and special dishes of the State.
Almost all locations have the stalls of all 10 food groups participating in the event.
The varieties range from Chettinadu to the village fare. At the Kalaivizha venue in Gandhipuram on Sunday the irresistible list ran thus: ragi and kambu paniyaram and dosa from Kongu Nadu, kalamari and seafood from Mahabalipuram, “kootan choru,” aapam and paniyaram from the traditional kitchens of the State (gramiya virundhu), biriyani varieties from Chennai and Dindigul, parottas, Chettinadu food and vadai and bhaji. Visitors lined up at the counters even by 6.30 p.m.
“Seafood is not very common in Coimbatore and so we have made arrangements to offer some of the best seafood here,” said Arun Prasad from Moonrakers (Mahabalipuram).
Tirunelveli halwa, Srivilluputhur palkowa, Sathur sevu, Kovilpatti kadalamittai, Manapparai murukku, Madurai jigarthanda, Ooty varuki, and Thuthukudi makroon come as a special package – Tamil Amutham.
“We expect over 3,000 visitors at each venue a day and the stalls will be open from 6 p.m. to 10 p.m. till June 22,” said Suresh J. Manoharan, one of the co-ordinators of the ‘Unavu Thiruvizha.'
About 90 volunteers have been assigned for each food group to help in preparatory work and at the counters.
The participants prepare most of the varieties in three kitchens in the city and transport it to the venues.
From June 23 to 27 when the World Classical Tamil Conference will be held here, the groups will open the stalls on the exhibition ground and NGR Memorial Matriculation School on Kamaraj Road and will also be present at National Model School (Avinashi Road) and on Kalapatti Road from 10 a.m.
