It looks like for anyone who is passionate about food, Coimbatore is the place to be. With the rising number of food festivals in the city, foodies have all the more reason to exult and explore the untried. "It's a very good sign," rejoices Chef Vijayan, from a star hotel in the city. "These food festivals introduce people to different cuisines and help restaurants dish out some variety on the food frontier."
But were Coimbatoreans always this experimental when it came to food? "Though the pace of evolution may not be on par with the metros, there has definitely been a drastic change," says Ranjana Singhal, who runs a fine dining restaurant in the city. She explains, "The reason for this change is the increase in the number of restaurants, wide clientele and youngsters who have come to the city with some exposure on the food front. Those who have travelled outside the city or the country, look for varieties in dishes. The older crowd, nevertheless, tries to play it safe, and hence we try to tweak dishes with some Indianness to them."
Echoing her thoughts is Chef Vijayan, who says, "Coimbatoreans have travelled around and when they return, they come with some rich experience and aren't afraid to try something exclusive on the food front. They are getting quite experimental." J William Ham, managing director of a stand-alone fine dining restaurant says however, that the aim of these food festivals is to educate people about the wide array of dishes. "We recently had a 'momos and dumpling festival' and it was a hit among foodies. The idea is to inform people about the different dishes in a particular cuisine. For example, through these food fests, we try to say that Chinese cuisine isn't restricted to manchurian and fried rice. Since Coimbatore is a small city, word of mouth spreads fast and we ensure that we roll out the best of fare at affordable prices."
Though Chinese cuisine has always been a big hit among foodies in the city, Chef Vijayan informs us that they are gradually slanting towards other Oriental cuisines. "Thai is making inroads in Coimbatore and Oriental cuisine scores big among people here."
Ranjana concludes, "It's good to see Coimbatoreans on an experimental mode. But in the rat race to dish out different varieties of food, only those who continuously maintain quality and standard, and who bring in innovations in dishes will survive; not the ones that get caught in the rut of just supplying food. When there is an abundance of anything, it loses its USP value, which is why we are now looking at 'serving' food a tad differently."
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