The Kovai Virundu


~ 6 course meal ~


Pomegranate Chickpea Salad with Fresh Mint & Date Dressing

A nutritious and light salad made with fresh pomegranate, cooked chickpeas and chopped cucumbers. This superfood dish gets its added flavour in the two creamy dressings. The fresh mint dressing consists of fresh mint leaves, freshly-squeezed lemon juice and extra-virgin coconut oil with an irresistible blend of Indian spices, while the date dressing is a tangy blend made with chopped dates and tasty spices. The dressings can be added separately or together for an explosion of flavour.


Aromatic Chicken Biryani

The varieties of Biryani in Tamil Nadu alone are vast. Here, Chef Buni uses key spices from various native biryani styles to create her own. Made with the aromatic Seeraga Samba rice known to be rich in selenium and fibre, tender succulent chicken pieces and a blend of flavorful spices, this rich biryani is cooked with rich flavours and best eaten hot.

Almond Chicken Gravy

A creamy and nutty curry filled with the health benefits of almonds and the flavours of spices. This royal dish is made with tender succulent chicken pieces and grounded almonds in a tangy gravy. Using cold-pressed coconut oil, this mildly-spiced recipe is prepared meticulously and makes a delicious combination with the biryani.

Kovai Fish Masala Fry

A traditional recipe popular in native Coimbatore, this dish consists of fresh red snapper/sea bass richly marinated in freshly ground spices and shallow-fried in cold-pressed coconut oil, a healthy choice for frying food.

Yoghurt Raita

A refreshing condiment that is traditionally eaten with the biryani, this yoghurt-based dish combines chopped fresh zucchini, onions & homemade yoghurt to create a cool yet flavourful side.


Creamy Pumpkin Twist

This creamy dessert uses the richness of yoghurt, and the natural sweetness and low-calorie count of fresh pumpkin to end your feast on a deliciously healthy note.


Pomegranate Chickpea Salad/ Yoghurt Raita/ Creamy Pumpkin Twist Serve at room temperature or chilled.
Aromatic Chicken Biryani/ Almond Chicken Gravy: MICROWAVE Heat at 160 watts for 30 seconds.
Kovai Fish Masala Fry: MICROWAVE Heat at 160 watts for 15 seconds.