The Indian coffee market amounts $0.5 billion in 2023, and is expected to grow at 9.04% CAGR.
Coffee enthusiasts and stakeholders worldwide have gathered in Bengaluru for the fifth World Coffee Conference (WCC) 2023.
The four-day event, happening once every four years and being hosted in India for the first time, aims to discuss sustainability through circular economy, regenerative agriculture, and innovation within the coffee industry. The conference has attracted more than 24,000 delegates from over 80 countries.
Major players in the Indian coffee landscape, including Nestle India , Tata Coffee, and Bru, as well as artisanal brands like Blue Tokai and Narasu’s Coffee, are participating. The event serves as a platform for Indian coffee growers and makers to discuss financing mechanisms, quality control, startup innovations, and trade opportunities.
Matt Chitharanjan, co-founder and chief executive officer at Blue Tokai Coffee Roasters, commented on the significance of the event. “The WCC is unique in its focus on coffee-producing nations, offering India an excellent opportunity to showcase its growing coffee community and industry advancements,” he told Business Standard.
According to Statista, the Indian coffee market is worth $0.5 billion in 2023 and is expected to grow at a compounded annual growth rate of 9.04 per cent until 2028. To further highlight India’s coffee production, the event has organised tours to coffee plantations in Coorg, Chikkamagalur, and Kodagu Valley.
Piyush Goyal, Minister of Commerce and Industry, emphasised the conference’s commitment to sustainable practices. “As we gather in Bengaluru, the WCC underscores the critical importance of sustainability, waste reduction, and inclusivity in shaping a greener future for the coffee industry,” he said.
An exhibition displaying the entire coffee value chain, from bean to cup, has been set up, drawing considerable interest from attendees. Pavilions representing India’s major coffee-growing states, such as Karnataka, Kerala, and Tamil Nadu, showcase the diverse range of coffee produced in the country.
A spokesperson from Nestlé India, the makers of the Nescafé brand, also expressed support for the WCC’s mission. “We are fully aligned with the WCC’s efforts to build a sustainable coffee industry that focuses on circular economy and regenerative agricultural practices,” they stated.
The WCC is a collaborative effort involving the International Coffee Organization, the Coffee Board of India, the Ministry of Commerce and Industry, the Government of Karnataka, and various stakeholders in the coffee industry.
source: http://www.business-standard.com / Business Standard / Home> Industry> News / by Akshara Srivatsava, New Delhi / September 27th, 2023
India is home to 16 distinct varieties of coffee. (Supplied)
India, the world’s sixth-largest coffee grower, on an average produces about 3.2 lakh tons of coffee every year of which 75 percent are exported to countries like Italy, Germany, Russia, Belgium and Turkey. Today, India is home to 16 distinct varieties of coffee.
The journey of coffee to India has a vivid Arab connection. A devout pilgrim hailing from Chickmagalur, a picturesque hill station in India’s Karnataka state, Hazarat Shah Janab Magatabi, fondly known as Baba Budan, on his return journey, around 1600 AD via Yemen brought with him seven Coffee Arabica seeds by strapping them to his chest under his tunic.
Bababudangiri Hills in Chickmagalur where coffee was first planted in India. (Supplied)
Legend has it that Arabs were extremely protective about their coffee industry and taking the seeds outside was not allowed. The saint had known that they were magical seeds for making refreshing beverage as he had tasted the kahwa (Arabic for coffee) in Mocha, a port city of Yemen that overlooks the Red Sea.
Besides being a trading hub for coffee, Mocha was the source of the popular Mocha coffee beans. After reaching his native place, Baba Budan sowed the seeds in his hermitage garden near a hill cave at Chandragiri and the rest is history.
Chickmagalur is a picturesque hill station in India’s Karnataka state. (Supplied)
The coffee plants gradually spread as backyard plantings, and later on to the hills. The hills are now called Baba Budan Hills after the him. Today Chickmagalur, the birthplace of coffee in India, is filled with coffee plantations throughout its length and breadth.
Besides Chickmagalur, the charming region of Coorg is also one of the major grower of coffee. Coffee cultivation grew and thrived in India during the British rule and beyond.
A fall amid coffee plantations in Chickmagalur. (Supplied)
The Dutch began to harvest coffee in the Malabar region, but a major transition happened when the British led a relentless drive to set up Arabica coffee plantations across the hilly regions in South India, where the climatic conditions were more favorable for the crop.
Grown under a canopy of thick natural shade in ecologically sensitive regions of the Western and Eastern Ghats spread over Karnataka, Kerala and Tamil Nadu, Indian coffee quickly spread to non-traditional areas like Andhra Pradesh and Odisha on the Eastern Coast; Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and Arunachal Pradesh in the North East. Despite many states growing coffee, Karnataka and Kerala, accounting for nearly 90 percent of total production.
The charming region of Coorg is also one of the major grower of coffee. (Supplied)
In India, based on region of production, 13 regional coffees are classified: Anamalais, Bababudangiris, Biligiris, Araku Valley, Brahmaputra, Shevaroys, and Pulneys (for Arabica) and Wayanaad and Travancore (for Robusta). Coorg, Chikmagalur, Nilgiris and Manjarabad are famous for both Arabica and Robusta.
Apart from these 13, there are three Specialty Coffees classified based on their international popularity. They are Monsooned Malabar, Mysore Nuggets and Robusta Kaapi Royale.
Stall owners are thankful to Arabia for the wonderful coffee. (Supplied)
During a recent visit to Baba Budan hills, this correspondent spoke to stall owners and few tourists who still are thankful to Arabia for the wonderful coffee.
One stall owner who sells cool drinks and snacks on the hills overlooking the shrine summed up, “It is because of Baba Budan that India got coffee so early and the credit for discovering coffee goes to Arabs who invented and discovered hundreds of stuff including the coffee.”
Little wonder then a small cup of coffee has so much history behind it.
source: http://www.english.alarabiya.net / AlArabiya News / Home> Features / by Aftab Husain Kola / October 07th, 2018
By paying the amount through e-payment at any post office, devotees can receive e-prasada at their doorsteps.
Post offices in Karnataka. (Photo | Special Arrangement)
DAVANGERE: People need not rush to Talakaveri on the “Tula Sankramana” day to get the Kaveri Theerthodbhava, the gushing of Cauvery water from ‘Brahma Kundike’ at Talacauvery. India Post in association with the Hindu Religious Institutions and Charitable Endowments Department will be delivering the ‘Sri Talakaveri Temple Prasada,’ at your doorsteps through the post at just Rs 300.
By paying the amount through e-payment at any post office, devotees can receive e-prasada at their doorsteps. The prasadam is handed over to any of the remotest houses through the branch post office network of India Post.
Speaking to TNIE Superintendent of the Post offices Davanagere division, Chandrashekhar said, “Under the diversified business undertaken by the India Post, we are supplying the prasad to the devotees’ doorsteps. Understanding the importance of the auspicious ‘Tula Sankramana’, India Post has taken the initiative of supplying Kaveri Teertha to the devotees,” he added.
Further, he said that the devotees need to come to the nearest sub-post offices or Davanagere head post office for booking for the E-prasada after which our postmen will deliver the Prasad to their homes.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by G. Subhash Chandra / Express News Service / September 15th, 2023
Here’s everything you need to know about the personal life and family of Rohan Bopanna and his wife Supriya Annaiah.
Rohan Bopannawas born in a middle-class family in Coorg, Karnataka. His father, M. G. Bopanna, works as a coffee planter, while his mother, Malika Bopanna, is a homemaker. He pursued his education at Sri Bhagawan Mahaveer Jain College, affiliated with Jain University in Bengaluru .
Both of his parents strongly support Rohan’s career. They reside in Coorg/Kodagu District, situated in the southern Indian state of Karnataka, approximately a six-hour drive from Bangalore. Additionally, Rohan has an elder sister who resides in Mumbai.
Supriya Annaiah and Rohan Bopanna
Bopanna tied the knot with Supriya Annaiah in 2012. Before the marriage, they dated for some time and married in a closed ceremony. Surpiya has a mutual friend whose cousin is Rohan. Supriya and Rohan met at a restaurant accidentally. Later, Rohan asked his cousin to introduce him to Supriya. And that’s how the couple started their journey together.
Supriya is a psychologist and media personality. She is also the director of the Rohan Bopanna Tennis Development Foundation, registered with the Indian Ministry of Corporate Affairs (MCA). Supriya Annaiah and Rohan Bopanna have a daughter named Tridha Bopanna.
Rohan Bopanna has had a legendary Tennis career
Rohan Bopanna achieved a career-high singles ranking of world No. 213, while he reached a career-high doubles ranking of world No. 3 on July 22, 2013. He has been a valued member of the Indian Davis Cup team since 2002. Bopanna has an impressive record, clinching victories in five Masters 1000 men’s doubles tournaments. These victories include the 2011 and 2012 Paris Masters, the 2015 Madrid Open, the 2017 Monte Carlo Masters, and, most notably, the 2023 Indian Wells Masters, where he made history as the oldest Masters 1000 champion.
Rohan Bopanna
Additionally, Bopanna was a finalist at the ATP World Tour Finals in both 2012 and 2015. Bopanna’s achievements extend to the Grand Slam stage as well, as he secured the 2017 French Open mixed-doubles title alongside Gabriela Dabrowski, making him the fourth Indian player to claim a Grand Slam title. Recognized globally for his campaign “Stop War Start Tennis”, Bopanna was awarded the renowned Arthur Ashe Humanitarian of the Year award in 2010.
source: http://www.mediareferee.com / Media Referee / Home> Tennis / b y Sabrik Dutta / September 02nd, 2023
Suman hails from a family of coffee planters in Coorg
Embracing challenges as they come, Suman Nanaiah prides herself in curating out-of-the box personalised experiences for her guests. She started her career in 1996 and is now the Area General Manager of the Royal Orchid Group of Hotels in Mysuru.
Hailing from a family of coffee planters from Coorg, she embraced hospitality early on as a part of her culture. Crediting the same for her successful career in the industry, Suman has never looked back. Apart from involving her team in challenging projects, she also strives to recognise each team member’s strengths and weaknesses, and aims to help them streamline their efforts to achieve their goals. Keeping a sharp focus on the inputs provided by her team and taking into consideration their feedback, she is also a thorough decision maker. On days she is not busy tending to guests, she can be found in the jungles of South India with her son tracking big cats or pampering her taste buds while spending time with her family.
* What was your first hospitality job and at what age? Guest Service Associate at 26.
* How would you describe your personal leadership style? Integrity, clear communication, goal-setting and employee motivation.
* One drink/dish travellers should not miss at the metropole? Our wide variety of succulent kebabs at the Tiger Trail Restaurant. If looking for a combination then the achari murgh tikka with our in-house cocktail, Caipirojka.
* What steps is the property taking to ensure sustainability? Staff retention, recycling and waste reduction management, sourcing local and fresh seasonal produce, and energy and water conservation.
* Any particularly funny incident you recall with the guests? Once we arranged a wedding at the hotel and were informed that a VIP guest would arrive. We were told to ensure the grandest welcome, putting me and the entire team on our toes. Little did we know that the VIP guest was the groom’s best man at the wedding–Mirchi, his beagle, who travelled in his chauffeur driven car all the way from Mumbai.
* Any strategic change that you implemented owing to the COVID-19 pandemic? The foremost was staying connected with our guests through various digital channels and offering stress-free cancellation policies. We also enhanced our operational protocols by working closely with all local government health authorities.
* If not hospitality, what was your second career choice? Animal rescue and welfare sector.
source: http://www.outlookindia.com / Outlook Traveller / Home> Travel News> Story / by Simrran Gill / November 04th, 2020
High temperature during March-April coupled with uneven rainfall in July-Aug taking a toll on coffee production in current 2023-24 crop season.
Weak monsoon set to squeeze coffee output
Bengaluru Coffee production in India is likely to be negatively impacted owing to the scanty rainfall in major growing regions of the country with some growers anticipating 25 per cent drop in overall output for 2023-24 crop season.
According to Coffee Board’s post-blossom or early estimates, India’s coffee crop for 2023-24 crop year starting October is projected to be higher at 3.74 lakh tonne. This estimate is 6.25 per cent higher than 3.52 lakh tonne, which is the final 2022-23 crop estimate.
With high temperature during March-April period coupled with uneven rainfall in July & August, this estimate is likely to see a fall in the current crop season.
“In March-April, there was very high temperature, which impacted the flowering in the coffee crop. As it is, the crop was low going into the monsoon period. Now, owing to lack of rains in monsoon season, the plant is growing faster. During the monsoon, usually ripens process slows down due to rains. This is not the case now and ripening is happening faster. Definitely, this is going to impact the crops badly,” Nishanth R Gurjar, former chairperson of Karnataka Planters Association told Bizz Buzz.
“Production-wise, it can dip by 25 per cent against last year,” he added.
Gurjar, who himself is a grower and exporter of coffee, said that revival of monsoon towards the later part may not serve the purpose.
India is major producer of coffee along with Brazil, Vietnam and Colombia among others.
The country mostly produces Robusta variety of coffee with around 70 per cent of the total production belonging to this variety. India produced around 2.6 lakh tonne of Robusta coffee in 2022-23, while Arabica production was around one lakh tonne during this period.
Despite a likelihood of lower coffee production in the current crop year, pricing is not likely to be changed as international prices remained firm.
In the international market, Robusta prices are ruling around Rs224 per kg, while Arabica prices are hovering around Rs276 per kg.
The weather pattern El Nino is expected to play truant in major growing regions of Brazil and Vietnam. This is likely to pull down Robusta production in these major growing regions.
If the world faces lower production than last year, it is very much likely that prices would hold at current level. Notably, prices of both Robusta and Arabica shot up in the last six months in the international market.
source: http://www.bizzbuzz.com / Bizz Buzz / Home> Industry> Agriculture / by Bizz Buzz / August 31st, 2023
Kechamada Uthapa and his daughter Pooja taking me on a tour of his paddy land.Mrs Uthappa in their home in Kutta, Coorg.
Two weeks before the devastating rainfall that destroyed large parts of Coorg, I had the privilege of spending a few days with Mr Kechamada Uthappa, and his family. Mr Uthappa, who lives in the Kutta region of Coorg, is one of the few planters who still grows paddy. A little known fact is that paddy is the traditional crop of Coorg and not coffee, that it is now famous for.
After an interesting conversation with his daughter Pooja, an environmental engineer, I learned that paddy cultivation actually helps with rejuvenating the river. So I made way up to Coorg to see this for myself. While I did learn about how this happens, it was the warmth from Mr Uthappa, with his wry sense of Kodava humour, incredible energy at 67, infinite patience in answering my questions, his wife who gently guides the whole household and his daughter, who is a true a daughter of the soil, gave me an incredibly real and fulfilling experience in this ‘digital world’, it honestly made me happy.
After meeting them, I have come to believe that, If geography is destiny, then the people of Coorg are the guardians of River Cauvery.
Paddy plantation Women who work in the fields and estate, totally impressive.Women who work in the fields and estate, totally impressive.
In the old days the land was seen as a boon from the Goddess Cauvery and the land belonged to her. They celebrated the river and did everything in their power to care for her. To them it was ‘Cauverammas Bhoomi’.
‘Naati Pani’or paddy cultivation is what deeply connected the people of Coorg to their land and River Cauvery. It was also the most exciting time of the year, with every one coming together, it was almost like a celebration of the river itself. Owners used to plough the land themselves and shared a close relationship with the workers. Everyone would sing songs of the Cauvery to make their work light. They valued the river because she provided for them. They worked hard for their food and rice was a staple in their diets – think akki ottis and kadambuttus. Rice is not something they ordered online, unlike our generation who have a very transactional relationship with food.
Workers planting PaddyStream going back into the Lakshman Tirtha
‘Naati pani’ requires a lot of work and patience. Infact, Mr Uthappa says that it requires ‘Aar-Ambu’ or 6 arrows – fertile land, cattle, workers, rain, seeds and implements. The relationship with ‘Naati’ is also very intrinsic with water – The rain feeds the fields and the fields feed the river and recharge the ground water. Most planters today have even built large tanks to harvest rain water.
The land is divided into multiple fields and work begins in the cold wet monsoons and ends six months later. Mr Uthappa remembers how his grand mother would wake them up at 4 am to begin paddy work in the fields – she would ensure there was enough food and drink for everyone including the labourers.
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The paddy land is usually dived into Baleya theva – the biggest field, the Yaka – the sowing field which was slightly elevated so that it could retain water and was always situated closest to the stream, Chali or the central field allowed for the flow of water and Podup which is clay soil that has spring like properties and the Pada butta bel or fallow land.
Each of these fields is fed by rain water and controlled by shallow streams which is then fed back into the river. Mr Uthappas fields feed back into the Lakshman tirtha, a tributary of the Cauvery. Most of the knowledge and traditions and even geographical understanding on what should be grown is passed down orally and Mr Uthappa is hopeful that today, even though most of them don’t encourage their children to work in the fields there will be a time when everyone will come back to their roots.
The end of ‘Naati pani’ is celebrated with Kail-Podh. In keeping with their martial traditions all the implements would be polished, decorated with the ‘Thok-poo’ (which is now available only in the ‘Devara Kadus’ or Sacred forest groves maintained by each village). It was also a time where they could enjoy a break from their hard labour of ‘Naati pani’ and food, song and folk dancing would be indulged in.
Unfortunately, today most of the paddy fields are being left fallow or being converted into ‘holiday home sites’, reducing the ground water levels, changing the culture and even the food habits. The koile meen (fish commonly found in paddy fields), local rice varieties like Doddi and Boliya are fast disappearing. Reality is that rice is now being bought by the Karnataka government from Andhra Pradesh (where incidentally I am from).
It hit home when Mr Uthappa, told me of a kodava saying, “if you want to ruin a man you don’t need black magic, all you have to do is ask him to replace paddy for coffee or other crops and the land will run dry.” It makes you think if you would still be able to relish your cup of ‘bella coffee’ if there was no paddy planted in Coorg?
So as you celebrate Kail-Podh this year with Pandhi curry and Kadambuttus, or have ever visited Coorg and enjoyed her hospitality, remember that you are the guardian of River Cauvery and send out a special thought to all that she has provided.
Follow our series about the #CultureOfWater @SaveRiverCauvery on Facebook, Twitter and Instagram.
source: http://www.medium.com / Medium.com / Home / by Rohita R Madappa / September 02nd, 2018
The Ibnii Coorg is a delicious little secret set amidst lush green hills.
For a region often described by locals as ‘60×40’ (measuring 60 miles by 40 miles), understandably there are few secrets in Kodagu, or Coorg. Yet, tucked around a bend just off the Suntikoppa-Madikeri road, the gates of The Ibnii open into a hidden world of its own. Literally meaning ‘dew’, The Ibnii was ten years in the making before it formally opened in February. A tree-lined cobbled driveway ends at The Kaadu, a scenic viewpoint overlooking the valley that cradles the resort.
A tree-lined cobbled driveway ends at The Kaadu, a scenic viewpoint overlooking the valley that cradles the resort. Ushered down a small wooden bridge to a lookout, we savour the view over some bella ( jaggery) coffee, traditionally served to guests in Coorg. In the distance, the four-tiered cascade swimming pool breaks the expanse of dense green in a striking splash of turquoise blue.
We linger over another cuppa and only the promise of greater comfort makes us move. A golf cart takes us to our private pool villa. In a region globally recognised as an ecological hotspot, everything about the resort is eco-sensitive. The architecture and landscape were designed without damaging local flora—all the villas and structures are built around existing vegetation and no trees were cut except dead and decaying ones. Three lakes were created on the 120-acre property for rainwater harvesting. Other green practices include a stringent ‘no plastic’ policy, vermicomposting and waste-recycling. The resort prides itself in having no room service or phone network (though wi-fi is available), encouraging guests to explore the outdoors.
Wooden cottage
On a ‘Bean to Cup’ coffee tour, we get first-hand experience of the process of coffee-making and grading of beans. The venue is Kaldi Kappee, a tranquil lakeside coffee-house named after the Ethiopian shepherd who discovered the rejuvenating properties of coffee when his goats pranced about after feeding on some wild berries. On display are coffee-grinding machines, filters and presses, as well as single-origin coffee from an all-woman village cooperative in Chikmagalur. It’s called Halli Berri!
Breakfast with local flavours
The boulangerie, tucked behind the coffee counter reveals a hi-tech interactive kitchen where baking classes are conducted. Our impromptu session sharpens our blunt baking skills and soon we are sipping cappuccinos outside, nibbling on warm crispy puffs that we kneaded and rolled only minutes earlier. Walking to the Greenhouse, an in-house garden where veggies and herbs are grown, we learn that the Ibnii’s kitchen only uses fresh hand-pounded masalas. With a lakeside yoga pavilion on the anvil, The Ibnii takes its eco-luxe tag seriously. No wonder it has already won accolades—the best eco-luxury resort in the country and the first resort in India to acquire IGBC’s (Indian Green Building Council) Green Homes Platinum Award 2017.
The next morning, following a medley of bird calls, we set off on a nature walk & birdwatching tour with our able guide, who helps us spot 45 species of birds besides sharing fascinating stories on flora like Gloriosa superba, locally called thok poo meaning ‘gun-flower’ and tracking the hoof prints of wild deer that had wandered into the property at night. Our trail ends with duck feeding, though the round of fishing at the pond (catch and release) is thwarted by rain.
Manja Spa
The evening uncoils itself with a relaxing spa session at Manja Spa. The treatments are designed using locally-sourced ingredients (including a coffee scrub) while the techniques adopt Balinese, Swedish and traditional Ayurvedic styles.
There’s lots to do in Coorg—remarkable waterfalls, an elephant training camp, quaint monasteries, and much more that is in close proximity. But even if you like your holidays leisurely curled up inside a blanket with a cup of coffee, birdsongs and a book for company in a picturesque location, this eco-resort is the place to indulge.
The Information
Getting There: The Kempegowda International Airport is the closest one to Coorg (280km, 5.5hr). Mysuru Junction is the nearest railway station at 95km. KSRTC buses ply from Bengaluru and Mysuru to Coorg. If you’re driving, take State Highway 17 (Bengaluru-Mysuru highway) and turn before Srirangapatna onto State Highway 88 towards Madikeri.
Where To Stay: The Ibnii, Coorg is at Ibnivalvadi village, 4.5km away from Madikeri town. It has 22 pool villas, called Kopi Luwak after the Asian civet coffee. Each of these comes with an indoor jacuzzi and an outdoor pool. Ten wooden cottages perched on stilts, named Arnetta, overlook a lake—they are open only to couples. Children are not allowed here due to safety concerns. (Tariff starts from ₹16,150 per night in a Kopi Luwak for a minimum stay of three nights; +91-8884990000, ibnii.com).
Where to Eat Ibnii’s themed dining spaces take a cue from local Kodava culture. Set in a single complex called Pattole Palome (collection of silk strands, and also the title of a cultural tome on Coorg) are Baalelle (a veg restaurant with meals served on banana leaves), Masi Kande (a covered outdoor barbecue & grill, means charcoal), The Fig (multi-cuisine restaurant serving Kodava, south Indian & continental fare) and Bendhoota (a banquet hall named after a traditional post-wedding family feast).
What to See & Do Besides local bird watching trails, responsible fishing and a bean to-cup coffee tour, the Tibetan monasteries at Bylakuppe near Kushalnagar, the elephant training camp at Dubare and sites like Raja’s Seat, Mercara Fort, Gaddige and Abbey Falls are close at hand.
source: http://www.outlookindia.com / Outlook Traveller / Home> Stay> Story / by Anurag Mallick / August 17th, 2017
Publisher : Adiraaj Prakashana, 245/F, 5th West Cross, Uttaradhi Mutt Road, Mysuru. For book contact: 98445-76429. E-mail: ananth.alpinia@gmail.com
This is an age of information. Thanks to the quantum development in the area of information technology like never before. Books, newspapers, radio, telephone, internet etc., enable this revolution with speed and spread of information. But behind all these media blitzkrieg and bombardment is a journalist who provides the content. Smile please!
Being a journalist, it is natural for me to evince interest in the area of journalism and all that is related to that activity.
A few days back I learnt that B.G. Anantha Shayana, the senior journalist and the consulting editor of Kannada daily ‘Shakti’, Kodagu district, who is also the correspondent of United News of India (UNI), has written a book about his experience as a journalist
Kodagu being my home district and having done my SSLC in Madikeri Government Central School and then the graduation there, the book interested me much, coming as it was from the editor of Kodagu’s first and only favourite Kannada newspaper even today. It was started in 1957 when I was in the second intermediate (1957-58). I was a witness to its founder-editor B.S. Gopalakrishna, a fair complexioned person with rotund visage, working at the slanting composing table, standing head bent over the wooden type-setting board. The press was at the landmark (for those days) “chowki”, where four roads converged. His was a gradual growth as a publisher and writer against all odds.
When I left Madikeri after graduation in the year 1959, Shakti had become a noted local paper in Madikeri spreading its wings across Kodagu. Now 65 years on, it is still an iconic newspaper in Kodagu. This was possible because of B.S. Gopalakrishna’s three sons who took over the reins and responsibility to keep the flag of success flying high. One of the sons is B.G. Anantha Shayana, the author of the book “Sodaru”. “Sodaru” in old Kannada means light, lamp.
This book of 98 pages is all about the author’s experience as a journalist, executive and tourist abroad. He also speaks of ethical values to be followed in the profession and about the personal risk a reporter-journalist unwittingly faces in his over-enthusiasm. His every experience is illustrated in detail and this makes the book unputdownable for any journalist. I finished reading it in one sitting and then decided to write this column.
Let me share some of his experiences here with my own remarks as an intervention! Anantha Shayana has in a way delivered a sermon and also given a road-map for aspiring journalists. Therefore, this book may be recommended as an optional reader for students of journalism in their graduate or post-graduate classes. I am sure many working or retired journalists, including myself, would have had similar experience if not the exact ones.
The author speaks of the importance of correct information a journalist collects and gives the example of Sri Jayendra Saraswathi Swamiji of Kanchi Kamakoti Mutt, Tamil Nadu. That on August 23, 1997, the Swamiji had suddenly and clandestinely left the mutt and disappeared. That naturally made national and even international news. Those days telephone communication was outdated and difficult. Author Anantha Shayana got a phone call in the morning from his friend in Talacauvery (birth place of river Cauvery) in Kodagu. The call was made by his friend after walking 8 kms from Talacauvery to the nearest telephone booth in Bhagamandala, a township. By now an all India search for the Swamiji was launched on a war-footing. The caller said, “Anantha, three days back at midnight some Swamiji has come here with a small group. When asked who he was, nobody opens mouth. Must be a very famous Swamiji.”
Author says when he went there immediately, the Swamiji’s followers did not allow him to meet the Swamiji. However, when he said he was from UNI, he was allowed on assurance that it would make all India news! So it was, he was the first person to break this news.
By the way, I too reached there with our Mysuru journalists and met him at Talacauvery. But, what is important here is that UNI did not publish the news of finding the Swamiji IMMEDIATELY. The UNI Bengaluru and Delhi Office had called Anantha Shayana over 10 times to urge him to check, check and check again and confirm. They even asked him to go to Talacauvery once again. Further, UNI sent its Mysuru correspondent to Anantha Shayana in Kodagu to go again to Talacauvery. It was only then the UNI flashed the news, though many hours late, as “Sri Jayendra Saraswathi traced.”
This is called responsible journalism and responsible journalist on the spot. Which is why the motto of Star of Mysore printed on the second page declares: “We believe comment is free, but facts are sacred.” Sadly, these days we find more arm-chair journalists looking into a cellphone in hand, sometimes purveying fake news.
Be that as it may, I found in his one observation about the truth all the local newspaper editors and journalists come face-to-face with unlike the State and National newspapers. His observation is that what appears in those big newspapers do not embolden the reader, about whom a negative news has appeared, to directly go and attack the editor or the journalists. But the local, small-town or rural newspaper editors and journalists become direct targets of attacks and protests. Since I am a victim of this behaviour of readers, criminals, the corrupt and anti-socials, I can vouch 100 percent for what Anantha Shayana has written.
Writing about paparazzi and the British Princess Diana, the author refers to the famous photograph of her boyfriend Dodi Fayad and herself in a kissing pose under the caption “The Kiss.” He says the photographer was paid millions of dollars for this picture. However, sadly it was this obsession to take her photographs that led to the accident killing both of them. The moral Anantha Shayana says is that though a journalist should be a news hound, he should not intrude upon another person’s privacy.
We have seen on TV and read in newspapers some of our opposition leaders going abroad to Harvard, Oxford and elsewhere and giving lectures and interviews to the media criticising India, its government, its democracy and shaming India in foreign countries. But I was delighted to read in the book how the editor of a small district vernacular paper “Shakti” Anantha Shayana dealt with a delicate, despicable situation in a foreign country, Australia, where he went with seven of his friends. Anantha Shayana writes that in Australia they visited a primary school where he asked the group of six students what they knew about India. To his shock, instead of an answer he got a question from a student: Are you not afraid to live in India?
“Why should I?” said Anantha Shayana and asked, “Why do you ask me that question?” Then it became a kind of free-for-all. One said, India was a land of snakes and snake-charmers. “Do you know how to catch snakes?” another wanted to know. “Are there too many beggars? Do you have good houses to live? Do you have cars?” etc., etc. He then asked them if they had read any books on India. No, was the answer. Their opinion of India was hearsay.
Then Anantha Shayana took a class on India to them dropping famous names of politicians, Gandhiji, Generals, educationists, philosophers, space research, the heritage, culture etc. After he finished, one boy said, “I want to visit India.” When some of our opposition leaders visited England and Europe, nobody said “I want to visit India” because they were told by our own opposition politician that India is not a good place where democracy is dying or dead.
Anantha Shayana also writes about his meeting with two spiritual persons. One was Dalai Lama at Dharamshala in Himachal Pradesh.
Question: Will you wage a war against China?
Answer: Many nations in the world support us. One day we will win.
Question: But your youth organisations feel it is not possible to win back Tibet by peaceful means. What do say?
Answer: I am not in administration. I am engaged in matters spiritual. There is an elected government here in exile. They will look into it.
Question: Buddha gave up his palace and after meditating under a tree got enlightened. But you crossed Himalayas, came here and built golden temples, leading luxurious life with cars and palace-like residences.
Anantha Shayana says, Dalai Lama did not have an answer but brushed it aside saying, “These are the mischief played by monks. I don’t know anything.”
Another spiritual person Anantha Shayana mentions is one who became famous for teaching the art of living. Anantha Shayana met him when he visited Kodagu. The spiritual master told, “For propagating spiritual education I have trained 5,000 teachers. They will go to different parts of the country and teach art of living.”
According to Hindu Sanatana Dharma, only the enlightened souls can teach spiritual matters to the seekers. So Anantha Shayana asked: Are all these 5,000 teachers you have trained enlightened?
He did not like the question and he did not answer either.
Moral: Though unpalatable, the journalist must ask intelligent, probing questions.
e-mail: voice@starofmysore.com
source: http://www.starofmysore.com /Star of Mysore / Home> Columns> Abracadabra….Abracadabra / by K B Ganapathy / May 08th, 2023
Marriott Hotels, an esteemed flagbearer within Marriott Bonvoy’s illustrious array of 31 hotel brands, has unveiled the Coorg Marriott Resort & Spa amidst the tranquil landscapes of Coorg, Karnataka. Nestled amid the verdant expanse of the Makandur forest, this modern haven offers a gateway to immersive local escapades, all cradled within the serene sanctuary of a lush botanical haven.
Renowned as one of Southern India’s premier hill station destinations, Coorg boasts enchanting vistas of mist-shrouded hills and luxuriant landscapes, providing a picturesque canvas for travelers. What sets this locale apart is not only its breathtaking natural allure but also the spectrum of exhilarating activities on offer, including intrepid treks, exploration of coffee plantations, and the enchantment of cascading waterfalls.
“We are thrilled to bring Marriott Hotels to Coorg, famously known as the Scotland of India, a land endowed with breath-taking natural splendor and glorious history. This opening underlines our commitment and focus as we continue to expand our footprints across leading travel destinations within India, providing travelers with trusted and high-quality accommodation choices” said Ranju Alex, Area Vice President, South Asia, Marriott International. “Marriott Hotels continues to live its legacy of Wonderful Hospitality, earning the trust of travelers around the globe.”
With 108 elegantly appointed villas and cottages, the Coorg Marriott Resort & Spa showcases panoramic emerald landscapes. Each villa boasts abundant natural light, plush bedding, and modern conveniences. Moreover, the resort extends its warm hospitality to four-legged companions, enhancing the vacation experience.
Within the dining sphere, the resort presents a diverse culinary offering. Madiker Kitchen caters to a global palate with international favorites and traditional Coorgi cuisine. Grills By The Valley promises a forest-framed dining experience with innovative dishes and skillfully crafted cocktails. The Greatroom welcomes guests to indulge in artisanal teas, coffees, and creatively infused cocktails amidst a library setting. As the day winds down, the swim-up Pool Bar provides an ideal setting for sundowners and light bites.
“We are delighted to welcome guests to our stunning new resort in Coorg,” said Randal Whelpdale, General Manager at Coorg Marriott Resort & Spa. “Coorg is a unique blend of serene landscapes, vibrant traditions, and outdoor adventure. We are thrilled to showcase its natural beauty and charm through our exceptional facilities, curated local experiences, and warm hospitality.”
source: http://www.businessnewsweek.in / Business News Week / Home> Business / by Sujata / August 11th, 2023
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