Kongunadu Indian Restaurant — Restaurant in San Jose

We went with lot of excitement which we got from insta posts hype.

1. We went on a weekend for a lunch, probably not a good idea. Most of the Indian crowd bang at this new restaurant. Plan for a week day. We waited for 2 hours plus to get our reservation available.

2. Their waiting system with all those messages to the mobile and online status are all gimmicks, they are not accurate. Though Our number shows up as current or open for seating, the Restaurant supervisor at the entrance will give a long story and if you keep questioning he will avoid you from further answering/assisting.

3. Atlast we sat for the Kari Virunthu but was disappointed with the portion they served. It was all samples served to taste but not for a full fledged meal. I believe they add soda to the rice, once you have a few spoons will feel like bloated. They took another half an hour to severe the food after couple of follow ups. Totally we waited for 2 1/2 hours to get Our food served there.

4. The serving bowls for the sides and others are not the standard size/shape used for everyone. They have varies sizes and shapes. Especially the deserts portion that was served was nothing more than half portion of a sambar karandhi.

5. They don’t refill anything other than the gravy and rice. If you ask the Manager will give a big speech. They are not trained for an international restaurant standards, they should atleast have the sense to please the customer with some good service when they screwed us with such a long waiting time.

6. They missed some items like pappad, pickle, pawn snd etc which was mentioned in the list of items for Kari Virundhu. They never tried to compensate us with any other offerings.

7. It’s a small hall, can’t accommodate the flooding crowd that were hitting them out of the social media hypes. Please plan when you have ample time to afford the wait and serving time.

Overall I would say plan on a weekday or if you are planning on a weekend then book in their online system before 2 hours. And check if all the items served. Finally the food is above average compared to other Texas restaurants but still they are a bit Americanized with the spice levels to meet the local crowd and the food portions that are served were very less.

Wish we would have had a better experience at the end. Totally we waited for 2 1/2 hours to get Our food served there. I don’t think we should wait this long, not worth that.

Good luck!

In Google reviews no options to reply back to your reply. So replying here.

June 10th 2025 - it is not about just Appalam and other missing dishes. It is about the courtesy and the way the people working there treat the guests. Though we are from India you are doing business in US for American Indians - the guest handling standards need to be raised and cannot handle the same way as back in India. We waited for 2 hours and while leaving one of us asked for the desert refill (you guys don’t have a standard cup size for serving) what we got was as little as like a sample to taste. The guy over there was giving one big lecture and then at last refilled. It doesn’t need all those lectures here, the guests who come there, their average earning more than 1 C in Indian rupees per year. Do you think they are going to take this, 200% not at all welcoming!

Anyway thanks for your courtesy reply and wish you...

If you’re looking for an authentic taste of Kongunadu cuisine without hopping on a flight to Tamil Nadu, this spot in Santa Clara is a treasure. Every dish feels like it’s been lifted straight from a Kongu home kitchen – bold spices, earthy flavors, and the comfort of tradition.

Starters That Set the Mood We began with mutton kola urundai – golden-brown mutton balls that are crisp on the outside and melt-in-your-mouth tender inside. The seasoning was spot on, with the meat retaining its juiciness, perfectly paired with raw onion rings and a squeeze of lime. The chicken soup (served in small cups) was classic Kongunadu style – pepper-forward, aromatic with coriander, and with a warming quality that feels more medicinal than just a starter.

The Main Spread – Flavor and Comfort in Every Bite The seeraga samba mutton biryani was the star – each grain of rice separate, aromatic, and perfectly coated with rich mutton gravy. The meat was tender, absorbing every bit of the spice blend. The biryani came with a sharp, peppery salna and a cool, refreshing raita, giving you the perfect hot-cold balance.

Curries and Classics The fish curry was tangy from tamarind, gently spiced, and rich with the depth of slow cooking. The fish was cooked just right – flaky but holding shape. The parotta was a textbook masterpiece – flaky layers, crisp at the edges, and soft at the center, ready to scoop up the accompanying mutton gravy. Even the okra (vendakkai) masala was a standout, cooked to perfection without the sliminess that often plagues this vegetable, and coated in a deeply spiced masala.

Sweet Finish For dessert, the Kesari like dish (forgot the name) was warm, buttery with ghee, and lightly sweet, topped with nuts dust for a little crunch. It was a fittingly comforting end to the meal. To wash it all down, the rose paneer goli soda brought nostalgia in a bottle – fizzy, floral, and fun, taking you straight back to childhood summers.

Final Word Kongunadu in Santa Clara isn’t trying to modernize or water down its roots – it’s proudly traditional, delivering flavors just as they’re meant to be in Tamil Nadu. From the peppery soup to the flaky parotta, everything feels intentional, well-balanced, and rooted in heritage.

Must-tries: Mutton kola urundai, seeraga samba mutton biryani, fish curry, parotta with mutton gravy, rose...

The word I would use to describe the experience is "disappointment". We wanted to try the keda virundhu, but there was no description of what's was today's virundhu (no details of what was to come, what meats what dishes nothing) , cause we didn't know what else to order À la carte. After a 30 mins wait(plus 75 mins on the wait-list), we were disappointed on the dishes

Fish fingers, American style breaded and fried white fish, was not what I expected in a south Indian virundhu. The hype said it was tawa fish, but guess they ran out or not for today's menu, which would be helpful if they mentioned in "today's special" Kola urundai was like dust, no meaty feel at all. Don't want to compare, but other restaurants have amazing kola urundai I expected some veggies in a virundhu, there was no veggies/poriyal. No appalam or any accompanys for all the kulambus. If became nauseating, just eating different kulambus without any change in texture

À la carte experience was also meh Fried prawns were overcooked and was like eating rubber and also breaded like American style Chef's special mutton kulambu presentation was really crappy, and unappetizing to eat

The "what to expect" was not there in the menu. Which means I expected to be aw struck, but was very disappointed

On the pro side The sweets were all top notch The spices were all mild and didn't cause any digestive issues after eating The biryani in the virundhu was amazing The fish kulambus in the virundhu was really tangy and the dish which lifted the spirits The chicken appetizer (with coconut) was very nice and yummy

I don't know if the original dishes in the virundhu ran out and we got replacements, hence we were very disappointed or if this is the real deal. Would be very helpful what the...