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From pork chops by chapels in Goa and highway restaurants across Maharashtra to hearty feasts in Tamil Nadu—eat your way through regional fares across the country.
Food + Drink India Inspire Me!
| POSTED ON: December 21, 2020
Rabbit, turkey, pigeon—summon your choice of interesting meat at a typical spread in Coimbatore’s Hari Bhavanam. Photo by: Julian Manning
Hearty Fare at Hari Bhavanam
Tamil Nadu
Outside Tamil Nadu, Coimbatore often seems to be obscured by the cultural shadow of Chennai, that is, unless you’re a foodie—betteryet, a gourmand with the culinary bloodlust and curiosity of the late Anthony Bourdain. Hari Bhavanam, a Kovai classic since 1971,provides an unadulterated taste of the surrounding region’s non-vegetarian cuisine. Think fried (or fricasseed) country hare, the gameymeat suffused with a blaze of masalas tossed with cumin, coriander, and mustard seeds, best enjoyed with a drizzle of lemon juice andthe crunch of uncooked onion rings; or, even better, sample congealed, tender morsels of lamb blood, quickly stir-fried with goldengobbets of chana dal and an aromatic mixture of garlic, ginger, fennel seeds, curry leaves, and greenchilli. Those interested in eatinghouse specials other than rabbit (muyal) masala or blood fry (ratha poriyal) can opt for a variety of turkey, pigeon, and quail dishes.You can still dine in the original mess hall of the eatery, near Gandhipuram Bus Depot, but the operation has gradually expanded overthe years to a total of four locations in Coimbatore, from a sum of three employees to an army of 900 today.
-Julian Manning
Hari Bhavanam’s four outlets in Coimbatore are at Gandhipuram, RTO Office, Peelamedu, and Goldwins, www.haribhavanam.com.
‘How to Travel Better in 2021’ is a comprehensive list of Indian destinations worth exploring in the coming year, and has been reported by the editors and contributing writers of National Geographic Traveller India. Read all the entries on our digital forum or new National Geographic Traveller India app here.
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