Coorg’s enchanting landscapes, explore it’s fascinating cultural heritage, and witnesses its evolving agricultural narrative, writes GYANESHWAR DAYAL

As I packed my bags in Delhi, the Air Quality Index (AQI) read a staggering 430. The smog had blanketed the city, the air felt heavy, my eyes burned, and even breathing felt like an effort. Touching down at Kempegowda International Airport in Bengaluru brought instant relief—the air was breathable. Although the temperature matched Delhi’s, the journey to Coorg brought with it a refreshing change. The five-hour drive transitioned from rocky terrains to lush greenery, offering glimpses of fascinating sights, including the iconic Gabbar Singh’s den from Sholay. An elephant family awaited us roadside, and a snake crossed our path, reminding us of the natural harmony where every creature has its place.

Night had fallen by the time we reached our destination, a 140-year-old British bungalow—Taneerhulla in Ama Coffee Trail, now a Tata property. As we settled in, the Delhi smog seemed like a distant memory. The next morning brought a mesmerising view; Coorg’s foggy landscape greeted us, and the AQI had plummeted to a serene 43. Breathing deeply, I wished I could carry this purity back to Delhi.

Nestled in Karnataka’s Western Ghats, Coorg or Kodagu, as locals call it, boasts a rich history shaped by its spices and natural bounty. This picturesque region, home to the Kodavas, has been a cultural and trading hub since ancient times. Kodavas are known for their martial traditions, unique customs, and a deep connection to nature. Over centuries, South Indian dynasties like the Cholas and Hoysalas left their mark here through temples and forts, which narrate tales of its past.

In the 15th and 16th centuries, Coorg’s spice wealth drew global attention. While Vasco da Gama’s 1498 voyage opened India to the Portuguese, the British annexation in 1834 forever altered Coorg’s landscape. Recognising its fertile potential, the British introduced commercial coffee cultivation. Today, Coorg thrives as one of India’s premier coffee-producing regions, renowned for its Arabica and Robusta beans. Plantation tours reveal the journey of coffee from farm to cup, offering visitors both knowledge and stunning views of misty hillsides.

The Western Ghats, a UNESCO World Heritage Site, play a crucial role in Coorg’s ecosystem. Their dense forests, cascading waterfalls, and biodiversity make Coorg a nature lover’s paradise. From sandalwood to teak and wildlife like tigers and elephants, the Ghats teem with life. They also sustain the region’s agriculture, which is evolving with a new player: avocados.

Coorg’s journey from coffee to avocados is nothing short of revolutionary. Westfalia Fruit, a global leader in avocado production, has identified Coorg’s tropical climate as ideal for cultivating Hass avocados. Partnering with local farmers, Westfalia aims to diversify income sources while maintaining sustainable practices. Their nursery supplies premium rootstock, and initiatives like Avocado Ki Paathshaala, led by celebrity chef Sanjeev Kapoor, are educating Indian consumers on the fruit’s health benefits.

Avocados have already become a global superfood, and Coorg is poised to contribute significantly to this market. From guacamole to avocado toast, its versatility ensures a place in both local and international kitchens. For farmers, this crop promises to yield four to five times the income of coffee, heralding a brighter future.

Coorg’s unique blend of ancient traditions and modern innovation makes it a standout destination. Tourists can explore its heritage through colonial bungalows, temples, and forts while savouring its natural beauty. Must-visit spots include Abbey Falls, Dubare Elephant Camp, and Talakaveri, where the Kaveri River originates. As eco-tourism flourishes, activities like trekking and birdwatching have gained popularity.

As my time in Coorg ended, I couldn’t help but reflect on its charm. The clean air, lush landscapes, and aromatic spices offered a stark contrast to Delhi’s smog-filled reality. Before leaving, I gathered a treasure trove of spices, coffee, and, of course, avocados. Coorg isn’t just a place you visit, it’s a place that stays with you. The memories of its pure air and serene beauty will keep calling me back, sooner rather than later.

source: http://www.dailypioneer.com / The Pioneer / Home> Exotica / by Gyaneshwar Dayal / December 19th, 2024

Madikeri (Kodagu district):

HIGHLIGHTS

Madikeri (Kodagu district): The Codava National Committee (CNC) marked its 14th Annual Public Gun Carnival Thok Namme on 18th December—coinciding with...

The Codava National Committee (CNC) marked its 14th Annual Public Gun Carnival Thok Namme on 18th December—coinciding with the United Nations’ “World Minorities Rights Day”—at Coffee Castle Coorg Resort near Munaad. The event, led by CNC chief N. U. Nachappa Codava, celebrated Codava traditions with vibrant participation from the community.

Guns, considered a religio-racial sacrament by the Codava people, were worshipped and adorned with flowers. Shooting competitions for children, women, and men highlighted the festivities. The event reaffirmed the Codava race’s deep cultural and historical ties to their heritage, encompassing Mother Earth, sacred woodlands, the divine river Cauvery, and their unique folk-legal systems.

CNC’s Key Resolutions Firstly, the CNC demanded that Codavaland be recognised as a self-governed autonomous region, with a restoration of indigenous lands. Secondly, the CNC advocated for constitutional recognition of Codava gun culture under Articles 25 and 26, akin to the Sikh Kirpan. Thirdly, it called for the implementation of gun training programs for Codava women to ensure safety in isolated terrains.

Additionally, the CNC sought the removal of administrative hurdles in issuing gun exemption certificates. Finally, it emphasised the need to revive traditional gun usage in cultural and religious ceremonies. Honours and Awards The CNC conferred the Codava Rathna Award posthumously to Sri Panje Mangesha Rao, Sri G. Yadumani, and Sri D. N. Krishnaiah. Furthermore, thirteen individuals received the Vibhushana Award for their contributions in various fields, including medicine, education, and social service.

Prominent speakers, including Karnataka Wildlife Protection Board Member Sanket Poovaiah, praised N. U. Nachappa Codava’s relentless efforts to preserve Codava heritage and called for collective support for CNC’s mission.

The event was attended by a large gathering of Codava leaders, community members, and well-wishers, all united in their commitment to safeguarding Codava identity and rights.

source: http://www.thehansindia.com / The Hans India / Home> News> State> Karnataka / by M Raghuram / Hans News Service / December 19th, 2024

The outdoor seating, shaded by a majestic tree, invites you to unwind while sipping on handcrafted brews.

Sunrise fusion

Known as the Scotland of India, Coorg enchants with its misty hills, lush coffee plantations, and timeless charm. At its heart lies Madikeri, a land synonymous with the intoxicating aroma of coffee and serene beauty. To sip on its magic is to embrace its soul, and now, that essence has found a home in the city. Madikeri Craft Coffee brings this treasured taste to life, blending authentic flavours with a cosy café experience. Perfect for coffee aficionados, the café invites you to relish the rich brews. We recently indulged in their delightful offerings and were transported to Madikeri’s coffee plantations.

The space is a harmonious blend of comfort and nature. The outdoor seating, shaded by a majestic tree, invites you to unwind while sipping on handcrafted brews. Equipped with grinders and artisanal tools, the space promises an authentic coffee experience. Inside, the charm of Madikeri is captured through antique pieces, elephant inspired décor, vibrant paintings, and attractive mugs. Perfect for work, conversations with friends, or some alone time, the cosy ambience is matched by a menu brimming with delectable hot and cold beverages. Settling into a quiet corner, we began our culinary exploration.

Avocado toast

Hazelnut Latte

We went for the classic Hazelnut latte, a comforting embrace on a chilly winter afternoon. The weather, wrapped in its pleasant charm, seemed to pair perfectly with the warm brew in our hands. To complement our coffee, we opted for the Avocado toast — a delightful offering beyond our expectations. The bread, beautifully glazed with creamy avocado spread, was crowned with delicate avocado slices and paired with tomatoes dusted in black pepper. A healthy and flavourful treat, it was just what we needed. Next came the Sunrise fusion, one of their signature cold brews. With its citrusy twist of orange zest and a slice of orange gracing the top, this drink was a result of precision and visual delight. Our culinary exploration continued with the Bhurji pav, featuring perfectly spiced egg bhurji nestled between soft pavs that screamed comfort in every bite. And just when we thought we’d reached the pinnacle, the GinEx stole the show. This inventive cold brew blended ginger ale and espresso, offering a refreshingly unique taste that we wholeheartedly recommend.

The owner Sarita Sarkar shares that her family owns a lush coffee estate in Madikeri, and her passion for sharing the region’s coffee magic inspired this delightful venture. Now, with a successful start, she envisions expanding her venture further, spreading the love for authentic coffee far and wide.

Rs 1,200 upwards for two.

At Jubilee Hills.

source: http://www.indulgexpress.com / Indulge – Indian Express / Home> Hyderabad / by Sakshi Kaithwas / December 13th, 2024

Westfalia Fruit is joining hands with farmers in the Western Ghats to grow Hass avocados locally. We visit a farm in Kodagu to know more about this beloved fruit and its many uses

The avocado fruit on the tree

In 1925, an humble American mailman named Rudolph Gustav Hass put down all his life savings to buy a piece of land in California. There, he embarked on a horticultural adventure, planting many varieties of avocados trees and grafting together the different cultivars. After a lot of trial and error, a new fruit was born that was larger and creamier. It became so popular that Hass patented it in 1935. Today, the Hass avocado reigns supreme; a trending ingredient online, a millennial darling and a celebrity-endorsed breakfast staple.

In India, their growing presence on cafe menus and their nutritional value have made them much sought-after. But these coveted fruits remain a luxury. Currently most Hass avocados we get in India are imported from Tanzania, and some from Peru and Australia. A solution to make them more accessible may be right around the corner. Westfalia Fruit, a 75-year-old avocado company from South Africa, is joining hands with farmers and plantation owners in the Western Ghats to grow these varieties locally. I find out more at a Tata coffee farm in Kodagu. 

The avocado nursery in Coorg

The weather is delightful as a group of us arrive at the farm. This particular 50-acre plot is a model nursery. More than cultivation, the focus here is on experimenting for environmental factors, grafting, soil quality, fertilising techniques and other elements. The Westfalia team greet us with fresh and delicious avocado milkshakes, as we learn more about the fruit. General manager Ajay TG and South Africa-based farm consultant Cecil Hackney teach us more about the fruit, how it is grown, and its varieties.

What are Hass avocados, and how are they different from butter fruit?

To south Indians, the hooha over avocados in the mid-2010s was baffling. We have always had our butter fruit milkshakes in local juice shops, and the fruit can easily be purchased in grocery stores. Although this was not the case in the northern parts of the country. However, there is actually a difference between the local variety of butter fruit and Hass avocados.

Originally hailing from Central America, the avocado fruit has been consumed for 9,000 to 10,000 years now. Butter fruit has a thin green skin, and a larger pit. It also does not ripen consistently and tastes less sweet. The Hass has more flesh, has a longer shelf life, is creamier and sweet, and has a dark black exterior. These also have a fat content of around 12 percent, making them tastier. Originally Westfalia tried to grow the indigenous variety, but it was not conducive to long distance transportation and exports, hence they decided to go with Hass. We take a leisurely walk through the nursery, getting glimpses of avo flowers, and fresh fruits on the trees.

A walk through the coffee and avocado plantation

Crop diversification in Western Ghats

The next morning, we visit a farm where the fruits are actually cultivated. The fruit trees grow among the coffee shrubs and pepper vines in this 300-400 acre of plantation. Over the region of Coorg, Wayanad, and Nilgiris Westfalia has partnered with many coffee farms. The climate needed for these plants are similar, and hence they grow in harmony on the same farms.

Farmers and coffee growers in the Kodagu region have been suffering due to unpredictable weather patterns and fluctuating prices. In such a situation, crop diversification comes to the rescue. It benefits the coffee plantations in the Western Ghats to mixed avocado trees in the land. By growing the fruits locally in India, the aim is to reduce costs and make it more easily available in not just tier one, but also tier two and tier three cities in India. 

What can we use these fruits for?

All these lessons made us hungry for avocados. And the team had a feast prepared to showcase the many different uses of the fruit. Studies show that avocados have “good fats” and help lower cholesterol levels. They are also high in many vitamins. Avocado on toast and guacamole are the most common uses of avocado. But we were introduced to many other recipes. The dry fruit smoothie I had was a perfect start to the day. The avo ice cream was super creamy and delicious. And the salads and canapes made for great appetisers. I also learnt that one can also bake with avocado, because it is a good replacement for butter. We sampled avocado oil, made with the flesh of the fruit, that is high in vitamin E. The oil has a high smoke point so it is good for sauteing, and can also be used in skincare.

So will reduced costs and versatility make Indians adopt avocados as much as we have many other non-native fruits and vegetables? The potential for avocado cultivation in South India is significant, but the question remains whether India can successfully cultivate avocados on a large scale into the mainstream.

The author was at the farm by invitation from Westfalia Fruit

source: http://www.thehindu.com / The Hindu / Home> Food> Features / by Anagha Maareesha / December 18th, 2024

Mysuru:

The Annual General Body meeting (AGM) of the Coorg Wildlife Society will be held at its office in Madikeri on Dec. 17 (tomorrow) against the backdrop of the expulsion of former President Col. C.P. Muthanna (Retd.) from the Society.

The Coorg Wildlife Society, now headed by K. A. Chengappa, has a rich history of advocating for protection and restoration of the district’s wildlife. It carries out wildlife conservation by collaborating with Government agencies and conservation organisations and influences the creation of effective laws to promote land management practices that support wildlife preservation.

At the Executive Committee meeting held last month, a unanimous decision was made to expel Col. Muthanna from the Society due to alleged misconduct and use of abusive language against a fellow Committee member.

Following a written complaint, the Committee issued three show cause notices to Col. Muthanna, in line with the Society’s rules and regulations, but he did not respond.

In November, the Executive Committee convened to discuss the incident and passed a resolution to expel Col. Muthanna with a more than two-thirds majority, in accordance with the Society’s bylaws.

Reacting to the development, Col. Muthanna told Star of Mysore that the charges of using abusive language were just an excuse to remove him from Society.

“Unfortunately, certain vested interests have taken over the Society now who want to bring destructive projects to Kodagu which I am against and I have filed many cases in the Courts. This is a ploy to weaken me and my stand to safeguard nature,” he said.  

However, Society President Chengappa and Executive Committee member Naveen Bopaiah dismissed these claims, emphasising that the Committee acted strictly as per the law and           Society regulations.

“We are also against bringing destructive projects in Kodagu. There are many issues like conflict of interest, funding and allegiance to other environmental bodies that do not come under the Coorg Wildlife Society. The issue is expected to be further discussed at the AGM tomorrow,” they said.

source: http://www.starofmysore.com / Star of Mysore / Home> News / December 16th,2024

Mysuru:

‘Puttari’ the festival of harvest, was celebrated with gaiety, pomp and splendour by Mysuru Kodava Samaja at Sri Cauvery Educational Institutions premises in Kuvempunagar here yesterday.

Marking the festival, members of the Kodava community paid obeisance to Igguthappa and Goddess Cauvery and prayed for prosperity and wellbeing of people and copious rainfall in the State.

The members celebrated by doing Nere Katti in the paddy field and taking home the grain (Dhaanya Lakshmi). They also fired in air as a mark of celebration.

Earlier, the Kodava community men and women, dressed in their traditional attire, performed Puja to God Igguthappa and enjoyed the festival by singing songs and performing dance. While women wore red and green coloured sarees, men wore the traditional Black Kuppia (coat) with Chele tied around their waist. Young Kodava women presented an attractive dance performance to the tunes of the song Kodava Kula Devi Kaveri. Later, traditional Kodava dance forms such as Kolaat, Bolakaat, Kathiyaat, Baalo Paat, Pareyakali, Vaalagathaat etc. were performed.

Mysuru Kodava Samaja President Ponjanda A. Ganapathi, Vice-President Machimada P. Nanaiah, Hon. Secretary Ketolira A. Belliappa, Joint Secretary Ajjikuttira Diana Poovaiah, Treasurer Ittira G. Kashiyappa and other office-bearers were present.

source: http://www.starofmysore.com / Star of Mysore / Home> News / December 15th, 2024

The ‘nere katto’ ritual began at the temple at 7:30 pm, followed by the plucking and worshipping of the first paddy harvest of the season at 8:30 pm.

The festival is predominantly celebrated within Kodava Ain Mane, where each Kodava clan carries out traditional rituals.(Photo | KARTHIK SADANANDA, Special Arrangement)

Madikeri :

The chants of “Poli Poli Deva” (May we prosper, Oh Lord) resonated across Kodagu as the district celebrated the Puthari festival on Saturday evening.

The rituals commenced at the Padi Sri Igguthappa Temple in Kakkabe and spread with great enthusiasm throughout the district. Fireworks lit up the night sky as the freshly harvested paddy was brought home and worshipped by the Kodava community and other residents.

The ‘nere katto’ ritual began at the temple at 7:30 pm, followed by the plucking and worshipping of the first paddy harvest of the season at 8:30 pm. These rituals were then performed across Kodava ‘Ain Mane’ (ancestral homes), with other communities, such as the Gowdas, also taking part in the celebrations.

“In Kodava language, ‘Puthari’ means new rice. After harvesting the paddy for the first time in the season, the ancestors and deities are offered the first harvest and are worshipped. Sweet dishes and other traditional delicacies are prepared with the first harvested rice,” explained Bopanna, a resident of Madikeri.

The festival is predominantly celebrated within Kodava Ain Mane, where each Kodava clan carries out traditional rituals. However, other communities in the region also follow the custom of worshipping the first rice. While the primary rituals concluded on Saturday, celebrations will continue in the coming days at various village ‘Mandh’ (cultural hubs).

On Sunday, traditional performances like the Puthari Kolata were organised at the Madikeri Fort premises, attracting significant participation from residents. Cultural programmes will also be hosted throughout the month in the ‘Mandh’ or paisari lands, bringing Kodava traditions vibrantly to life.

The Codava National Council forum also hosted a public celebration of the festival on Saturday morning at Balele village, adding to the district-wide festivities.

source: http://www.newindianexpress.com / The New Indian Express / Home> Karnataka / by Express News Service / December 15th, 2024

Puthari, which means “new rice” in Kodava language, is a thanksgiving festival that celebrates the rice harvest, symbolising abundance and prosperity.

The Kodava community will celebrate Puthari, the harvest festival that holds cultural and spiritual significance for the community, on Saturday, December 14. Those in Bengaluru who cannot make it to their hometowns mark the occasion by gathering in homes, community halls, and at the Kodava Samaja in Vasanth Nagar to honour their traditions.

Puthari, which means “new rice” in Kodava language, is a thanksgiving festival that celebrates the rice harvest, symbolising abundance and prosperity. The festival involves elaborate rituals, folk arts, and traditional feasts.

At the Kodava Samaja in Vasanth Nagar, members gather every year to symbolically harvest paddy grown on a small plot within the premises. This paddy is distributed to participants, replicating the traditional ritual observed in Kodagu. “Since we stay in Bengaluru, every year on Puthari, we make it a point to go to the Bengaluru Kodava Samaja, which we regard as our ainmane (ancestral home) in the city. There, we symbolically harvest some paddy crop and bring back home the paddy sheaves,” said Mohan Devaiah, a member of Kodava Samaja in Bengaluru.

Elsewhere, smaller groups of Kodavas celebrated in homes and community halls. “Puthari is a time for us to reconnect with our roots and fellow Kodavas,” said M.T. Poovaiah, a resident of New Thippasandra. “It’s like bringing a slice of Kodagu to Bengaluru since we cannot go to our home in Kodagu every year,” he added.

Reviving forgotten traditions

Ajjinikanda Mahesh Nachaiah, President of the Karnataka Kodava Sahithya Academy, said, “Kodavas have always been an agrarian community, and rice was their staple crop before coffee cultivation became prevalent in Kodagu. Puthari celebrates the new crop of rice. It is one of the three most important festivals for the community, alongside Cauvery Changrandi (worship of River Cauvery) and Kail Poldh (traditional festival of arms),” he told The Hindu.

He lamented the declining practice of traditional folk arts integral to Puthari celebrations. “Earlier, week-long festivities included ‘Mane Paado’—folk singers going house to house with traditional dudi drums, singing songs of gratitude. Villagers would gather in the mand (village greens or ground) to perform ‘Kolatta’ (a stick dance) and traditional war games like ‘Pariya Kali’ were performed. Unfortunately, these practices are fading. We must teach these traditions to the younger generation,” he said.

A culinary feast

The festival’s menu reflects the Kodavas’ agrarian heritage. Special desserts like thambutt, made from roasted rice flour and mashed bananas, and rice payasam, prepared with freshly harvested rice, are staples of the Puthari feast. Families also prepare savoury delicacies such as pork curry, Kadumbuttu (rice ball), and akki roti (rice bread) to complement the festive spread.

While the festival was traditionally marked by week-long celebrations in Kodagu, most urban Kodavas today celebrate it over a day or two.

source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by Darshan Devaiah B P / December 14th, 2024