November 10th, 2011 by
Sanjna Achayya
River Cauvery is unquestionably the lifeline of the agricultural industry in South India particularly that of Coorg, as it originates in this quaint little district. It is therefore, no mystery as to why this river is worshipped with such reverence here. Read more »
Posted in Destinations, Environment, Nature | No Comments »
November 2nd, 2011 by
Anuj Kumar Bhagat
Kodava cuisine is figures among the most delectable of all South Indian dishes. What is unique about Kodava fare is the manner in which its various masalas are blended. Read more »
Posted in Cuisine, Culture, Destinations | No Comments »
October 26th, 2011 by
Bavna Achayya
Paying a visit to my grandmother this weekend helped me recoup and return with renewed vigour. There is something about these beautiful hills, the smell of wet sand and the rain drops on your face that is so refreshing. Read more »
Posted in Destinations, Flora, Nature | No Comments »
October 19th, 2011 by
Anuj Kumar Bhagat
The Kodavas are ‘pure’ non-vegetarians, as some of them refer to themselves. Read more »
Posted in Cuisine, Culture, Destinations | No Comments »
October 4th, 2011 by
Bavna Achayya
Once upon a time, Coorg was regal. Its beautiful, lush green meadows were never abandoned. The natives of Coorg never considered moving elsewhere as they were sure they would never find a paradise this comforting. Read more »
Posted in Culture, Destinations, Farming | 2 Comments »
September 30th, 2011 by
Anuj Kumar Bhagat
Among the dishes prepared from produce from their fields and forests is the Chakkakuru Manga Curry (made from Jackfruit seeds and Raw Mango). Read more »
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September 22nd, 2011 by
Sanjna Achayya
Kakkada is a month in the Kodava calendar falling between July 17th and August 16th during the monsoon season amid heavy downpour, biting cold and dark cloud cover. Read more »
Posted in Culture, Destinations | 2 Comments »
September 16th, 2011 by
Anuj Kumar Bhagat
Jackfruit dishes are among the many dishes made from produce of the Kodavas’ own forests and fields. These dishes are made with both raw and ripe jackfruit. The seeds of jackfruit are also used for preparing Kodava cuisine.One such jackfruit dish is the Chakke Bartard (made from unripe jackfruit).
Posted in Cuisine | No Comments »
September 7th, 2011 by
Arjun Madaiah
All of my fond memories in some way or the other lead back to Coorg. The monsoons, the labourers picking coffee, or just ambling around in the estate are examples. Read more »
Posted in Culture, Destinations, Nature | 2 Comments »
August 30th, 2011 by
Anuj Kumar Bhagat
The Kodavas cook meat, chicken and fish, whether reared at home, purchased from the market or hunted in the forest in a range of ways with different combinations of spices. Read more »
Posted in Cuisine, Cuisine, Culture | No Comments »
