Erode is the home to the first-ever Junior Kuppanna restaurant, which was started by Kuppanna and his wife Rukmani in 1960. A popular city in Tamil Nadu, it was once a part of what was known as Kongu Nadu. Taking from this, the restaurant created dishes inspired by the Kongu Nadu cuisine and then opened branches in other parts of the state to share the spicy flavours with other food lovers. It has over 11 branches in Chennai itself with the most famous one being the T.Nagar one for obvious reasons.
Look wise, Junior Kuppana is very simple with mess style seating. It isn't crowded very often, so you could easily get yourself a seat except probably over the weekends. If you want a space completely to your family, then they have glass and wooden separations between tables as well. A cosy, well-lit place, it is perfect for a happy home meal! We even have the deets as to what to try.
The food till date is made with a mixture of handmade spices prepared by Rukmani herself — which tells you that no matter what, they still take their promise of great food very seriously. If you’re a carnivore, you’re probably going to love this place even more. From Brain Fry to Mutton Nalli Fry, there’s so much on offer.
The Chicken and Mutton Pallipalayam (well known Kongu Nadu preparations which involve cooking with a simple, dry masala mix) are two of their most popular dishes. According to their menu, this is oil-free too. Junior Kuppanna also has Chicken and Mutton Biryani, which is familiar and yet has a completely new flavour. And, of course, as so many South Indian restaurants do, even Junior Kuppanna serves Aatukaal Soup (mutton leg pepper soup) which is a must-try for every single person visiting the restaurant for the first time.
Wait, there’s more! Junior Kuppanna also has the Kothu Parotta in Egg, Chicken, and Mutton. They also have set meals — vegetarian and non-vegetarian, which are available only during lunch, including something called a “Cup Lunch” where you are served a portion of biryani along with plain gravy, rasam, buttermilk and one poriyal.