Monthly Archives: August 2023

Kerala: Cozy in Kodagu

Arts, Culture & Entertainment, Business & Economy, Records, All, Travel, Tourism & Homestays (wef. Oct 03rd, 2021)
Kaldi Kappee, the coffee shop

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

Bhuvann Ponnanna turns director with underdog story of boxer

Arts, Culture & Entertainment, Famous Personalities of Kodagu / Coorg, Records, All

Bhuvann’s debut directorial will be produced by his soon-to-be wife, actress Harshika Poonacha.

Bhuvann Ponnanna turns director with underdog story of boxer
Bhuvann will play a boxer in his directorial debut

Kannada actor Bhuvann Ponnanna, who was last seen in 2019’s Randhawa, is set to turn director.

Just back from his bachelor party trip to Russia, where he managed to lose his passport, Bhuvann addressed the media to announce his directorial debut and his upcoming wedding plans.

The actor is getting married to his girlfriend of 12 years, Kannada actress Harshika Poonacha in a traditional Kodava ceremony spread across two days on August 23 and 24 in Madikeri.

Both days will only entail kodava rituals, said Bhuvann and Harshika, adding that it gives them great joy to present a part of their culture to their guests.

The wedding news, though, was not the only good tiding that the couple had to share. Bhuvann and Harshika also took the opportunity to announce their first home production, through the banner Bhuvanam Entertainment, which Bhuvann will direct and act in. The actor has written a script about a boxer from an underprivileged background that then follows his journey and struggle to attain the goals he has been aiming for. Called Bhuvanam Sreshtam Gacchami, the film is likely to go on floors by the end of the year, they said, adding that Harshika will not be in the film and will only serve as producer. Boxing, said Bhuvann, is the hook of the film, but its crux is the pursuit of following one’s dream.

The basic line of the story struck Bhuvann during one of his holiday trips to Cambodia, when he saw a news item on TV six years ago. Over the years, the actor and his team has been working on the script, to give it a modern-day feel. The film will have two heroines, casting of which is yet to be done. At the moment, Bhuvann has not given thought to the prospect of making the film in multiple languages, so the focus will be on a Kannada version, but he does not rule out the possibility of dubbing it later, as the subject has universal appeal.

source: http://www.ottplay.com / OTT Play / Home> News / by Team OTTplay / August 18th, 2023

‘Sodaru’: Light On Journalism

Arts, Culture & Entertainment, Business & Economy, Famous Personalities of Kodagu / Coorg, Leaders, Records, All, , , , , ,

Title : “Sodaru: A journey of a journalist”

Price : Rs. 140

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

Hot sun, not rain, leads to umbrella use in Karnataka’s Kodagu

Green Initiatives / Environment, Nature, Records, All, , , , , , , , , ,

Growers of coffee and pepper, the key commercial crops in the district, may land in trouble, if the situation continues.

Hot sun, not rain, leads to umbrella use in Karnataka's Kodagu
People and street vendors use umbrellas to protect themselves from the scorching sun in Madikeri, an unusual scene in August. Credit: DH Photo 

In monsoon every year, Kodagu is among the districts to receive the highest rainfall in the state. But this year, except for a few days in July, the rains have played hide and seek here.

The situation is best captured in the maximum temperature of 30º Celsius recorded in Kodagu district on August 11, creating panic among people, especially agriculturists.

Usually, August is a wet month for the district. The rains bring down the temperature to less than 25º Celsius. However, this time, the rains are conspicuous by their absence, pushing up the mercury levels. The 30º Celsius recorded in August this year is the highest in the last five years.

It is common sight for people to sport umbrellas for protection when the skies open up. But umbrellas are out for an unusual reason in the district these days, protection from the hot sun. 

Coffee & pepper

It is now common talk in the district that growers of coffee and pepper, the key commercial crops in the district, may land in trouble, if the situation continues. There has been no rain in the first 15 days of August. This month, there is a 81% shortage of rains.

Instead of the normal of 31 cm rain, there was only 5 cm rain. In the current monsoon, the district is facing a 42% deficit in rainfall.

Coffee grower Harish Madappa from Srimangala said the Lakshmanateertha river was not even half full.

Drinking water

In previous years, there would usually be floods in the river. The situation is so dreary this time that there could even be a shortage for drinking water, he said.

Agriculture department joint director Shabana M Sheikh said that only 40% transplantation of paddy has been undertaken in the district this year. The crops will be affected, if there are no rains in the near future, she said. Krishi Vigyan Kendra weather expert Chengappa said the monsoon clouds are weak as of now. There is no possibility of heavy rain in the next five days, he said.

Special prayers

The Akhila Kodava Samaja has planned to offer special prayers at the Padi Iggutappa temple on August 17 for rains. The Samaja’s youth wing president Chammatira Pravin Uttappa said this was the first time he had seen prayers being offered for rains in the month of August. 

source: http://www.deccanherald.com / Deccan Herald / Home> India> Karnataka / by K S Girish / August 17th, 2023

Appointed As Visiting Fellow At National Institute Of Health

Education, Famous Personalities of Kodagu / Coorg, Leaders, Nri's / Pio's, Records, All, Science & Technology, World Opinion, , , , , , , ,

Dr. Cheranda Koushik Ponnanna has been appointed as a Visiting Fellow at the National Institute of Health (NIH), National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), Phoenix, Arizona.

He will be conducting his Post Doctoral Resarch on the Genetic Basis of Type 2 Diabetes and Obesity. He holds a Ph.D in Genetics from University of Mysore. He is the son of Cheranda Ravi Thimmaiah and Usha from B. Shettigeri, Kodagu.

source: http://www.starofmysore.com / Star of Mysore / Home> In Briefs / August 14th, 2023

AGM Of Gokulam Kodava Sangha Tomorrow

Arts, Culture & Entertainment, Leaders, Records, All, Samajas, Associations, Clubs (wef. Sept. 03rd, 2022)), , , , , ,

A Special General Body Meeting of Gokulam Kodava Sangha will be held on Aug. 15 (Tuesday) at  9.30 am at Kodava Samaja (Ground Floor) in Vijayanagar 1st Stage.

AGM:

The 17th Annual General Body Meeting (AGM) of  the Sangha will also be held on the same day at 10.30 am.

Get-together:

The AGM will be followed by the get-together  at 11.30 am.

Ammatanda K. Chinnappa, Sangha President, will preside, according to a press release from Chendanda Navin, Hon. Secretary of the Sangha.

source: http://www.starofmysore.com / Star of Mysore / Home> In Briefs / August 14th, 2023

Akki Roti with eggs and greens

Arts, Culture & Entertainment, Famous Personalities of Kodagu / Coorg, Travel, Tourism & Homestays (wef. Oct 03rd, 2021), , ,

The Head of Creative Culinary at ph4 Food and Beverages, which runs The Permit Room and Toit, talks about learning from the expert in traditional Coorgi cuisine: his mother.

Chefs don’t usually get a lot of time at home. I live in a family home in Bengaluru so I am spending a lot of time with my parents. It has given us the time to bond better.

JUMP TO RECIPE

At home, it is traditional Coorgi food that we are cooking. My mom is the expert at making it. I am helping her out, brushing up (my skills) and being hands-on like never before.

My father cooks once in a while. He has his signature dishes, like pork ribs. He has not had the time and we are not getting things very easily. So, we’re trying to cook with what we have and what we saved, instead of trying to go out and buy things.

The most famous staple Coorgi dish is a pork dish called pandi curry which I have been making for a while now. There are also a lot of rice accompaniments that we do that need a little bit of experience to perfect.

There is a flat rice cake called paputtu. It is like idli, but made with coarser grains of broken rice and topped off with freshly grated coconut. We made that for breakfast. Then there is a rice ball, called kadambuttu, which we are making at home.

We had preserved some small mangoes ( sakkare guthi variety) in the freezer. We do that as a family; we get them in season and we keep them for the whole year. So, we made a mango curry with some mustard, curry leaves (just a basic tadka ) with a bit of jaggery and some spices.

Once in a while, I whip up something with what we have at home. The other day I had a packet of instant noodles; I think it was a very mellow-flavoured one. I had some elk sausage in the fridge so that added some depth to the noodles. I had done it once before; it turns out great. I think a friend got the sausages for me from Germany a long time ago. That stuff is nuclear-war proof. Nothing happens to it (laughs).

Akki Roti with eggs and greens

Ingredients

Eggs 2 nos

Cooked rice (day-old is also okay) 1 cup

Rice flour 1/2 cup

Salt to taste

Spinach (can use any local greens) 1/4 bunch

Onion, 1/2 sliced

Dried red chilli 1 nos

A pinch of mustard

Oil 2 table spoons

Chopped cashews 5 nos

Curry leaves a spring

A pinch of mustard

Ghee 2 teaspoons

Preparation

1.For the akki roti : Mix the cooked rice and rice flour (in increments) to make an evenly mixed dough where you can still lightly see the rice grains.

2.Make small rotis using a roti press and cook on a tava and finish on open fire to get the char.

3.For sauteed greens: Heat oil in the pan, saute mustard, onions and chilly. Add the greens, cook till done.

4.To temper: Heat the ghee in a small pan, add the mustard, red chilli and cashews. Heat till cashews turn slightly brown and crispy. Add the Curry leaves and finish.

5.Finally, Make a soft scramble with the eggs, once all the other components are ready. Assemble the greens and scramble on the akki roti and garnish with the cashew tempering.

6.Recipe by chef Kavan Kuttappa

Chef kavan Kuttappa | Photo Credit: Special arrangement

Regarding work, we had just finished trials and were about to launch a new menu at The Permit Room and then this happened. So, what I am doing right now is spending the time documenting. As chefs, we don’t like to really sit down and document recipes but I have been getting more time, so that is what I have been focusing on.

A lot of focus has also been on taking care of the staff, which I feel is very important.

Overall, our company (pH4 Food and Beverages) has about 450 employees. In Bengaluru, The Permit Room has about 50 employees who stay in staff housing and Toit, owned by the same company, has over 100 employees.

The staff stay in accommodation that the company provides. We are cooking meals (rice, dal and vegetables with egg once a week) for them at the restaurant everyday and delivering it. They are not hungry, if nothing else, and they have a roof over their heads. [Ensuring] this has been a major responsibility and task.

In this series, India’s popular chefs and restauteurs share their lockdown cooking habits and recipes with us.

source: http://www.thehindu.com / The Hindu / Home> Food> Recipes / August 10th, 2023

Marriott Hotels Opens Doors In Coorg Infusing Rich Heritage Of World Class Hospitality

Business & Economy, Records, All, Travel, Tourism & Homestays (wef. Oct 03rd, 2021), World Opinion, , , , , ,
Marriott Hotels Opens Doors in Coorg Infusing Rich Heritage of World Class Hospitality - Business News Week

Bangalore/Coorg :

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

Flood, landslides: Scientists told to submit ground report on Kodagu’s Harangi Reservoir

Business & Economy, Green Initiatives / Environment, Records, All

A PIL has been filed regarding this and a court case is going on. Besides, the Harangi Project Division officials have now sought a ground report from scientist

Kodagu's Harangi Reservoir
Image used for representational purposes only. (Photo | Wikimedia Commons)

Madikeri : 

Water mismanagement in Harangi Reservoir in Kodagu has been allegedly causing frequent flooding in the low-lying areas of Kushalnagar and the sudden water release in 2018 was blamed for triggering landslides in the catchment areas. 

A PIL has been filed regarding this and a court case is going on. Besides, the Harangi Project Division officials have now sought a ground report from scientists. “A team of scientists from the National Institution of Hydrology was invited to submit a ground report on Harangi Reservoir and the Cauvery Catchment areas.

With the court case underway, we have been asked to submit a report of the ground situation,” confirmed KK Raghupati, Superintending Engineer of Harangi Project Circle.  The scientists visited the reservoir and the catchment areas across Hattiholey, Nandi Motte, and Thanthipala regions near Harangi and tested the soil and groundwater levels.

As Puttaswamy confirmed, the scientists had also visited the regions in June last year. “Last year, the soil content and groundwater level were checked before the monsoon. Now, the same reports are collected during monsoon. An expert report will be readied in a week or two to be submitted to the Minor Irrigation Department and the court,” said Puttaswamy.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Pragna GR / Express News Service / August 09th, 2023

World Coffee Conference to take place in India in 2023

Business & Economy, Coffee Board, India (wef. Nov 17, 2021), Coffee News, World Opinion, , , , ,
ico wcc bangalore 2023

The fifth edition of the World Coffee Conference is coming to India. The event is set to unite the global coffee industry on sustainable topics of discussion, including circular economy and regenerative agriculture. 

Since the 18th century, commercial coffee has been thriving in India. Over time, the country has evolved from a tea drinking nation to one with a strong coffee identity.

Coffee is traditionally cultivated in the Western Ghats, and is rapidly spreading to the areas of Andhra Pradesh and Odisha and the North East states. This year however, all eyes will be on Bangalore, the largest city of the southern Indian state of Karnataka, as it hosts one of the largest global events in the coffee sector.

For the first time since 2016, the International Coffee Organisation (ICO), a multilateral intergovernmental organisation for coffee, and its Members, will host the World Coffee Conference (WCC) from 25 to 28 September.

The event is foreseen in the International Coffee Agreement 2007 treaty, in which the organisation aims to host every four to five years. The WCC first took place in London, the United Kingdom, in 2001; followed by Salvador, Brazil in 2005; Guatemala City, Guatemala in 2010; and Addis Adaba, Ethiopia in 2016.

COVID-19 pressed pause on the last scheduled event, and now, the world is ready to unite in an Asian country for the first time.

“The renewed interest and commitment by India to organise this high-level event is exciting. It will not only be a forum to discuss critical topics for the global sector, but to be involved in a technologist exhibition, and technical workshops and a Growers’ Conclave run by the Coffee Board of India. We will see top-tier company representatives, government representatives, United Nations partners, and even Vietnam will be coming with more than 20 delegates. They see it as a huge opportunity to showcase the way they produce and trade coffee,” says ICO’s Head of Operations, Gerardo Patacconi.

The iconic Bangalore Palace Grounds will be the host venue for the international conference and coffee technology fair. The Government of India will host the WCC 2023, chaired by the Indian Minister of Commerce and Industry, Shri Piyush Goyal.

The WCC will be held in conjunction with the G20 Summit under the country’s presidency. It will also integrate the 5th CEOs and Global Leaders Forum, and the 136th Session of the International Coffee Council.

All 75 ICO member countries are ready to attend the WCC, with the conference expected to attract more than 1500 registered delegates and 10,000 business visitors from across the globe.

WCC 2023 will bring together representatives from government, the private sector, development partners, as well as civil society and academia, coffee producers and importers, leading coffee associations, global coffee experts, roasters and more.

They will gather to discuss and debate on coffee market trends, technology, and best practices for building a circular coffee economy, regenerative agriculture, sustainability through consumption, innovation and access to finance, with the goal to collaborate towards building a sustainable coffee industry from bean to cup.

Guest speakers will present on this year’s event theme, ‘Circular Economy and Regenerative Agriculture,’ addressing market trends, challenges, best practices, technologies, and strategic and financial solutions to build a resilient and sustainable future for the coffee sector, and production issues surrounding sustainability and cultivation, living income, and climate change, in compliance with the Sustainable Development Goals and Environmental, Social and Governance practices.

“On 1 October 2022, the International Coffee Day, ICO members decided on this topic theme. The reason is that there is a growing interest and opportunity at the different levels of the supply chain on circularity. This year we are also launching the Coffee Development Report on circular economy, and we are also looking into how to move circularity into action,” Patacconi says.

“There is huge opportunity for increasing jobs and income through circularity, so transforming waste, whatever form that takes, into a business opportunity is important, as is the work we match with living income for livelihood and prosperity of farmers. There are scattered, good examples, but we need to bring them together so that everybody can have access to this knowledge.”

Patacconi notes there are three levels of outcomes expected from this year’s high-level discussions at the “Davos of Coffee”. First, is a high level of engagement of both policy makers and industry around the event themes, including opportunities to discuss trends in the coffee sector, and changing regulatory framework.

The second is to determine practical solutions in terms of technology that could be made available, and third, is about access to financial resources, knowledge, and markets.

“Through the ICO we really want to promote the creation of a centre for coffee circular economy, which we are now advancing with the help of our members. We are also joining the Lavazza Foundation and United Nations agencies such as UNIDO (United Nations Industrial Development Organization) and ITC (International Trade Centre) for the creation of Coffee Circular Economy Hub to share knowledge and help implement win-win solutions from coffee farms to cup,” Patacconi says.

While it’s important that policy makers are engaged in this year’s WCC, Dr KG Jagadeesha, CEO of the Coffee Board of India, says it’s crucial to have participation from producers.

“It’s extremely important for everyone across the value chain to attend, including consuming countries. This event is exclusively dedicated to growers, and we invite growers from different coffee growing nations such as Vietnam, Brazil, Central and South America, and African countries to attend,” he says.

The international community is also invited to visit India’s exotic coffee growing estates from 23 to 24 September to appreciate the unique qualities of its thick, shade-grown canopy coffee.

“India is currently the sixth largest grower of coffee and fifth largest exporter in the world. We have half a million families dependent on cultivating coffee in India. Two million people are directly or indirectly involved in coffee value chain, and the coffee sector in India, especially domestic coffee market, is expanding. The percentage of youth who are passionate, dynamic drinkers is expanding. They are highly qualified, and their tech-savvy connection to social media and influence is driving the market.”

For a traditional tea-drinking nation, which is low-cost and easy to prepare, Jagadeesha says the renewed uptake of coffee consumption is impressive and a sign of development because living incomes and standards have improved, thereby allowing the younger generation to afford the luxury of quality coffee.

“The evolution of coffee in India is not just about access to coffee chains, it’s about offering an experience for the youth to gather and connect in urban areas, a place to unite and exchange ideas,” Jagadeesha says. “Bangalore, in particular, is the Silicon Valley of India. It’s home to a lot of technology parks and I.T companies, as well as the highest number of technical colleges. It’s the place to be for coffee. It’s a cosmopolitan city with a significant proportion of foreign nationals, and a large number of coffee chains, including Blue Tokai, Koinonia Coffee Roasters, and Third Wave Coffee have all made their mark here.

“This is a city worth exploring for coffee, and a country that invites the world to its doorstep and share its excitement for the future of possibilities.”

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source: http://www.gcrmag.com / Global Coffee Report / Home> Profiles / by Dominic Morrell / August 08th, 2023