Which is the best city for food in Tamil Nadu? This question will likely spark fierce debates and bring regional and city-based loyalties to the fore. Coimbatore is high up on the list. During a recent visit to the city’s newest luxury hotel – O by Tamara, I checked out some of the region’s famous culinary specialities. Coimbatore is in the heart of the erstwhile Kongunad region in Tamil Nadu’s south-western belt (that includes regions like Coimbatore, Salem and Erode). O Cafe, the hotel’s all-day diner offers an authentic Kongunad.
There’s more to Coimbatore’s cuisine than just Kongunad cuisine. Almost every time I’m in the city, I make a stop at Annapoorna for their legendary ghee roast dosa and invigorating filter coffee. The city’s street food and fine dining scene have also evolved over the past decade. From the city’s spin on mushroom to a unique crispy butter appam to a melt-in-your-mouth Mysore pak and a flavourful biryani crafted with small grain rice, we take you through the city’s most buzzed culinary hotspots.
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Regional specialities at O Cafe at O by Tamara:
The all-day diner at O by Tamara offers a wide array of culinary options. The restaurant also pays tribute to the Kongunad region and offers authentic versions of a chicken sukka and comfort food options like the arisi paruppu sadham. Wrap up your meal with their popular dessert – the kavunni arisi halwa, that is crafted with black rice.
O by Tamara, Sakkarai Chettiyar Colony, Uppilipalayam
Dosa and filter coffee at Annapoorna:
This is one of the city’s best-known homegrown restaurant brands that has been around since the 1960s. Their ghee roast served with their trademark sambar is a local legend. It’s one of their most popular dishes aside from their Pongal vada and invigorating filter coffee.
Peelamedu-Padur Road (opposite KMCH Hospital)
Mutton biryani at Covai Anganan biryani house:
Located on the city’s busy Avinashi Road, Covai Anganan has been around since 1926 and serves a delicious biryani crafted with small-grain rice. Also try their popular signature dishes like the Kongunad-style pichu potta kozhi varuval, their delicious spin on shredded chicken.
Avinashi Road
Butter appam at Tiffen house:
You’re unlikely to find Coimbatore’s unique version of the appam in any other city in Tamil Nadu. It’s an appam and then it’s not. This is a crusty, almost crispy version of the classic appam. Crispy on the outside, soft on the inside and loaded with butter. Leave those calorie counters at home and dig in.
Sambandan Road E, RS Puram
Coimbatore-style Mushroom at Lovely Mushroom stall:
Mushrooms (kaalan in Tamil) are an integral part of Kongunad cuisine. It has sparked one of the city’s most popular street food trends and one that most Coimbatoreans are nostalgic about. Lovely Mushroom stall is one of the many spots where you can try the city’s version of kaalan or mushroom. Batter fried mushroom tossed in a secret masala and also served with other accompaniments.
Raja Annamalai Road, Saibaba colony
Karandi omelette at Haribhavanam:
Karandi is the Tamil word for ladle. This is an omelette that can be quickly put together in a large ladle (Thalippu Karandi in Tamil) that you typically use for tempering or ‘tadka’ and lends the karandi omelette its fluffy textures and layers. Haribhavanam is a popular chain that leans towards Tamil Nadu cuisine; you can try their karandi omelette and local Kongunad specialities.
Goldwins, Avinashi Road.
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Malli Pongal at Shree Anandhaas:
This is one of Coimbatore’s most popular vegetarian chain restaurants. Look for the daily specials like the Malli (Coriander) Pongal and different types of rava kesari (sheera) that are available on select days of the week; the chikoo kesari is our favourite. The sweet shop offers a wide choice of sweets including a delicious karupatti Mysore pak that’s made with palm jaggery.
Pallipalayam chicken at Valarmathi Mess:
This family-run restaurant is a popular local institution and serves one of the most popular dishes from Kongunad. Pallipalayam chicken are pan-fried nuggets of chicken flavoured with a zesty masala and finished with coconut slivers. The dish gets its unique flavours from a unique spice mix – the Pallipalayam chicken powder.
CSI Compound. Race Course
Elaneer halwa at Norukkus:
This local sweet store chain sells millet-based snacks and sweets made with karupatti (palm jaggery). The elaneer halwa made with tender coconut water is one of their bestsellers.
Saibaba Colony
Chef’s table menu at KOVE:
An amalgam of Kovai (or Coimbatore) and Love, KOVE is one of the city’s newest fine-dining restaurants with an accent on progressive cuisine. There’s a private dining room for exclusive Chef’s table menus – a first in the city. The menu is a mix of progressive signatures like the curd rice arancini balls and comfort food like the yam galouti or baked brie.
E Arokiasamy Road, RS Puram
Mysurpa at Shri Krishna Sweets:
Most travellers to Chennai travel back home with a box of the melt-in-your-mouth mysurpa (the Krishna Sweets of ghee mysore pak). The mysurpa’s origin story began in Coimbatore and this sweet shop is a popular stop for locals and visitors alike.
Cross Cut Road.
Potlam saadam at Rasanai:
This elegant restaurant located in one of the city’s trendiest retail and dining destinations – the Lakshmi Mills compound, pays tribute to street food from across South India. The menu has been put together after extensive travels across South India and the Rameshwaram-style potlam saadam, a one-pot meal wrapped in a banana leaf that combines rice and meat is one of their signature dishes.
Lakshmi Mills Compound, Avinashi Road
