Iftar in Coimbatore: What to eat at Kottaimedu and Karumbukkadai this Ramzan

Shamsul Haq is quietly observing the bustle of Kottaimedu from the entrance of Hotel Muhammadh. Located opposite to the Kottai Thareekathul Islam Shafia Jamath Mosque, the restaurant, that is known for mandi, a fragrant rice and meat dish, wears a new look every Ramzan. A counter for chicken rolls and steamed momos has been set up outside, and there are also kebabs being grilled nearby. Pink Mohabbat sharbat is being ladled into packets from a large cauldron.

Mohabbat sharbat being sold for iftar at Karumbukadai in Coimbatore.  
| Photo Credit:
PERIASAMY M

Shamsul, who owns the place, doesn’t care much about making a profit, especially during the month of Ramzan. He wants the less-privileged to eat their fill at his restaurant. “We are open till 5am and anyone can walk in for a free meal if they cannot afford it,” he says, adding, “Helping those in need is one of the core principles of Islam.” Which is why after iftar, the fast-breaking evening meal, he usually gives away their snacks for free.

Time for iftar, the fast-breaking evening meal during the month of Ramzan.
| Photo Credit:
PERIASAMY M

It is 5pm and crowds surge inside the narrow Eswaran Kovil Street. There is barely enough space for even two-wheelers to pass through the street that is lined with stalls selling iftar snacks. At Kaima Kanji Shop, the only spot in the neighbourhood that sells nombu kanji with minced meat, Ramees Raja is frying kaima vadas in hot oil.

Haleem sold for iftar at Eswaran Kovil Street in Kottaimedu, Coimbatore.
| Photo Credit:
PERIASAMY M

The shop is known for its crispy, deep-brown vadas made of minced beef. “It goes well with the mild kanji,” explains Ramees as he drops a fresh batch of the circular snack into a wide-mouthed container. During Ramzan, they make a massive 5,000 vadas a day for iftar. The rest of the year though, they make less than 1,000 a day.

Mutton, chicken, and beef haleem sold for iftar at Eswaran Kovil Street in Kottaimedu, Coimbatore. It takes over eight hours to make haleem, during which the meat is slow-cooked over wood fire.  
| Photo Credit:
PERIASAMY M

Pushcarts selling paruppu and ulundhu vadas and samosas dot the street, with most of them surrounded by a throng of people packing some to head home in time for the evening prayer. Chicken rolls packed with mayonnaise and onions have many takers, as do kebabs that draw people with the heady aroma of meat sizzling over fire.

The highlight this year, however, is haleem. Abraar Kebab and Juice Centre has set up a table at its entrance to sell mutton, chicken, and beef haleem. There is a massive crowd for Abraar’s haleem thanks to YouTube. Young men and women line up in front of the tall containers filled with the creamy, golden dish, phones in hand to document their haleem experience.

People lineup to buy iftar snacks at Kottaimedu’s Eawaran Kovil Street in Coimbatore.
| Photo Credit:
PERIASAMY M

Adil Ahmed, the owner, watches keenly, ensuring everyone is served quickly and efficiently. He has more containers of the meaty concoction waiting nearby that will quickly replace the empty ones. “We are sold-out before iftar on most days,” he says. We try the mutton haleem — it is rich and dense and mild and over-powering at the same time, just as haleem should be.

Nungu milk, dates milk, chocolate milk, and Mohabbat sharbat being sold for iftar at Karumbukadai in Coimbatore.
| Photo Credit:
PERIASAMY M

Adil has a team of three men who oversee the making of the dish, that takes over eight hours of slow-cooking over wood-fire. “We are among the first people to introduce haleem to our city,” says Adil, adding that this is their third year of making the dish. Adil travelled to Hyderabad to train under a seasoned cook. For what can be described as a short culinary course on haleem, he spent over ₹2 lakhs. “Once we decided to sell haleem, I wanted to ensure we made it well,” he says.

Chicken rolls at Kottaimedu’s Eswaran Kovil Street in Coimbatore.
| Photo Credit:
PERIASAMY M

Abraar supplies fruit custard to most shops in Kottaimedu. It is rich and filling as it has more fruit than custard. Their jigarthanda is a must-try. Speaking of chilled desserts, Karumbukkadai nearby is a haven for all things cold and sweet. While it does not offer Kottaimedu’s variety, here, the focus is on cold drinks.

Mutton, chicken, and beef haleem sold for iftar at Eswaran Kovil Street in Kottaimedu
| Photo Credit:
PERIASAMY M

Pit-stop at Karumbukkadai

J Azarudheen and his nephews have set up a stall to sell chocolate milk, Oreo shake, nungu milk, tender coconut milk and rose milk at Saramedu Main Road. There are a few carts selling vadas along the road and Azarudheen says those who prefer variety head to Kottaimedu. “But most people just buy a vadai or two and have it with the nombu kanji that the palli distributes,” he says, adding that there are over 20 mosques within a two-kilometre radius of Karumbukkadai, all of which distribute nombu kanji for free.

Kebabs and grilled meat at Kottaimedu’s Eswaran Kovil Street in Coimbatore.
| Photo Credit:
PERIASAMY M

Azarudheen juggles multiple ventures. After iftar and the evening prayer, he will turn the cold drink place into a brightly-lit attar stall. The neighbourhood has several textile shops similar to Oppanakara Street, many of them doing brisk business during the festive season. Sanfiya Banu has set up a stall selling nighties and dupattas. Iftar, to her, is simple. “I have to focus on my shop,” she says, arranging her ware as a customer approaches. “A little nombu kanji would do.”   

Published – March 09, 2026 11:41 am IST