Food

From the Kongu heartland

PLENTY ON PLATTER: An array of non vegetarian delicacies. Photo: T. Saravanan

PLENTY ON PLATTER: An array of non vegetarian delicacies. Photo: T. Saravanan

Junior Kuppanna has arrived in Madurai with its unique recipes from Kongu cuisine in a place overcrowded with non vegetarian eateries. The recently opened restaurant is fast catching the attention of food buffs with its popular dishes like the Pallipalayam Chicken and Nattu Kozhi Fry . The restaurant is the 31st branch of the Junior Kuppanna chain of restaurants, and is part of the Thangam Grand Hotel.

Offering mess type food in a star hotel ambience is their USP. Meticulously organised kitchen besides spacious dining area provide a perfect fine dine experience for the customers visiting the restaurant. “There are plenty of areas in food industry to explore and that gives us enormous confidence to start this restaurant. We have also planned to introduce kitchen tours for our customers,” says R. Ramesh, Director, Thangam Grand Hotel.

As ‘Thalappakatti’ and Chennai Rowther brands have already made a mark with their unique biryani preparations, Junior Kuppanna has come out with their set of recipes made with home-made masalas. “From the weight of the dish to amount of oil and salt to be used we have standardised our recipes. The cooks just have to open the packet and sauté the food before it is served,” says Arun Kumar G., grandson of Kuppusamy, the founder of Kuppanna Hotel.

Pallipalayam Chicken is simply irresistible. Named after a small town near Erode, the chicken delicacy carries an explosion of flavours. Cooked with red chillies and shallots in remarkably less amount of oil, the chicken is tender and tastes different.

Equally inviting is the Andhra Chilli Chicken . With an overdose of green chillies, the dish looks green in colour. The chicken pieces are succulent and cooked well in the masala. The unique preparation is spicy and tasty and goes well with both meals and tiffin varieties like idli, dosa and rotis.

The Nattu Kozhi Fry is another dish that comes with a unique taste. Usually dry and hard country chicken is surprisingly soft and delicious here. Every dish on the menu carries a distinct Kongu flavour.

For every 30 minutes, the biryani is cooked afresh. Every dish passes through two stages in the kitchen before it arrives on the table. Basic cooking is done in the first kitchen and passed on to the next one, where it is further sauted and sent to the table. Each dish weighs 135 gms.

Fish chukka is unheard of in this region. Usually chukka is a dish prepared with mutton or chicken, but here fish is the main ingredient. Fish has an inherent flavour and to douse it amounts to spoiling the dish. But the fish chukka recipe is cleverly packaged so that the ginger-garlic flavour does not overpower the original aroma. “The fish pieces are boneless and we use Basa fish for this preparation. The recipe is specially prepared to match the taste of the locals,” says Arun Kumar.

Unlike the popular local Virudhunagar Parotta (parotta deep fried in oil), the Cut Roti is super soft. There are regular vegetarian and non vegetarian thali meals. Dinner is also an enjoyable outing, with idlis and variety of dosas. These are served with Thala gravy , Mutton Kudal , Brain fry besides chutneys and chicken kozhambus.

To cater to the needs of the children, the Junior Kuppanna also offers dishes that are popular in town like, Hong Kong Chicken, Chicken wings, Bread Crumbs fried Chicken and Kari dosa.

Milk payasam tops the dessert list that also has carrot halwa. Very sweet and thick with roasted vermicelli, cashew nuts and raisins the dish is rich in taste.

Open for lunch from 12 to 4 p.m. and for dinner from 7 to 11 p.m, Junior Kuppanna is located on the Bypass Road, Kaalavaasal, Opposite to Mappillai Vinayagar Theatre. For details, call 0452-4200003, 4200030


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Printable version | May 14, 2022 5:29:15 pm | https://www.thehindu.com/features/metroplus/Food/From-the-Kongu-heartland/article14588927.ece