Sunday brunch options in Coimbatore

Lavish, with a drink on the side

A platter of grilled fish, the season’s fresh catch of mackerels, sardines, and paarai, marinated in curry leaves paste, makes its way to our table straight from the grill. It is soft and juicy. Delicious is the verdict. “Next time, we might try a fiery red marination in Kongu style or the Bengali way with mustard oil,” says Chef M Baranidharan as we try out his lavish Sunday brunch at O By Tamara.

There is Indian, continental, Kongu cuisines, and as many as seven live counters doling out chaats, shawarmas, appam and stew, thin crust pizzas and pastas. “I was with a cruise line for seven years before working with star hotels in metro cities. I curated a brunch menu that also raises a toast to global cuisines,” he adds as we eye the salad bar that displays greens, vegetables, cheeses, nuts, red and yellow bell peppers, cherry tomatoes, and lettuce besides sliced cold meats. Arranged in individual cups, it’s a treat for the senses. “It also allows guests to pick and choose which cuts down wastages,” explains Baranidharan adding that the buffet features 16 vegetarian and eight non-vegetarian dishes in the main course as I bite into thin crust pizza served with fiery grilled chicken topping. There are counters doling out waffles, pancakes, French toast, to ensure that you don’t miss out on breakfast specials as well.

Besides Indian fusion style cold appetizers, there is kuboos, babganoush, and roasted beetroot tossed in earthy spices. The kids counter with mini burgers, smiley fries, cup cakes, and chocolate pops is a big draw with children. I try the Kongu style mutton biriyani, a celebration of aroma, colour, and flavour, with perfectly cooked, short-grained seeraga samba rice and tender chunks of spiced lamb. While there, also try steamed white rice with Allepey fish curry that is tangy or a spicy Lucknowi mutton gosht and enjoy the hearty flavours. The kebabs keep coming, there is chilli fish, succulent chicken kebabs, lachha parathas, naans and rotis, dals and paneer and everything in between.  

There is also a South Indian spread complete with puli kuzhambu and parupu urundai kuzhambu. “Diners can enjoy the brunch indoors or at an open Alfresco experience with towering glass ceiling that allows sunlight to filter in,” says the chef as I enjoy the crisp kovakkai veppudu that shares space with Mediterranean style stuffed zucchini at the buffet counter. “Veppudu, a semi-gravy dish is made with prawns. We replaced it with kovakkai, our local produce. Our focaccia are made in-house. Our guests experience not just global cuisines, but also a taste of the local,” he says, adding, “We stay true to our Kongu roots.”

The buffet priced at ₹1699 for adults also includes two servings of cocktails or mocktails of your choice. There is a 25% discount till the end of July. Prices vary for children aged five to 10. From 12.30pm to 3.30pm. For reservations, call 08065551226

Toasties, with love

I pour signature hot chocolate generously on vanilla ice cream and strawberry compote that sit pretty on a French toast stuffed with a medley of dark and white chocolate. I bite into the gooey and fluffy goodness, a perfect Sunday treat. That’s the oozie snoozie French toast for you. “It’s become very popular among our diners,” says Harini Prakash who runs Boxed by Butterquenelle, a rustic, turquoise-themed cafe in Avinashi Road that serves upscale fusion food.

The brunch offerings also has a line up on crunchy open toasties that can leave you craving for more. I try the wholesome truffled mushroom and cream cheese toastie served with two slices of crusty bread filled with delicious mushrooms, melted cheese and truffle lending it an earthy, umami flavour. The pesto avocado toastie is full of goodness — it has basil pesto, creamy avocado, melted cheese and more. While the grilled chicken club sandwich is a hearty, multi-layered sandwich that brings together tender chicken breast, crisp veggies, creamy dressing, and toasted bread for a satisfying bite, the Nutella banana waffle topped with Nutella chocolate spread and ripe banana is decadent.

“We make the chicken sandwich with a veggie variant using grilled paneer. Our chicken and waffle is also much loved,” says Harini adding that the response for Sunday brunch has been overwhelming. “With so many restobars in the city, partying over the weekend is picking up in Coimbatore. After a long night out, they want to wake up late on a Sunday to brunch. Who wants to cook after a hangover?” she asks.

Though she started with a standard menu of sandwiches, burgers, Turkish shaksukha and English breakfast platter, she added toasties, fresh juices like watermelon, dragon fruit, and coconut for variety. “We wanted to cut down on sugar and keep it fresh and natural. We added chicken and waffle, savoury French toast, stuffed French toast Japanese style and also Indian fusion in the form of dosa taco. We tried fusion every week and our diners were intrigued and came here every Sunday expecting something new. We added freshly brewed coffees, and mocktails too based on feedback,” she says adding that the dishes are made in small batches as ingredients like truffle oil and Gochujang sauce are imported. ”While the English breakfast is a staple, we also tried variations like zucchini and oyster mushroom croissant sandwich once. There were so many takers as it is fully vegetarian,” says Harini, looking back on her three-year journey. “So many cafes have come up with unique ideas which keeps pushing us to be creative in what we offer. I didn’t jump from one idea to another but held my ground to make Boxed a household name.”

Brunch menu is available from 11am to 2pm at Boxed by Butterquenelle, SK Complex, Avinashi Road, Sitra. Starts at ₹200 onwards For reservations, call 9047410107/ 9788577995

Annachipazham toast anyone?

 A fluffy Japanese milk bread stuffed with chunky pineapple cubes, soaked in an egg and cream mixture. For extra goodness, it is served with caramelised banana, topped with dripping cream cheese. Every bite is delicious. “We make an in-house pineapple jam and stuff it inside the French toast to call it annachipazham French toast,” says Siddharth Sethi, one of the founders of Van Dough Cafe and Pizzeria.  

From Maharashtrian misal pav and Amritsari chole kulche to turmeric mushroom toast, scrambled eggs and shea butter on bread, cherry tomatoes and smoothie bowls, the Sunday brunch is an experience at Van Dough Cafe and Pizzeria on Avinashi Road. “We have done Indian, continental, and regional cuisines. We club Indian cuisines with beverages like mango lassi or saffron lassi. We also focus on healthy yogurt based or an oatmeal based smoothie bowls and top it up with fresh fruits,” says Siddharth, adding that on some weekends they try the Japanese style chawanmushi, the classic savoury egg custard steamed in a cup. Every Sunday brunch is an experiment with a new menu.

“We don’t have a fixed menu and that is why people love to keep coming every Sunday,” he adds. A cheesy peach toast that has sourdough toast topped with mascarpone and home-made peach marmalade is a new addition along with crispy chicken waffle sandwich and cauliflower hash brown waffle sandwich. The toast stuffed with dollops of creamy mascarpone cheese and home-made peach marmalade is a match made in heaven. The refreshing citrus salad adds to the experience. 

I try the crispy chicken waffle sandwich. The home-made waffle is tender and slightly sweet and balances the spiciness from the chicken. The chicken paired with spiced maple butter, caramelised onion and cheese and the cold crunch of the slaw is hearty. “There is more to explore beyond idli, dosa, vada and pongal. Our focus is on clean food with home-grown, locally-available ingredients. Our regulars find the spin on local flavours interesting.” The Vandough eggs florentine is served with brown onion masala bun, thakkali thokku, keerai poriyal and poached eggs and curry leaf infused hollandaise sauce.

On some weekends, the brunch outing is clubbed with pop ups. “A clothing brand showcased their newly launched line and we designed a menu based on the collection. It gets traction both ways. Sometimes, we have live music with DJs. We are also exploring morning parties, the coffee rave as the younger generation is into coffee and matcha.”

A lot of thought goes behind the Sunday brunch. “When we conceptualise a new menu, we include four or five items that are a meal on their own. The rest we split into egg-based, vegetarian and meat-based dishes. We also club it with three or four beverages and one or two dessert options. It’s not a buffet, everything is made to order and fresh. An extension of our coffee menu and matcha menu is also available during the brunch.”  

I sip on the smooth and creamy pumpkin pie smoothie. It has a fabulous colour and balanced flavours of roasted pumpkin, butter and brown sugar, blended with delicious coconut milk and a dash of cinnamon. High in protein and fibre, it leaves me refreshed.

Available from 10am to noon at Van Dough Cafe and Pizzeria on Avinashi Road. You can order a-la-carte and prices begin at ₹250 onwards. For reservations, call 6381962264