District In-charge Minister Sa Ra Mahesh speaks during a preparatory meeting on Madikeri Dasara on Monday
Simplicity and tradition will mark this year’s Madikeri Dasara, said District-In-charge Minister Sa Ra Mahesh.
Chairing a preparatory meeting on Madikeri Dasara here on Monday, he said that a grant of Rs 50 lakh will be sanctioned for Madikeri Dasara and Rs 25 lakh for Gonikoppa Dasara celebrations.
The chief minister had earlier decided to celebrate Dasara in Mysuru and Kodagu in a grand way. But after the floods in Kodagu, it was decided to observe it in a simple and traditional manner.
“Villages in eight gram panchayats are in distress. Tourism of the district has seen a fall. Therefore, raising funds from people is not advisable. The government will provide all assistance towards simple Dasara celebrations,” said Sa Ra Mahesh.
Resort and Homestay association district advisor Chidvilas said that the preparatory meeting should have been conducted 15 days earlier. Madikeri Dasara is not all about Dashamantapa procession. Around 1 lakh tourists visit the city, he said and suggested conducting cultural programmes.
Dashamantapa committee chairman Ravikumar said that during epidemics in Madikeri, the committee had made a pledge before the four Shakti Devata Goddesses to offer a worship through Karaga procession. Shelving Dasara is not prudent. Dashamantapa procession should be taken out as per the tradition.
MLA K G Bopaiah, M P Appacchu Ranja, MLC Veena Acchaiah, CMC president Kaveramma Somanna, district Superintendent of Police Sumana D Pannekara were present.
source: http://www.deccanherald.com / Deccan Herald / Home> State> Districts / by DH News Service – Madikeri / October 08th, 2018
Jyothy Institute of Technology organised ‘Run for Coorg’, a 5K run, near its college campus at Thataguni in Bengaluru on Saturday.
Bengaluru :
Jyothy Institute of Technology organised ‘Run for Coorg’, a 5K run, near its college campus at Thataguni in Bengaluru on Saturday. More than 2,000 people, including music director Gurukiran and actor Aniruddha Jatkar, participated.
People from various parts of the state, including Mysuru, Davangere, Dakshina Kannada and Uttara Kannada, participated. They have decided to rebuild a village in Kodagu that was devastated by the recent floods. The event was flagged off by Gurukiran and Aniruddha Jatkar.
The Institute along with Rotaract organised the event with an aim to reconstruct Kodagu and rehabilitate the affected people. They have planned to reconstruct a village in Kodagu and help people who lost their houses and other properties, said Rajesh K of the Institute.
source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Express News Service / October 08th, 2018
Coffee lovers in the city must be a happy lot. There many options in places to have a hot cuppa and newer varieties and blends are being discovered regularly.
Metrolife spoke to owners of some of the popular cafes in the city who brew their own coffee, farm to cup style.
The Flying Squirrel
Starting off as a purely coffee making business, owners Ashish Dabreo and Tej later decided to open a cafe in Koramangala a couple of years ago. They have an estate in Coorg.
The cafe offers about eight varieties of coffee. The bean and powder are also retailed online and at the cafe.
Ashish says, “We follow the artisanal method to create our coffee. Depending on the type of coffee we are using, the process also varies according.”
One of their products, Sunkissed Coffee, is made with pulped sundried robusta bean. “There are two ways in which you can roast coffee — you either remove the skin and pulp and then dry it, or leave some of the pulp when drying. We follow the latter for Sunkissed coffee. The bean is fermented and then left to dry for 12 days. In this case, the fruitiness in the pulp gets absorbed into the bean, giving the coffee a distinct flavour.”
Each of the varieties offered here goes through various experimentations like pulping, drying, smoking and roasting before it goes on the shelf.
“Sometimes, cross plantation with citrus and vanilla gives different outputs too. And when that’s done, the storing process also needs to be monitored so that we get the consistency required,” adds Ashish.
He says that they are able to experiment with each harvest as the city is open to newer blends.
Coffee Mechanics
Ganga Prabhakar, co-founder, explains that their motto is to educate coffee lovers about the varieties they offer.
“We have three estates in Srilakshmi, Bhadrapura and Kuttinkhan, each of which give us different outputs as they are micro-farmed in different soils. With the difference in elevation at which the beans are grown, the flavour differs too. Depending on the roasting technique, the shade changes from light roasted to darker,” she explains.
The more you roast it, the more caramelised it becomes. However, if almost burnt, it becomes ashy which ruins the taste. The lightly roasted ones give a tangier taste which the brewers call ‘acidity’. “The higher you roast, the lesser the acidity. And then it can become caramelised or chocolatey — depends on what you prefer.”
Third Wave Coffee Roasters
Unlike other brewers, Third Wave Coffee Roasters don’t have their own plantation. They get samples from various farms between the months of March to May which they use to roast, cup and sample before they decide which coffee they want to buy for the year.
Co-founder Ayush Bathwal says, “Most of our coffees come from Yercaud and Kerala. We work with single origin farms so that we can maintain the authenticity of the beans available. We mix the beans only if we are experimenting with certain blends.” So how does their blending and brewing process work? “We buy close to 1,000 kg of green beans which we roast according to need. Once roasted, we store them in airtight containers. Each blend last two to four weeks.
They follow the Specialty Coffee Association of America meter. They finalise the product only if the bean scores more than 80 points.
source: http://www.deccanherald.com / Deccan Herald / Home> Metrolife> Metrolife on the Move / by Anila Kurien, DH News Service, Bengaluru / September 30th, 2018
Chef Lionel Giraud on the gourmet product which was created along with Alexis Muñoz
Chef Lionel Giraud became a Lavazza Chef Ambassador in 2016, and, since then, has taken great pleasure in exploiting all its facets. However, after two years as a Chef Ambassador, Lionel decided to infuse two most essential elements of Italian cooking — coffee and organic olive oil. Lionel Giraud chose to work alongside Alexis Muñoz, a famous olive oil producer. Alexis Muñoz rose to the challenge and created high quality oil, which is completely organic.
Lavazza’s coffee with olive oil is produced in a limited edition and sold in 25cl bottles. Excerpts from an interview:
How would you describe the aromatic notes that emerge from the combination of coffee and olive oil?
After weeks of research and testing, we finally found the perfect match: an amazing olive oil both subtle and spicy with a fruity taste, combined with a Lavazza coffee with a strong and delicate flavour.
The feedback from the restaurant’s customers is positive. They are very surprised to see how different the perception can be, depending on the way you try the oil. For instance, on a slice of toast, it is the fruity taste that stands out, while on other foods, it is the coffee note which will first be perceived.
Coffee is now used to give flavour especially to soups. Do you think that coffee oil could further improve these tastes?
Of course the addition of some qualitative fat always improves the taste and brings stronger flavours to the dish.
What have you learned from your years of experience with a clientèle with diverse profiles?
Today, customers want a light coffee with 50% Arabica and 50% Robusta. The restaurant’s customers are very keen on the Tierra coffee.
How would you assess how your customers enjoy their coffee?
Today, customers have a better knowledge of coffee, its production method and the different ways of preparing it. It is all about a product that has to be enjoyed and that arouses curiosity and discussion. As a result, it is more appreciated than it used to be.
What would be the best way to introduce someone to coffee?
I personally like to include roasted grains in my preparations. For example, I introduced my children to coffee by adding grated roasted coffee beans to a silky mashed potato. It removes the bitterness from the coffee.
source: http://www.thehindu.com / The Hindu / Home> Life & Style> Food / by Prabalika M. Borah / September 28th, 2018
The annual get-together of Sri Igguthappa Kodava Association, Vivekanandanagar, will be held on Sept. 30 (Sunday) at Kodagu Sahakara Sangha in Jayalakshmipuram from 9.30 am onwards.
Kalapanda B. Vishwanath, President, Sri Sri Shivabalayogi Maharaja, Mysuru Division, will be chief guest.
Sangha President Moodera B. Belliappa will preside.
The day-long event includes presentation of Scholarships to meritorious students, sports and games, lucky-draw.
For details contact Mob: 99013-92444.
source: http://www.starofmysore.com / Star of Mysore / Home> In Briefs / September 28th, 2018
Tata Starbucks in India is taking its coffee heritage and inspiration to celebrate International Coffee Week this year with coffee-forward experiences and special promotions across its stores.
Recognised in delivering consistent, authentic in-store experiences, rooted in high-quality Arabica coffee, Tata Starbucks is celebrating the art of coffee from heritage to brewed innovation over a seven-day celebration titled ‘Starbucks Brewtober’, beginning October 1.
To celebrate coffee, Starbucks stores, which bring to life the Third Place experience, will feature seven international whole bean coffees handpicked from seven different parts of the coffee belt, allowing customers to ‘Travel the World in Seven Sips’ this International Coffee Day- October 1.
Other experiential activities during the week include ‘Farm to Cup’ story – an immersive coffee tasting experience that brings to the fore Starbucks’ commitment to ethically sourced coffee and its 47-year old legacy of coffee processing and roasting; ‘Starbucks Coffee Experience Bar’- a masterclass into the art, craft and science behind different cups of coffee and ‘Latte Art’ – a showcase of the craft of Starbucks partners.
On October 6, Starbucks Brewtober brings ‘Starbucks 100’ – a day Starbucks shares coffee love with all its customers by offering them any short/ tall Starbucks beverage at only Rs 100 across all its stores in India.
Continuing with the celebrations, Starbucks is also offering My Starbucks Rewards Gold Members an exclusive offer on October 7.
“At Starbucks ,we take great pride and joy in partnering with customers on their journey of coffee exploration and are committed to delivering an unparalleled coffee experience. With ‘Starbucks Brewtober’, Tata Starbucks commemorates coffee with a week-long celebration. ‘Starbucks Brewtober’ offers coffee lovers a unique way of celebrating coffee, starting with various immersive coffee experiences to the big day of ‘Starbucks 100’ – a day when Starbucks shares coffee love with its customers by offering all its short/ tall handcrafted beverages for only Rs 100,” said Veetika Deoras, Head – Marketing, Category, Digital and Loyalty at Tata Starbucks Limited.
“We hope to celebrate coffee and the spirit of Starbucks through the week and look forward to welcoming our customers in our stores,” she added.
International Coffee Week will be celebrated across all Starbucks stores in India from October 1 to 7, 2018.
SOURCE: ANI
source: http://www.siasat.com / The Siasat Daily / Home / by Syed Qayam Ali / September 26th, 2018
Gulshan Devaiah is getting all the praises at the prestigious Toronto International Film Festival (TIFF) 2018 for his performance in the upcoming Vasan Bala directorial ‘Mard Ko Dard Nahi Hota’ (‘The Man Who Feels No Pain’). The actor’s film which premiered at the TIFF 2018 has gone on to win the Grolsch People’s Choice Midnight Madness section award after beating big-budget Hollywood franchises like ‘Halloween’ and ‘Predator’.
Gulshan is playing a double role in the film — a mysterious Karate Master named Mani and his psychotic twin named Jimmy. His dual performance is being lauded by the critics and audiences with Gulshan being called “an irreplaceable component to the film who brings great energy to every scene he is in”.
“Vasan and I worked again after his first film ‘Peddlers’. Vasan is a fabulous talent. I am so happy for him that ‘MKDNH’ was so widely appreciated by the audiences and critics in Toronto where they were demanding a sequel. I am so overwhelmed by what people are saying and writing about our film and my performances,” says Gulshan.
‘Mard Ko Dard Nahi Hota’ is Gulshan and director Vasan Bala’s second collaboration after the 2012 crime thriller film ‘Peddlers’.
source: http://www.freepressjournal.in / The Free Press Journal / Home> Entertainment / by FPJ Bureau / September 25th, 2018
Deputy Chief Minister Dr. G. Parameshwara, who unveiled the statue of Field Marshal K.M.Cariappa at Miller’s Road Junction near Kodava Samaja in Vasanthnagar, Bengaluru, this morning, is seen with Bengaluru Mayor Sampath Raj, Samaja President Ravi Uthappa, Advocate M.T. Nanaiah, former Karnataka Media Academy Chairman M.A. Ponnappa and others.
It may be recalled, a life-size bronze statue of Field Marshal K.M. Cariappa, the first Commander-in-Chief of the Indian Army, was unveiled at the Officers Training Academy (OTA) in Chennai during June 2018 by his son, retired Air Marshal K. C. Cariappa.
Also, Chief of the Army Staff, General Bipin Rawat had unveiled the bronze statues of Field Marshal K.M. Cariappa and General K.S. Thimayya at Cauvery College in Gonikoppal, Kodagu district, in November 2017.
source: http://www.starofmysore.com / Star of Mysore / Home> Gallery> Photo News / September 26th, 2018
Best known for her 1965 book Full Tilt: Ireland to India with a Bicycle, adventure writer and eternal tourist Dervla Murphy is a legend of travel documentation and Irish cycling. On a Shoestring to Coorg is a thrilling account of her second visit to India, with her 5-year-old daughter Rachael.
The travel is thrilling because Murphy travels to India with little money, no concrete plans on where exactly to go and by which way, and no one to call her own in the alien land. She makes friends on the way — each one unique in his character and habits, made more so by her descriptions born out of keen observation of their idiosyncrasies and incongruities; travels to the most adverse and remote locales in south India, explores uncharted paths walking, moving on carts and buses and boats and notes down everything with piercing clarity and objectivity.
She loves India, which draws her repeatedly to her, but the love is not imbued with dramatic sentimentalism leading to heaps of unstudied praise. She loves India as she would love her own country — being critical where it needs to be, and also praiseful in places where it deserves. This lends the book a balance not always found in writers who are inundated by an overflowing sympathy for a foreign people or an alien culture. Often writers cross the threshold of restraint in their show of generosity for a different culture and exaggerate even the mundane chores of daily life to something quaint and exhilarating when actually they are not so.
Objectivity is the hallmark of a great writing and Murphy is a master of that, even to the extent of being disparaging at times of certain Indian ways which are obnoxious and irksome to one inured to a different standard of civility in the western world. She is wary of the intrusiveness of Indians in the personal space and their definition of cleanliness at times surprises her. But beyond individual stupidities or cultural drawbacks, Murphy sees the larger picture that is India — her glorious history and heritage, the simplicity and naturalness of life against western showbiz, the varied topography and climatic diversity, the capacity of the people to endure the hardships of life with resilience and equanimity, and the spirit with which they accommodate and accept an outsider as their own. These unique attributes of India are what stand out in this book and make it an informative and valuable document for both Indians and outsiders who want to have a view of India from a different perch and perspective.
Behind all her critical takes on India, lies Dervla Murphy’s deep love for the country and a deeper connect she feels with her that gives her the strength to embrace the difficulties of life here voluntarily, with a kind of persistence and gumption not naturally expected of a foreigner in the 1970s India, when travel and staying facilities, especially in the hinterlands, were largely rudimentary and unsavoury.
But if objectivity is her strength, brevity is not. The book is lengthy when gauged against the limited spatial dimension it covers and the detailing too minute and intricate to sustain patience. Many of the insignificant incidents which could have been dropped for the sake of pith make the book unnecessarily weighty and delay the more important turns and twists in the journey which are of greater interest to the reader.
Dervla Murphy has the eye of a cinematographer which forgets that its medium is not the camera but the printed letter, which needs a different idiom of expression.
source: http://www.freepressjournal.in / The Free Press Journal / Home> Book Review / by Diptiman Chakraborty / September 23rd, 2018
The birth anniversary of ancient poet of Kodagu Haradasa Appaneravanda Appacha (Sept.21) will henceforth be celebrated as ‘Kodava Sahitya Dina’ in recognition of the poet’s immense contribution to Kodava literature.
A decision to that effect was taken at a function organised jointly by Shivamogga Agriculture and Horticulture University, Ponnampet College and Kodagu Rangabhoomi Pratisthana to mark the 150th birth anniversary of Haradasa Appacha Kavi at Forest College auditorium in Ponnampet on Friday.
A declaration to that effect was released by M. Asha Mandanna, Chairperson, Appacha Kavi College Management Council, Ponnampet.
Inaugurating the programme after offering floral tributes to a portrait of poet Appacha, Star of Mysore Editor-in-Chief K.B. Ganapathy recalled that Appacha had come out with many poems on spirituality and wished that the poet could have written a few poems on reformation of the social system for which the poet had enough knowledge and strength. He contended that theatre and poetry were powerful tools to correct society.
Releasing a book of Appacha, Akhila Kodava Samaja Working President I.K. Biddappa expressed happiness that Kodava literature had gained importance and popularity despite a thin population of Kodavas.
Speaking on the occasion, Kendra Sahitya Academy Member A. Cariappa recalled that the then Chief Minister of Kodagu ‘C’ State C.M. Poonacha had conferred the title of ‘Varakavi’ on poet Appacha who popularised Kodava literature using Kannada script.
Kodagu Rangabhoomi Prathistana Chief Convenor Anitha Cariappa welcomed the gathering. Former College Dean Dr. C. Kushalappa and others were present. Cariappa and other artistes presented a programme ‘Amarakavya’ featuring poems of Appacha Kavi.
source: http://www.starofmysore.com / Star of Mysore / Home> News / September 23rd, 2018
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