Savya Rasa is one of the first fine dining South Indian restaurants that brings Pune foodies the taste of South like no other. From the most popular South Indian dishes to the most obscure, patrons get to explore the different regions of southern India through a culinary journey. Now, once again, the restaurant highlights the food from the Kongu regon with its Kongu Nadu Food Festival. Kongu culture spans three states in the South: Western parts of Tamil Nadu, Southern parts of Karnataka, and Eastern parts of Kerala mark the ancient seat of Chera Kings.
The Kongu Express festival hopes to bring new preparations to diners in Pune. These centuries old recipes have been forgotten over the years with popular coastal foods drowning foods from this region. Kongu literally means nectar or honey and comes from flowers growing in the region.
The Kongu Nadu food festival presents preparations that are centuries old. Although the people from this region were mostly vegetarian, the festival menu also brings exciting preparation made with Lamb and Chicken.
One of the favorite traditional recipes from this area is made with Mushrooms, called Kalaan Perattal. Deep fried Mushrooms are cooked in a spicy broth for a long time and then topped with fresh coriander and sauted onions that bring the dish a fresh taste.
Apart from centuries old traditional recipes, the Kongunadu food festival also brings some contemporary street food recipes that will have you licking your fingers. The famous Karandi Omellette is offered in three variations. There is one just with egg mixed with traditional spices, but you also have an option to order this with Chicken or Lamb.
The fluffy omelette is cooked in a Karandi, a kind of small, deep pot with long handle that most in India use for tadkas and is cooked on a low heat. It fluffs up like a frittata and gives a nice pillowy texture to the egg preparation.
One other starter that you must try at the Kongunadu Food Festival at Savya Rasa is the Neikarapatti Narukattu Gola Urundai, a mixture of shallots and Lamb that are rolled up into balls and tied with banana leaf threads. The result is a flaky lamb appetiser which tastes very much like fried onions with a flavor of lamb and a hint of mint leaves. These will surely fly off the table in minutes.
The mains at the festival are equally exciting and with a new taste profiles. The Vellai Kozhi Kuzhambu gives you chicken cooked in coconut and onion with green chilies. Although this might sound familiar, the creamy texture of the curry will leave you wanting more.
The dish is a perfect accompaniment for Kambu Dosai that is made with finger millet. The onions and chilies in the dosa accentuate the taste in the chicken and are yum with the creamy coconut gravy and juicy chicken chunks.
But if you want to stick the traditional Kongu food, Avarai Parappu Saadam is the thing to try. The simple rice and lentil preparation is served with sour Pachai Puli Rasam. The rice has been cooked in the region for centuries and brings the taste of the region to your plate.
One more highlight of the festival is the dessert. A flaky, sweet deep fried bread is served with Palani Panchamirtham, a jam like preparation that is offered at the Palani temple. Made with dates and jaggery, the jam is a perfect accompaniment to the flaky bread.
So if you are in the mood to explore some new cuisine from the Southern Indian states, head on to Savya Rasa in Koregaon Park, Pune, next to Starbucks and enjoy these delicious hot street food from Kongu Nadu Food Festival before 2nd July.
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