“N amakku Coimbatore Pakkamungala, konjam ilaneer eduthukonga?” greets Asuntha with the welcome drink. Draped in a traditional Coimbatore sari, she ushers me into the lobby of the Poppys Hotel that resembles a marriage hall with festoons hung all over and veishti and angavastram-clad men moving from one corner to the other attending to guests.
“The feast is ready,” invites Prasath. C, Assistant Manager, Food and Beverages and leads me to the Melting Pot restaurant where the Mappillai Gounder Kongu Food festival is on. The Vazhaithandu soup (made from the banana stem) and Attu Eraichi Elumbu soup (lamb meat and bone soup) that I start with prepares me for a sumptuous treat ahead. The salad section is also elaborate with Sutta Kathirikai (smoked brinjal) and Pasiparuppu (moong bean) salads for vegetarians and Porichha Kozhi salad (fried chicken) for non vegetarians.
The menu throws up few surprises like the Saiva Meen Kozhambu and Pacha Molagai Chicken. While the first one is prepared with banana flower and is named so to grab the attention of guests, the second one as the name suggests is simply hot and spicy. In comparison, the Thenga Pal Kozhambu will be welcomed by those who like their food bland.
The Paruppu Urundai Kozhambu (made with lentil balls) has all the essential ingredients with faint traces of a tangy taste. The variety rice section has Sambar Sadham and Puli Sadham as main dishes. Puli Sadham, prepared with liberal use of shallots, is an integral part of Kongu cuisine.
Among the non-vegetarian items, Salem Attu Iraichi Kaima Sadham (mutton kheema biryani) grabs my attention as I forego the Kozhi Thanni Kozhambu (gravy made with chicken and spices) that I often find at different places under different names.
“We have been planning this festival for quite some time as these dishes are popular in Coimbatore and Tiruppur. We are also planning an exclusive restaurant for Kongu recipes across our hotels and this festival is a good testing ground for us,” says V. Arul Murugan, vice-president, Poppy’s Group of Hotels.
At the live counter section, I find the Dynamite Chicken and Hot Pepper Chicken prepared in traditional Kongu style and straight attack the taste buds. Kangeyam Nalla Yennai Chicken also tastes different to the usual spicy and crispy chicken varieties. Small cubes of chicken are cooked with red chillies and choice of spices in sesame oil. Fried curry leaves are sprinkled on the dish and served hot.
For the sweet-toothed the dessert section has much to offer. Right from the traditional Obbattu to Aval Verkadalai Laddu , there are plenty to lure you. Obbattu is popular in Madurai as Boli and is prepared with maida with sweet filling made of lentils.
The weekend dinner buffet comes for Rs.600 plus tax for adults and Rs.450 plus tax for children. The festival is open during weekends from June 5 to 7 between 7 p.m. and 11 p.m.
