It was not at all times a food hub. Race Course Road, considered one of Coimbatore’s most distinguished stretches, has had many lives.
Originally, it was precisely what its title suggests: a racecourse the place thoroughbred horses as soon as thundered down the observe. As the races light into historical past, the land gave means to quiet, tree-lined residential streets. Bungalows with sprawling gardens and driveways outlined the world, housing town’s elite.
In the late Nineties, Race Course started evolving as soon as once more. Wide pavements made it a favorite amongst morning walkers and joggers, a status that also holds sturdy. But as foot site visitors elevated, so did the food exercise. Eateries started to spring up — first a number of bakeries and juice retailers, then eating places, cafés, and food stalls. Today, Race Course is greater than only a health circuit. It has remodeled into Coimbatore’s most vibrant food hub, providing every thing from conventional Kongu delicacies to experimental avenue food.
We set out to discover this culinary observe. (We gained extra energy than we burned throughout our stroll round Race Course.)
Hibiscus tea at Yes Yes Bakes
Hibiscus tea at Yes Yes Bakes
| Photo Credit:
Shibu Narayan
Our first cease is Yes Yes Bakes, a modest bakery that has stood the check of time. Nestled reverse the Horse and Jockey statue, it has been serving prospects since 1999. Owner CR Sornam remembers the early days:
“When we started, Race Course was quiet. There were only a few walkers, and most people came here for exercise, not food. Our menu was simple — just tea, coffee, and a few snacks. But over time, as more people gathered here, we expanded.”
Today, their menu is in depth, that includes every thing from egg bonda, cutlets, paniyaram, and Maggi noodles to distinctive drinks like hibiscus tea. Intrigued, we order a cup. It arrives steaming sizzling, a fragile floral aroma wafting from the deep purple brew, with an precise hibiscus flower floating inside. The first sip is soothing, although rather less sugar would have made it excellent.
Dragon momos at Dappakaarar’s Momos Factory
Dragon momos at Dappakaarar’s Momos Factory
| Photo Credit:
Shibu Narayan
Just a few steps away, we spot a stall with a peculiar title: Dappakaarar’s Momos Factory. The title comes from proprietor Logeshwaran R’s household background in box-making (“dappakaarar” roughly interprets to “box man” in Tamil). But his ardour lies elsewhere: momos.
A former IT skilled, Logeshwaran left his job to begin his personal food enterprise after a visit to Assam launched him to the world of genuine momos. He spent months researching recipes earlier than launching a stall that now boasts 75 varieties.
We attempt his Dragon Momos, made with entire wheat flour and full of spiced rooster. Instead of the same old mayo, it’s served with a fiery garlic chutney — a daring transfer that pays off.
“When we started in 2017, momos were mostly found in high-end restaurants. We wanted to make them accessible, so we experimented with different flavours like Guntur Kaaram Momos (Andhra-style) and Malabar Chicken Momos (Kerala-style). Race Course was the perfect location because it attracts people from all walks of life,” Logeshwaran explains.
Mud Soufflé at Café Totaram
Mud Soufflé at Café Totaram
| Photo Credit:
Shibu Narayan
Next, we step into Café Totaram, a heat, welcoming house adorned with Manto illustrations and quotes from Ismat Chughtai. An indication on the wall reads: “All sizes, colours, ages, cultures, aliens, religions, and beliefs safe here.”
The café is finest recognized for its soufflés with ice cream, and we go for the chocolate soufflé topped with chilly vanilla ice cream. The mixture is divine with the nice and cozy, fudgy soufflé melting into the ice cream, making a wealthy, creamy swirl.
Founder Ranjana Singhal, who additionally runs On The Go and All Rise, says: “We started with On The Go in 2010. When I look back 15 years, Race Course was very different—there were fewer high-rises and fewer dining options. Now, it’s a thriving food destination. The challenge for us now is keeping up with new generations, especially Gen Z and Gen Alpha. Despite the digital age, I’ve noticed that young people still love flipping through a physical menu. It’s a learning curve, and we adapt accordingly.”
Pichu Pota Kozhi at Valarmathi Mess
Pichu Pota Kozhi at Valarmathi Mess
| Photo Credit:
Shibu Narayan
From European-style soufflés, we head to a spot that serves pure Kongu food: Valarmathi Mess. Established in 1986, this no-frills eatery has been visited by everybody from school college students to celebrities like F1 racer Narain Karthikeyan and actor Vikram.
We order their signature Pichu Pota Kozhi, the place tender, marinated rooster is slow-cooked in freshly floor spices and roasted to perfection. It’s a dish full of deep, smoky, caramelised flavours.
Manager Sam, who has labored right here for over a decade, says: “When we started, Race Course was mostly residential. But as the area changed, so did we. Having been here since 1986, we’ve had the privilege of serving almost two generations of customers. Many of them come back not just for the taste but also for the nostalgia. For instance, when the Law College was still here, its students were regulars at our Mess. Even now, those former students visit us, relive their memories, and share stories of the good old days.”
Ferrero Rocher ice cream at Richie Rich
Ferrero Rocher ice cream at Richie Rich
| Photo Credit:
Shibu Narayan
To wrap up our journey, we cease by Richie Rich, an ice cream parlour with a legacy courting again to 1977. Revived at Race Course by Vaishnav D, son of founder R. Dileep, the model has stood the check of time.
We attempt the Ferrero Rocher ice cream with darkish chocolate sauce — a hazelnut-infused delight, elevated by the bittersweet chocolate drizzle.
Though he complains of an rising rubbish disposal drawback due to the proliferation of food joints and folks, Vaishnav confirms Race Course has change into the perfect hang around spot within the metropolis.
Published – February 28, 2025 03:59 pm IST
