Experience the rich flavors of Coorg at The Westin Pune Koregaon Park from September 12-21. Join us for a 10-day celebration of authentic Kodava cuisine.
This September, embark on an exquisite culinary sojourn as The Westin Pune Koregaon Park brings the authentic flavors of Coorg to your table. From September 12 to 21, 2025, The Market will transform into a celebration of Kodava cuisine, offering a 10-day showcase of recipes and traditions that are deeply rooted in the region’s culture.
Curated by Chef Priya Aiyappa, a proud Coorg native, the festival promises an authentic dining experience, with dishes prepared using time-honoured techniques and locally inspired ingredients. On the menu are signature delicacies such as the legendary Pandi Curry, paired with pillowy Kadambuttu (steamed rice dumplings), alongside Paputtu (soft rice and coconut cakes), and Noolputtu (delicate rice noodles). Seasonal specialties like the rich Kakkada Nyend Curry—crafted with prized monsoon mud crabs—and the earthy Baimbale Curry made from tender bamboo shoots, bring the lush terrain of Coorg directly to the plate. For a sweet finish, the humble yet comforting Thambuttu, a banana-based dessert, completes the experience.
“Coorg food is a reflection of its land—simple, bold, and deeply connected to tradition,” says Chef Priya. “Through this festival, I want to bring the warmth of Kodava hospitality and the true flavours of my home to Pune.”
With its inviting ambiance and vibrant setting, The Market at The Westin Pune Koregaon Park provides the perfect canvas for this unique celebration. Whether you’re a passionate foodie or simply curious to explore the rich culinary heritage of Karnataka’s Western Ghats, the festival offers an unmissable opportunity to savour one of India’s most distinctive regional cuisines.
When: September 12 – 21, 2025| Lunch, Dinner & Brunch Where: The Market, The Westin Pune Koregaon Park Cost: 2399++ onwards Contact: +91 70662 00300
source: http://www.hospibuz.com / Hospibuz.com / Home> Hotel Listicles> Listicles / by Hospibuz / September 12th, 2025
Bringing the rich and rustic Kodava food to our palates, Chef Smitha Kuttayya impressed our hearts and tummies at Golconda Pavilion, ITC Kohenur.
Lush green landscapes, ethereal waterfalls, and aromatic coffee plantations… wouldn’t you like to be in Coorg every single day? Well, a delicious fragment of Kodava culture presented itself on our plates at the Kodava Food Festival in Golconda Pavilion, ITC Kohenur. Chef Smitha Kuttayya, who looked stunning in her Kodagu-style saree, treated us to what was no less than a delightful feast right from the hills of her beloved homeland. She told CE, “The unique distribution of flavours and the use of local ingredients such as kachampuli, a local vinegar, is what makes Kodava cuisine stand out.”
Chef Smitha Kuttayya
We started off with the Balekai Barthad, plantains marinated in kachampuli, shallow-fried and coated with rice flour. This dish was simply superb, with the right amount of sourness, crisp and texture. Its non-vegetarian counterpart, Meen Barthad, where the fish was marinated in kachampuli, chillies, and salt, was just as irresistible, with everyone going back for more. The Bollary Barthad, shallow-fried cucumber with spices and green chillies, was moderately spicy yet soothing. The Nallamalu Erchi and Koli Barthad — lamb and chicken fry respectively — stood out. The lamb, with subtle hints of cinnamon and cardamom, took you on a flavour ride. “Traditional Kodava cooking uses minimal oil for meat, relying on the lard instead. We also don’t favour overly spicy food, and because of our proximity to Kerala, we love using coconut; almost every dish has it,” Chef Smitha explained with a chuckle.
All the dishes were plated so professionally, but Chef Smitha revealed that this is the effect of modernity; traditional Kodava cuisine draws from its warrior culture, which prioritises bulk cooking for sustenance and togetherness. But then there are commonalities too — a staple loved across the southern states, the dosa appeared in its Kodava avatar: Neer Dosa. We had two versions: one filled with veg poriyal, the other with prawns marinated in kachampuli. Though quite full, we were treated to more of that famed Kodava hospitality.
Chef Smitha brought out Otti (Kodava-style akki roti) and Kadambuttu (steamed rice balls) served with six curries. The Kootu, a mixed vegetable stew, matched the rainy Hyderabad mood perfectly, while the Kaad Mange, a tangy seasonal mango gravy, became an instant favourite. The spicy Meen Curry melted in the mouth, but the Koli Kanni, a chicken curry rich with coconut, cardamom, cloves, and pepper, stole the show. But no Kodava meal is complete without Pandi Curry or pork curry. While the other curries paired well with the Otti, the Pandi Curry was perfect with the Kadambuttu; the grainy rice balls with soft, flavourful pork created a textural celebration in the mouth. Among the vegetarian curries, the Baimbale Curry, made with tender fermented bamboo, burnt onions, and roasted rice, was the winner.
Now, both Hyderabadis and Kodavas love their rice, and so we had Erchi Pulav, a coconut-based lamb pulav which brought back the flavours of the hills, especially when paired with Mango Pachadi. The Vegetable Pulav was just as good. The spiciest dish was the Onkkerchi, or dry-shredded pork, due to the generous use of bird’s eye chilli.
It left us craving something sweet and so we had Thambuttu, mashed ripe bananas blended with roasted rice flour. With a generous drizzle of ghee, this dish was traditional perfection. “A woman is central in the Kodava household. During Puthari, our harvest festival, we make Thambuttu and offer it first to the married daughters, praying for their well-being,” shared Chef Smitha. The meal concluded with Kaskase Payasa, a delicious poppy seed kheer that was so good, it was hard to stop at one helping.
We were 800 km away from Coorg that day, but after tucking into that delightful spread, we felt miles closer to the hills.
source: http://www.newindianexpress.com / The New Indian Express / Home> Hyderabad / by Nitika Krishna (headline edited) / July 19th, 2025
Experience a culinary adventure in Coorg from February 21-28 at By the Blue, Grand Mercure Mysore.
Savor authentic flavors crafted by Chef Pradip Kumar Pani.
Spice up your evenings by taking a culinary adventure through the heart of coorg from 21st-28th of February at By the Blue, at Grand Mercure Mysore.
Explore the symphony of authentic flavors and aromas of the cuisine with every bite, with dishes artfully curated by Chef Pradip Kumar Pani and his team.
Savour the rich culinary heritage of Kodava cuisine through a menu meticulously crafted to incorporate the bold and earthy flavours of the specialties of the region. Revel in a range of divine dishes, beginning with the tangy and refreshing Kachampuli cooler, a perfect introduction to the unique tastes of Coorg.
Continue your exploration with the crispy, flavorful Coorgi Koli Fry, a local favourite, and then indulge in the slow-cooked Pork Apndi Curry, a rich and aromatic dish served with the traditional kadambutu. Every dish is a testament to the region’s culinary artistry, promising a delightful Coorgi dinner in a vibrant and welcoming atmosphere.
What: Coorg Food Festival at Grand Mercure Mysore
Where: By the Blue, Grand Mercure Mysore
When: 21st-28th February, 2025 (7pm-11pm Dinner)
source: http://www.hospibuz.com / Hospibuz.com / Home> Hotel Listicles> Hotel / by Hospibuz / February 20th, 2025
Shangri-La Eros New Delhi welcomes guests to an exceptional Chef Pin pop-up featuring the authentic Kodava cuisine crafted by Home Chef Smitha Kuttayya Boppanda from February 6 to 8, 2025.
The culinary showcase at the hotel’s international restaurant, Tamra presents cherished family recipes passed down through generations, offering diners a genuine taste of Coorg’s rich heritage. Home Chef Smitha, a classical dancer, published author, and storyteller, brings her multifaceted expertise to this unique dining experience that celebrates the traditional flavors of Kodava households.
Home Chef Smitha Kuttayya Boppanda brings to Shangri-La Eros New Delhi the culmination of a remarkable 15-year culinary journey. From her initial venture ‘Limited Overs’ to the establishment of Baked Delights and now Global Theeni, she has consistently delivered flavors that reflect her Kodagu roots. Her impressive track record of curating food festivals at renowned hotels like Taj Fisherman’s Cove and Hyatt showcases her dedication to sharing personal, memory-laden interpretations of Coorg’s rich culinary heritage.
The Chef Pin pop-up captures the essence of Coorg’s culinary heritage with a carefully curated menu showcasing the region’s bold and earthy flavors. The experience begins with starters like Nugge Elayithkande, a flavorful drumstick and potato preparation, Kumm Barthad with crispy fried mushrooms, Balekai featuring golden fried raw plantains, and the richly spiced Erchi Barthad, a mutton fry.
The mains celebrate both vegetarian and non-vegetarian specialties, including Kumbala Curry with vibrant pumpkin, Baimbale Curry with bamboo shoots, and Kaad Maange Curry with wild mango. Meat lovers can savor Kaima Curry, Erchi Curry, and the iconic Pandi Curry with succulent pork.
Accompaniments like Kadambutt, Nooputtu, and Tarkari Pulav perfectly complement the meal, which ends on a sweet note with Kaskase Payasa and Madd Kool. Paired with Coorg’s celebrated coffee, this pop-up promises a memorable journey through Kodava cuisine.
The exclusive Chef Pin pop-up at Tamra promises an intimate dining experience where each dish shares a story from the heart of Kodagu. Guests can enjoy the Lunch Buffet at INR 3,200 plus taxes per person or the Dinner Buffet at INR 3,500 plus taxes per person, making it a truly memorable experience.
source: http://www.contentmediasolution.com / Content Media Solution / Home> Business / February 05th, 2025
Courtyard by Marriott Bengaluru Outer Ring Road invites you to a culinary journey through the hills of Coorg at their much-awaited Kodava Food Festival. Nestled in the picturesque landscapes of Karnataka, Coorg’s cuisine is a vibrant reflection of the region’s cultural richness and natural abundance.
Chefs Sugandha Rajappa and Rajani Kariappa, along with Executive Chef Vijay Bhandari, have meticulously crafted a menu that highlights the authentic tastes of Coorg. Their expertise is showcased in every dish, where traditional recipes meet contemporary flair, promising a delightful dining experience.
Treat yourself to a variety of Coorg’s signature dishes, such as the delicious Pandi Curry, Kodava Kummu Curry, Paputtu, and much more.
Each dish, prepared with locally sourced ingredients, captures the essence of Coorg’s rich culinary heritage. The festival guarantees a sensory feast, with aromatic spices and fresh ingredients taking center stage.
Gather with family, friends, or fellow food enthusiasts and visit Momo cafe to experience the essence of Coorg and create cherished dining memories.
For more details and reservations, please contact: +91 95136 53156 or 9513688331.
Where : Momo cafe , Courtyard by Marriott Bengaluru Outer Ring Road
When: 4-8th June
Lunch : 12:30 – 3:30 PM
Dinner : 7:00 PM – 11:00 PM
Price : 2200 INR plus taxes.
source: http://www.apnnews.com / APN News / Home> Life Style> Food & Beverages / June 07th, 2024
Discover Coorg Mariott Resort & Spa, where natural beauty, cultural charm, and luxury combine for unforgettable weddings in India “Scotland.”
Coorg, often dubbed the “Scotland of India,” is an enchanting setting for weddings, combining natural splendor, cultural heritage, and a delightful climate. The Coorg Marriott Resort and Spa enhances this allure, providing exceptional experiences in a magnificent environment. Opting for a wedding in Coorg, especially at the Coorg Marriott Resort and Spa, guarantees a distinctive and unforgettable occasion, treasured by you and your guests forever.
Embraced by Nature:
Set in the heart of the Western Ghats, Coorg Marriott Resort & Spa boasts stunning mountain vistas and offers a retreat from urban chaos. Imagine saying your vows with misty hills as your backdrop, creating an enchanting forest ambiance. This 5-star luxury resort in Madikeri, Coorg, offers unique cultural activities for guests, such as visiting coffee estates, traditional dance shows, outdoor dining, and nature trails.
Perfect Climate:
Coorg’s year-round agreeable weather makes it an ideal wedding location for global travelers. From cozy winter nuptials to lively monsoon festivities or peaceful summer ceremonies, Coorg caters to all seasonal preferences. The Coorg Marriott Resort & Spa, surrounded by misty mountains, lush greenery, and cascading waterfalls, invites guests to immerse in the region’s natural beauty.
Luxurious Accommodations:
As the first Marriott International resort in Coorg, the Coorg Marriott Resort and Spa brings Marriott Bonvoy benefits to the area. The resort features 108 elegantly appointed villas and cottages, with stunning views of green landscapes and plantations. Each room includes a private balcony for guests and global travelers to relax and enjoy before the big day. Brides and their friends can indulge in poolside fun or a soothing spa treatment at Quan Spa. Some cottages also boast a private pool for a secluded swim.
Versatile Venues:
The resort offers over 16,000 square feet of event space, including five exquisite venues and a large pre-function area, ideal for destination weddings or intimate family events. The hotel’s adaptable banquet spaces, like the Silver Oak Banquet Hall, are customizable and feature custom floral arrangements. The Kote Betta Terrace, an outdoor venue with an Amphitheatre, showcases Coorg’s breathtaking natural scenery.
Culinary Delights:
The resort’s dining experiences are a culinary exploration. A skilled team of chefs can craft a bespoke menu to delight your guests. From lavish traditional meals to international gastronomic experiences overlooking the valley, your wedding banquet will be a memorable feast.
Madiker Kitchen offers international and traditional Kodava cuisine in a contemporary all-day dining setting. Grills By The Valley allows dining under the stars with forest views, offering reimagined delicacies and expertly crafted drinks. Mercara Outpost is a vibrant space for work, socializing, and relaxation, serving light snacks, innovative cocktails, and a creative cocktail menu. Coco Lab is a modern coffee lounge with an immersive ambiance and skilled baristas, featuring high bar stools for coffee art viewing. The Deck, a swim-up pool bar, is ideal for enjoying sundowners with light bites and relaxed conversations.
Spa and Wellness:
The Quan Spa, with six therapy rooms, blends ancient Ayurvedic wisdom and modern wellness practices, providing a serene environment for relaxation and pre-wedding pampering.
Guest Amenities:
Spread over 37 acres of lush terrain, Coorg Marriott Resort and Spa offers 108 rooms, villas, and cottages, including one- and two-bedroom villas and a Presidential Mansion, catering to your wedding party’s needs.
Local Culture and Activities:
For those wanting to incorporate local Kodava culture and traditions into their wedding, the resort can seamlessly integrate these elements, offering a culturally rich experience for you and your guests and global travelers. Before the wedding, enjoy activities like Coffee & Spice plantation tours, trekking, bird watching, Wildlife Documentary Shows, Arcade Games, and more.
Coorg Marriott Resort and Spa is the perfect choice for a grand destination wedding or an intimate celebration, blending natural beauty, cultural richness, and tailored experiences.
source: http://www.travelandtourworld.com / Travel and Tour World / Home> Asia / January 16th, 2024
The versatility of Indian cuisine continues to impress food enthusiasts who seek rich flavours and manage to find a range of varying flavour palettes in a single country. However, some regional cuisines are often overlooked due to the appeal of other famously adored dishes. One of them is Coorg cuisine, which has been influenced and shaped by the history, geography and culture of the people of the region. Many young chefs from Coorg are now mastering their own family recipes and sharing them with millions on social media. Here are a few homegrown chefs on our radar who are elevating and shining a spotlight on Coorg cuisine.
1. Anjali Ganapathi
A home chef who has been sharing the authentic recipes behind traditional Coorg cuisines, Anjali Ganapathi runs a small, niche catering company called Pig Out with her core team. She has always had an inclination towards exploring her roots and since a very young age learnt the art of cooking some wonderfully complex dishes. The chef presently shares her wisdom with many through her online recipes and also organises events at cooking studios and other places across the city. The customer base extends beyond native Coorgi people as Chef Anjali wishes to introduce the regional cuisine to different communities around India.
Pork dishes are easily the star of Coorg cuisine, especially if cooked in the traditional way using family recipes. The Curly Sue takeaway joint and blog is perfecting the method of these recipes and making them more accessible to everyone. They source the meat from farmers who own their own farms and use a delightfully indulgent process of slow cooking the meat for four to eight hours. The most delectable meat needs to be given its due and the chefs at Curly Sue are adamant about achieving just that as well as sharing some insight into their process of preparation.
A food blog run by chef Sitara Cariappa and her family is an ode to the Coorg people and their love for coffee brews, spirits and meat dishes, especially those made with pork. They often delve into the childhood memories that are so closely associated with the cuisine and discuss their family recipes. The page also helps the audience to gain an understanding of the local ingredients and how they can be utilised to achieve wholesome flavours. They are slowly building a community of food enthusiasts who all share a passion for learning more about the specialities of the region as well as the culture that enables its excellence.
Bengaluru is about to witness a distinctive and unforgettable gastronomic experience as Four Seasons Hotel Bengaluru announces an exploration of the remarkable cuisine of Coorg on the 15th and 16th of November, at CUR8, the hotel’s signature restaurant. This two-day pop-up at Four Seasons is the third in a series of unique partnership with Chef Pin; showcasing the incredible culinary talents of home chefs. In this latest pop up, home chef Radhica Muthappa brings to the forefront the lesser known, yet incredibly rich and vibrant Kodava Cuisine.
Coorg, nestled in the lush greenery of south west of Karnataka, is not only known for its breathtaking landscapes but also for its distinct and flavourful cuisine. Coorgi cuisine, often referred to as Kodava cuisine, reflects the culture and traditions of the people of Kodagu, known for their warm hospitality and love for robust and earthy flavours.
At the heart of this culinary celebration is Radhica Muthappa, a passionate home chef who has mastered the art of this cuisine and is set to bring her love for the Kodava culture to the table, creating dishes that pay homage to the region’s rich culinary heritage. Her journey as a chef has been a remarkable one with a background in working at The Park Hotel in Chennai and now running a couple of cloud kitchens from her home in Bangalore. She has honed her skills over the years, and her expertise in Coorgi cuisine ensures an authentic and unforgettable dining experience.
The culinary delights of this micro-cuisine that have long remained undiscovered by many, are a beautiful blend of indigenous spices, aromatic herbs, and local produce from Coorg, creating dishes that are hearty, delectable, and deeply rooted in tradition. Savor Radhica Muthappa’s flavourful masterpieces including dishes like ‘Coorg Meatball (Kaima Undey) Curry’ and her signature dish, ‘Pandi Curry with Kadambattu’ and embark on a journey with Four Seasons Hotel Bengaluru into the heart of this regional culinary treasure, celebrating the indigenous ingredients, authentic recipes, and a commitment to quality and innovation.
In an age where the world has become a global village, there is something incredibly special about exploring micro cuisines like Coorgi Cuisine. Guests can interact with the home chef and learn about the cuisine and the culture of the state in the sophisticated atmosphere of CUR8, where stylish decor and attentive service create the perfect setting for a memorable dining experience.
This pop up at Four Seasons Hotel Bengaluru is a gateway to understanding the Kodava way of life, making this event an exploration of both food and culture.
Date: November 15th and 16th, 2023
Venue: CUR8, Four Seasons Hotel Bengaluru
source: http://www.hospibuz.com / Hospibuz.com / Home> Buzzing News> Hotel News / September 11th, 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.
We recommend Pandi Curry, Koli Curry and Baimbale Curry.
Hyatt Centric rolls out special brunch menu
Chef Gaurav Ramakrishnan introduced a special Coorg cuisine brunch at The Bengaluru Brasseri recently. The special brunch includes dishes like Pandi Curry, Kadambuttu, Kummu Curry, Akki Roti, and more. We started off our brunch with Murgh Lasooni Tikka and Indonesian Grilled Fish. The former is a delicacy marinated in yoghurt and a few seasonings while the latter was flavourful and a bit on the spicier side.
We then decided to check out their special brunch dishes. We started off with boiled rice and Pandi Curry. Boiled rice with pandi curry is like a staple diet in the Coorg region. The pandi curry was made using chilli powder, green chillies, masalas, and Kachumpuli (a dark-coloured vinegar). The delicacy was flavourful and complemented the rice very well.
Kadambuttu
We went for another round of boiled rice, but this time along with the Koli Curry. This Coorgi-style chicken curry was cooked with grated coconut, tamarind paste, green chillies, and red chilli powder. The dish was more on the spicier side but we loved having it with the steamed rice.
Next, we tried the Akki Roti with Baimbale Curry. The curry was made with bamboo shoots along with cumin and mustard. The base of the curry was cooked using coconut paste. The dish was delicious and left us craving more.
Koli Curry
Our brunch came to a close with a couple of desserts – Thambuttu and Kaavale Puttu. The former was made with mashed banana pulp and roasted broken rice along with grated coconut while the latter had ripe jackfruit pulp, ghee and cardamom. This dessert was steamed and served in banana leaves.
If you are looking for a place to try out special Coorg delicacies, the special brunch at The Bengaluru Brasseri is one you should definitely look at.
