Sri Annapurna has reinvented itself with a commercial hotel and fine dining restaurant, complete with jasmine cakes and ‘nanari’ negronis. here’s a first look
Lakhnavi Galouti Kebabs fueled our conversation with Jagan S Damodaraswamy, Executive Director of Sri Annapurna, Coimbatore, at the group’s newly opened cove: his first foray into fine dining. Known for their simple and well-liked outlets specializing in ghee dosa, rose milk and quick, friendly service, the conglomerate has been an integral part of the city for decades. Damodaraswamy Naidu, the founder of the Sri Annapurna Sri Gaurishankar Group, is credited with changing the face of dining out with his first restaurant in Coimbatore in 1968.
Jagan S Damodaraswamy, Executive Director of Sri Annapurna and Chef Murugesan.V at The Cove | photo Credit: Shiv Saravanan
Now, his grandson has relaunched a 50,000-square-foot property at RS Puram in Coimbatore, which includes a renovated Sri Annapurna restaurant on the first floor, The Cove on the second floor and Icon by Annapurna – a 52-room business hotel – a New player. In the business hotel section. The rooms at IKON by Annapurna are in two sections – executive and suite, and three halls for holding functions and business meetings.
fact File
- 75, E Arokiasamy Rd, Opp. Hotel Annapurna, RS Puram, Coimbatore. A parking lot where 100 cars can be parked is coming soon. To book your table, call: 98422-46780
An engineer with a Masters in Food Science, Jagan has traveled extensively and is constantly thinking of new ways to refresh the family business while staying true to his roots. “I was looking forward to recreating favorites like galouti kebabs, in an atmosphere of fine dining for vegetarians. That’s how the cove took shape,” he says, “I wanted to stick to my strengths. Except for milk, the menu does not use any animal derivatives, including eggs. It is 100% vegetarian from the word Go.”
face challenges
However, he admits that fine dining is an entirely new challenge. “When I took over Mr. Annapurna, all I had to do was innovate an existing working model. I had to work really hard for this,” he laughs. “We have customized our cutlery with a copper finish and our Swiss water jugs come with an intact lid to limit contamination when filling the glass. It’s been two years of trial-and-error, lots of good learning and lots of fun. Jegan stops to order his favorite dishes from the menu. Within minutes, we are enjoying the smoky yum galouti kebabs served on saffron naan squares.
The cove’s decor showcases designs inspired by the engineering and textile sectors for which the area is known. Copper-plated railings shine, and above, a vibrant ceiling displays fabrics in a variety of textures, prints, and colors. Hand made ethnic tile designs make up the floor.
The kitchen is supervised by a 25-member team led by Sri Lankan Chef Murugesan V. The most challenging part has been the menu, admits Jegan. “To avoid comparisons with pricing, we excluded our Annapurna staples. At The Cove, they also pay for the experience. We call it progressive cuisine and that will be our USP.
His travel experiences inspired him to mix global ideas with traditional favorites. For example, the Curd Rice Arancini at The Cove is a South Indian twist to the Sicilian staple where rice balls are stuffed, coated with bread crumbs and deep fried. included in the beginning Vazhappu Kola Urundai Serve with curry leaf mayo. There’s the dim sum: Crystal Dim Sum stuffed with spinach, corn, and cheese, as well as shiitake, button, and oyster mushrooms.
place called home
Breaking with tradition, they are accompanied by four dips – exo (dried garlic and chili dip), Korean chili, spring onions with olive oil, and a Sri Lankan dip, Emphasizing the attention to detail here, Dim Sum also has a caviar-like handmade garnish made with balsamic vinegar and agar agar.
Jegan speaks of another favorite – rendang, an Indonesian dish made from beef or duck. “We changed it Curry Palas (bread fruit) And amazed by the taste and texture. And the best way to enjoy it is with a bowl of steamed jasmine rice. The menu also includes wood-fired Neapolitan pizzas with a crusty, airy base and house-made tortellini. The dessert menu is accompanied by fusions ranging from Irish panna cotta with beet pudding and blueberry dishes to tiramisu with coffee caviar with cranberry cream. “For jasmine cheesecakes, we distill fresh jasmine flowers to enhance the flavor.”
Yes, once connected. And the local flavor is infused in the cocktails. try the Sangu Poo infusion or Nannari What does Negroni Cove stand for? “A re-fusion of Kovai and love,” says Jegan, “what better name to show our love for the city we owe everything to?”
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