I am a food lover. Non veg lover. Kannannan does the perfect job of pampering my stomach and soul with their authentic style preparation of mutton and chicken ! The overall homestyle experience alws pleases me... the mutton-boti they prepare is just like my mom style. Other than home, kannanan is the only place where I even think of eating boti. honey and curd combo introduced by them to me had become my addiction now. I just look for that everytime at your place. Please keep your "kombu thaen" available all the time for fans like me :) Will come again :)

Kannanannan (KA) was a unique experience in Coimbatore (CB). Coming in from the cold (almost literally), I had no idea of the heat blast that my palette was to face. Tucked away in one of the major streets in RS Puram, KA is run by a family of 2 brothers and their mother in honor of their father, Kannan, who loved to entertain, loved his food and was known for his big heart. Having been used to “Pure Veg” tags in restaurants, KH says “Pure Non-Veg”, which was refreshing but given the afternoon temperature, it was the sign of things to come. The lead chef trained in the UK has his own take on Kongu naadu cuisine. The Omakase philosophy underpins the menu of the day, which is brought to life by the ingredients available that day. Indeed, there is no menu to choose from. Every dish is made from scratch and no food stored overnight. A limited number of about 450 plates are prepared each day and only open for lunch (please call in advance). Recipes are rotated over the week with no 2 days having the same menu. The presentation is typical home-style i.e. unlimited amounts of 15 dishes of mutton, chicken and egg plated with rice on a banana leaf. We had the head, brain, innards and meat of goat while chicken was prepared in 5 different ways including preparations containing mint. The pepper levels (both black and cayenne) were pretty high for the average palette. Chicken fried in traditional fish frying batter was one of the highlights as was the goat innard stew containing liver and intestine. Don’t be surprised if you’re overwhelmed after 3 courses. The amounts and flavours are intense, but warming. Its almost like stepping into a home, especially given that the chefs’ home abuts the restaurant. Dessert was home-made yogurt with honey foraged from the nearby Nilgiri mountains. I could have happily dined on that one thing alone. The contrast between the main course and dessert flavors was polar opposites where the heat was immediately cooled down and the taste buds returned to normal by the honey-yogurt mixture. For Rs 450 (~9 CAD), I witnessed a wild and exotic spice dance on my tongue, all of which was swept away by the dessert. Funnily enough the balance was just right to save the morning after runs to the John. All in all, a very satisfying experience and look forward to returning.