While 70% of saplings are that of native trees, 30% are crops that have some economic value.
Picture for representational purpose only | (Pic: Express)
The College of Forestry at Ponnampet, in collaboration with Sucden India, is involved in an afforestation drive across Kodagu. The initiative called the Sustain Landscape Project involves the distribution of native varieties of tree saplings among farmers.
Plans are afoot to plant them across sacred groves in the district.
Kari Mara (Diospyros ebenum), ‘Karadimara (Chukrasia tabularis), Dhoopa mara (Vateria indica), Kari Dhoopa (Canarium strictum) to name a few, are native trees that once dotted the Kodagu landscape.
Older generations are familiar with the tree species but these are alien to the present generation. The increased demand for wood and medicines along with galloping urbanisation has led to plummeting of the native trees. To revive the trees, Ponnampet Forestry with support from Sucden India this sustainable plan was devised.
“Community forestry is being promoted through the project with seedlings of the native trees being distributed to the farmers of the district. We have been conducting this initiative for the last three years. Final-year students of the college look after the seedlings of the native trees and a few economic crops, under the experiential learning model. The students receive stipends from Sucden and the seedlings raised in the college nursery are then distributed to farmers,” said K Nanaiah, assistant professor of the college.
Look at the numbers The seedlings are distributed for free to the farmers. While 70% of saplings are that of native trees, 30% are crops that have some economic value, he said. Since 2020, a total of 250 farmers (the majority in South Kodagu) have received the saplings and raised them. The college students have also planted saplings across river banks and other protected areas across South Kodagu.
This year, they plan to expand the initiative across Kodagu, he said. The college has invited the participation of various Sacred Grove Temple committees. “Communities must be involved for this sustainable initiative. If this does not happen, we will devise other plans to plant these saplings,” he said.
The project initiative has achieved a success rate of over 50% with 25,000 to 30,000 saplings have been planted so far. They are now targeting 60,000 plantations by this year.
source: http://www.edexlive.com / Edex Live, The New Indian Express / Home> News> Kodagu / by Prajna GR / July 03rd, 2023
The long-time ‘friends’ will have a traditional Kodava wedding on August 24
Bhuvann Ponnanna and Harshika Poonacha will get married on August 24
It was an open secret in filmi circles that actors Harshika Poonacha and Bhuvann Ponnanna were more than just friends. In fact, Harshika often introduced Bhuvann as her cousin at public events that they went to together. Since the duo were not willing to openly address their relationship status, it was left unspoken, even though there were tell-tale signs all the way, whether it was their carefully chosen solo pictures from holidays to the same destination at the same time, or their charity work during the pandemic, among others. Bhuvann and Harshika were together pretty much all the time. And now, they’ve finally decided to ‘come clean’ and declare that they are ready to take their relationship to the next level.
Bhuvann Ponnanna and Harshika
Harshika and Bhuvann are set to get married on August 24 back home in Kodagu in a traditional Kodava ceremony. The wedding is expected to be an intimate affair with only close family and friends in attendance, with a reception for their friends from the film industry and Bengaluru’s social circle, where both are quite active, to be held in the city later.
Harshika, who got into showbiz at a young age, way back in 2008, has, over the years, been an integral part of Kannada cinema, and in the last few years, she’d made a mark in the Bhojpuri industry as well. The actress had won a Karnataka State Award for Best Supporting actress in 2010 for her role in the film Thamassu, which had Shivarajkumar in the lead. Bhuvann, who is also an actor, became a household name during his stint on the reality show Bigg Boss Kannada. Bhuvann was a contestant in the fourth season and was later involved in a brawl with eventual winner Pratham, with the latter allegedly biting the former.
source: http://www.ottplay.com/ OTT Play / Home> News / by Team OTT Play / July 01st, 2023
The recent census of elephants in Kodagu forests has indicated that there are 1,103 jumbos in the jungles. The census was taken up for three days last month. The number of elephants has increased in Kodagu though the region is in the middle of human-wildlife conflict.
Conservator of forests (Kodagu circle) BNN Murthy and DCF (Madikeri division) AT Poovaiah said that the census was taken up after a gap of six years. The elephant census, which was conducted in Karnataka, Kerala, Tamil Nadu , was conducted in 23 ranges of four divisions in the district namely Madikeri, Virajpet, Madikeri wildlife division, and Nagarahole Tiger Reserve. About 800 personnel were involved in the census.
The elephant census was conducted in three phases. On the first day, the number of elephants was directly recorded through a block count. On the second day, indirect enumeration was done and on the third day, enumeration was done using the lake and dams by observing the number of elephants coming to drink water.
For enumeration operations, the enumerators roamed forest areas on foot and recorded the marks of elephants seen in the forest as per the prescribed document. The number of male, female and baby elephants in a herd of elephants was determined, officials noted.
There were 200 teams of three people each. Arms were provided to each team as a precautionary measure, the officials stated.
The forest officials said that there are a large number of elephants dwelling in the plantations also and if this number is detected, the number of elephants will increase substantially.
source: http://www.timesofindia.indiatimes.com / The Times of India / Home> News> City News> Mysuru News / by G. Rajendra / TNN / June 07th, 2023
The All India Tennis Association (AITA) on Tuesday unveiled a 12-member squad for the continental quadrennial games. Doubles specialist Rohan Bopanna will once again represent India in the tennis competition at the Asian Games. On September 23, the Asian Games will get underway in Hangzhou.
The potential singles players for the team are Sasikumar Mukund and Sumit Nagal, who both competed in doubles at the 2018 Asian Games alongside Ramkumar Ramanathan. Bopanna, 43, and Ramkumar are most likely to team up. The other two members of the group, Yuki Bhambri and Saketh Myneni , are already paired on the ATP Tour.
Ankita Raina, who won bronze in singles at the 2018 Asian Games, will serve as the team’s captain. Karman Kaur Thandi, Rututaj Bhosle, Sahaja Yamlapalli, Vaidehi Chaudhari, and Prarthane Thombare are the other active members.
The nucleus of the Indian delegation in both the men’s and women’s divisions is essentially unchanged, with Ramanathan, Nagal, and Bopanna also being part of the Jakarta Games team. Ankita, Karman, Ruturaj, and Prarthana are among the four female players that participated in the Jakarta tournament five years ago. Sahaja and Vaidehi are the two new players.
source: http://www.sportscafe.in / Sports Cafe / Home> Tennis> National> News / by Sports Cafe Desk / June 21st, 2023
The Sidapur Coffee and Culture Museum offers visitors the thrill of brewing their own coffee, right from pulping, grading, roasting, and grinding.
COFFEE YATRA MUSEUM IN CHIKKAMAGALURU / SUSHEELA NAIR
After exploring and experiencing nature’s benevolence and pastoral charm in the Western Ghats, I began my coffee museum trail. From Chikkamagaluru, which houses India’s earliest coffee plantations, to Kodagu, a place whose culture is intertwined with coffee, and finally to the heart of Bengaluru city, I visited coffee museums and explored the history behind the refreshing cup of coffee.
Coffee Yatra Museum
With a profusion of coffee curing works, Chikkamagaluru, which is undoubtedly the heart of Karnataka’s coffee country, now also houses the Coffee Yatra Museum, an initiative of the Coffee Board of India. At Coffee Yatra Museum, I saw a thematic display of coffee history, providing an insight into Indian coffee and the painstaking procedures that go into its making. A multimedia presentation charted the coffee bean’s journey from the plant to the cup, explaining processes like picking, drying, and grinding. Also on display were coffee-curing apparatus.
As I entered the building, I was bowled over by the huge posters that adorned the museum walls, showcasing interesting information about the coffees of India. Moving on, I saw the Coffee Map of India that highlighted both the traditional and the non-traditional coffee-growing regions of India. From the map, I learned about the various coffee beans grown in different areas. Next, came the Coffee Evaluation Centre where a staff member explained the processing of coffee beans. After that, I moved to a separate section where the final product is tasted before it is ready to go into the market.
Display of different methods of coffee making in the Coffee Yatra Museum
At the museum, I also learnt about the cultural practices, age-old traditions, and several other aspects of coffee. A coffee movie was played along with a coffee song, which spoke about the cultivation of coffee in the language of the farmers. I also visited the museum’s Laboratory to know about the grinding process and the equipment used to process coffee.
Sidapur Coffee and Culture Museum
From Chikkamagaluru, we proceeded to Sidapur Coffee and Culture Museum at Evolve Back in Chikkana Halli Estate, Kodagu. The museum has different sections that talk of the story of the founding Ramapuram family, the history of coffee in Kodagu, how coffee is cultivated globally, and the art of brewing the perfect cup of coffee. It also featured the culture of Kodagu and its close association with coffee cultivation. It recreated a space that evoked the rustic feel of a coffee plantation, with materials used in the past and the present, reminiscent of eras gone by and ways of life that have been replaced with the onset of modernity.
Housed in what was originally the old smokehouse (the result of an experiment with growing rubber on the Chikkana Halli Estate), the museum has a high thatched roof with red oxide flooring, typically found in old plantation homes. Jute, coir, burlap, wood, and old metal were the other key players in the mix of materials.
Sidapur Coffee and Culture Museum
Large, dented copper and brass vessels of unique shapes and sizes lined the walls, each whispering their unique stories. “A few of the objects are from the Ramapuram family collection, such as an old hand-operated coffee roaster and typewriter that were in use on the Chikkana Halli Estate. The coffee grinder in the museum has had quite a journey. It belonged to a Kodava gentleman who ran a coffee house in Lahore before Partition, after which it was transported to Bengaluru and housed in Chinny’s Café on Brigade Road for many years,” said Jos Ramapuram, executive director, Marketing, Evolve Back.
The unbelievably large tree stump that formed the base of the centre table in the coffee brewing area,was from the Chikkana Halli Estate. At the Coffee Museum I experienced the thrill of making my own brew right from pulping, grading, roasting, and grinding. Visitors get to stroll around the museum and get a taste of life in the days of old in Kodagu, to the accompaniment of the invigorating aroma of coffee in the air. Equally interesting was Coffeeology, a daily live session on the art and science of gourmet coffee, where visitors can observe and experience the making of an assortment of coffee preparations from around the world.
Blossom to Brew
From Evolve Back, we hopped to Tamara Kodagu where I embarked on the signature guided walk. With the Blossom to Brew experience, I learnt how a bean undergoes various processes to reach the coffee mug. The session ended at The Verandah, a 155-year-old heritage structure in Kabbinakad estate, which originally housed plantation workers. Currently, it has been restored into a rustic coffee lounge and has a gift shop stocked with natural products from the estate and library. There I learnt all about the process of grading, roasting, and blending. I ended the session relishing a hot cup of coffee at the lounge.
Coffee Lab
I culminated my coffee-museum-hopping trail with a visit to the Coffee Lab in Sadashivanagar, in the heart of Bengaluru. As I sauntered into Coffee Lab, I could sense the aroma of coffee assailing the air. Every nook and corner of the lab was adorned with mugs, coasters, antique jugs, filters, and other coffee paraphernalia collected from all over the world by Sunalini Menon. Known as Asia’s first woman of coffee, Sunali set up Coffee Lab in Bengaluru in 1997 for evaluating the technical nuances of Indian coffee.
Sunalini Menon in Coffee Lab, Bengaluru
The Coffee Lab bore the semblance of a mini museum with its walls lined with a variety of packaged coffee and curios from around the world – exquisite grinders, scented candles, filters, mugs, and a whole shelf of old-fashioned tumblers – a stark contrast to the regular sparkling white laboratories filled with shiny apparatus used for coffee accreditation and testing.
It also housed memorabilia including tribal products from coffee growing areas, areca nut pickers, traditional milk measurement units, and coffee pots. Each piece of equipment threw light on the culture of the country it came from. For instance, Italian pots have ornate carvings; the ones in Iran are known for their silver and filigree; Pakistan has a recurring crescent moon pattern: while Egypt designs sported Cleopatra. The star attraction of Coffee Lab was the painting of Mona Lisa done in coffee powder. After a journey of fascinating discoveries, I returned satiated.
Coffee beans, mugs, grinders, filters on display in Coffee Lab, Bengaluru
All pics by Susheela Nair.
Susheela Nair is an independent food, travel and lifestyle writer and photographer contributing articles, content and images to several national publications besides organising seminars and photo exhibitions. Her writings span a wide spectrum which also includes travel portals and guide books, brochures and coffee table books.
source: http://www.thenewsminute.com / The News Minute / Home> Features> Food / by Susheela Nair / edited by Maria Teresa Raju / June 26th, 2023
The prohibition on women scaling Bramhagiri Hills in Talacauvery stating that women affected the sanctity of the pilgrim centre had stirred strong opposition from the Kodava community.
Pilgrims will henceforth not be allowed to take a dip in the Talacauvery | express
Madikeri :
The prohibition on women scaling Bramhagiri Hills in Talacauvery stating that women affected the sanctity of the pilgrim centre had stirred strong opposition from the Kodava community. Uniting against the stand of the astrologer Narayana Puduval, the ‘Kodava Freethinkers…’, a closed group on Facebook, strongly voiced its opposition and took the issue to the Kodagu deputy commissioner, who reportedly told them that the temple cannot take unilateral decisions outside the purview of its prescribed duties.
Responding to the issue, Talacauvery temple committee President BS Thammaiah said: “We have heard the various suggestions predicted by the astrologer. However, the final decision is pending and the committee has not come to any conclusion. The astrologer has suggested various principles to be followed while mounting Bramhagiri Hills, which is a sacrosanct place of Seer Agasthya. The astrologer has suggested righteous methods to be followed while taking a dip at Talacauvery. The ritual questioning will continue in June and the final decision will be taken in the presence of temple Tantri, the committee and other officials.”
While the decision is still pending, the Kodava community is alert and voicing its dissent against patriarchal chauvinism. Kusum Nehru Mallangada, founder of Komfort Foundation and Nelakki Bolchaa, said: “We are planning to talk to former MP Prema Cariappa, so that it becomes easier for us to talk to anyone in the government or district administration. If nothing works, all the women of Kodagu need to stage an agitation to force our agenda. If the male chauvinism of the temple wins, we will bring up this issue in the Legislative Assembly and submit a memorandum to the government.”
Nevertheless, the temple committee maintains that no decision has been taken to ban women from mounting the Bramhagiri and the final stand will be taken only after the completion of the ritual of octagonal questioning.
source: http://www.newindianexpress.com / The New Indian Express / Home> States>Karnataka / by Prajna GR, Express News Service / May 29th, 2018
India’s coffee growth is being affected by unpredictable weather patterns, including insufficient rainfall, temperature fluctuations, drought, and heavy flooding.
While Baba Budan, the Sufi monk, planted the smuggled seven coffee beans in the bountiful hills of Chikmagalur, little did he know that India, one day, would be the 6th largest coffee producer, with Karnataka contributing 71 per cent of coffee production to the world. Though the coffee culture has evolved through the years, and there has been a significant boom globally for coffee, the threat for your morning cup is real and is right there knocking on the doors–climate change!
Unpredictable weather patterns are affecting most parts of the world, including India. The country grows a lot of Robusta and Arabica, and both these varieties suffer prolonged periods of inadequate rainfall, temperature rise, drought and heavy flooding.
The Case With Arabica And Robusta Samia Subhani, a fourth-generation coffee planter and the founder of “The Kaimara Belt Coffee,” sounded distressed. Her family has been into coffee growing and trading for over 150 years, and their estate in the Baba Budangiri hills grows Arabica, the most demanding variety. Subhani’s estate has 50-80 farmers working on the plantation daily, all dependent entirely on coffee farming. But with the ongoing effects of climate change, coffee is going through a difficult phase putting all their lives at risk.
Arabica is the most demanding variety of coffee when it comes to cultivation. Photo Credit: Shutterstock
“Climate change causes leaf shedding, reduced coffee plant productivity, and increased vulnerability to pests. Extreme cold delays plant flowering and lowers berry quality. Heavy rains at irregular times cause cherries to burst and drop prematurely. Continuous heavy rains before harvest prevent drying, leading to crop spoilage,” Subhani explained.
But like they say, every solution has a problem. Subhani mentioned that we must dig deeper into our pockets and follow some mitigation measures to maintain the yield and deliver quality coffee to patrons. “So, we provide artificial rains during droughts, maintain proper irrigation in the system, avoid using harmful pesticides to control soil erosion and use only soil-friendly organic fertilisers.”
While this is the situation in an Arabica coffee plantation at Chikmagalur, Coorg, popularly known as the “Scotland of India,” is known to grow more of Robusta.
“Climate change is certain to impact coffee yields due to temperature changes. Coorg is experiencing water scarcity, affecting coffee production. Coffee plants require water, nutrients, rainfall, and sunshine for healthy growth and harvest. Fluctuations in yield have increased, with lower yields in recent years. Delayed monsoons in Coorg will further reduce usable berry production,” said Shruti Shibulal, CEO and Director of Tamara Leisure Experiences.
Though these climatic impacts are less friendly to coffee crops, Shibulal believes they have the advantage of scientific studies to inform how we can prepare for this impending change. Collaboration and knowledge sharing between those with high knowledge of the crop and those with research-driven and technological expertise is vital to assess, test and implement viable solutions.
Robusta is grown extensively in Coorg. Photo Credit: Shutterstock
“The Tamara Coorg is a 100 per cent organic plantation. Therefore, our irrigation is entirely dependent on rainfall. Rainwater harvesting tanks here facilitate the annual reuse of 90 lakh litres of rainwater. These reserves do marginally help us contend with unpredictable weather patterns. However, the coffee trees depend on rain and sunshine in balanced intervals to yield the greatest number of healthy berries,” she added.
According to Shibulal, instead of using measures like industrial fans or increased labour to speed up the drying process of coffee berries, they focus on protecting and nourishing their coffee trees using organic fertilisers and natural supplements. They also prioritise sustainable practices like reusing rainwater for irrigation and actively monitoring soil health. She further emphasised the importance of maintaining a tree canopy structure, which creates a favourable micro-climate for coffee plants and supports biodiversity.
“I would turn my support to local and regional producers or individual plantations (whenever possible). Smaller establishments will face greater challenges during times such as these. As consumers, we must lend our loyalty to those actively pursuing practices that combat climate change in the long run,” Shibulal concluded.
Climate Change Affecting Coffee Planters All Over Tapaswini Purnesh, a fifth generation coffee planter and Director–Marketing & Promotions of Classic Coffee, mentioned that other coffee planters, including the Harley Estate at Sakleshpur in Karnataka, are also battling climate change.
“The worst scenario is the last 4 to 5 years, where we have been experiencing heavy rains during harvest season, i.e., November to February, which normally is a complete dry spell. India is unique to the sun drying of coffee. However, due to unseasonal rains during harvest, plantations are now installing mechanical dryers to avoid quality deterioration,” Purnesh said.
She also stated that coffee production is highly labour-dependent. In the long run, finding labour may become increasingly challenging, an evident trend. As the cost of implementing adaptive measures rises and the arduousness of growing quality coffee amidst climatic pressures is considered, customers must acknowledge that good coffee comes with a price tag. “The coffee growers will be motivated to enhance and refine their coffee cultivation practices if they receive adequate remuneration from the price realisation.”
Meanwhile, the latest estimates warn that climate change may mean that as much as half of the land used for coffee production worldwide may no longer be suitable for it by the middle of the century if global warming continues at this rate. So, as all these coffee planters suggest, every citizen must be more responsible towards our environment, travel responsibly, and follow more sustainable practices to save our environment and the most loved, coffee.
source: http://www.outlookindia.com / Outlook Traveller / Home> Explore> Story / by Deepa Shri Rajan / June 25th, 2023
Shantha, 66, a resident of Kodagu district who lost her house in the 2019 floods, has written to President Droupadi Murmu seeking her permission for euthanasia.
Shantha had lost her home in the 2019 Kodagu floods
Madikeri :
Shantha, 66, a resident of Kodagu district who lost her house in the 2019 floods, has written to President Droupadi Murmu seeking her permission for euthanasia.
“Either help me build a house (she urged the government) or give me permission to kill myself,” Shantha wrote to the President highlighting the failure of the district administration and the authorities concerned in granting her a house. Shantha’s village of Nellihudikeri was one among the several hamlets in Kodagu that was flooded in 2019.
At present, Shantha, a widow, stays with her son in a rented house and works as a domestic help. In the aftermath of the floods, Shantha took shelter in a nearby relief centre. “The then CM BS Yeddiyurappa and other ministers promised us of building new houses. The government also assured us of paying our rents till the houses were ready. However, none of this happened,” she wrote in the letter.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service / June 26th, 2023
Dubare Elephant Camps, nestled amidst the picturesque beauty of Karnataka. It offers an unforgettable experience for wildlife enthusiasts and nature lovers. Located on the banks of the River Cauvery, this unique destination provides an opportunity to interact with elephants in a responsible and sustainable manner. In this comprehensive travel guide, we will explore the fascinating world of Dubare Elephant Camps, providing insights into the camp’s history, activities, wildlife encounters, accommodations, nearby attractions, and essential travel tips. Let’s embark on this remarkable journey into the heart of the elephant kingdom.
History and Background
Dubare Elephant Camps have a rich history rooted in the tradition of the mahouts (elephant trainers) who once served the Maharajas of Mysore. Initially, it served as a training ground for elephants used in the royal processions and other important functions. Over time, it transformed into a conservation and eco-tourism destination, where visitors can learn about the gentle giants and contribute to their well-being.
Getting There
Dubare Elephant Camps are located approximately 240 kilometers from Bangalore, the capital city of Karnataka. The nearest airport is the Kempegowda International Airport in Bangalore, while the nearest railway station is Mysore Junction. From there, one can hire a private taxi or take a bus to reach the camps.
Activities at Dubare Elephant Camps
a. Elephant Interactions:
The highlight of the camp is the opportunity to interact with elephants. Visitors can learn about their behavior, feed them, participate in bathing sessions, and even take part in the elephant grooming process.
b. River Rafting:
The camp offers thrilling river rafting experiences on the River Cauvery, allowing visitors to soak in the breathtaking views of the surrounding forests.
c. Nature Walks and Bird Watching:
Explore the lush green surroundings on guided nature walks, spotting diverse bird species and learning about the local flora and fauna.
d. Fishing:
Engage in a calming fishing experience in the river, trying your luck at catching the elusive Mahseer fish.
e. Coracle Rides:
Hop onto a traditional coracle boat and glide through the gentle waters of the River Cauvery, enjoying the tranquility and scenic beauty.
Wildlife Encounters
Apart from elephants, Dubare is home to a wide variety of wildlife species. Visitors have the chance to spot animals such as deer, gaur (Indian bison), wild boars, and various reptiles. Lucky guests may even catch a glimpse of the elusive leopard or tiger. The forest also boasts a vibrant birdlife, with species like Malabar pied hornbill, Indian roller, and white-bellied treepie making it a bird watcher’s paradise.
Accommodations
Dubare Elephant Camps provide various options for accommodation, ranging from tented cottages to eco-friendly lodges. The camps offer basic amenities while maintaining a close connection to nature. Visitors can enjoy a comfortable stay surrounded by the serene beauty of the forest.
Nearby Attractions
a. Namdroling Monastery: Situated in Bylakuppe, the largest Tibetan settlement in India, the Namdroling Monastery is home to thousands of monks and houses stunning Tibetan architecture.
b. Cauvery Nisargadhama: A scenic island formed by the River Cauvery, Nisargadhama offers lush greenery, bamboo groves, and a deer park, making it an ideal picnic spot.
c. Nagarhole National Park: Located nearby, this national park is a tiger reserve and a haven for various wildlife species. Visitors can embark on a thrilling safari to witness the incredible biodiversity of the region.
Best Time to Visit
The ideal time to visit Dubare Elephant Camps is from October to March when the weather is pleasant. During this period, one can enjoy outdoor activities without being hindered by the monsoon rains.
Essential Travel Tips
a. Carry comfortable clothing, walking shoes, and insect repellents.
b. Respect the animals and follow the guidelines provided by the camp authorities for the safety of both visitors and elephants.
c. Plan your visit in advance and make necessary reservations, especially during peak seasons.
d. Avoid littering and maintain cleanliness within the camp and its surroundings.
Dubare Elephant Camps offer an incredible opportunity to connect with nature, immerse in wildlife encounters, and understand the significance of elephant conservation. From thrilling activities to serene moments amidst the wilderness, this destination promises a memorable experience. By responsibly exploring the Dubare Elephant Camps, visitors can contribute to the conservation efforts and create lasting memories of their wildlife adventure in Karnataka, India.
source: http://www.nativeplanet.com / Native Planet / Home> Travel Guide / by Navya Sona /June 24th, 2023
With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian of Uttarakhandi food, showcases 16 other women who are each committed to keeping their own culinary heritage alive. These are some of India’s most passionate culinary custodians, who are driving conversations around and exploration of regional, micro regional and community cuisines through media, books, TV, home delivery menus from their own home kitchens, and pop-ups at restaurants.
Kaveri Ponnapa
Kodava Food Kaveri Ponnapa is a Bengaluru-based independent writer on gastronomy and heritage, who is thought of as synonymous with Kodava culture and cuisine.
Avare Curry
Why We Think Kaveri Is A Culinary Custodian While researching her first book The Vanishing Kodavas, Kaveri spent a significant amount of time in the villages of Kodagu (Coorg), connected with the local people, and got a first-hand experience of their lifestyle, which is still connected with the land. The Vanishing Kodavas is acclaimed as a cultural study of the Kodava people based on 15 years of fieldwork documenting their history, customs, worship and cultural practices. Kaveri’s writings on these subjects have been published in leading national and global publications. Her website The Vanishing Kodavas, blog The Coorg Table and its Facebook page continue to be unique rich resources for information and authentic recipes and are followed by audiences from across India and the globe including the Kodava diaspora, as well as people fascinated by the unique cuisine of this small community. Her current project, based on her observations of how a cuisine is born out of a particular landscape, culture and history, is a book documenting the culinary culture of the Kodava community from an anthropological and cultural perspective, enriched with information on local ingredients, practices and recipes including many that are no longer eaten or being forgotten. Kaveri has curated successful Kodava food festivals with ITC Windsor, been consultant to the Leela Palace and Taj MG Road Bengaluru on Kodava cuisine, and continues to train chefs and speak about the cuisine at hospitality institutions such as The Oberoi Centre for Learning and Development, Delhi.
Bale Nuruk
What We’ve Learned About Kodava Cuisine Through Kaveri – Kachampuli is a souring and thickening agent indispensable to Kodava cuisine. Every kitchen will have a bottle or three of this dark, tart vinegar – made for centuries from the ripe fruits of the Garcinia gummi gutta tree, indigenous to Kodagu – stored away. It is a signature flavour in all the classic Coorg dishes.
– Rice is central to Coorg cuisine and used in many forms. Tari is washed, dried and hand-pounded rice that breaks down roughly into three to four bits and is used to make all the Coorg puttus. Akki podi is finely-powdered rice, used to make rice rotis and batters for some fried sweets. –
Kartha masala, or black masala, is a signature spice blend made of slowly dry roasted, ground spices that lends a characteristic flavour to many classic recipes. The basic ingredients of cumin, mustard seeds, black peppercorns and fenugreek seeds are roasted slowly to a coffee-brown colour, powdered and used in curries. A few other spices might be used too, depending on the recipe.
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