In a heartfelt tribute to Kalyatanda B. Ganapathy (KBG), Founder-Editor of Star of Mysore and Mysuru Mithra, Sri Kaveri Kodava Association, Mysuru East and Kodagu Model School held a condolence meeting at the school’s Cheethamma Hall recently.
Association members, leaders and school representatives highlighted KBG’s towering personality as a journalist, mentor and champion of public service.
Association President Kademada M. Belliappa remembered KBG as a visionary from Kodagu, whose media platforms empowered civic awareness across Mysuru.
Former President Kanjithanda K. Aiyappa reflected on the values KBG embodied, stating, “Birth is an option, but death is predetermined.” He credited KBG with sparking the idea of Kodagu Model School.
Senior member Kakamada Subbaiah noted that KBG’s life and values continue to shape how his passing is honoured, while former President Puliyanda S. Devaiah shared personal memories of their long-standing association as neighbours, calling KBG “a guide, mentor and enterprising figure” who contributed to the School’s bylaws and resource networks.
Former Secretary Appachangada Motaiah recalled KBG’s pivotal role in overcoming early challenges in building the school, acknowledging the commitment of teacher Chowrira Prapulla and Chairperson Chowrira Seethamma, alongside his own guidance.
Former Treasurer C.M. Chengappa praised KBG’s inclusive leadership and his rare Hon. Doctorate from University of Mysore.
Head Mistress Anitha Mary recalled KBG’s genuine interest in student activities and exhibitions, while Treasurer Pattamada Charmana described him as “a fighter whose contributions are irreplaceable.”
Administrator Cauvery and Chairperson Seethamma acknowledged his mentorship, intellect and community reach.
Kannada teacher Hamsamati read a commemorative poem in KBG’s honour.
President Belliappa concluded the ceremony by sharing a condolence message received from the Prime Minister’s Office.
source: http://www.starofmysore.com / Star of Mysore / Home> News / July 31st, 2025
While Karnataka is all geared up to welcome whitewater rafting enthusiasts in the monsoon, it is important that adventure activities are conducted in a way that minimises risks and yet provides the benefits of participation, say experts.
With the monsoon in full swing, Karnataka is all geared up to welcome tourists and adventure enthusiasts to experience the thrills of whitewater rafting. As you raft through gushing waters surrounded by dense jungles, you are transported into a world of roaring rapids with sprays of pristine white water and treated to glimpses of wildlife on some stretches of the river.
Adrenaline junkies can head to the stretch adjacent to the Dubare Elephant Camp in Kodagu on the River Cauvery and some stretches of the Kali river at Dandeli. The highlight of the season is the 1.5-hour whitewater rafting adventure on the roaring Barapole river, which originates in the Brahmagiri hills and flows towards the Arabian Sea. Rafting enthusiasts can navigate a 4.5 km stretch of the river featuring four iconic rapids with thrilling sections reaching up to Class 4 difficulty level for a duration of four months.
Another rafting destination is Bheemeshwari set on the banks of the Cauvery in the Cauvery Wildlife Sanctuary. Plans are on the anvil to resume rafting in Seethanadi, a swift Western Ghats river known for its challenging rapids and stunning scenery during the monsoon. The run on this powerful river passes through thick evergreen forests that form part of the Western Ghats in the Someshwara Wildlife Sanctuary and the Kudremukh National Park. Rafting on this brilliant 22 km stretch takes four hours to complete.
Streamlining rafting operations
The recently constituted River Rafting Management and Monitoring Committee of Kodagu district has stressed the need for enforcing stringent safety protocols to prevent mishaps during this high-risk adventure activity. The committee has urged all rafting operators in Kodagu district to compulsorily obtain and renew the fitness certificates for their rafts before launching any water-based adventure activity.
The mandatory certification, which must be renewed annually, is issued by the General Thimayya National Academy of Adventure (GETHNAA), a government of Karnataka enterprise for the promotion of adventure sports in the state.
“It is important that adventure activities are conducted in a way that minimises risks and yet provides the benefits of participation. Karnataka Tourism has laid down some guidelines that include obtaining necessary licenses and certifications from relevant authorities and ensuring compliance with safety standards,” says Major General (retired) MN Devaya, advisor to GETHNAA.
Listing the items that are essential for rafting, he adds, “Firmly secured life jackets, crash helmets, rescue floats with unreeling nylon lines, first-aid emergency kit, detailed instructions to the rafters, and an attendant kayak or raft for emergency assistance are mandatory for rafting activity. GETHNAA also has a training centre at Barapole.”
Explaining the measures taken by the committee, Venkat Raja, IAS, Deputy Commissioner (DC), Kodagu district, says, “The committee has taken up the responsibility of upgrading basic infrastructure at rafting sites to improve the tourist experience and enhance safety. Other measures included installation of shelters at the ticket counters, hand railing on the steps, changing rooms for guides, benches, provision of drinking water, toilets, CCTV surveillance, and directional signboards to rafting sites at strategic junctions.”
There are 47 raft operators functioning in the 7 km stretch in Dubare and four operators in the 4.5 km stretch in Barapole. “All the rafts are numbered for authenticity and easy identification. To prevent unhealthy competition, the pricing is flexible and monitored by the committee. Another encouraging factor is the involvement of the local populace, especially tribal residents, in the rafting operations,” adds the DC.
In Dandeli, Jungle Lodges & Resorts (JLR) is the only reliable organisation to conduct white water rafting. “The rafting operations that are currently suspended will resume after the monsoon in September/October. We have outsourced our rafting operations in the Kali river in Dandeli to Manasa Adventures, a professionally experienced adventure company. Strict safety guidelines are adhered to with professional river guides. We have perfected our standing as a whitewater rafting destination with highly qualified river guides and proper equipment,” says Prashanth Shankhinamath, IFS, Managing Director, JLR.
Need for stringent monitoring
Noting that there are many unauthorised rafting operators in Dandeli, Vaibhav Kamat of Jungle County, Dandeli, says, “This has led to protocol breach, which raises concerns over safety. As there is a mad rush during weekends, some of the operators overload the rafts, flouting all safety norms. Crowd control is also woefully lacking and overcrowding can lead to accidents. Some operators send visitors into rafts without safety gear such as life-jackets as they do not have the professional knowledge to operate the services. So there is a dire need for the state administration to monitor these operations.”
Urging a crackdown on illegal operators, he adds, “The safety standards and procedures followed by rafting organisations, including the availability of qualified guides and proper equipment, should be monitored. Action should be initiated against operators for violations. The permission process for raft owners should also be made more stringent.”
It is high time that Karnataka Tourism conducted a safety audit of all the river rafting destinations in Karnataka. This will help identify potential hazards and deficiencies in safety protocols. A social audit should also be conducted to examine the impact of rafting activities on local communities and the environment. This includes assessing benefits like opportunities for locals as well as potential negative impact such as environmental damage, social disruption, and cultural insensitivity. The impact of rafting on local businesses should be assessed.
An environmental impact study of rafting activities is imperative too to assess the impact on river banks, the river ecosystem, vegetation, and wildlife habitats. The effectiveness of waste management practices at rafting sites and the impact on the surrounding areas should be evaluated. The carrying capacity of rafting destinations and whether tourism is being managed sustainably should be determined.
Susheela Nair is an independent food, travel and lifestyle writer and photographer contributing articles, content and images to several national publications besides organising seminars and photo exhibitions. Her writings span a wide spectrum which also includes travel portals and guide books, brochures and coffee table books.
source: http://www.thenewsminute.com / The News Minute / Home> Karnataka / by Susheela Nair / edited by Vidya Sigamany / July 31st, 2025
“This Too Shall Pass,” a debut poetry collection by Muskan Sufi, a young Kodagu student studying in Mysuru, has earned international recognition after being nominated for the prestigious Indie Authors Award 2025, held in memory of American poet Emily Dickinson. The book is now available for purchase online on Amazon.
Muskan Sufi, a student of English Literature and Psychology at St. Philomena’s College, Mysuru, hails from Virajpet in Kodagu and belongs to the Kodava Muslim community. Her literary achievement has drawn attention not only for its quality but also for the quiet determination that brought her recognition at a young age.
Published by the internationally acclaimed Bookleaf Publication, This Too Shall Pass was born out of Muskan’s participation in the publisher’s “21 Poems in 21 Days” challenge. She surpassed expectations by writing more than 28 poems, which resulted in a 50-page collection of emotionally rich, thought-provoking verse.
Her poems explore themes of pain, healing, nature, death, and the complexities of human emotion. With modern and socially conscious subjects, Muskan’s writing brings to life the inner turbulence of individuals and the beauty of life’s fleeting moments. She uses simple yet powerful language, aiming to connect souls and provide hope to those facing life’s darkest times.
Thousands of poets participate in Bookleaf’s global poetry initiatives, and the top entries are selected for book publication and nomination to the Indie Authors Award. Muskan’s nomination has created a ripple in the English literary community, marking a proud moment for the Kodava Muslim community.
Expressing her joy, Muskan said, “I joined the challenge after coming across the campaign on social media. I’ve always loved writing English poetry, but I never imagined my poems would be published or nominated for such a prestigious award. It’s given me great motivation to pursue more literary work.”
Muskan is the daughter of Duddiyanda H. Sufi and Masuda Sufi, who head the DHS Group of Companies in Virajpet. Her father also serves as the president of the Kodava Muslim Association (KMA).
Muskan’s poetry book, This Too Shall Pass, is now available for purchase on Amazon.
source: http://www.hindustangazette.com / The Hindustan Gazette / Home> News> Latest News / by The Hindustan Gazette / pix:kannada.hindustangazette.com / July 21st, 2025
Bringing the rich and rustic Kodava food to our palates, Chef Smitha Kuttayya impressed our hearts and tummies at Golconda Pavilion, ITC Kohenur.
Lush green landscapes, ethereal waterfalls, and aromatic coffee plantations… wouldn’t you like to be in Coorg every single day? Well, a delicious fragment of Kodava culture presented itself on our plates at the Kodava Food Festival in Golconda Pavilion, ITC Kohenur. Chef Smitha Kuttayya, who looked stunning in her Kodagu-style saree, treated us to what was no less than a delightful feast right from the hills of her beloved homeland. She told CE, “The unique distribution of flavours and the use of local ingredients such as kachampuli, a local vinegar, is what makes Kodava cuisine stand out.”
Chef Smitha Kuttayya
We started off with the Balekai Barthad, plantains marinated in kachampuli, shallow-fried and coated with rice flour. This dish was simply superb, with the right amount of sourness, crisp and texture. Its non-vegetarian counterpart, Meen Barthad, where the fish was marinated in kachampuli, chillies, and salt, was just as irresistible, with everyone going back for more. The Bollary Barthad, shallow-fried cucumber with spices and green chillies, was moderately spicy yet soothing. The Nallamalu Erchi and Koli Barthad — lamb and chicken fry respectively — stood out. The lamb, with subtle hints of cinnamon and cardamom, took you on a flavour ride. “Traditional Kodava cooking uses minimal oil for meat, relying on the lard instead. We also don’t favour overly spicy food, and because of our proximity to Kerala, we love using coconut; almost every dish has it,” Chef Smitha explained with a chuckle.
All the dishes were plated so professionally, but Chef Smitha revealed that this is the effect of modernity; traditional Kodava cuisine draws from its warrior culture, which prioritises bulk cooking for sustenance and togetherness. But then there are commonalities too — a staple loved across the southern states, the dosa appeared in its Kodava avatar: Neer Dosa. We had two versions: one filled with veg poriyal, the other with prawns marinated in kachampuli. Though quite full, we were treated to more of that famed Kodava hospitality.
Chef Smitha brought out Otti (Kodava-style akki roti) and Kadambuttu (steamed rice balls) served with six curries. The Kootu, a mixed vegetable stew, matched the rainy Hyderabad mood perfectly, while the Kaad Mange, a tangy seasonal mango gravy, became an instant favourite. The spicy Meen Curry melted in the mouth, but the Koli Kanni, a chicken curry rich with coconut, cardamom, cloves, and pepper, stole the show. But no Kodava meal is complete without Pandi Curry or pork curry. While the other curries paired well with the Otti, the Pandi Curry was perfect with the Kadambuttu; the grainy rice balls with soft, flavourful pork created a textural celebration in the mouth. Among the vegetarian curries, the Baimbale Curry, made with tender fermented bamboo, burnt onions, and roasted rice, was the winner.
Now, both Hyderabadis and Kodavas love their rice, and so we had Erchi Pulav, a coconut-based lamb pulav which brought back the flavours of the hills, especially when paired with Mango Pachadi. The Vegetable Pulav was just as good. The spiciest dish was the Onkkerchi, or dry-shredded pork, due to the generous use of bird’s eye chilli.
It left us craving something sweet and so we had Thambuttu, mashed ripe bananas blended with roasted rice flour. With a generous drizzle of ghee, this dish was traditional perfection. “A woman is central in the Kodava household. During Puthari, our harvest festival, we make Thambuttu and offer it first to the married daughters, praying for their well-being,” shared Chef Smitha. The meal concluded with Kaskase Payasa, a delicious poppy seed kheer that was so good, it was hard to stop at one helping.
We were 800 km away from Coorg that day, but after tucking into that delightful spread, we felt miles closer to the hills.
source: http://www.newindianexpress.com / The New Indian Express / Home> Hyderabad / by Nitika Krishna (headline edited) / July 19th, 2025
On the cool, green hills of Coorg, the Kunde festival is when Jenu Kurumba men, liberated by disguise and liquor, curse their gods, their employers and all passers-by.
Once a year, the usual peace of the Coorg hills is rent by expletives and abuse, the staccato beat of plastic drums, and rhythmic chants and yells. Then, from the muted shades of green and brown foliage emerge the neon-yellow-silver-red Jenu Kurumba men. They are dressed as women, in a playful take on Western sexuality. They are walking to a forest temple to invert normality — they will not worship but berate the gods.
Liberated by disguise and alcohol, the Kunde festival topples the norms — gods, passers-by and plantation owners are all cheerfully abused by the labour force, as today they stand upright rather than bent over the coffee bushes. Kunde Habba in the local dialect means the festival of abusing god. Screams and laughter are in the air but this crazy carnival serves a purpose — it’s a social pressure cooker that allows everyone to let off steam. The static hierarchy of the hills is blown open for a day, which makes the rest of the year more bearable for those near the bottom.
The Kurumbas are seriously angry. They asked the god Aiyappa to go hunting with them, but he was far more interested in the beautiful goddess Bhadrakali, and abandoned them to the vagaries of the hunt. The god’s love is tested by this annual reminder of his duties, couched in a torrent of anatomically accurate abuse.
Today, the Kunde has modernised. The areca nuts, the leaf masks, the flowers and fruit layered over turmeric have been replaced with mass-produced plastic accessories, but what is still going strong is the casual immediacy of self-expression. The Kunde is more than a day of shattered inhibitions; it is carefully contoured chaos that obeys immemorial and invisible laws, granting the privileged observer a glimpse into another world and another time.
The Kurumba men, liberated by disguise and alcohol. Photo – Clare Arni
The Kunde festival is a carefully contoured chaos that obeys immemorial and invisible laws. Photo – Clare Arni
The Kunde festival is a carefully contoured chaos that obeys immemorial and invisible laws. Photo – Clare Arni
The Kurumba men, liberated by disguise and alcohol. Photo – Clare Arni
This crazy carnival serves a purpose — it’s a social pressure cooker that allows everyone to let off steam. Photo – Clare Arni
This crazy carnival serves a purpose — it’s a social pressure cooker that allows everyone to let off steam. Photo – Clare Arni
This crazy carnival serves a purpose — it’s a social pressure cooker that allows everyone to let off steam. Photo – Clare Arni
The Kurumba men, liberated by alcohol and disguise. Photo – Clare Arni
The Kurumba men, liberated by alcohol and disguise. Photo – Clare Arni
The Kunde festival is a carefully contoured chaos that obeys immemorial and invisible laws. Photo – Clare Arni
source: http://www.thehindu.com / The Hindu / Home> Features> Magazine / October 18th, 2016
The fusion of Tulu, Kodava and Are Bhashe has added richness and depth to Kannada, underscoring the idea that within the Dravidian language family, there exists no hierarchy. Rather, only native expressions are rooted in their own soil.
This sentiment was at the heart of a panel discussion titled ‘Tulu-Kodava-Are Bhashe Kavithegala Sammilana,’ held as part of the Mysuru Literature Festival yesterday. The session featured Are Bhashe writer Tulasi Mohan, Tulu poet Akshata Raj and Kodava poet Vivek Aiyappa.
Each poet presented readings of their works in Kannada and their respective native languages, offering audiences a glimpse into the lyrical beauty of Kannada and its interconnected linguistic traditions.
Abdul Rashid, senior announcer at Mysuru Akashvani, observed that Kannada has taken root and flourished across various regions, and its flowers, he said, are languages like Tulu, Kodava and regional dialects.
He highlighted how, for Kodavas, exposure to multiple languages from birth fosters a deeper connection to Kannada and other native tongues.
He also noted that the Kannada script currently serves as the writing system for many of these languages, reinforcing Kannada’s foundational role in the broader linguistic ecosystem.
There was discussion about the growing momentum for officially recognising independent scripts for both Kodava and Tulu languages. If this recognition is granted in the near future, it would be a natural progression, speakers opined.
Akshata Raj emphasised the need to move beyond outdated ideas of linguistic superiority or inferiority. “Tulu, Kodava and Are Bhashe are not lesser. They are sibling languages to Kannada,” she stated, adding that all Dravidian languages deserve equal respect and recognition
source: http://www.starofmysore.com / Star of Mysore / Home> News / July 06th, 2025
“There were only four girls in the film. In Whistle, there was a whole football team,” she laughed.
Walking into a forest full of snakes and scorpions isn’t most people’s idea of a film shoot, but for Thammudu, Varsha Bollamma did just that. The actress, known for her fun and quirky screen presence, took on a more serious role this time.
Speaking to reporters ahead of the film’s release, she shared what went on behind the scenes, some of it tough, some unforgettable.
“There were only four girls in the film. In Whistle, there was a whole football team,” she laughed. “But I still remember playing Gayatri in that one.” In Thammudu, she plays a young woman named Chitra. The team had warned her early on, this wasn’t going to be a typical shoot. Forest locations, action scenes, and a physically demanding role. Still, she didn’t think twice. She liked the story and was ready to give it her all, no matter how hard the shoot got.
The toughest part? Filming in the forest at night. “There were snakes, scorpions, and no proper lighting. We had to act with firecrackers going off near us,” she said. “There were kids and older people on set too, so we had to be extra careful.” Despite the tough conditions, she trained for the role, learning kickboxing just to look the part. “The role doesn’t involve fighting, but I had to look fit. That’s all.”
With no phone signals in the Maredu Milli forest, Varsha and Nithiin passed time the old-school way, talking and joking around. “He’s the same off-screen as he is on it. Polite, respectful never acting like a star.” As for her own career, Varsha isn’t chasing lead roles or screen time. “I don’t care if it’s a heroine role or not. If the part is good and I can do it well, that’s enough.”
source: http://www.english.tupaki.com / Tupaki.com / Home> Entertainment / by Tupaki Desk / July 04th, 2025
ITC Kohenur presents an immersive culinary experience with a three-day Kodava Food Festival, spotlighting the distinctive cuisine of Karnataka’s Kodava region.
ITC Kohenur presents an immersive culinary experience with a three-day Kodava Food Festival, spotlighting the distinctive cuisine of Karnataka’s Kodava region.
Curated with care, the menu features an array of time-honoured recipes that reflect the bold and aromatic flavours of the Kodava table. Diners can expect dishes such as Balekai Barthad – shallow-fried raw plantains, Nallamalu Erchi – Coorg-style lamb pepper fry, Meen Barthad – crisp fried fish, Koli Barthad – spicy pan-fried chicken, Ograne Itte Kadambutt – rice dumplings stir-fried with vegetables, Bollary Barthad – golden-fried yellow cucumber, among others.
The menu also includes traditional accompaniments and seasonal preparations such as Chorange Pajji, Thenge Pajji, Baimbale Curry, Kaad Mange, and Tarkari Pulav, offering a rare glimpse into the depth and diversity of the cuisine.
Starting from 30th June to 2nd July 2025, between 7:00 PM and 11:30 PM, the Kodava Food Festival offers an extraordinary culinary journey through one of India’s most distinctive regional cuisines.
Golconda Pavilion – ITC Kohenur, 30th June to 2nd July 2025, 07:00PM to 11:30PM.
To reserve your table and for further details, please call +91 79955 59223
source: http://www.hospibuz.com / Hospibuz.com / Home> Hotel Listicles> Hotel / by Hospibuz.com / June 28th, 2025
With its plant-based cuisines, Twisted Basil is a sanctuary for vegetarian travellers to Coorg.
Perched amidst the verdant embrace of Timbertales Luxury Resort in Coorg, Twisted Basil stands out as a feast for both the eyes and the palate—a pure‑vegetarian sanctuary where plant‑based cuisine is elevated to an art.
If you are looking for an interesting tasting menu on your next trip to Coorg, look no further than Twisted Basil that offers a choice of tasting menu that include Pan Asian, Continental as well as a Chef’s Choice option, which is a mix of what is in season and fresh produce of the day.
Food: The continental menu starts with the first course called ‘starting savoury’. The Creamy Carrot Soup is hearty, served with a hint of basil oil. The Carpaccio Di Barbabietola salad with roasted beetroot carpaccio, navel orange and goat cheese is delicious. Next up is the Frittelle Di Zucchine e Parmigiano—crispy fritters made with grated Zucchini and Parmesan cheese, served with a tangy tomato and basil dip. It hits the right spot with its mellow flavours. The Cannelloni Spinach—a tender coconut and pineapple granita is a perfect for the main course. For dessert, the Barretta Di Cioccolato Croccante, a crunchy chocolate bar with salted caramel and white pearls, is a sweet end to the meal.
Service: The service is excellent with the staff explaining each course and ingredients well.
Décor: Set over water, framed by lush bamboo and ambient fountains, the restaurant pairs bold, globally inspired flavours with a serene, tropical backdrop—perfect for travellers seeking a refined and memorable dining adventure.
Price: The price is on the higher end, a meal for two costs Rs 10,000 without taxes.
Address: No. 94/2, Kedakal Post, Modur, Madikeri, Karnataka – 571237.
source: http://www.newindianexpress.com / The New Indian Express / Home> Food / by Bindu Gopal Rao / June 22nd, 2025
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