Rashmika Mandanna is no stranger to creating memorable fashion moments. Over the years, the South Indian star has cultivated a distinct style that sets her apart, effortlessly blending traditional and contemporary fashion. Her wardrobe is filled with everything from elegant lehengas to form-fitting evening wear. However, it’s her love for the simplicity and sophistication of saris that often steals the spotlight. Recently, Mandanna showcased her heritage with pride by donning a cobalt blue silk sari.
She wore this stunning silk sari for her best friend’s wedding in Kodagu, Karnataka. The sari, adorned with gold zari ornamentation, features intricate motifs such as circular butties and stars spread across the rich cobalt fabric, complemented by a statement border. This classic six-yard garment is not just a nod to her Coorgi roots but also a celebration of India’s diverse sari draping styles. Eschewing the Bengali and Gujarati drapes, Mandanna opted for the Coorgi or Kodagu drape, paying stylish homage to her hometown, Virajpet, in the Kodagu district. “Kodagu is where my heart and my history is at,” she expressed in a heartfelt post.
The traditional Coorgi sari drape is characterized by the pallu being neatly tucked over the shoulder, with the pleats tucked backward. According to mythology, this draping style originated from the story of Agasthya’s wife, Cauvery, who transformed into a river to serve the people. In an attempt to stop her, Agasthya pushed the pleats of her sari backward.
This isn’t the first time Mandanna has championed the Coorgi sari. In May 2022, she attended another close friend’s wedding in an olive green Shanti Banaras sari, also draped in the Coorgi style. This tussar georgette sari, bordered with tonal tassels, featured a blend of green and gold needlework, further emphasizing her love for traditional attire.
Later that year, Mandanna chose a glamorous midnight blue Nitika Gujral sari with antique zardozi work, once again embracing the Coorgi draping style. This unique drape not only highlighted her traditional roots but also offered a modern twist, giving the sari the illusion of a one-shoulder dress.
Rashmika Mandanna’s sartorial choices reflect her deep connection to her heritage and her ability to fuse tradition with modern elegance. Her consistent preference for the Coorgi drape showcases a stylish way to honor cultural roots while making a fashion statement. Through her thoughtful fashion selections, Mandanna continues to inspire and set trends, proving that traditional attire can be both timeless and trendy.
source: http://www.msn.com / Microsoft Start / Home> Entertainment / by The Times of India / Story by the TOI Lifestyle Desk / July 01st, 2024
Heavy rains pound Kodagu District; Dubare Elephant Camp shut as River Cauvery swells
Kushalnagar:
The second glass bridge in Kodagu district, installed just four months ago at Nandi Motte in Hebbatageri village on the road to Abbey Falls and Mandalapatti in Madikeri taluk, is now facing a precarious situation.
Following a landslide underneath the bridge on Wednesday night, the three supporting pillars of the bridge have become unstable, exacerbated by heavy rains which further destabilised the hilly terrain.
The first glass skywalk bridge in the district — ‘Pappy’s Bridge of Coorg’ — located at Udoth Motte near Madikeri on Bhagamandala Road, stands 78 feet tall, with a length of about 32 metres and a width of 2 metres.
Acting swiftly on reports of landslides threatening public safety, Kodagu Deputy Commissioner Venkat Raja this morning ordered Madikeri Tahsildar Praveen to immediately inspect the area. Following the Tahsildar’s visit, the DC ordered the gates of the glass bridge to be locked, preventing entry.
Hailed as the tallest glass bridge in South India, this facility also features a skywalk. The bridge stands 270 feet high, 180 feet long and 8 feet wide. It is constructed with 40 mm toughened glass and supported by pillars.
At any given time, over 30 visitors can stand and walk on the bridge, enjoying breathtaking views from 270 feet above the ground. Each visitor is permitted to stay on the bridge for 10 minutes, with a cost of Rs. 300 per person.
The location where the glass bridge stands is reportedly unsuitable for development and has been classified as a landslide-prone area and a Green Belt Zone. During the 2018 landslide, the ground in this area cracked, prompting the Kalakeri Nidugane Gram Panchayat to reject proposals for residential construction and borewell drilling.
Despite these concerns over ground stability, questions are now being raised regarding how permission was granted for the construction of this glass bridge. Area residents alleged that except for a No Objection Certificate (NOC) from the Kalakeri Nidugane Gram Panchayat, no other permissions have been secured to build the bridge. Villagers also have filed a complaint with the Zilla Panchayat CEO.
Residents and concerned citizens have urged the District Administration to immediately review all pertinent documents and take necessary measures to avert any potential disaster. This issue has sparked significant public concern due to its implications for public safety and infrastructure stability in the region.
Pictures show the slanted supporting pillars after the landslide.
Dubare Elephant Camp closed
In response to heavy rainfall in the catchment areas of the River Cauvery, leading to a significant rise in water levels, the Dubare Elephant Camp near Nanjarayapatna, Kushalnagar Taluk, on the banks of the River has been closed to visitors. The Forest Department has implemented strict restrictions on entry to ensure the safety of all.
Visitors intending to reach Dubare must cross the swollen River, as there is no bridge available. However, due to the current water levels, boating services have been suspended until the situation improves.
Effective immediately, entry to the Dubare Elephant Camp has been prohibited. The Forest Department has arranged for transportation using four motor boats to ferry visitors across the River and to the camp. This service will resume once conditions permit safe access.
source: http://www.starofmysore.com / Star of Mysore / Home> News> Top Stories / June 28th, 2024
Dr Geetha Kariappa is a professor of English, with 25+ years of experience, teaching graduate and post-graduate classes at the University of Mangalore and Mysore. Her passion lies in writing. As a full-time author, her 4 published novels and short stories with Kodagu and Kodava culture as the backdrop are the best sellers on Amazon.
Travel makes one modest. You see what tiny place you occupy in the world.
–Gustave Flaubert
Someone famously remarked, see the world. It’s more fantastic than any dream made or paid for in factories. Ask for no guarantees, ask for no security.
Kodagu or Coorg, often referred to as the ‘Scotland of India’, is the most searched travel destination of the year and secured the 7th position among the world’s top 10 tourist destinations. This recognition is a testimony to the district’s natural beauty, enchanting scenery, gushing waterfalls and virgin forests. It has numerous resorts and homestays and its 7th global ranking places it alongside renowned destinations like Sri Lanka, Goa, Bali, Thailand, Kashmir, Andaman and Nicobar, Italy, and Switzerland.
Coorg is immersed in a rich cultural heritage of tradition, hospitality and bravery. The small martial race of around 1.5 lakhs of Kodavas as the indigenous people of Kodagu are called, are a warrior clan known for their extraordinary martial abilities. As an ethnic minority worldwide, their attire reflects their ancestral lineage and culture dictates equality between men and women. Their three main festivals honour their ancestors and weapons; celebrate the bounty of paddy and worship the sacred river, Kaveri. In Coorg, every tradition, every dance, and every festival confirms their spirit of resilience.
Nestled amongst the Western Ghats, Coorg is well-known for its lush coffee plantations, verdant woodlands, rolling hills and unexplored terrains. It is a land of mystic and quaint gateways into mind and body relaxation.
Today, I touch upon hidden gems of natural beauty spots that can be charming tourist destinations for tourists willing to explore beyond the winding pathways, fruit orchards, quaint hills and river isles. Let’s uncover 5 unexplored gems that brand them the authentic Coorg.
Kabbe Biological Park sitting atop the pristine dense jungle of Kabbe Hills, situated 45 kms from Madikeri, the largest town of Coorg District, offers safari trips. You can soak in the echoes of birdsongs amidst tall bamboo strips, and sight spotted deer, gaurs and wary leopards. This little-known bio reserve forest makes an ideal nature watch for families beyond crowded reserves.
2. The hidden twin Waterfalls of Mallali near Somwarpet is another surreal delight as visitors come upon it surrounded by the verdant wilderness of lush forests. One can easily lose themselves in the tranquil spectacle as foamy currents of water swirl around the massive rocks in perfect symphony. You will be in sync with nature if you want to sit and meditate on the rocks.
3. The splendid Chelavara Falls located merely 20 kilometres uphill from Madikeri township brings one closer again to vibrant natural forces untouched by traveller footprints. As we ride uphill, maybe in a car or jeep, we encounter kingfishers and hear the distant boom of the waterfall. The majesty of a great swathe of white foamy waterfall hurtling down from lofty cliffs into an emerald jewel of a pool is a sight to behold. Early morning visits are an ideal time to connect with nature.
4. The Irpu falls within the sacred forests beside the Lakshmana Tirtha River near Kurchi village is a dreamlike place. It unites picturesque nature with eternal legend as Lord Lakshmana is supposed to have performed atonement here revealing the Irpu Falls. The visitors feel spiritually connected through worship and adoration that has spanned centuries. There arises a mystic aura surrounding the place.
5. The Chomakund Mountain trekking trail, located 45 kms from Madikeri township is another fresh discovery. It straddles the Western Ghats reaching 5500 feet for seasoned trekkers. It’s a concentrated 6-hour climb, and you may sight kingfishers or wild Gaurs. The comprehensive 360-degree scenery showcases rolling grasslands and the whole district unfolds before you. It’s like a new exploration beyond the scripted holiday.
Besides the coffee plantations, you may explore fragrant spice gardens of cardamom, pepper, and vanilla grown alongside coffee in estates in and around Madikeri. You will get a firsthand look at the entire process of coffee, from growth to roasting. It is practical to go on ‘Guided Tours’ where you can explore the greenery, and coffee shrubs, learn about different crops, and witness the fascinating coffee-roasting process.
Visit the ‘World Coffee Museum’, in ‘Mercara Gold Estate’ which showcases the journey of coffee, from its birth to the present day; both chronologically and geographically. After the tour, savour a cup of estate-fresh filter coffee.
Don’t forget to enjoy the taste of spices incorporated into the Coorgi cuisine in Coorg’s offbeat, charming ‘Homestays’ in secluded places amidst fruit orchards or rolling hills. Discover the slow simmering of culinary contents in earthen pots over family hearths to spread warmth into your heart. Sit out around the slow-burning bonfire listening to the cicadas sing into the starry night.
These experiences in charming hideaways offer glimpses into local life, authentic Kodava cuisine, and touching conversations with hosts, immersing you in the true spirit of Coorg. Enjoy your stay and come back again. As Roy M. Goodman states, ‘Happiness is a way of travel, not a destination. With age comes wisdom, with travel comes understanding.’
source: http://www.interviewtimes.net / Interview Times / Home> National> Trending / by Dr. Geetha Kariappa / June 23rd, 2024
Ajjinikanda Mahesh Nachaiah took charge as the new Chairman of Karnataka Kodava Sahitya Academy at Madikeri on Saturday.
The Academy Registrar Ajjikuttira Girish handed over the Order letter to the new Chairman at the Academy Office here. Soon after he took charge, Nachaiah was greeted by the Academy’s past President Biddatanda S. Thammaiah, Ammatanda Parvati Appaiah, Bacharaniyanda Appanna, Kodagu Janapada Parishat District President B.G. Ananthashayana and others.
Speaking on the occasion, Nachaiah said that he would call a meeting soon after the appointment of members to the Academy and chalk out the future programmes of the Academy. He also said that the co-operation of everyone is needed for taking the Academy to greater heights.
Academy Registrar Girish gave a brief on the objectives and plans of the Academy.
Former Kodagu Zilla Panchayat (ZP) Standing Committee Chairman Maneyapanda Kanti Satish, Kushalnagar Kodava Samaja President Mandepanda Bose Monnappa, Kiggatnad Senior Citizens Forum Founder Katimada Jimmi Annaiah, Dikki Annaiah, Paruvangada Sunny Monnappa, Kenjangada Roshan Nanaiah, Hanchettira Manu Muddappa, Chenanda Girish Poonachha, Someyanda Bose Belliappa, Moovera Rekha Prakash, Ammanichanda Eshwari Gangamma, Machimanda Meena Vasanth, Bacharaniyanda Ranu Appanna and elderly personalities Lakshminarayan, Karnanda Bollamma Nanaiah, Aacheyada Gagan, Baleyada Pratish, Kodagu Janapada Parishat member Ambekallu Kushalappa, Sampath Kumar and others were present during the occasion.
Earlier, Mahesh Nachaiah was brought in a grand procession to the venue, with artistes of Mukkodlu Valley Dew team rendering Battepaat. Chamera Dinesh Belliappa tied the ‘Okkane’ and prayed for the success of the programmes and activities of the Academy.
source: http://www.starofmysore.com / Star of Mysore / Home> News / June 16th, 2024
This is a one-pot rice dish, which is made with ghee, onion and whole spices like cinnamon, clove and cardamom- These whole spices give a distinct flavour to the rice.
Ingredients of Coorgi Ghee Rice
1 Cup long grain rice
1 large onion, thinely sliced
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
1 cinnamon stick
2 cardamom pods
4 cloves
Ghee and oil, as needed
Salt, as per taste
sugar
Water
How to Make Coorgi Ghee Rice Heat ghee and oil in a pan. Take both half-and-half
.Heat ghee and oil in a pan. Take both half-and-half
2. Add cinnamon, cardamom and cloves and let it splutter
3. Add onion and saute until translucent in colour
4. Add ginger and garlic and saute until the raw smell diminishes
5. Add the rice, salt and sugar and mix well for 1 minute
6. Add water till a bit above the rice level.
7. Cover the lid and cook it on medium to low flame.
8. Once done, serve hot with sides of your choice.
source: http://www.foood.ndtv.com / NDTV Food / Home> Recipes> Main
This pop-up at the Marriott had more than just the popular pandi curry or Coorgi pork curry. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, home chef Smitha Kuttayya has made it her mission to keep Coorgi cooking traditions alive.
In a world where fast food and standardised meals dominate, the value of traditional recipes and cooking methods with a focus on sustainability often seems overshadowed. Yet, for home chef Smitha Kuttayya, these traditions are more than just culinary practices; they are a bridge to the past, a way of preserving memories and cultural identity.
A native of Kodagu now residing in Chennai for 24 years, Chef Kuttayya has excelled in multiple roles throughout her career.
She is a celebrated Bharatanatyam dancer, a compelling writer, a dedicated teacher, an engaging storyteller, a successful entrepreneur, and a passionate home chef.
Each of these roles reflects her commitment to preserving her heritage while enriching her community with diverse talents. She has been a vibrant part of Chennai’s culinary landscape for over a decade and draws deep inspiration from her roots in Coorg and her grandmothers, who not only passed on their skills and recipes but also greatly influenced her passion for baking and cooking, which reflects in her brand, the Global Theeni.
Her journey from a humble baker to a champion of Coorg cuisine reflects a deep commitment to preserving culinary heritage while adapting to modern ecological needs. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, Chef Kuttayya has made it her mission to keep these traditions alive. “In our family, cooking was always more than just a task—it was a form of storytelling,” she reflects. This storytelling aspect was evident in her recent Coorg cuisine pop-up at the Marriott Hotel Whitefield in Bengaluru, where Smitha Kuttayya showcased traditional Kodava dishes that included seasonal produce and were prepared adhering to sustainable practices.
Traditional Cuisines In A Modern World
Traditional recipes, she believes, are more than just instructions for making food; they are a tapestry of memories, methods, and values passed down through generations. “These recipes are a bridge to our past,” she says. “They connect us to our ancestors and their way of life, which is why they carry such unique and irreplaceable flavours.” This pop-up at the Marriott had more than just the popular pandi curry (Coorgi pork curry). The buffet had a wide array of dishes like the koli barthad (chicken fry), fish fry (mackarel marinated in spices and kachampuli vinegar), mutton pulav, Kodava chicken curry, and, of course, the pandi curry.
That’s not all. The vegetarians also had a wide selection of dishes that could confuse a Kodava too, as the community is well-known for their non-vegetarian fare. There was raw banana fry, which was made with the same marinade that was used for the fish fry. The baimbale curry or the bamboo shoot curry paired beautifully with the paaputtu (coarse rice semolina cake).
The seasonal kaad maange pajji, the bollari gravy (mangalore cucumber gravy), and the raw jackfruit pulav were a total hit among the diners. For her, maintaining traditional methods means adhering to the authentic ways of preparing and cooking dishes, even when modern shortcuts are available. “In Coorg cuisine, for instance, we don’t use tomatoes in our traditional recipes,” she explains. “We rely on natural souring agents like kachampuli (vinegar made from a fruit called Panapuli) or tamarind, which have been used for generations.”
Local Ingredients: The Heart Of Authenticity
Central to Chef Kuttayya’s approach is her unwavering commitment to local ingredients. For her, these ingredients, like wild mangoes, mushrooms, bamboo shoots, jackfruit, honey, jaggery, etc., are not merely components of a dish but symbols of a region’s cultural and ecological identity. “Local sourcing respects the origin and community, ensuring that what we prepare is a true reflection of our heritage,” she explains.
This philosophy aligns perfectly with her aim to offer an authentic culinary experience. In Chennai, where she has spent a significant part of her career, Chef Kuttayya found a unique demand for traditional Coorg cuisine. “Initially, people in Chennai didn’t have easy access to Coorg dishes like pandi curry, mange pajji, etc., unlike in Bangalore, where the Kodava presence is greater,” she notes. This gap led her to introduce Coorg dishes to a broader audience, not just the Coorg community but also Tamil locals eager to explore new flavours.
Seasonality And Innovation
A profound respect for seasonality guides Chef Kuttayya’s menu planning. She emphasises the use of ingredients at their seasonal peak to enhance flavour and ensure ecological balance. “Seasonal cooking supports local agriculture and ensures that what we eat is both delicious and sustainable,” she asserts. By aligning her cooking with the natural rhythms of the seasons, she fosters a deeper connection between the food and its source. “Most of our special ingredients are available only during the monsoon,” she explains. “We adapt our menu to make the most of these ingredients when they are freshest and most flavourful.”
Her wisdom of traditional cooking and baking with seasonal ingredients, intricately woven with sustainable practices, has evolved her style of cooking over the years. This time around, she presented a few dishes that could qualify as modern Kodava cuisine, like the coffee-infused chilly chicken dish, the monkey oranges and bird’s eye chilli sauce from her farm, or the coffee mayonnaise made with avocado and coffee, which was a pairing for one of the meat tarters. In her buffet, there was neer dose paired with organic jaggery and coconut, which is a classic combination. But during her pop-up tour at Marriott, she introduced neer dose alongside figs and bird’s eye chilli preserve that she prepared herself from the figs that grew plenty at her home.
While preserving tradition, Chef Kuttayya also embraces evolution in her culinary practices. She believes that traditional dishes can evolve while maintaining their core essence, making them appealing to contemporary tastes. “It’s about balancing tradition with innovation,” she notes. “You can introduce new flavours and techniques without losing the soul of the dish.” Her innovative takes include adapting traditional Coorg dishes with locally available ingredients when necessary. “Innovation doesn’t mean discarding tradition; it means enhancing it,” she asserts.
Sustainability In Tradition
The sustainable practices inherent in traditional cooking are another aspect that Chef Kuttayya values highly. “Traditional cooking relies on local, seasonal ingredients and minimal waste practices, showcasing a way of life that modern kitchens can learn from,” she states. This approach not only reduces the carbon footprint but also supports local agriculture and ecosystems, making it a model for sustainable cooking in today’s world. This dedication extends to her personal cooking practices as well.
“Every vegetable or meat that we use for cooking, I make sure it is completely utilised. Nothing goes to waste and if there is something that can’t be used, it always composts. That’s a farmer’s way. We barely use oil in our cooking. When it is meat, especially, it cooks in its own fat. I do not waste anything and there is no other way that I can do it. “I buy only organic ingredients and test everything myself. I don’t even delegate it to the help in the house,” she says with a smile.
“I’m very particular about my ingredients and the way I prepare my dishes,” she notes. “Whether it’s a pop-up event or a one-on-one cooking class, I ensure that the methods and ingredients reflect the true essence of traditional cuisine.” Her commitment to sustainability extends beyond the kitchen to her packaging choices. “I use only tin and tiffin boxes for packaging, avoiding plastic entirely; even the baking sheets I use are organic,” she says. “It may cost more, but it aligns with my values of sustainability and respect for the environment.
source: http://www.slurrp.com / Slurrp / Home> Article / by Meghana Dayananand / June 13th, 2024
Napoleon Crossing the Alps by Jacques-Louis David is among some famous paintings that are commonly seen in Army Messes
The portraits, paintings and caricatures commonly seen in the messes across arms
“His eyes were brown, dark brown.”
That was a detail missing from the image I had received on my phone; it was a pencil drawing.
“His moustache would cover the upper lip,” said the next message. “Couldn’t see the shape. So, only the eyes are left.”
I looked at the picture again. A handsome man in his military uniform, two stars and an Ashoka emblem on each shoulder, surrounded by a buff passe-partout, sporting a mustachio markedly niftier than my memory of it. His name tag read: C T Somaiah.
Colonel C T Somaiah
I was on WhatsApp with his wife, Indra, discussing his portrait for this article. She is a naturally indulgent person and, at seventy-four, has perfected the art of generosity. Notwithstanding the questionable shape of the facial hair, she said she liked the sketch. “It brings out the essence, somehow.”
The sketch was a memento, presented to the late Colonel Somaiah by one of the two Air Defence regiments he commanded. It was a replica of his likeness that hangs in its Rogues’ Gallery.
Rogues’ Gallery. The term carries not-so-reputable connotations. Traditionally, it stood for a collection of mugshots of criminals, used by the police to identify suspects. The name is also familiar to DC fans: a group of supervillains that Batman has had to face over the years.
But the Rogues’ Gallery I am writing about features heroes.
In a military setting, it is meant to highlight the Commanding Officers, a.k.a. Tigers, of a unit. A set of portraits, typically photographs, is displayed in the office of the incumbent CO. Another set of pictures may be found in the Officers’ Mess.
The very nature of a Rogues’ Gallery evokes esprit de corps. The greatest binding force in the Army is unit cohesion, and the two institutions by which we can gauge discipline and standard are the Quarter Guard and the Officers’ Mess. The Quarter Guard is where the guidon — a flag or symbol used to represent the unit — is housed, and is the most important establishment in the unit lines. For the purpose of this article, we will focus on the Mess.
Wedded to the Olive Green — a book considered to be the vade mecum for Army wives in India — has this to say: “As an institution, it has a great influence on an officer’s life… The customs and etiquettes, which are observed, are essential for fostering pride in the Service.”
The Mess, however, is one of the most misrepresented elements of Army life in popular culture, especially cinema. The glamour — the uniforms, the legends, the mythology — proves too much to resist, and filmmakers end up depicting a fantasy world with ballroom dances and designer gowns.
Some of the films guilty of such distortion are Hum (1991), Sainik (1993), Pukar (2000), Ab Tumhare Hawale Watan Saathiyo (2004)…the list is long. Even sensible directors like Vishal Bhardwaj and Mani Ratnam couldn’t help going over the top in 7 Khoon Maaf (2011) and Kaatru Veliyidai (2017), respectively. Films that fare much better on the authenticity scale are Prahaar (1991) and Lakshya (2004); we could add Govind Nihalani’s Vijeta (1982) to this list, but it is an Air Force film, not an Army one.
Caricatures
So, what makes an Officer’s Mess “real”?
“The Mess should be martial,” said Kuki Bawa, one of the most pukka Army ladies I know. “It must have a lot of wood, brass, and, of course, silver. Maybe some leather as well.” Jutimala Thakur, another accomplished memsahib, added vintage paintings to the list.
Some famous paintings that are commonly seen in Messes across arms are Napoleon Crossing the Alps by Jacques-Louis David, Collision of Moorish Horsemen by Eugène Delacroix, and The Combat of the Giaour and Hassan, also by Eugène Delacroix.
Then there are paintings that are specific to a battalion or regiment. “No Bengal Sappers Mess is complete without The Storming of Ghuznee Fort,” said Shabana Chowdhury Ali. As a First Lady, she has a significant role to play in matters of Mess décor. “Sensibilities are changing,” she explained. “A lot of the artwork in our Mess comes from travels of officers and veterans.”
Collision of Moorish Horsemen by Eugène Delacroix
The Combat of the Giaour and Hassan by Eugène Delacroix
Most such paintings are reproduced at Mhow, Meerut, and Kolhapur, according to artist and fauji wife Monika Tomar Saroch.
Monika was commissioned by her husband’s unit to make thirteen portraits for its Golden Jubilee of Raising. She was given oil portraits as a reference, and she replicated them in pen-and-ink. It took her about a week to complete each picture.
“What do you keep in mind while making these portraits?”
“For me, the character has to come out,” she replied. “How he was as a CO.”
Illustrator Maryam Hasan Ahmad said she looks for the most defining feature of a person. “Also, I have to be very particular about the uniform. I cannot go wrong with hard-earned medals.”
Maryam was a new bride when she saw a Rogues’ Gallery for the first time eighteen years ago. “It was a dream of mine to make my husband’s pencil sketch when and if he took over command. And my dream did come true, Alhamdolillah!”
Maryam has since made portraits for many regiments, also experimenting with canvas prints.
The bar in an Officers’ Mess is where one can see more such inventiveness. At one Mess, I saw caricatures, complete with playful captions: The Connoisseur, The Meditator, Scholar Warrior, Top Gun… The Commanding Officer wanted something quirky for that space.
A former CO — who wants to be identified simply as “a senior veteran who had the privilege of leading his regiment” — said that whatever the occasion or constraints, a Mess should be grand enough to make a visitor’s jaw drop. “But a Mess is not a five-star hotel. And it certainly isn’t a boudoir with floral curtains and valances.” He reiterated that the Mess is one of the bedrocks of a unit, and its folklore and traditions must be carefully documented.
Portraits made by illustrator Maryam Hasan Ahmad
During his tenure as a CO, he had enlisted the skills of a gifted soldier to sketch a picture of his predecessor. He had also commissioned two portraits in oils to commemorate the achievements of unit officers.
One of those paintings features a much-admired officer who was awarded the Sena Medal as a young Major. I wrote to his son, a high school student with a strong sense of history, to ask him how he feels when he sees that portrait.
“I am really glad that the unit duly honours its gallantry awardees,” replied Raunaq Singh Bawa. “It is also very heartening to see his portrait alongside the other Tigers of the unit. I feel really proud.”
As I scrolled on my phone to download Colonel Somaiah’s image, I wondered if his wife felt the same way. Mrs. Somaiah called before I could tap on Save.
“You know, Sahana?” she revealed, “This is the only picture of his that I have kept on display. Sometimes, when I am alone, I like to just stand there and gaze at him. I see only his eyes. They talk to me.”
source: http://www.thepunchmagazine.com / The Punch Magazine / Home> Non Fiction – Essay / by Sahana Ahmed / September 30th, 2020
The Indian Green Building Council (IGBC) recognised the resort, acknowledging the resort’s net zero energy, net zero water, and zero waste to landfill.
Club Mahindra Madikeri was recognised as India’s first triple net-zero-rated resort by the esteemed Indian Green Building Council. The triple net zero acknowledges net zero energy, net zero water, and zero waste to landfill. The rating sets a benchmark on par with international standards, thus making Club Mahindra Madikeri achieve a significant milestone in sustainable hospitality.
More about net zero certifications:
Net zero energy: This indicates the resort generates as much energy as it consumes. The resort makes optimum utilisation of solar energy and energy-efficient infrastructure, reducing its carbon footprint.
Net zero water: This is a remarkable achievement in water management. It promotes water conservation and security. Club Mahindra’s water conservation initiatives demonstrate its commitment to sustainable practices. Measures include rainwater harvesting, efficient irrigation systems, and water-saving fixtures.
Zero waste to landfill: TÜV SÜD certified the resort for net zero waste in FY23. Comprehensive waste management practices, including segregation at source, composting, recycling, and other measures, help Club Mahindra achieve this.
The resort nestled in the picturesque region of Coorg, Karnataka, is a beacon of luxury, comfort, and responsible tourism, thus contributing to preserving the planet. The resort blends seamlessly with its lush surroundings, supporting local plants and animals, covering a vast area of 126464.26 square metres, with buildings occupying just 22257.7 square metres. By incorporating dense vegetation, insulated roofs, and using local materials, the resort has reduced the surrounding temperature by approximately 3°C. The resort adopts several other energy-saving initiatives, such as motion sensor-controlled washrooms, regulated geysers, timer-controlled external lights, heat pumps, and BLDC fans, which have resulted in an impressive energy performance index of 74.4 kW per m² per year, surpassing the Bureau of Energy Efficiency’s benchmark of 313 kW per m² per year. Moreover, over 70% of the water is recycled and reused for operational purposes at the resort, further emphasising the resort’s commitment to sustainability.
Additionally, under the Mahindra Hariyali project, thousands of trees have been planted, enriching the region’s natural habitat and attracting diverse bird species. This initiative fosters a thriving ecosystem, enhancing the visitor experience with its biodiversity.
Julian Ayers, Chief Resort Officer of Mahindra Holidays and Resorts India Limited, said, “At Mahindra, we recognise the crucial importance of advocacy and partnerships in driving the swift shift towards a sustainable future. Our journey towards a greener future began in 2008. Since then, we’ve embraced a ‘Planet Positive’ approach to sustainability. We’re committed to making our operations eco-friendly, helping industries reduce their carbon footprint, and revitalising nature. Our unwavering commitment to habitat protection and biodiversity at Madikeri has earned us recognition and honour from the IGBC, reflecting our steadfast dedication. We embrace a global responsibility to safeguard diverse ecosystems and achieve carbon neutrality by 2040. As part of Mahindra Holidays’ sustainability journey, we’re committed to innovating and inspiring change within our operations and beyond.”
Mahindra Holidays is India’s first hospitality company to join the global campaign RE100 and EP100. To achieve its zero-energy goal, Club Mahindra implemented an 804-kW solar rooftop photovoltaic plant and solar carports in parking areas. In water conservation efforts, over 70% of water is recycled and reused, with natural streams diverted to a 380 kL capacity pond and 14 rainwater harvesting pits constructed within the resort premises. For zero waste, the resort utilises a bio-digester to convert food waste into biogas, reducing waste, and LPG costs.
With these remarkable achievements, Club Mahindra continues its steadfast journey towards sustainability and biodiversity conservation. By doing so, it provides its members with unparalleled access to some of the most breathtaking and exotic destinations both in India and across the globe.
source: http://www.hotelierindia.com / Hotelier India / Home> Operations / by Staff Writer – Hotelier India / June 07th, 2024
Actor Shubra Aiyappa went off the grid for a month to achieve her wellness dreams.
Shubra Aiyappa receives her certificate after a month of rigorous training
Actor Shubra Aiyappa recently decided to become a certified yoga instructor. Sharing her motivation around this step, she says, “I’ve been practising yoga for a few years now. The benefits of the practice drove me to go deep into it. This was definitely the most rewarding and transformative journey of my life.”
Despite the benefits, becoming a yoga instructor wasn’t an easy stint for the Thimayya & Thimayya (2022)actor. To work on her yoga practice, Aiyappa decided to cut off from the world for a month to join a yoga school in Mysuru. “We weren’t allowed to have our phones except for an hour during the day,” the 33-year-old actor shares, adding, “For the first few days, I couldn’t take this rigorous routine. I had some breakdowns and I kept asking why I chose to do this to myself. But, as time went on, I got used to it.”
In addition to the challenges at the school, Aiyappa admits she was terrified to put her acting on hold for a month. “There’s always an itch which makes you feel you’re missing a call or a scene that can change your life — It was really difficult for me to let that go. I was afraid I’d become irrelevant if I wasn’t active on social media. But that’s never the case. It was all about setting boundaries. I even put a film I’m currently doing on hold for this course,” the Prathinidhi (2014) actor quips.
The actor, now a certified yoga instructor, is happy to impart knowledge about the mind-and-body practice to her family and friends. Ask if she’s ready to take it professionally, she shares, “Teaching it professionally is not on the cards yet. I’ve always wanted to do something in the wellness space. While I don’t know how I’d execute it, I have some ongoing plans,” she signs off.
source: hindustantimes.com / Hindustan Times / Home / by Aayushi Parekh / March 06th, 2024
Courtyard by Marriott Bengaluru Outer Ring Road invites you to a culinary journey through the hills of Coorg at their much-awaited Kodava Food Festival. Nestled in the picturesque landscapes of Karnataka, Coorg’s cuisine is a vibrant reflection of the region’s cultural richness and natural abundance.
Chefs Sugandha Rajappa and Rajani Kariappa, along with Executive Chef Vijay Bhandari, have meticulously crafted a menu that highlights the authentic tastes of Coorg. Their expertise is showcased in every dish, where traditional recipes meet contemporary flair, promising a delightful dining experience.
Treat yourself to a variety of Coorg’s signature dishes, such as the delicious Pandi Curry, Kodava Kummu Curry, Paputtu, and much more.
Each dish, prepared with locally sourced ingredients, captures the essence of Coorg’s rich culinary heritage. The festival guarantees a sensory feast, with aromatic spices and fresh ingredients taking center stage.
Gather with family, friends, or fellow food enthusiasts and visit Momo cafe to experience the essence of Coorg and create cherished dining memories.
For more details and reservations, please contact: +91 95136 53156 or 9513688331.
Where : Momo cafe , Courtyard by Marriott Bengaluru Outer Ring Road
When: 4-8th June
Lunch : 12:30 – 3:30 PM
Dinner : 7:00 PM – 11:00 PM
Price : 2200 INR plus taxes.
source: http://www.apnnews.com / APN News / Home> Life Style> Food & Beverages / June 07th, 2024
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