Coimbatore’s Sree Annapoorna enters fine dining with Kove restaurant


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Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

RELATED POSTS


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

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Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

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Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

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Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”

ADVERTISEMENT


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “What different higher title to point out our love for town we owe every part to?”


Sree Annapoorna reinvents itself with a enterprise resort and wonderful eating restaurant, full with jasmine cake and ‘nannari’ negronis. Here’s a first look

Lucknowi galaouti kebabs gasoline our dialog with Jegan S Damodaraswamy, government director of Coimbatore’s Sree Annapoorna, on the group’s newly-opened Kove: their first foray into wonderful eating. The group, greatest identified for its unpretentious and well-loved shops specialising in ghee dosas, rose milk and fast, pleasant service has been an integral a part of town for many years. The founding father of the Sree Annapoorna Sree Gowrishankar Group, Damodaraswamy Naidu, is credited with altering the face of consuming out in Coimbatore together with his first restaurant in 1968.

Jegan S Damodaraswamy, executive director of Sree Annapoorna and Chef Murugesan.V at Kove

Jegan S Damodaraswamy, government director of Sree Annapoorna and Chef Murugesan.V at Kove
 
| Photograph Credit score: Siva SaravananS

Now, his grandson has re-launched a 50,000 sq ft property at RS Puram in Coimbatore, with a refurbished Sree Annapoorna restaurant on the primary ground, Kove on the second ground and IKON by Annapoorna — a 52-room enterprise resort — a brand new participant within the enterprise resort section. The rooms at IKON by Annapoorna are in two segments – government and suite, and three halls to host features and enterprise conferences.

Truth file

  • Situated at 75, E Arokiasamy Rd, Opp. Lodge Annapoorna, RS Puram, Coimbatore. A parking zone the place 100 vehicles could be parked is developing quickly. To e-book your desk, name: 98422-46780

An engineer with a Masters in Meals Science, Jegan has travelled extensively and is continually considering of latest methods to refresh the household enterprise, whereas staying true to its roots. “I used to be eager to recreate favourites, just like the galouti kebab, for vegetarians in a fine-dining atmosphere. That’s how Kove formed up,” he says, including “I wished to stay to our strengths. Besides milk, no animal by-product is used within the menu, together with eggs. It’s 100% vegetarian proper from the phrase go.”

Assembly challenges

He admits, nonetheless that wonderful eating is a totally new problem. “After I took over Sree Annapoorna, I simply needed to innovate an present working mannequin. For this one, I needed to work actually arduous,” he laughs. “We customised our cutlery with copper end and our Swiss water jugs include an intact lid to restrict contamination whereas filling the glasses. It’s been two years of trial-and-error, nice studying, and plenty of enjoyable.”Jegan pauses to order his favorite dishes from the menu. In a couple of minutes, we’re having fun with smoky yam galouti kebabs served on squares of saffron naan.

Textile designs decorate the ceiling at Kove

Kove’s decor showcases designs impressed by the engineering and textiles sectors that the area is understood for. Copper-plated railings gleam, and above, a vibrant ceiling shows materials in several textures, prints, and hues. Hand-made ethnic tile designs make up the flooring.

A 25-member workforce led by Chef Murugesan V from Sri Lanka oversees the kitchen. Probably the most difficult half has been the menu, admits Jegan. “To keep away from comparisons with pricing, we stored our Annapoorna staples out. At Kove, additionally they pay for the expertise. We name it progressive delicacies and that will likely be our USP.”

Three mushroom crystal dim sum

His journey experiences impressed him to fuse international concepts with conventional favourites. For instance, the curd rice arancini at Kove is a South Indian twist to the Sicilian staple the place rice balls are stuffed, coated with bread crumbs and deep fried. Starters embrace vazhaippoo kola urundai served with curry leaf mayo. There may be dim sums: full of spinach, corn and paneer, in addition to crystal dim sum with shitake, button and oyster mushrooms.

A spot known as house

Breaking with custom, they’re are accompanied by 4 dips — exo (dried garlic and chilli dip), Korean chillies, spring onions with olive oil, and a Sri Lankan dip. Emphasising the eye to element right here, the dim sum additionally incorporates a caviar-like hand-made garnish made with balsamic vinegar and agar agar.

Chef’s pulled bao stuffed with sweet potatoes

Chef’s pulled bao full of candy potatoes
 
| Photograph Credit score: Siva SaravananS

Jegan talks of one other favorite — rendang, an Indonesian delicacy made with beef or duck. “We changed it with kari pala (bread fruit) and amazed at style and texture.” And one of the best ways to take pleasure in that is with a bowl of steamed jasmine rice. The menu additionally options wood-fired Neapolitan pizzas with a crusty, ethereal base and tortellini made in-house. There may be fusion in desserts menu as properly from beetroot halwa with cranberry cream and Irish panna cotta with blueberry consommé, to tiramisu with espresso caviar. “ For jasmine cheesecake, we distil contemporary jasmine flowers to infuse the flavours.”

Curd rice arancini

Sure, there’s a bar connected. And native flavours have been infused within the cocktails. Attempt the sangu poo infusion or the nannari negroni. What does Kove stand for? “A fusion once more of Kovai and love,” says Jegan, including “W