Chef Harshini Brings the Soulful Flavors of Kongunadu to Hyderabad
Chef Harshini recently brought the rich, soulful flavours of Kongunadu cuisine to life at an exclusive culinary showcase hosted by Sheraton Hyderabad Hotel. Held on Tuesday,13 May 2025, the event offered guests a specially curated dining experience that highlighted the essence of Kongunadu’s agrarian culinary traditions. Known for its subtle flavors, restrained use of spices, and generous use of coconut, the cuisine stood in contrast to its spicier southern counterpart, Chettinad.
After her showcase at Sheraton Hyderabad, Chef Harshini spoke to Deccan Chronicle about her journey with Kongunadu cuisine:
Q1: What drew you to specialize in the Kongunadu cuisine?
A: So, the reason why I got into this cuisine is that, when someone thinks of Tamil Nadu, it’s only Chettinad. Nobody talks about Kongunadu at all. They just think Chettinad is the only regional cuisine which is there in Tamil Nadu, but tha’s not true. Kongunadu is also a predominantly larger regional cuisine in Tamil Nadu. And I think it was just not appreciated as it’s supposed to be appreciated. So, I just thought, why not let me promote my food and let people know that, yes, you’re missing out on something which is yummy.
Q2: For those who are unfamiliar, how do you describe the cuisine in terms of taste and ingredients?
A: Subtle, refreshing and I would say tasty, which is light on your stomach. It gives you, like you want to have more and next day you feel not heavy and bloated.
Q3: What inspires you to bring flavours of Kongunadu to Hyderabad?
A: I think Hyderabad people love my food. This is my third pop-up here in Hyderabad. So, I think they really like my food and that’s why I’ve been coming here and they’re calling me again. I
think it’s very similar to Andhra food. They feel like having it at home. So, they can relate to it. So, that’s the reason.
Q4: What are some signature dishes that you’ve featured in today’s menu?
A: I would say, all these are my personal favorites, so I made that. So, I made Kongu Mutton Biryani, which is white in color, made with short grain rice. That is one of my favorites and second is fish masala, which is very different from the other fish fry, which you get. So, that is made with freshly ground, no powder, everything is freshly ground. And third is Karpati Halwa, the sweet, which is made with farm jaggery and coconut.
As told to Sherin MJ and Kripa .C
