Chef Harshini recently brought the rich and affectionate flavor of Kongunadu’s cuisine to life in an exclusive cooking display cabinet hosted by Sheraton Hyderabad Hotel. The event, held on Tuesday, May 13, 2025, offers guests a special, well-curated dining experience that highlights the nature of Kongunadu’s agricultural culinary tradition. Known for its subtle flavors, restricted use of spices, and generous use of coconut, the cuisine is in stark contrast to its spicy southern counterparts in Setinard.
After the showroom at Sheraton Hyderabad, chef Harshini talks with Deccan Chronicle about her journey with Kongunadu food:
Q1: What attracts you to specialize in Kongunadu cuisine?
A: So the reason I like this food is that when someone thinks of Tamil Nadu, it’s just Chettinard. No one talks about Kongunadu. They just think Chettinad is the only regional cuisine in Tamil Nadu, but that’s not the case. Kongunadu is also a major regional cuisine in Tamil Nadu. And I don’t think it’s worthy of appreciation. So I just thought, why not let me lift my food and let people know, yes, you missed something delicious.
Question 2: For those who are unfamiliar, how do you describe food in terms of flavors and ingredients?
A: Subtle, refreshing, I would say it tastes delicious, it’s very light. It gives you, just like you want to have more of the next day, you feel unimportant and swelling.
Q3: What inspired you to bring the taste of Kongunadu to Hyderabad?
A: I think Hyderabadians love my food. This is my third pop-up in Hyderabad. So I think they really like my food and that’s why I came here and they called me again. I
Think it is very similar to Andhra food. They want to be at home. So they can contact it. So, that’s why.
Q4: What signature dishes do you have in today’s menu?
A: I would say, all of these are my personal favorites, so I did it. So I made a white Kongu Mutton Biryani made from short cereal rice. This is one of my favorites, followed by the fish masala, which is very different from the other fish fries you get. So it’s made with fresh ground, no powder, everything is fresh. The third is the sweet Karpati Halwa, which is made from farm debris and coconut.
