VISITING THE COFFEE FIELD IN KARAGÜN IS A UNIQUE AND UNFORGETTABLE EXPERIENCE THAT WILL SURELY PLEASE COFFEE LOVERS AND ANYONE WHO WANTS TO LEARN ABOUT THE COFFEE MAKING PROCESS.
If you’re a coffee lover and looking for a unique travel experience, look no further than Karagunda Coffee Plantation in Coorg, Karnataka. This family estate has been producing high-quality coffee beans for generations, and visitors can see firsthand the process of brewing the coffee beans.
History of Karagünde Coffee Plain
Karagünde Kahve Plain has a long and fascinating history. It was founded in the early 1900s by an English planter named CG Cole, who brought coffee plants from Africa and started growing them on the fertile land of Coorg. Today, the plantation is owned by the Chebbi family, who continue to produce some of the best coffees in the region.
What to expect from a visit to the Coffee Field in Karagün?
When you visit Karagünde Kahve Tarlası, you will see the coffee making process up close. You will start by walking through the lush greenery of the plantation, where you will see coffee plants growing in neat rows. Your guide will explain the various stages of the coffee making process as well as the different types of coffee grown on the land.
Harvesting and Processing of Coffee Beans
During the harvest season, which usually lasts from November to March, you will see the coffee beans being hand-picked. Ripe cherries are then processed using a wet or dry method, depending on the type of coffee produced. Your guide will explain the differences between the two methods and show you the equipment used to process the beans.
Roasting and Tasting
After the beans are processed, they are roasted to reveal their unique tastes and aromas. You will see the roasting process up close and learn about the different roasting levels and how they affect the flavor of the coffee. Finally, you will taste some of the plantation’s delicious freshly brewed coffees right before your eyes.
Tips for visiting the Coffee Plain in Karagün
If you are planning to visit the Coffee Field in Karagün, here are a few tips to help you get the most out of your experience:
Wear comfortable shoes and clothes because you will be doing a lot of walking and you may encounter some muddy trails.
Bring a hat and sunscreen as it can be quite hot and sunny on the plantation.
Be prepared to pay a small fee for the tour that includes tasting the plantation’s coffee.
Consider purchasing some coffee to take home as a souvenir of your visit.
Visiting the Coffee Field in Karagün is a unique and unforgettable experience that will surely please coffee lovers and anyone who wants to learn about the coffee making process. From the lush greenery of the field to the delicious aroma of freshly roasted coffee, this is a journey you won’t soon forget. So why not add this to your itinerary and discover the magic of beans to brew in Coorg?
(Edited by: Priyanka Deshpande)
source: http://www.deleciousfood.com /. by Publishing Center / April 03rd, 2023
In 1997, Pandanda M Kuttappa, a retired bank employee, wanted to channelise this hockey craze to unite Kodavas and explore the potential of the talent in the region.
Members of different families get ready for Kodava Family Hockey Festival at Napoklu in Kodagu district of Karnataka. | Photo Credit: H S Manjunath
It was a sunny Saturday morning when this reporter reached the General Thimmayya stadium at Napoklu village in Kodagu district. The men, women and children gathered at the stadium were eager to showcase their hockeyplaying talent.
More than 3,000 hockey talents from Kodava community (with a population of around 1.5 lakh) converge in a Kodagu village during the summer months to vie for the coveted family hockey title. This time it was the turn of the Appachettolanda family to host the hockey festival at Napoklu from March 18 to April 9.
Ask a Kodava, he/she proudly says that it is a festival, and does not call it as a tournament. So the organisers have aptly named it as hockey ‘namme’ (festival in Kodava language).
It is better to know a bit about Kodavas. A majority of people from Kodava community live in Kodagu district of Karnataka.
When you interact with Kodavas, they take pride in their representation in the armed forces — which include the personalities such as Field Marshall KM Cariappa and General KS Thimmayya — and in sports, especially in hockey.
There are more than 800 families of Kodavas with each having a unique name. Of them, 336 families are participating in this year’s hockey festival. The size of the families ranges from 100 to 400 people.
Interacting with businessline on the sidelines of the event, Pandanda Bopanna, President of the Kodava Hockey Academy, says “Hockey is in the blood of a Kodava.”
History of Kodava family hockey so far
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Festival objectives
In 1997, Pandanda M Kuttappa, a retired bank employee, wanted to channelise this hockey craze to unite Kodavas and explore the potential of the talent in the region. Kuttappa and his brother Pandanda Kashi Ponnappa started a family-led hockey festival in Kodagu keeping four objectives in mind.
According to Pandanda Bopanna (Kuttappa’s son), the first objective was to bring harmony within the Kodava community and families. Though many Kodavas were participating in national and internation hockey matches, they were not seen playing in their homeland.
The second objective of Kuttappa was to give an opportunity for local Kodavas to witness in real-time the game of their national and international players.
Pandanda Bopanna, President of the Kodava Hockey Academy | Photo Credit: H S Manjunath
Thirdly, Kuttappa wanted to provide a platform for youngsters in the community to showcase their talent, and take a step forward in their sporting career. Fourthly, the event also acted as a matrimonial platform and ended up in marriages in many cases.
Invests retirement benefit
Bopanna says that his father had invested his retirement benefits for hosting the first edition of the family hockey festival.
The first edition of the event, hosted by the Pandanda family, was named as Pandanda cup, and it saw the participation of 60 family teams. (The event was not organised in 2019 due to the 2018 Kodagu floods and landslides. Covid forced the organisers to refrain from hosting the event in 2020, 2021 and 2022.)
On the record participation of 336 teams this year, Bopanna says nowhere in the world would any hockey festival or tournament be played with such a large number of teams and players in one location.
Gender, age no bar
Gender and age are not a bar in this event. Men, women, and children can be the members of a team.
The only condition is that they should be from the same family. Women have the option to represent the family they are married to, or their paternal family. This year’s participation includes people in the age group of 6 to 84 years.
Highlighting her experience, Shivachaliyanda Dechakka, a 10th standard student from a sports hostel, says her family team won the first match, and lost the second one. She says it was a good experience for her to play with seniors.
While many teams have at least one woman representation, there are a few without them. In fact, the Kethira family had representation of five women, including the goalkeeper, in their team of 11.
Aman Poonacha from Palanganda family, an 8th standard student from Bengaluru, says he made his first entry as a player in his family team in a match on Saturday. However, he was not happy with his performance.
Confluence of youth and experience Several stars from Indian hockey make it a point to be the representative of their families in the family cup.
KK Poonacha of Koothanda family, a former international player and former coach of Indian women’s team, who had just finished a match earlier on Saturday, says that he has been attending the family hockey cup matches since 1998, and his family team has won the cup in four editions.
KK Poonacha of Koothanda family, a former international player and former coach of Indian women’s team | Photo Credit: H S Manjunath
Showing the five stars on his family hockey jersey, Ajay Ayyappa of Palanganda family, who works in the Department of Central Excise and GST in Bengaluru, says that he makes it a point to attend the hockey festival every year, and adds that his brother Amar Aiyamma, a former Indian player, will be playing in the next matches.
According to Pandanda Bopanna, former Indian team players such as Nithin Thimmaiah of Mekerira family, Pradhan Somaiah of Pudiyokkada family, PL Thimmanna of Puliyanda family, PU Bopanna of Pullangada family, and the former India Junior player KP Somaiah of Kuppand family are participating in the matches this year.
A boy is seen practising hockey at Napoklu. | Photo Credit: H S Manjunath
Terming this hockey festival as a good platform for beginners, KK Poonacha says they will get to play with the experienced players of national and international repute. This will be a good scouting ground for hockey talent also.
Stating that youngsters are motivated to play when they witness players of national and international repute, Ajay Ayyappa says it is like giving life to hockey again through this hockey festival, as people at the grassroots level are playing less these days.
Behind the scene
Appachettolanda Manu Muthappa, coordinator of the Appachettolanda Hockey Festival, says that his family has around 180 members, and they are actively participating in the smooth conduct of this event.
On resource mobilisation for organising the event, he says contribution of the amount from the family members and support from the public and corporates help them generate resources for the event. The State government has also been helping with funds for the event for some years.
A special gallery has been set up at the venue at a cost of around ₹35-40 lakh, and it can accommodate up to 25,000 people.
Appachettolanda Manu Muthappa, coordinator of the Appachettolanda Hockey Festival | Photo Credit: H S Manjunath
Deepak Chengappa of Nayakanda family, who is the Tournament Director, says that 21 matches are being conducted every day. The event has five jury members. Around 200 members, including the technical teams of Hockey Coorg and the whole Appachettolanda family, are helping him in the smooth operation of the event.
The event has four national referees, and 15 state referees. With an intention to encourage youngsters to take up refereeing as a profession, nine degree students are undergoing training here, he adds.
‘Encourage talent’
Kishor Cariappa from the Ammatanda family says that even though a lot of promising players take part in the Kodava Hockey Festival, their talent goes unnoticed once the tournament is over.
“Steps should be taken by Hockey Karnataka and Hockey India to hand-pick potential talent and start grooming them. Even though 336 teams took part this year, Hockey India officials were conspicuous by their absence. Organisers should make efforts to invite hockey think tanks in India to the event,” he adds.
Kishor Cariappa feels that the Karnataka government can help build two hockey venues with stands for Kodagu Hockey Festival in south and north Kodagu so that organising committees don’t have to spend lakhs of rupees on curating pitches every year.
Do you know who hosted the event?
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Future plans
Pandanda Bopanna says that three families have been finalised to host the next three editions of the hockey festival.
“We are encouraging other families who have not hosted so far to come forward and host. It is an opportunity to gain experience. It is not easy to host such a big event. It gives the family time to bond and also gives their youngsters a chance of hosting an event,” he adds.
source: http://www.thehindubusinessline.com / Business Line / Home> News> Sports / by A J Vinayak / April 04th, 2023
Whisk away your friends and folks to the mystical mountains of Coorg for a truly splendid wedding celebration. Step into your fabled forever surrounded by grandeur, nature’s bounty and impeccable hospitality.
The infinity pool at Coorg Wildnerness Resort & Spa bedecked for your special day.Delightful delicacies from the talented chefs of Coorg Wilderness Resort & Spa set at the decks of the resort.Helping you create beautiful memories amidst the hills of Coorg. Take your vows as the hills and valleys of Coorg stand witness.A dining experience like no other, at Habba, the resort’s multi-cuisine restaurant.
Gone are the days when wedding celebrations were limited to the grandest banquet hall in your hometown. Today, couples are going the extra mile to ensure their fairytale nuptials are an endearing memory that guests will relish for years to come. And what better way to craft a dreamy wedding than to fly to an exotic location? Allow us to introduce you to the Coorg Wilderness Resort and Spa. A grand luxury resort tucked amidst the lush wilderness of Coorg, this destination boasts every ingredient in the recipe for delightful weddings.
Be it a lavish occasion or an intimate affair, the experienced staff ensures your special day is every bit as perfect as you imagined. With inspired cuisines presented in grand buffet spreads or elaborate course banquets, trust that every whim and fancy of yours will be catered to.
Let wilderness celebrate with you! Our outdoor deck bedecked with wedding finery.
The resort brightens the canvas of festivities with an array of delightful services including experienced florists, decorators, photographers, live entertainment, and much more.
A peek into the property
The 4th of Paul John Resorts and Hotels’ premium luxury properties, Coorg Wilderness Resort and Spa offers 60 acres of virginal wilderness. The resplendent banquet hall—The Queen’s Court—proffers 2,000 sq ft of splendid space, ideal for pre-wedding festivities and kickstarting the celebrations with some pomp and show. Proceed to The Grand Ballroom to exchange your vows. This stunning, pillarless area of 3,500 sq ft with regal ceilings that tower high at 18 ft promises the perfect backdrop and grandiosity for the big day. One can also choose from the wide array of outdoor venues, be it by the infinity pool surrounded by hills and valleys, or the immense deck set right in the midst of lush wilderness or even at the peak of a hill with the setting sun as witness.
For that stylish, glamorous evening! The Grand Ballroom in its grandest finery.
In addition to the larger-than-life celebratory venues, the accommodation elevates the experience further. For starters, the luxurious European-style suites which span over 1,350 sq ft are tailor-made for a truly exotic experience. They feature plush interiors, electric fireplaces and large bay windows which promise a glimpse of the fleeting sights of nature and offer unmatched views of the famed hills of Coorg. The cosy studio rooms are reminiscent of elegant chalets nestled amidst the dense woods.
In a nutshell, the property harbours 52 stately studio rooms and 52 palatial suites to ensure your guests revel in the creme-de-la-creme of hospitality. We’re talking divine views, heated floors, cosy-chic decor and unbridled luxury.
An assortment of amenities
Spruce up the wedding festivities with the property’s unique offerings like a coffee-tasting experience, treks through untrodden trails, fish feeding, a rejuvenating dip in the infinity pool, and unparalleled proximity to the flourishing flora and fauna. The property also guarantees a treat for the palate with its myriad dining options. For a South Indian and coastal feast, head to ‘Vembanad’. To sample the bar menu, head to Tipsy, or enjoy sumptuous finger food and all-day dining at ‘Habba’.
Let wilderness celebrate with you! Our outdoor deck bedecked with wedding finery.
That’s not all: you can also pamper your guests with some tender loving care at the resort’s 18-room spa block with advanced traditional and western treatments.
Just a two-hour drive from the Kannur Airport, and three kilometres from the town of Madikeri, the resort is conveniently located and ensures all the tourist attractions are just a stone’s throw away.
source: http://www.vogue.in / Vogue, edition India / Home> Weddings / published by Coorg Wilderness Resort and Spa / by Yashita Vashishth / March 30th, 2023
Bengaluru-based omnichannel coffee startup HumbleBean Coffee has launched a Coffee Academy in Coorg to educate people about the ‘complexity and diversity of a humble bean like coffee’.
Bimal might seem like a regular barista. But he’s not content to simply brew and serve cups of coffee. He wants every customer to know what they are going to sip.
“I make sure they know their cup of coffee. I ask about the kind of taste they are looking for, and how strong they want their coffee. Most of the time, they go ahead with what I recommend even if they have something else in mind,” he says.
After losing his job at a high-end restaurant during the pandemic, Bimal joined HumbleBean Coffee as a barista. With no prior expertise in the sector, he was enrolled in a specialised course at HumbleBean. The course helped him understand the beverage better—starting from its plantation to the multiple brewing methods.
HumbleBean Coffee runs a small brew bar tucked away under the lush green cover of Bengaluru’s Lavelle Road. On a regular day, you might find Bimal sniffing and tasting a sample from every cup he brews.
HumbleBean Coffeeis the brainchild of Soomanna Mandepanda and Puja Soomanna. Since 2017, the couple has been on a mission to make coffee consumption a more enjoyable and mindful experience. Their idea is to educate more people about the complexity and diversity “of a humble bean like coffee”.
In 2021, they launched the HumbleBean Coffee Academy in Coorg to spread coffee literacy among the masses. The academy offers short-term courses for coffee enthusiasts, home brewers, students pursuing hotel management, and coffee entrepreneurs.
The team of 22 people, including the co-founders, brew bar staff, and coffee academy experts, is based in Coorg and Bengaluru. At present, HumbleBean has only one coffee brew bar in Bengaluru and an online B2C channel that sells coffee beans of different types and roasts. A new coffee concept store is underway in Indiranagar which would replace the manual brew bar in a few weeks’ time.
As per filings with the Registrar of Companies, HumbleBean made a revenue of approximately Rs 1.1 crore in FY21.
In July 2022, the coffee startup raised an angel round of Rs 4.5 crore from undisclosed investors.
Today, as Soomanna, Co-founder of HumbleBean, prepares his favourite pour-over, he recalls the days when he felt the need to clean up the coffee ecosystem.
_______
“I wanted to get into the coffee ecosystem to build an Indian coffee company of global standards. I also wanted to orient farmers towards quality and help them to stay invested in agriculture,” he says.
HumbleBean Academy, Coorg
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Spreading coffee literacy
The main objective behind the coffee academy was to ensure everyone in the coffee ecosystem was well informed about the beverage.
The team began by addressing the absence of a feedback system for farmers who grow coffee. A feedback mechanism was essential to bring changes in their farming practices and improve the quality of the produce.
“More than 85% of coffee farmers in India, mostly small and medium farmers, have never tasted their own coffee. They are unaware of how their coffee is appreciated around the world,” Soomanna says.
The coffee academy receives free coffee samples from more than 100 farmers across the country. The team prepares extensive reports on the sample quality and offers suggestions to farmers. The farmers bring in suggested changes in farming techniques and send new samples to the academy for further assessment.
“We test the samples again and buy their lot if the quality matches our parameters. Most of the time, we ask the farmers to quote a price instead of us fixing the price,” says Puja, Co-founder of HumbleBean, who looks after the B2C and hospitality side of HumbleBean.
The academy offers courses that focus on the art of brewing, food pairing with coffee, and more. These courses can be as short as one day or three days (for beverage enthusiasts) or as long as three months (for students in hotel management colleges). They are priced between Rs 10,000 and Rs 35,000.
HumbleBean has collaborated with a hotel management college in India to offer these courses for a semester.
Puja believes there is a need to train baristas in the early years of hotel management.
“Being a barista is more than serving a cup of coffee, especially today when manual brewing is finally getting recognised. That’s why we deliberately choose people who do not have any knowledge of coffee and are more receptive to knowledge,” she says.
Puja looks after the barista training course with Gaurav Ganapathi. A certified Q grader (a type of coffee evaluator), Gaurav leads the Coffee Academy in Coorg. He has been in the coffee industry since 2014 and previously worked with Tata Starbucks.
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“Coffee is one of the most sustainable industries in the world; there is almost no carbon emission in the production process. The coffee academy is helping everyone in the ecosystem understand coffee as a plant better—its diversity in terms of species and types, different brewing techniques, and more,” Gaurav says.
Pastry chef Sana Kabra, who joined the HumbleBean team in March 2022, works closely with Puja and Gaurav and leads the food pairing courses at HumbleBean.
“Food pairing is an important part of the coffee experience. What kind of pastry would go best with a pour-over, what should be the level of the roast or grind of your coffee to make it go well with a croissant…these things require mindful consumption and a lot of trial and error,” Sana says.
Overcoming the pandemic
Like any other brick-and-mortar business, HumbleBean was hit hard by the pandemic. Their first manual brew bar in Residency Road, Bengaluru, launched in 2019, was shut down due to operational difficulties.
Around the same time, the brand collaborated with a high-end retail outfit GoNative to set up its model brew bar on Lavelle Road.
The HumbleBean team took the pandemic as an opportunity to study and gather data about customer perception of manually brewed coffees, and coffees served from small and medium farms, and studied the unit economics of a coffee brand. They also worked on creating a range of coffee beverages and the delivery mechanism.
“During this lean time, we also consolidated our backend work, the academy, small and medium farm outreach, plantation management, flavour science with regards to food pairing along with coffee. We built a solid core team of subject matter specialists in plantation management, roasting, and flavour science. Most of them are third-generation small farmers who have spent time in large coffee companies,” Soomanna says.
Brewing a bright future
According to a report published by Research and Markets, Indian retail coffee is largely dominated by the southern region and is projected to reach over $253.8 million by 2025, growing at a Compound Annual Growth Rate (CAGR) of 21.04% from 2017 to 2025.
HumbleBean aims to tap this growing market while competing with major global brands like Starbucks, Barista, Tim Hortons, and Indian brands like Blue Tokai, Third Wave Coffee Roasters, Araku etc.
“We know about the competitive landscape but we also know that everyone who walks into our cafe either knows their coffee very well or is passionate to learn more about coffee. We are banking primarily on word of mouth over other marketing strategies,” Soomanna says.
HumbleBean plans to launch its concept store in Indiranagar, Bengaluru. It would also serve as the second location for the coffee academy and as the second manual brew bar.
The startup also has plans to expand to other countries in the Asia-Pacific region.
“The final goal remains the same: establish HumbleBean as an Indian global brand that is sustainable, grounded, and invested in the place of production,” Soomanna says.
(The copy was updated to correct a typo in the name of the co-founder)
source: http://www.yourstory.com / YourStory.com / Home> Startups / by Pooja Rajkumar / September 20th, 2022
India has long been a tea drinking nation but it also has deep roots as one of the world’s major coffee producers. Tata Starbucks CEO Sushant Dash speaks to 5THWAVE about flying the flag for coffee in India and how the country’s younger consumers are leading a new wave of café culture.
With more than two decades’ beverage industry experience under his belt, Tata Starbucks CEO Sushant Dash is now focused on harnessing India’s huge potential as a coffee drinking nation. That’s no mean feat in a country where tea has long been the beverage of choice, but it is a challenge he is relishing – and his efforts are yielding significant results.
Following the disruption of the pandemic, Tata Starbucks is tapping into new opportunities in the vast Indian market and now operates more than 320 stores in 37 cities across the country, having achieved record 72% revenue growth in 2022.
First joining Tata Global Beverages in 2000, Dash held senior management roles across the conglomerate’s international beverage divisions and was later part of the core team that launched Starbucks in India in 2012.
After being appointed CEO of Tata Starbucks in 2021, Dash is now focused on catalysing further growth for Starbucks in India’s fast-developing branded coffee shop market.
However, as Dash notes, that growth has been delivered through a long-term strategic focus, with most consumers historically unfamiliar with out-of-home coffee consumption.
“India is a tea market,” he says of the countryʼs 1.4 billion citizens.
“If I look at in-home consumption 90% penetration is for tea; coffee is around 11-12% in terms of overall penetration.”
However, Dash notes the country’s coffee producing southern states as outliers, where traditional filter coffee consumption is far more widespread.
Times are changing, however, as consumers across India develop a taste for premium coffee and café experiences. Both in-home and out-of-home coffee consumption have steadily grown across India over the last decade, with Starbucks playing a key role in the ascent of café culture. Today, Dash pegs India’s coffee shop market growth at 9-10% CAGR.
“Gen Z and Millennials constitute 50%-plus of our population, and that is contributing to the growth of coffee consumption”
The new coffee crop
It may come as a surprise that India is the world’s seventh largest coffee producer, yielding around 329,000 metric tonnes in 2022, with the southern states of Karnataka, Kerala and Tamil Nadu accounting for over 90% of national production.
Tata Coffee is the undeniable giant of India’s coffee industry, managing 19 coffee plantations across 8,000 hectares and making it the ideal partner for Starbucks to vertically integrate coffee resources and expertise through its joint venture.
Reflecting on a decade of growth for Tata Starbucks in India, Dash says there has been a seismic shift in coffee consumption, notably led by the country’s younger, increasingly well-travelled and digitally connected consumers.
“Gen Z and Millennials constitute 50%-plus of our population, and that is contributing to the growth of coffee consumption,” he says.
Dash is now building on the foundations laid by his team more than a decade ago. After establishing the Starbucks brand in major cities across the country, his current focus is now to grow the brand in smaller urban centres as coffee culture catches on.
“The first eight-to-nine years were about understanding what makes the business successful in India, how to replicate what Starbucks is known for in terms of its coffee expertise and overall experience,” he says.
After honing Starbucks’ approach in India, which has evolved to include a range of store formats, including larger showcase outlets alongside smaller convenience formats, including drive-thru, Dash says his priority is to scale this approach across the country.
“Priority one has been about expansion, but expansion in a mindful manner. We will continue to give the core of what the brand stands for in terms of the Starbucks experience in terms of coffee expertise,” he says.
“We serve nearly 400,000 consumers a week, which is a phenomenal number and just shows us the brand love we have.”
Interior of the Starbucks Reserve store in Mumbai | Photo credit: Tata Starbucks
Paying homage to India’s rich and diverse culinary traditions has also been a key part of tailoring Starbucks’ international offer to the market. Its food menu has been inspired by Indian favourites, enabling customers to enjoy a kakori kebab wrap or masala chicken croissant with a traditional masala chai or Indian filter coffee.
Unique to the Indian market, Tata Starbucks’ ‘Picco’ beverage size is a nod to small ‘kulhad’ terracotta tea and coffee cups used throughout India and caters to a widespread preference for smaller beverage volumes.
Indicating Starbucks is gaining widespread appeal in India, Dash points to recent successes opening stores away from India’s vast metropolises in the country’s smaller towns and cities, such as Jalandhar, Anand, Nagpur and Calicut.
“We are getting the same love and affection and numbers in those cities as in the bigger cities, which just goes to show that people are looking for coffee experiences out-of-home.
“In terms of our 12-month financial year we opened around 58 stores this year and 12 new cities and will continue to run at that rate or maybe slightly higher,” he says.
Convenience in the cup
Opening smaller, nimbler store formats has been another key driver of Tata Starbucks’ rapid growth over the last year, enabling the coffee chain to expand efficiently and open stores appropriate to their location.
The first drive-thru location opened on the Chandigarh-Ambala highway in mid-2020, but Dash highlights delivery as one of the chain’s most promising convenience channels in the post-pandemic trading environment.
“Today, delivery is around 11% of turnover,” he says. “Pre-Covid the figure was around 4%, so it has grown significantly. Even as the pandemic recedes and people have returned to stores, we still see delivery retaining that contribution and I think that is a trend that is here to stay.”
Mobile ordering and pay were also introduced by Starbucks during the pandemic, and although making up a relatively small proportion of sales today, will remain long-term fixtures of the Starbucks experience in India, Dash adds.
“Priority one has been about expansion, but expansion in a mindful manner”
Next stop, specialty
Convenience is yielding positive returns for Tata Starbucks, but Dash maintains that a diverse eco-system of market-appropriate store formats will be key to the brand’s success.
“We will not over-index one format, we will open stores appropriate for the market,” he says.
Adding to that diversity, in October 2020 Tata Starbucks marked its 10th anniversary by opening India’s first Reserve outlet in Fort, Mumbai.
Offering a range of small-batch single origin coffees served by Starbucks’ master ‘black apron’ baristas, Dash says the store will cater to Indian consumers who have followed Starbucks’ journey in the country from the beginning and have developed a taste for more sophisticated varieties.
“We wanted to give that elevated experience to consumers who have been here with us for the last 10 years,” he says.
“There is definitely a market for specialty coffee as the market matures. In terms of the evolution of people’s understanding of coffee, what they want from coffee is also increasing.”
With India producing its own crop of successful coffee businesses alongside a growing international segment, Starbucks’ role in introducing elevated coffee shop experiences to consumers is evident and demonstrated by the growing popularity of café culture across the country.
The Coorg-based coffee brand is all set to hit the shelves and offer 100 per cent natural coffee to aficionados
Magicsip’s gourmet coffee offerings and sustainability commitments set it apart from the competition
Magicsip, the homegrown coffee brand, is pleased to announce the launch of its direct-to-consumer (D2C) coffee business on the 1st of March 2023, offering a range of 100 per cent natural coffee range to enthusiasts. The launch of this brand is an exciting opportunity for coffee lovers to enjoy a cup of high-quality, flavourful coffee at affordable prices.
Magicsip was founded by two childhood friends who grew up amidst the enriching aroma of coffee in the charming plantations of Coorg. Their quest for genuine coffee prompted them to create a brand that was free of any harmful chemicals. Although they successfully achieved the authentic taste they desired, their thirst for knowledge and growth drove them to explore naturally curated blends.
The brand’s vision and mission are dedicated to making 100 per cent natural coffee accessible and affordable to everyone, directly sourced from their Coorg estates, and making a positive impact on the world with one cup of magical coffee at a time, with a passion for excellent coffee and a commitment to sustainability.
“We have seen a drastic change in the way people look at their daily products post-COVID. There has been a huge shift in the need for 100 per cent natural foods. This is where we are looking to make a huge difference as our coffee is sourced from our plantations, and all processes are handled by us until the last mile delivery to the consumers. Ahead of our D2C launch, we promise to deliver premium quality coffee directly from our estates in Coorg that is rich in flavour and can be consumed anywhere, anytime. We have also entered the gourmet coffee market with 7 new products including French vanilla, nutty hazelnut, and many others.” said Mr D. H. Soofi, the Director of the firm.
The launch of Magicsip’s D2C coffee brand marks the beginning of a new chapter for the brand, with plans for future expansion, including entering the Coffee-dip bag market and in expanding their Modern Trade market by Q2 2023, he added.
At Magicsip, we’re on a mission to make 100 per cent natural coffee accessible and affordable for everyone. Our coffee is directly sourced from the picturesque estates of Coorg, where the perfect blend of climate and altitude creates a truly unique and delicious flavour profile.
With a passion for excellent coffee and a commitment to sustainability, we’re dedicated to making a positive impact on the world, one cup of magical coffee at a time. Our instant coffee is available online and at select stores across Karnataka.
Visit our website,www.magicsip.co, to experience the true magic of coffee and join us in our quest for a better world, sip by sip.
source: http://www.businessworld.in / BW Business World / Home / March 30th, 2023
Chef Naren Thimmaiah brings the flavours of Karavalli to Varq, a pioneer of award-winning modern Indian fine-dining
The timeless Taj Mahal, New Delhi and its award winning restaurant Varq proudly welcomed the culinary legend of the south – Karavalli from Vivanta Bengaluru, Residency Road. This year, as Varq embarks on its 15th year anniversary voyage, it will feature unique gastronomic pop-ups, new innovations and reinvented concepts in the year ahead.
Varq, symbolic of preciousness, luxury and elegance, is the birth place of modern Indian cuisine in the Capital. Karavalli’s voyage to Varq, was the perfect marriage of authentic Indian south-west coastal cuisine with contemporary flair and artistic presentation. The unique pop-up presented an exquisite experience wherein culinary legend Chef Naren Thimmaiah, from Karavalli, showcased a special coastal menu celebrating authentic flavours and treasured recipes.
The uniquely curated presentation included dishes like Malabar Prawn Roast, Meen Porichathu (Shallow Fried Black Pomfret), Calamari Fry, Attirachy Ularthu (Lamb Roast) Chattambade (Fried Lentil Patties), Patrade (Colocasia Leaf Roll), Chevod Balchao (Lobster in Pickled Spice), Alappuzha Meen Curry (Alleppy Fish Curry), Pachakkari Stew (Vegetable Stew), Kashi Halwa (Ah Gourd Pudding) and Ragi Manni (Finger Millet Pudding).
Celebrated Chef Naren Thimmaiah, Executive Chef, Vivanta Bengaluru, Residency Road said, “I am delighted to return to the iconic Taj Mahal, New Delhi and its renowned restaurant Varq. Karavalli’s coastal delicacies have made their way into the heart of the South and we can’t wait to share our passion with patrons of Delhi-NCR. We take pride in our authenticity, the promise of quality and the connection with our roots. With the capital’s bustling culture of food, there couldn’t have been a better place than Varq, the birth place of modern Indian cuisine in New Delhi, to showcase our special Karavalli culinary art.”
Speaking on the occasion, Chef Arun Sundararaj, Director of Culinary Operations at Taj Mahal, New Delhi said, “We have been committed to offering immersive dining experiences to our patrons. Varq has been the one stop dining destination for celebrating the unique flavours of India, pop-ups by Michelin Starred Chefs from around the globe and for curating culinary art and innovation. Chef Naren Thimmaiah is a legend in the epicurean world and we are humbled to welcome him once again at Varq. The confluence of Karavalli and Varq will present a tantalizing experience of exotic coastal recipes combined with fine dining with art.”
Chef Naren Thimmaiah has been the face of the iconic Karavalli for over two decades. He holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. In February 2009, at the Government of India, National Tourism awards held at New Delhi, Naren Thimmaiah was adjudged as the Best Chef of India. Economic Times rated Chef Naren Thimmaiah among Top 10 Chefs of India – 5th place. December 2018, Times Food & Nightlife Awards – Chef Naren Thimmaiah was awarded Chef of the Year. In August 2019, at the Eazydiner Awards, Naren Thimmaiah was awarded The Lifetime Achievement Award. In March 2022, he was recognized among the Top 10 Chefs in India by Culinary Culture.
source: http://www.bwhotelier.businessworld.in / BWHotelier.com / Home / by BW Online Bureau / March 27th, 2023
An e-Prasad initiative has been launched at Sri Bhagandeshwara and Talacauvery Temples that are run by the Hindu Religious Institutions and Charitable Endowment (Muzrai) Department.
The Department has tied up with India Post for delivering the prasad from the temples to the devotees. Kodagu Deputy Commissioner B.C. Satish gave a start to the initiative yesterday.
The prasadam box contains 100 ml Theertha (holy water) from the Talacauvery Brahmakundike (holy pond), Panchakajjaya from Sri Bhagandeshwara Temple in Bhagamandala, Kumkum and sandalwood paste.
Devotees can book the prasad on India post website www.indiapost.gov.in or by calling the toll-free number 18002666868. e-Prasad costs Rs. 300. If paid, the e-prasad will be delivered to the doorstep by post and the facility is available all over India.
The prasadam box will be delivered within four to five days of the money being paid. However, the facility is not open for devotees abroad and will be open for devotees who cannot make it to the Temples.
Steps will be taken to increase prasad distribution after devotees’ response, the DC said. Additional DC and Bhagamandala Sri Bhagandeshwara and Talacauvery Temple Administrator Dr. Nanjundegowda, Post Office Manager Ramesh Babu, Temple Executive Officer M.S. Dore, Temple Paarupathegara K.T. Ponnanna were present.
source: http://www.starofmysore.com / Star of Mysore / Home> News / March 07th, 2023
Community welcomes Government’s long-pending decision
Madikeri:
The State Government yesterday notified the constitution of the Karnataka State Kodava Development Corporation. This comes just days after Chief Minister Basavaraj Bommai made an announcement in Kodagu during the inauguration of the Appachattolanda Hockey Festival that the Corporation will soon be constituted.
The notification stated that the newly constituted Corporation will strive for the comprehensive development of the Kodava community.
Virajpet MLA K.G. Bopaiah has thanked the Chief Minister for constituting the Corporation. “I had personally led a large delegation and met the Chief Minister underlining the importance of constituting a Board or a Corporation for the development of the community. Though this was a long-pending demand, the Chief Minister has notified it now,” he said.
People of Kodagu are thankful to the Government as the Corporation will exclusively strive for the development of the unique culture and distinct customs of Kodavas, he added.
The Kodava Development Corporation was one of the main and long-pending demands of the Kodava community. Expressing his happiness over the constitution of the Corporation, Kokkalemada Manju Chinnappa of the United Kodava Organisation, who was the force behind the demand, told Star of Mysore this morning that it is a huge victory for the community.
“Kodavas have played a crucial role in taking the State forward and reaching newer heights. We have unique tradition, customs, heritage and culture that needs to be protected and the Corporation is a huge step in this regard. The community has played a vital role in the country’s defence sector and sports field, earning national and international accolades, he added.
Though there are notable achievements from the community, Kodavas have remained politically weak when compared to many other communities in Karnataka.
“The State Government has finally honoured the genuine demand of a political and cultural minority. It is a well-deserved gift for the distinct community and the complete credit goes to CM Basavaraj Bommai, former CM B.S. Yediyurappa, MLA K.G. Bopaiah, former MLC Veena Achaiah, Congress leader and former Advocate General A.S. Ponnanna, other MLAs, MLCs and largely the community,” Manju Chinnappa added.
source: http://www.starofmysore.com / Star of Mysore / Home> News / March 21st, 2023
Two hi-tech ambulances with one costing ₹42 lakh and another ₹17 lakh were handed over to the Intensive Care Unit of the hospital attached to the Kodagu Institute of Medical Sciences (KIMS) in Madikeri and Virajpet Government Hospital, in Madikeri on Thursday.
Mysuru-Kodagu MP Pratap Simha handed over the two ambulances.
The ambulance that was handed over to the district hospital (of KIMS) is an advanced one equipped to provide ICU care.
The MP said public healthcare was being upgraded providing the hospitals under the government set-up with advanced facilities. The Centre has decided to strengthen the public healthcare post COVID-19. The ambulances that were handed over today were part of the efforts.
He said the government has allocated ₹100 crore to Kodagu for increasing the beds at the district hospital to 450. The expansion of the hospital building is underway. Already, a women’s hospital with 150 beds has been given a start.
Kodagu will get all advanced healthcare services as a trauma care centre has also been sanctioned at a cost of ₹29 crore, he added.
MLAs Appachu Ranjan, K.G. Bopaiah and others were present.
source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by The Hindu Bureau / March 23rd, 2023
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