#TamilCuisine #NonVegetarian #GourmetOnTheRoad

Kothanur Kitchen, Authentic Kongunadu Cuisine, Tamil Cuisine, Village Style Salem Food, Kothanur, Bengaluru, Bangalore, Kothu Parotta, Mutton Kola Urundai, Egg Boti Fry, Naatu Kozhi Fry, Nethili Kuzhambu, Naati Kozhi Kuruma, Chicken Biryani, Mutton Biryani, Non Vegetarian

This village style eatery in the North Bengaluru suburbs of Kothanur draws inspiration from Kongunadu cuisine and the streets of Salem in its hearty non vegetarian Tamil fare. Kothanur Kitchen favours cooking over wood fire and a strict no-refrigeration policy, ensuring that everything that is served is cooked with fresh ingredients for the day.

Food Lovers’ Editor visits the restaurant to savour some of the most popular dishes served here, from a Mutton Kola Urundai to Egg Boti Fry, a vivacious Netholi Curry and more. Enjoy!

Kothu Parotta
Robust in its spicing, this parotta that has soaked up the egg masala and chicken sherva will transport you to the street stalls of Salem.
Rs. 80 (usd 1.1)
8/10

Mutton Kola Urundai
Love the texture of these spiced mutton mince balls, it's got a bit of a crunch as you bite into it but is yielding inside. The meat hasn’t been ground to a paste, and the spicing is gentle, leaves behind a happy warmth on the palate.
Rs. 200 (usd 2.8)
9/10

Egg Boti Fry
The boti is prepped and cooked rather well too. There is none of the raw ‘animal’ scent that one smells if offal meat isn't cleaned well.
Rs. 150 (usd 2.1)
8/10

Naatu Kozhi Fry
At first bite, I felt the meat was a bit too tough, although I enjoyed the flavours of the fry - the tartness of the tomato, the mild sweetness of the onions and the savouriness of the Salem masala. However, as you chew on the chicken, it releases the flavours of the masala it has been cooked in.
Rs. 200 (usd 2.8)
8.5/10

Nethli Kozhambu
This Sunday special fish curry at Kothanur Kitchen combines the humble nethili fish with the puckeringly sour raw mango in a curry pot that’s cooked slowly over a wood fire.
Rs. 150 (usd 2.1)
9/10


Naati Kozhi Kuruma
The chicken is cooked with the skin, which lends a fulsome flavour to the kuruma. The kuruma in itself is rather delicately flavoured, allowing one to savour the flavour of the meat and the lingering warmth of the spices.
Rs. 200 (usd 2.8)
8.5/10

Mutton Kuruma
The fat flavour in this kuruma is quite pronounced, I also found the meat a tad chewy. On a positive note, the gravy benefits from the richness of the fat on the meat.
Rs. 180 (usd 2.5)
7/10

Chicken Biryani
The rice is quite flavourful once you get past its slight stickiness. On the palate you taste the freshness of the mint and coriander, the acidity of the tomatoes amidst the spices.
Rs. 130 (usd 1.8)
8/10

Mutton Biryani
The mutton biryani is restrained in its spice notes and spotlights the flavour of the meat. The rice is cooked perfectly in this naati, country style biryani, with the fat lending its deep savoury unctuousness.
Rs. 200 (usd 2.8)
8.5/10

Kalaki
In case you haven’t had enough of the meaty preparations here, the custardy goodness of the kalaki, an egg and chicken curry mix that's cooked to the point where the egg begins to coagulate, provides the perfect end to a Kongunadu meal.
Rs. 30 (usd 0.4)
7.5/10


ADDRESS - Kothanur Kitchen, Sy. No. 28/3 & 28/4, K Narayanapura Road, Kothanur, Bengaluru, Karnataka 560077; tel +91 95358 11681
LOCATION TAG - https://g.page/kothanur-kitchen

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