Chef Lakshmi Divya Harshini always wanted to learn pastry making, but she had to wait until she was 23. “My grandfather was unwilling to allow me to travel abroad alone, even though I had a master’s degree in International Business,” she recalls.
He once completed his culinary training at Le Cordon Bleu in London(2009–2010), she returned to India. Over the years, as he observed and understood the culinary landscape in India, he felt a growing need to advocate the cuisine of his roots – Kongunadu.
Kongunadu cuisine originates from the Kongu region of Tamil Nadu and is famous for its distinctive blend of flavors and use of fresh, locally sourced ingredients. Some of its most famous dishes include Arisi Paruppu Sadam (a comforting rice and lentil dish), Kola Urundai (spicy meatballs), and Kozhi Kuzhambu (a fragrant chicken curry). The identity of this cuisine lies in the skillful use of regional spices, providing a rich and aromatic culinary experience that brings to the fore the diverse food culture of Tamil Nadu.
Chef Lakshmi Divya Harshini Photo Credit: Special Arrangements
Harshini says, “My access to Kongu cuisine was through my mother. While my grandmother didn’t cook, my mother introduced me to different flavours, dishes and the art of blending spices to create unique tastes. I also noticed that, for most people outside Tamil Nadu, Tamil cuisine was synonymous with Chettinad. I wanted to highlight the food of my region.”
With a family with a keen interest in food, Harshini immersed herself in learning more about Kongunadu cuisine, learning from generations of family recipes and extraordinary cooks. Before diving headfirst into the culinary world, he put his International Business degree to use by contributing to family enterprises in Coimbatore, including shaping menus for restaurants like Kovai Alankar Vilas.
Even during the pandemic, he found a way to introduce people to Kongu food through a farmstay at his ancestral farm in Pollachi. “It was a small farmhouse, but the visitors loved the farm experience. What made them most happy was the food. That’s when I started taking Kongunadu cuisine seriously,” she says.
Harshini has since extended her farm stay experience to Udhagamandalam, where she runs Tiverton Bungalow. While her husband manages the day-to-day operations, she is dedicated to spreading awareness of Kongunadu cuisine, ensuring that its rich and unique heritage gets the recognition it deserves.
Kongunadu Fish Fry | Photo Credit: Special Arrangements
Talking about some of the most popular dishes, Harshini said, “Kola urundai is a beloved traditional dish made by mixing minced meat (usually mutton or chicken) with a mixture of spices and herbs. The mixture is shaped into small balls or dumplings, coated with a crispy outer layer made of gram flour (besan), and deep fried until golden brown.”
Another standout dish is the Kongunadu Vellai Biryani, cooked using fragrant Seeraga Samba rice, a short-grain variety known for its delicate aroma and ability to absorb flavors beautifully.
Harshini’s food sometimes has subtle influences from Kerala, especially in dishes where coconut milk is used, such as fish curry. She attributes this to Pollachi’s rich coconut crop. “Besides, there is no similarity with Kerala cuisine,” she clarifies.
His dips have also gained popularity among those who have tasted his cooking, with amla and radish-based dips leaving a lasting impression.
Harshini is hosting the Kongunadu Food Festival at The Park. This festival will continue till 16 February.
