KUALA LUMPUR, July 9 — The renowned Junior Kuppanna restaurant, famous in India for its authentic Kongu cuisine originating from the southern part of the country, has now opened its flagship restaurant in Leboh Ampang in the capital city.
R. Denes Kumar, one of the master franchisees of Junior Kuppanna in Malaysia, expressed his delight over the overwhelming love and repeated visits from customers since its opening on June 24.
“We have been working since 2014 to bring this South India’s authentic Kongu cuisine to Malaysia as many Malaysians travel to South India just to experience this cuisine. So, we decided why not bring the cuisine here in Malaysia,” he told Bernama in an exclusive interview when met at the restaurant, recently.
Highlighting the unique characteristics of Kongu Nadu cuisine, Denes explained it is a predominantly South Indian fare with rice as its base and a collection of exotic recipes. Kongu Nadu refers to the south Indian geographical belt made up of present-day Tamil Nadu, southern Karnataka dan eastern Kerala, hence the fusion of the cuisines unique to the communities there gave rise to Kongu cuisine.
“As a heritage, Kongu cuisine is a widely loved method of cooking where there is liberal use of local masalas and coconut, giving it a unique taste,” he added.
The roots of Junior Kuppanna goes back to 1960 when Kuppanna and his wife Rukmani opened the first outlet in Erode, a city in the Indian state of Tamil Nadu.
Denes, a Malaysian celebrity who acted and produced the local Tamil comedy-drama Pasanga series, shared that Junior Kuppanna’s menu caters to both biryani lovers and enthusiasts of spicy non-vegetarian dishes, offering an extensive array of authentic Kongu delicacies.
“Our menu covers over 20 signature Kongu dishes that are designed to be hot, crispy, tender, spicy, and juicy,” he added.
Denes emphasised some of the standout dishes at Junior Kuppanna, such as the culinary masterpiece, Kongu Mutton Biryani, and the heavenly fusion of flavours and textures found in the Pichu Pota Nattukozhi (free range chicken dish).
He also recommended savouring their signature juicy Pallipalayam Chicken, which is sure to leave one’s taste buds craving for more.
“The signature biryani at Junior Kuppanna, made with seeraga samba rice mixed with authentic masala and spices, is in high demand. Seeraga samba rice enriches the flavour of biryani and leaves a light feel after a good meal,” said Denes.
Denes, who just started venturing into the restaurant business, assured that Junior Kuppanna’s well-trained chefs will ensure the preservation of Kongu cuisine’s authenticity and uncompromised quality.
In a related statement, Datuk Seri Dr C.Mahendran, another partner in the master franchisee of Junior Kuppanna in Malaysia, highlighted the restaurant’s expanding presence beyond India.
“Junior Kuppanna is now available in three countries outside India, namely Malaysia, Singapore, and Sri Lanka,” he said. — Bernama
