Category Archives: Arts, Culture & Entertainment

‘CAST’ Away

Harshika Poonacha is not one to shy away from a challenge, and reveals how the casting couch in Bollywood was the reason she stayed away.

Harshika Poonacha
Harshika Poonacha

It has been 10 long years in the film industry for this Coorg beauty who started acting at the age of 15. She has at least 20 films to her credit across various languages including Kannada, Telugu and Malayalam. Actress Harshika Poonacha, who turned a year older on May 1 celebrated her birthday marking her decade-long special journey. She was also supposed to make her debut in Bollywood but backed off from it due to ‘casting couch’ incidents which have become a major concern in the industry, after a series of actresses came out in public, expressing their anguish against it.

Harshika speaks to Bengaluru Chronicle about her reason to opt out of Bollywood for now, and even shared her birthday plans.

“I was 15 when I started my journey in the industry. Then, I was juggling school and films, and continued to do so till I graduated in electrical engineering in flying colours. I never had the opportunity to celebrate my birthday, apart from a few charitable causes. But this time, I thought I should thank each and everyone who has been a part of my special journey with a special treat. I have been busy calling everyone to be a part of the celebration. It’s been so special that the smile on my face hasn’t disappeared for three days,” says Harshika Poonacha.

For someone with no godfather in the industry, it’s been a great achievement to survive this long. “Many have started their journey into the industry, but none survived this long. It was only Radhika Pandit who made her debut a year before me, who has stayed this long. There were several ups and downs in my career but I have managed to make an identity for myself. People, both in the industry and the lovely audience recognise me for my work, irrespective of how the films have faired at the box office,” she adds.

The actress also addresses the elephant in the room, the casting couch. “After a great experience working in the South Indian film industry, I had the opportunity to work in a couple of Bollywood films, names which I cannot reveal as I left them even before they took off. In fact, they were released and I am told that they ‘bombed’ at the box office,” she shares.

Ask her about the reason she has stayed away from an industry which is considered the best platform, she says that after finishing the photoshoot for the Bollywood projects, she was contacted by the manager and was told that they were expecting other ‘commitments’ too, and this is when she decided to drop them.

“As soon as I came to know about it, I decided to quit the project. I have worked with most of the leading production houses in the south, and I never felt such bad vibes while working with them, but unfortunately I had to come across such a thing even before I could start in Bollywood. Moreover, I have never taken any shortcuts and strongly believe in professional ethics,” Harshika adds.

Her debut Malayalam movie Charminar, has earned her appreciation even as the movie is set for a Dubai release in the coming days.

“It was only in the past four years, I have had the opportunity to work in films without also juggling studies. Previously school and college kept me busy, and I worked during breaks. Getting admission to a reputed college was another challenge as the cutoff percentage was so high. I managed both studies and films well. I would shoot in the day, and stay awake for long hours to study at night. It paid off when I passed engineering with a distinction,” she smiles.

The actress who a won state award for her supporting role in the film Tamassu, also awaits the release of her Kannada film Chitte.

source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Entertainment> Sandalwood / by Shashiprasad SM / May 02nd, 2018

Rahul smitten by Kodagu’s natural beauty

Congress president Rahul Gandhi has been smitten by the natural beauty of Kodagu’s landscape. “I have not seen such a beautiful place in India earlier,” Mr. Gandhi said before starting his speech at a Congress rally at Gonikoppal on Friday.

Before winding up his address, Mr. Gandhi again referred to the hilly district’s fascinating scenery and regretted that he was leaving such a beautiful place in a short period as he was on an election tour.

But, he promised that he would return soon and stay for one or two days and spend time with the people of Kodagu.

source: http://www.thehindu.com / The Hindu / Home> National> Karnataka / Gonikoppal (Kodagu District)- April 28th, 2018

Appacha Kavi Was Kodagu’s Treasure Of Knowledge: Writer

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Mysuru:

Observing that it would not be wrong to say that Appacha Kavi was a treasure of knowledge, writer Addanda Cariappa said that it was indeed a fortune to get an opportunity to speak about the great Kodava poet and writer.

He was speaking at Amara Kavya musical programme organised by city’s Shree Kaveri Kodagu Mahila Sangha as part of Appacha Kavi’s 150th birth anniversary at Kodava Samaja in Vijayanagar 1st Stage here on Sunday.

Noting that Appacha Kavi was the greatest of Kodagu poets, Cariappa said that some of the Kodagu writers’ plays were comparable with that of Shakespeare and Kalidasa.

Pointing out that Appacha Kavi is widely known as Kalidasa of Kodagu, he said that the writer was the first to script plays in Kodava language based on Mahabharatha and Ramayana epics.

Stating that Appacha Kavi’s writings were not limited to Kodagu alone, he said that the Kodava writer stands among renowned writers and philosophers of the world.

Madrira Sanju Belliappa rendered Appacha Kavi’s songs while Addanda Cariappa and Anitha Cariappa performed the musical feature.
AppachuKavi02KF29apr2018

The duo was assisted by Srinivas on the keyboard, Chandru on the tabla and Andira Kusum Madappa.

Earlier in the day, a food fest and funfair which featured a variety of entertainment including fun games was held.

Retired DCP and Kodava Samaja President Balliyamanda M. Nanaiah inaugurated the day-long event.

Kodava Samaja Cultural and Sports Club President Machimada P. Nanaiah, Shree Kaveri Kodagu Mahila Sangha President Jerry Ponnappa, Vice-President Bollu Kuttappa, Secretary Kavya Kuttappa and others were present.

source: http://www.starofmysore.com / Star of Mysore / Home> News> April 2018

Your vote seals your fate for the next five years: Rashmika Mandanna

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Getting my name on the voter list was no hassle at all, especially since my parents are always on top of such things.

If we want to better our lifestyles, then voting is a huge step in that direction.

It is important to remember that the step we take in less than a month’s time (to vote) will determine what happens for the next five years at least.

It may be just one day and just one act of casting a vote, but that will decide how much the chosen candidate does to make the city safer and better to live in.

The only way to secure a better future is to vote in large numbers.

I think that doesn’t happen in big cities like Bengaluru because people don’t really know who to vote for. We read so much negative news and wonder where the people we elected are at such times, and what they are doing to ensure that these things don’t happen. I think that that attitude deters people from voting.

Having said that, voting for the right person is the only way to solve this problem.

source: http://www.timesofindia.indiatimes.com / The Times of India / News> Entertainment> Kannada> Movies> News / by Dhwani Desai / TNN / April 22nd, 2018

Karnataka: Still sober in touristy Kodagu

Shanthalli is a hobli situated in the Push-pagiri region near Mallalli. It falls on the border of Kodagu-Hassan- Dakshina Kannada. In a district where liquor is an integral part of cultural traditions, this north Kodagu hobli is quite an exception.

It has not had a liquor shop in its limits for decades, holding on to the Gandhian dream of a liquor-free society. It has a population of 9,245, with women outweighing men by far. During the 1960-70s, a few of the villagers would indulge in brewing country liquor. But the village development committee imposed heavy fines to deter them. The excise department booked village shopkeepers who would sell liquor on the sly. And now, as far as anybody can remember, the last conversation about a liquor shop in the hobli occurred ten years ago.

The gram panchayat refused to furnish a no objection certificate (NOC).

Shanthalli is quite close to Bisle Ghat, Mallalli Falls, Pushpagiri hills. Manda-lpatti Hills, near Madikeri, are just 22 kilometres away.

Naturally, the region attracts many tourists. While many home-stays have come up in the region, owners have made their peace with the gram panchayat’s decision to bar liquor shops or bars from the hobli. Almost 80 per cent of the largely agrarian population belongs to the Vokkaliga Gowda community. For how long they can protect their corner of earth remains to be seen.

But for now, the hobli is an inspiring example to the rest of the nation.

source: http://www.bangaloremirror.indiatimes.com / Bangalore Mirror / Home> News> States / by Coovercolly Indresh, Bangalore Mirror Bureau / April 23rd, 2018

Karnataka: Binding communities through sport

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Madikeri :

From lush green coffee estates to the Cauvery, the distinct culture and traditions of Kodagu, is a known certitude. While Kodavas form the indigenous majority, the district is also home to several other communities such as the Arebashe Gowdas, Maaples, Heggades, Airis, Billavas, and Eravas. And the uniqueness of these communities is that each of them has, in a way, embraced a bit of the Kodava culture. Topping this list is the tradition of community sports spread across the district—just like the aroma of coffee —during April and May. Hockey, cricket, kabaddi, volleyball, throwball, squash, badminton, and athletics – the different communities get sun-kissed playing and watching the various sports that unravel during the summer months.

KodavaSport02KF22apr2018

It has been 22 years since community sports began here when Pandanda Kuttappa and his brother Kashi Ponnappa introduced hockey. This was followed by the Arebashe Gowdas who flagged off cricket 20 years ago. “While tennis ball cricket stared in 1995 at village cluster level, it began as a community sport in 1998,” says Rishith Madaiah, secretary of Arebashe Gowda Cricket Academy. Kedambdi Cup, Paikera Cup, Kuttana Cup – each family takes turns in organising annual cricket tournaments, which go on for 21 days between April and May.“The Arebashe Gowda community has 18 clans and 920 families,” adds Rishith. The tournament began with 54 family teams and this year will see participation from 225 families at the Cheremane Cup.

This year’s Kulletira Hockey Cup will see a record-breaking participation of 333 teams – which has found a place in Limca Book of Records. “What started as a support ground for hockey enthusiasts has now made its mark at an international-level,” says sports journalist Kayapanda Shashi Somaiah. International hockey players like Prabhjot Singh, Deepak Thakur, Devesh Chauhan, Vikram Pillay, and Yuvraj Walmiki will take part in the tournament, whose final will be held on May 20.

A sum of `1.5 crore is going towards organising this event and Dr A B Subbaiah, former Indian goalkeeper and secretary of Hockey Karnataka says, “It is pleasant to see how hockey has been reuniting Kodava families. However, the funds could be used in a better way – in training new talents and in building a hockey association – than cracking it up on two months’ amusement.” The other community that gets busy in sports during the summer months is the Muslim community which has been organising cricket and volleyball events for over a decade now. Then there are Dalit Jai Bheem Cup Cricket, Malayalee Cricket Cup, Billava Cup, and Marati Cricket Cup.

The indigenous tribal communities too have recently started organising community sports, among which is the Erva Cricket Cup. While the Kodava hockey tourneys get their funds from private companies, other sports are mostly sponsored by noted families in their community, by community social clubs and from politicians who represent these communities. Meanwhile, it is the brotherhood and harmony that unfolds profoundly at these games. “It has united families divided due to property dispute and separated by boundary limits,” says Shashi Somaiah, sports journalist.

A few have other thoughts. “Nearly 21 years have passed since hockey was introduced as a community sport here. Yet, it has not contributed any international players. The game has to become result-oriented than entertainment-oriented,” says Ulliyada M Poovaiah, editor of a Kodava newspaper.

What’s new this year?

The winners of Kulletira Hockey Cup, along with cash prizes, will be gifted the Kodava traditional weapon, Peechakathi, and Kodava traditional attire. Blood donation and eye camps will be held during Cheremane Cup.

Cultural uniqueness
While community sport is bringing families together, it is also bonding two different families in kinship. The cultural uniqueness of each community comes alive during the inaugural and closing ceremonies.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Prajna GR / Express News Service / April 22nd, 2018

Colourful Start For Kulletira Cup Kodava Hockey Festival At Napoklu

KulletiraCup01KF20apr2018

Napoklu (Kodagu):

The 22nd Kulletira Hockey Festival, a popular event of Kodava families, was inaugurated yesterday at General K.S. Thimayya Stadium here.

Speaking as the chief guest, Additional Advocate General A.S. Ponnanna expressed apprehension over the gradual decrease in Kodava population in Kodagu district and other places. He appreciated Kodava families coming together and organising the hockey festival every year.

Inaugurating the festival, former Olympian and Hockey Academy CEO M.P. Ganesh hailed Kodagu district for providing over 25 hockey players to the nation in the past but regretted that not a single Kodava was a member of the Indian Hockey team now.

Kodagu Hockey Vice-President K. Nanaiah pushing the ball with a stick to mark the inauguration of the first match as chief guests former Olympian Mollera P. Ganesh, Additional Advocate General Ajjikuttira S. Ponnanna and others look on.
Kodagu Hockey
Vice-President K. Nanaiah pushing the ball with a stick to mark the inauguration of the first match as chief guests former Olympian Mollera P. Ganesh, Additional
Advocate General Ajjikuttira S. Ponnanna and others look on.

Kodagu Hockey Organisation Vice-President K. Nanaiah, Kulletira Hockey Festival Chairman Shambu Mandappa and Aruna Beba spoke on the occasion.

A book titled ‘Padebeera Kulleti Ponnanna’ written by I. Ramesh Uthappa was released by the dignitaries

MELANGE OF COLOURS: The women-folk of Kulletira family, attired in their traditional best and holding ‘thaliyathakki bolcha,’ to receive the dignitaries yesterday.
MELANGE OF COLOURS: The women-folk of Kulletira family, attired in their traditional best and
holding ‘thaliyathakki bolcha,’ to receive the dignitaries yesterday.

The invitees were welcomed with traditional Kodava volaga and thaliyathakki bolcha.

The first match between Kodagu International XI and India Olympian XI was inaugurated by K. Nanaiah by pushing the ball with a hockey stick. India Olympian XI won the match with a score of 1-0. A short spell of rain played the spoil-sport.

KODAGU CALLING: Picture shows a large hoarding of Kulletira Cup Hockey Festival displayed on M.G. Road in Bengaluru to beckon the hockey-buffs.
KODAGU CALLING: Picture shows a large hoarding of Kulletira Cup Hockey Festival displayed
on M.G. Road in Bengaluru to beckon the hockey-buffs.

source: http://www.starofmysore.com / Star of Mysore / Home> News / April 2018

National Barista Champioship in Bengaluru from April 18 to 20

Bengaluru :

United Coffee Association of India (UCAI) and Coffee Board of India are to organise ‘The National Barista Champioship 2018’ in Bengaluru at Orion East Mall, Bengaluru.

The champioship spread over three days – April 18 – 20 is likely to see participants from various parts of the country competing.

For the Barista Champioship, United Coffee Association of India (UCAI)—a representative stakeholder in the Indian Coffee industry comprising of green coffee traders, manufactures of roast and ground coffees, along with coffee machinery manufacturers and dealers of equipment, cafes, coffee labs and coffee professionals—have to come together.

According to R Srikanth Rao, Vice President, United Coffee Association of India, “The competition has three rounds of elimination. Each barista would be preparing and presenting four cups each of espressos, milk beverage and signature drink which will be evaluated and judged by certified jury to identify the best in the various categories of beverages.”

The preliminary round will be on April 18 and 19 and the semifinals and finals would be on April 20. The head Judge for the competition would be Joe Hsu, who is international representative from World Coffee Events. The winner of National Barista Competition would represent India at the World Barista Championship to be held at Amsterdam, during June 2018.

source: http://www.thehindubusinessline.com / Business Line / Home> News / by Anil Urs / Bengaluru – April 13th, 2018

Just more than coffee at Alchemy Roasters

Different blends at Alchemy Coffee Roasters
Different blends at Alchemy Coffee Roasters

It’s a pleasant Monday morning and we are driving on a quiet road in Jayanagar looking for Alchemy Coffee Roasters. Just as we are enjoying the greenery of the park adjacent to the road, we see bright lights shining through teal windows at the first turn of 36th Cross, and we spot the huge signboard of Alchemy Coffee Roasters just above the windows.

Coffee fix
As we had heard so many good things about Alchemy, we are all charged up for some amazing coffee. But we feel something is amiss when we enter the premises. Unlike a regular coffee shop that smells of coffee, Alchemy doesn’t smell like one. For a place that claims to be a coffee roastery, this is a bit odd. But the interesting interiors — a large wooden table for big groups, a huge coffee display cabinet, vintage coffee crushers and tungsten bulbs that hang low from the ceiling — sort of make up for this lack of sensory bliss.

We settle down in one corner of the restaurant to get a complete view, and it seems like some thought has been put into it. We look at the menu expecting the same, but the coffee menu does not have too many options. We order the Salted Caramel Latte, Bon Bon Coffee, Latte Di Mandorla from hot coffees and a Filter Coffee Frappe from the cold coffees.

All the four coffees are served together — plus points for that, but definitely not for the long wait before they were served. From the four, we think the Salted Caramel Latte is the best. Topped with whipped cream and caramel sauce — this drink, with a hint of salt, is perfect! Bon Bon Coffee is a shot of strong coffee. It is ideal for those who want to wake up with a bang. The Filter Coffee Frappe is just regular cold coffee, available at any other coffee shop.

Going vegan
The most disappointing is the Latte Di Mandorla. A blend of almond milk with coffee, this is too watery and has no flavour. The food menu has enough options from small plates, large plates, deli delights and pasta bowls to pizzas and desserts. We order the Signature Mexican Platter (bean and cheese quesadillas, cumin rice, tomato salsa, cheese melt), Coorg Pepper Roast Chicken and Smoked Mushroom and Thyme Cream pasta. The quesadillas are quite delectable thanks to the cheesy vegetable filling.

We also recommend the roast chicken because of the perfect marination and the smokey, peppery sauce it is accompanied with. But we would suggest you give the pasta a miss as it is far from impressive. Though there is a strong thyme flavour , we think the cafe can be more generous with the mushrooms. The experience of dining at Alchemy is on par with any regular coffee shop but we feel that the service can get better.

Rs 1,000 for two. At Jayanagar

ayeshatabassum@newindianexpress.com
@aishatax

source: http://www.indulgeexpress.com / Indulge – The New Indian Express / by Ayesha Tabassum / April 06th, 2018

Cuisine Papera: Back to Kodava Culture

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Indian Food Trail is on a trip down South to the picturesque Kodagu Coorg (known as Scotland of India). As Part of the work got a chance to visit this beautiful hill station and was fortunate to witness first hand the rich culture and traditions of the Kodava people who are very warm, affectionate and hospitable folks and love good food. Got a chance to visit one of the best Antique Hotel‘Cuisine Papera’ in Gonikoppa. Had a talk with the owner of the Restaurant Mr. Adengada Rajesh Achaiah.

Here are some of the Inputs from Interview by Manasa Gowda

What inspired you to become a restaurant owner?

Opening a restaurant was never planned. We started with a homestay (papera.in) way back on 2009 by fluke. A friend of mine had over booking and wanted us to accommodate a couple of them at our place. This was team a from a renowned MNC in Bengaluru. They fell in love with the location, the views and the peaceful surroundings. They shared the pics on their office notice board and friends. Eventually, by word of mouth many people contacted us & food was our USP. From this, stemmed the idea of providing food for the nearby bar (which did not serve any food those days) and the rest is history.

Your hotel ‘Cuisine Papera’ Flavour of Kachampuli names seems to be different can you tell us whats the meaning of it?

The term “Pape” means sir in a local tribal language. Friends in college started calling me “Pape” (for reasons I don’t remember) and it kind of stuck with me. “Papera” means Pape’s.

“Kachampuli” is an extract from Garcinia fruit, which is used exclusively in Kodava cuisines, especially non-veg. Since this is unique ingredient that goes into most of our dishes, we chose to add that to the name

Can you give a brief introduction about your Interior decoration of your hotel?

I have always been curious about Kodava culture. Talking to elderly people and listening to stories from their time, the lifestyle etc fascinates me till date. The interiors, is just a reflection of what I cherish and respect. There is an ulterior motive of educating our customers, especially the younger generation of the tools and techniques that were used in olden days.

How many years you took for collecting these antique items?

I don’t really have a track of this… but roughly 25 years I guess. We had a pile of stuff in our attic, which belonged to my great grandfathers. I did not want to get rid of this treasure and kept it safe. When we opened the restaurant, I knew it was time to display them

How much money you had invested in buying these Products?

Again, this is something that I did out of my own interest and procured the collection over a period and not in one go. So it is really difficult to attach a number to it. But yes, I can say it is quite a lot given that all these items are mostly few decades old and “antiques” doesn’t come cheap 😊

What are 3 tips for running a successful restaurant?

Cook local dishes, the rest we get to eat everywhere else
Cook something that you will happily eat yourself without thinking twice about the quality or hygiene
Be open to feedback, positive or negative

Which one is the signature food of your restaurant?

Given that we serve Kodava cuisine, Pork items are our highlight (that is a delicacy for Kodavas). Pork Curry with Kadumbutt, Noolputt – Kolicurry (chicken) are a few to name. Pork Choodals, Dragon pork, Fire Pork are couple other dishes that we have huge demand for.

Can you please share that signature recipe to our readers?

That would mean people won’t walk in to the restaurant to savour our dish anymore! (LOL kidding). Pork is marinated with a paste made with onion, garlic, green chilies, turmeric and salt. The marinated meat is then cooked on slow fire (brings out the flavours). Once cooked, we add pork masala (roasted spices ground to fine powder) and finally add a dash of Kachumpuli.

Where do you get ingredients from?

Most ingredients like spices, masala etc are sourced from our own estate/made in house. Veggies, meat, fish etc is sourced multiple times a week (to ensure freshness) from Hunsur/Mangalore/Mysore/Kerala and at times local market

What are your future plans for the restaurant?

I would like to make this place kids and elderly friendly. If space and pocket permits, I would like to have lift installed. Apart from that, continue what our patrons think we are good at, work on what we could improve on.

What do you cook yourself and your family at home?

Lime juice & Lime tea is my specialty. This is something that I make often. I hardly cook something at home, but I do help around a bit when we make akkiotti(Rice roti). I brag that the ones I make are more like white poori, as it puffs up real well ( my sister in law won’t like this statement! She is the one who taught me to make otti lol 😊)

If you were to open a new restaurant other than Gonikoppa, what style of food would you pick?

Assuming you meant out of Kodagu, I would still stick with Kodava cuisine. Why limit the best to people of Kodagu only? 😊

What was the worst meal that you’ve had?

I am a no fuss eater. Given that one eats when hungry, I value food the way it is as long as it satisfies my hunger.

What’s the worst meal you’ve prepared?

Like I mentioned, I hardly cook. So I guess I can proudly say I never spoil my dishes!!

source: http://www.newspatrolling.com / News Patrolling / Home> NP – Spotlight / by NP Team / Interview by Manasa Gowda / April 06th, 2018