The makers of ‘KD-The Devil’ on Friday introduced the leading lady of the film—actress Reeshma Nanaiah, who will be seen opposite Dhruva Sarja as Queen Macchlakshmi.
As Reeshma enters KD’s vintage adda, she looks every bit feisty. In fact, her stance is the one that suits a true queen, especially when she is a queen who converts her King’s pain into power. Fans have been very excited to meet Reeshma aka Queen Macchlakshmi and they cannot wait to see more of her on the big screen.
Talking about her character, Reeshma said, “The best part about Queen Macchlakshmi is the larger-than-life persona she ensues. From the poster you know, she is strong-headed, she is feisty, and playing her role was indeed great. It was challenging but thrilling. What was exciting was to also share the frame with action Prince Dhruva Sarja. I am very excited.”
A period action entertainer based on true events from 1970s Bangalore, ‘KD-The Devil’ also stars Shilpa Shetty Kundra, Sanjay Dutt, and V Ravichandran. KVN Productions presents KD-The Devil directed by Prem and also produced by Suprith.
The Pan-India multilingual is all set to release in Tamil, Kannada, Telugu, Malayalam, and Hindi.
source: http://www.goachronicle.com / Goa Chronicle / Home> Entertainment> India / by GC News Desk / via UNI-India / April 28th, 2023
The students of Coorg Public School (COPS), Gonikoppal, Kodagu, have emerged winners in various competitions held during the first week of August.
Vedika Bojamma, a Grade 1 student of COPS, participated in the All-Karnataka Poetry Recitation Competition conducted by KISA (Karnataka Icse Schools Association) and stood 1st in the State.
The following students of COPS have won prizes in various competitions organised by Lions High School, Gonikoppal, on account of Independence Day celebrations:
Patriotic Song: Gyana U. Kalkur (X std.) – 1st place; Anika Nandish (I PUC) – 1st; L. Tanushree (II PUC) – 3rd; C.P. Ayaan Devaiah (II std.) – 3rd.
English Elocution: B.I. Samarth Ponnappa (IV std.) – 2nd; M. Niyati Kalaiah (IX std.) – 2nd; K. Gayatri Kaveriappa (II PUC) – 2nd; Mathanda Lia Chengappa (III std.) – 3rd; Amrutha Poovamma (I PUC) – 3rd; Trisha Somaiah (VIII std.) – Consolation Prize.
Students who bagged prizes in the Taluk-Level Inter School Elocution and Debate Competition held in memory of late Kakamada N. Nanaiah at Appachakavi Vidyalaya on Aug. 8 are as follows:
Kannada Elocution: B.M. Aaradhya Shetty (V std.) – 2nd.
The Ibnii Coorg is a delicious little secret set amidst lush green hills.
For a region often described by locals as ‘60×40’ (measuring 60 miles by 40 miles), understandably there are few secrets in Kodagu, or Coorg. Yet, tucked around a bend just off the Suntikoppa-Madikeri road, the gates of The Ibnii open into a hidden world of its own. Literally meaning ‘dew’, The Ibnii was ten years in the making before it formally opened in February. A tree-lined cobbled driveway ends at The Kaadu, a scenic viewpoint overlooking the valley that cradles the resort.
A tree-lined cobbled driveway ends at The Kaadu, a scenic viewpoint overlooking the valley that cradles the resort. Ushered down a small wooden bridge to a lookout, we savour the view over some bella ( jaggery) coffee, traditionally served to guests in Coorg. In the distance, the four-tiered cascade swimming pool breaks the expanse of dense green in a striking splash of turquoise blue.
We linger over another cuppa and only the promise of greater comfort makes us move. A golf cart takes us to our private pool villa. In a region globally recognised as an ecological hotspot, everything about the resort is eco-sensitive. The architecture and landscape were designed without damaging local flora—all the villas and structures are built around existing vegetation and no trees were cut except dead and decaying ones. Three lakes were created on the 120-acre property for rainwater harvesting. Other green practices include a stringent ‘no plastic’ policy, vermicomposting and waste-recycling. The resort prides itself in having no room service or phone network (though wi-fi is available), encouraging guests to explore the outdoors.
Wooden cottage
On a ‘Bean to Cup’ coffee tour, we get first-hand experience of the process of coffee-making and grading of beans. The venue is Kaldi Kappee, a tranquil lakeside coffee-house named after the Ethiopian shepherd who discovered the rejuvenating properties of coffee when his goats pranced about after feeding on some wild berries. On display are coffee-grinding machines, filters and presses, as well as single-origin coffee from an all-woman village cooperative in Chikmagalur. It’s called Halli Berri!
Breakfast with local flavours
The boulangerie, tucked behind the coffee counter reveals a hi-tech interactive kitchen where baking classes are conducted. Our impromptu session sharpens our blunt baking skills and soon we are sipping cappuccinos outside, nibbling on warm crispy puffs that we kneaded and rolled only minutes earlier. Walking to the Greenhouse, an in-house garden where veggies and herbs are grown, we learn that the Ibnii’s kitchen only uses fresh hand-pounded masalas. With a lakeside yoga pavilion on the anvil, The Ibnii takes its eco-luxe tag seriously. No wonder it has already won accolades—the best eco-luxury resort in the country and the first resort in India to acquire IGBC’s (Indian Green Building Council) Green Homes Platinum Award 2017.
The next morning, following a medley of bird calls, we set off on a nature walk & birdwatching tour with our able guide, who helps us spot 45 species of birds besides sharing fascinating stories on flora like Gloriosa superba, locally called thok poo meaning ‘gun-flower’ and tracking the hoof prints of wild deer that had wandered into the property at night. Our trail ends with duck feeding, though the round of fishing at the pond (catch and release) is thwarted by rain.
Manja Spa
The evening uncoils itself with a relaxing spa session at Manja Spa. The treatments are designed using locally-sourced ingredients (including a coffee scrub) while the techniques adopt Balinese, Swedish and traditional Ayurvedic styles.
There’s lots to do in Coorg—remarkable waterfalls, an elephant training camp, quaint monasteries, and much more that is in close proximity. But even if you like your holidays leisurely curled up inside a blanket with a cup of coffee, birdsongs and a book for company in a picturesque location, this eco-resort is the place to indulge.
The Information
Getting There: The Kempegowda International Airport is the closest one to Coorg (280km, 5.5hr). Mysuru Junction is the nearest railway station at 95km. KSRTC buses ply from Bengaluru and Mysuru to Coorg. If you’re driving, take State Highway 17 (Bengaluru-Mysuru highway) and turn before Srirangapatna onto State Highway 88 towards Madikeri.
Where To Stay: The Ibnii, Coorg is at Ibnivalvadi village, 4.5km away from Madikeri town. It has 22 pool villas, called Kopi Luwak after the Asian civet coffee. Each of these comes with an indoor jacuzzi and an outdoor pool. Ten wooden cottages perched on stilts, named Arnetta, overlook a lake—they are open only to couples. Children are not allowed here due to safety concerns. (Tariff starts from ₹16,150 per night in a Kopi Luwak for a minimum stay of three nights; +91-8884990000, ibnii.com).
Where to Eat Ibnii’s themed dining spaces take a cue from local Kodava culture. Set in a single complex called Pattole Palome (collection of silk strands, and also the title of a cultural tome on Coorg) are Baalelle (a veg restaurant with meals served on banana leaves), Masi Kande (a covered outdoor barbecue & grill, means charcoal), The Fig (multi-cuisine restaurant serving Kodava, south Indian & continental fare) and Bendhoota (a banquet hall named after a traditional post-wedding family feast).
What to See & Do Besides local bird watching trails, responsible fishing and a bean to-cup coffee tour, the Tibetan monasteries at Bylakuppe near Kushalnagar, the elephant training camp at Dubare and sites like Raja’s Seat, Mercara Fort, Gaddige and Abbey Falls are close at hand.
source: http://www.outlookindia.com / Outlook Traveller / Home> Stay> Story / by Anurag Mallick / August 17th, 2017
Bhuvann’s debut directorial will be produced by his soon-to-be wife, actress Harshika Poonacha.
Bhuvann will play a boxer in his directorial debut
Kannada actor Bhuvann Ponnanna, who was last seen in 2019’s Randhawa, is set to turn director.
Just back from his bachelor party trip to Russia, where he managed to lose his passport, Bhuvann addressed the media to announce his directorial debut and his upcoming wedding plans.
The actor is getting married to his girlfriend of 12 years, Kannada actress Harshika Poonacha in a traditional Kodava ceremony spread across two days on August 23 and 24 in Madikeri.
Both days will only entail kodava rituals, said Bhuvann and Harshika, adding that it gives them great joy to present a part of their culture to their guests.
The wedding news, though, was not the only good tiding that the couple had to share. Bhuvann and Harshika also took the opportunity to announce their first home production, through the banner Bhuvanam Entertainment, which Bhuvann will direct and act in. The actor has written a script about a boxer from an underprivileged background that then follows his journey and struggle to attain the goals he has been aiming for. Called Bhuvanam Sreshtam Gacchami, the film is likely to go on floors by the end of the year, they said, adding that Harshika will not be in the film and will only serve as producer. Boxing, said Bhuvann, is the hook of the film, but its crux is the pursuit of following one’s dream.
The basic line of the story struck Bhuvann during one of his holiday trips to Cambodia, when he saw a news item on TV six years ago. Over the years, the actor and his team has been working on the script, to give it a modern-day feel. The film will have two heroines, casting of which is yet to be done. At the moment, Bhuvann has not given thought to the prospect of making the film in multiple languages, so the focus will be on a Kannada version, but he does not rule out the possibility of dubbing it later, as the subject has universal appeal.
source: http://www.ottplay.com / OTT Play / Home> News / by Team OTTplay / August 18th, 2023
Publisher : Adiraaj Prakashana, 245/F, 5th West Cross, Uttaradhi Mutt Road, Mysuru. For book contact: 98445-76429. E-mail: ananth.alpinia@gmail.com
This is an age of information. Thanks to the quantum development in the area of information technology like never before. Books, newspapers, radio, telephone, internet etc., enable this revolution with speed and spread of information. But behind all these media blitzkrieg and bombardment is a journalist who provides the content. Smile please!
Being a journalist, it is natural for me to evince interest in the area of journalism and all that is related to that activity.
A few days back I learnt that B.G. Anantha Shayana, the senior journalist and the consulting editor of Kannada daily ‘Shakti’, Kodagu district, who is also the correspondent of United News of India (UNI), has written a book about his experience as a journalist
Kodagu being my home district and having done my SSLC in Madikeri Government Central School and then the graduation there, the book interested me much, coming as it was from the editor of Kodagu’s first and only favourite Kannada newspaper even today. It was started in 1957 when I was in the second intermediate (1957-58). I was a witness to its founder-editor B.S. Gopalakrishna, a fair complexioned person with rotund visage, working at the slanting composing table, standing head bent over the wooden type-setting board. The press was at the landmark (for those days) “chowki”, where four roads converged. His was a gradual growth as a publisher and writer against all odds.
When I left Madikeri after graduation in the year 1959, Shakti had become a noted local paper in Madikeri spreading its wings across Kodagu. Now 65 years on, it is still an iconic newspaper in Kodagu. This was possible because of B.S. Gopalakrishna’s three sons who took over the reins and responsibility to keep the flag of success flying high. One of the sons is B.G. Anantha Shayana, the author of the book “Sodaru”. “Sodaru” in old Kannada means light, lamp.
This book of 98 pages is all about the author’s experience as a journalist, executive and tourist abroad. He also speaks of ethical values to be followed in the profession and about the personal risk a reporter-journalist unwittingly faces in his over-enthusiasm. His every experience is illustrated in detail and this makes the book unputdownable for any journalist. I finished reading it in one sitting and then decided to write this column.
Let me share some of his experiences here with my own remarks as an intervention! Anantha Shayana has in a way delivered a sermon and also given a road-map for aspiring journalists. Therefore, this book may be recommended as an optional reader for students of journalism in their graduate or post-graduate classes. I am sure many working or retired journalists, including myself, would have had similar experience if not the exact ones.
The author speaks of the importance of correct information a journalist collects and gives the example of Sri Jayendra Saraswathi Swamiji of Kanchi Kamakoti Mutt, Tamil Nadu. That on August 23, 1997, the Swamiji had suddenly and clandestinely left the mutt and disappeared. That naturally made national and even international news. Those days telephone communication was outdated and difficult. Author Anantha Shayana got a phone call in the morning from his friend in Talacauvery (birth place of river Cauvery) in Kodagu. The call was made by his friend after walking 8 kms from Talacauvery to the nearest telephone booth in Bhagamandala, a township. By now an all India search for the Swamiji was launched on a war-footing. The caller said, “Anantha, three days back at midnight some Swamiji has come here with a small group. When asked who he was, nobody opens mouth. Must be a very famous Swamiji.”
Author says when he went there immediately, the Swamiji’s followers did not allow him to meet the Swamiji. However, when he said he was from UNI, he was allowed on assurance that it would make all India news! So it was, he was the first person to break this news.
By the way, I too reached there with our Mysuru journalists and met him at Talacauvery. But, what is important here is that UNI did not publish the news of finding the Swamiji IMMEDIATELY. The UNI Bengaluru and Delhi Office had called Anantha Shayana over 10 times to urge him to check, check and check again and confirm. They even asked him to go to Talacauvery once again. Further, UNI sent its Mysuru correspondent to Anantha Shayana in Kodagu to go again to Talacauvery. It was only then the UNI flashed the news, though many hours late, as “Sri Jayendra Saraswathi traced.”
This is called responsible journalism and responsible journalist on the spot. Which is why the motto of Star of Mysore printed on the second page declares: “We believe comment is free, but facts are sacred.” Sadly, these days we find more arm-chair journalists looking into a cellphone in hand, sometimes purveying fake news.
Be that as it may, I found in his one observation about the truth all the local newspaper editors and journalists come face-to-face with unlike the State and National newspapers. His observation is that what appears in those big newspapers do not embolden the reader, about whom a negative news has appeared, to directly go and attack the editor or the journalists. But the local, small-town or rural newspaper editors and journalists become direct targets of attacks and protests. Since I am a victim of this behaviour of readers, criminals, the corrupt and anti-socials, I can vouch 100 percent for what Anantha Shayana has written.
Writing about paparazzi and the British Princess Diana, the author refers to the famous photograph of her boyfriend Dodi Fayad and herself in a kissing pose under the caption “The Kiss.” He says the photographer was paid millions of dollars for this picture. However, sadly it was this obsession to take her photographs that led to the accident killing both of them. The moral Anantha Shayana says is that though a journalist should be a news hound, he should not intrude upon another person’s privacy.
We have seen on TV and read in newspapers some of our opposition leaders going abroad to Harvard, Oxford and elsewhere and giving lectures and interviews to the media criticising India, its government, its democracy and shaming India in foreign countries. But I was delighted to read in the book how the editor of a small district vernacular paper “Shakti” Anantha Shayana dealt with a delicate, despicable situation in a foreign country, Australia, where he went with seven of his friends. Anantha Shayana writes that in Australia they visited a primary school where he asked the group of six students what they knew about India. To his shock, instead of an answer he got a question from a student: Are you not afraid to live in India?
“Why should I?” said Anantha Shayana and asked, “Why do you ask me that question?” Then it became a kind of free-for-all. One said, India was a land of snakes and snake-charmers. “Do you know how to catch snakes?” another wanted to know. “Are there too many beggars? Do you have good houses to live? Do you have cars?” etc., etc. He then asked them if they had read any books on India. No, was the answer. Their opinion of India was hearsay.
Then Anantha Shayana took a class on India to them dropping famous names of politicians, Gandhiji, Generals, educationists, philosophers, space research, the heritage, culture etc. After he finished, one boy said, “I want to visit India.” When some of our opposition leaders visited England and Europe, nobody said “I want to visit India” because they were told by our own opposition politician that India is not a good place where democracy is dying or dead.
Anantha Shayana also writes about his meeting with two spiritual persons. One was Dalai Lama at Dharamshala in Himachal Pradesh.
Question: Will you wage a war against China?
Answer: Many nations in the world support us. One day we will win.
Question: But your youth organisations feel it is not possible to win back Tibet by peaceful means. What do say?
Answer: I am not in administration. I am engaged in matters spiritual. There is an elected government here in exile. They will look into it.
Question: Buddha gave up his palace and after meditating under a tree got enlightened. But you crossed Himalayas, came here and built golden temples, leading luxurious life with cars and palace-like residences.
Anantha Shayana says, Dalai Lama did not have an answer but brushed it aside saying, “These are the mischief played by monks. I don’t know anything.”
Another spiritual person Anantha Shayana mentions is one who became famous for teaching the art of living. Anantha Shayana met him when he visited Kodagu. The spiritual master told, “For propagating spiritual education I have trained 5,000 teachers. They will go to different parts of the country and teach art of living.”
According to Hindu Sanatana Dharma, only the enlightened souls can teach spiritual matters to the seekers. So Anantha Shayana asked: Are all these 5,000 teachers you have trained enlightened?
He did not like the question and he did not answer either.
Moral: Though unpalatable, the journalist must ask intelligent, probing questions.
e-mail: voice@starofmysore.com
source: http://www.starofmysore.com /Star of Mysore / Home> Columns> Abracadabra….Abracadabra / by K B Ganapathy / May 08th, 2023
A Special General Body Meeting of Gokulam Kodava Sangha will be held on Aug. 15 (Tuesday) at 9.30 am at Kodava Samaja (Ground Floor) in Vijayanagar 1st Stage.
AGM:
The 17th Annual General Body Meeting (AGM) of the Sangha will also be held on the same day at 10.30 am.
Get-together:
The AGM will be followed by the get-together at 11.30 am.
Ammatanda K. Chinnappa, Sangha President, will preside, according to a press release from Chendanda Navin, Hon. Secretary of the Sangha.
source: http://www.starofmysore.com / Star of Mysore / Home> In Briefs / August 14th, 2023
The Head of Creative Culinary at ph4 Food and Beverages, which runs The Permit Room and Toit, talks about learning from the expert in traditional Coorgi cuisine: his mother.
Chefs don’t usually get a lot of time at home. I live in a family home in Bengaluru so I am spending a lot of time with my parents. It has given us the time to bond better.
At home, it is traditional Coorgi food that we are cooking. My mom is the expert at making it. I am helping her out, brushing up (my skills) and being hands-on like never before.
My father cooks once in a while. He has his signature dishes, like pork ribs. He has not had the time and we are not getting things very easily. So, we’re trying to cook with what we have and what we saved, instead of trying to go out and buy things.
The most famous staple Coorgi dish is a pork dish called pandi curry which I have been making for a while now. There are also a lot of rice accompaniments that we do that need a little bit of experience to perfect.
There is a flat rice cake called paputtu. It is like idli, but made with coarser grains of broken rice and topped off with freshly grated coconut. We made that for breakfast. Then there is a rice ball, called kadambuttu, which we are making at home.
We had preserved some small mangoes ( sakkare guthi variety) in the freezer. We do that as a family; we get them in season and we keep them for the whole year. So, we made a mango curry with some mustard, curry leaves (just a basic tadka ) with a bit of jaggery and some spices.
Once in a while, I whip up something with what we have at home. The other day I had a packet of instant noodles; I think it was a very mellow-flavoured one. I had some elk sausage in the fridge so that added some depth to the noodles. I had done it once before; it turns out great. I think a friend got the sausages for me from Germany a long time ago. That stuff is nuclear-war proof. Nothing happens to it (laughs).
Akki Roti with eggs and greens
Ingredients
Eggs 2 nos
Cooked rice (day-old is also okay) 1 cup
Rice flour 1/2 cup
Salt to taste
Spinach (can use any local greens) 1/4 bunch
Onion, 1/2 sliced
Dried red chilli 1 nos
A pinch of mustard
Oil 2 table spoons
Chopped cashews 5 nos
Curry leaves a spring
A pinch of mustard
Ghee 2 teaspoons
Preparation
1.For the akki roti : Mix the cooked rice and rice flour (in increments) to make an evenly mixed dough where you can still lightly see the rice grains.
2.Make small rotis using a roti press and cook on a tava and finish on open fire to get the char.
3.For sauteed greens: Heat oil in the pan, saute mustard, onions and chilly. Add the greens, cook till done.
4.To temper: Heat the ghee in a small pan, add the mustard, red chilli and cashews. Heat till cashews turn slightly brown and crispy. Add the Curry leaves and finish.
5.Finally, Make a soft scramble with the eggs, once all the other components are ready. Assemble the greens and scramble on the akki roti and garnish with the cashew tempering.
6.Recipe by chef Kavan Kuttappa
Chef kavan Kuttappa | Photo Credit: Special arrangement
Regarding work, we had just finished trials and were about to launch a new menu at The Permit Room and then this happened. So, what I am doing right now is spending the time documenting. As chefs, we don’t like to really sit down and document recipes but I have been getting more time, so that is what I have been focusing on.
A lot of focus has also been on taking care of the staff, which I feel is very important.
Overall, our company (pH4 Food and Beverages) has about 450 employees. In Bengaluru, The Permit Room has about 50 employees who stay in staff housing and Toit, owned by the same company, has over 100 employees.
The staff stay in accommodation that the company provides. We are cooking meals (rice, dal and vegetables with egg once a week) for them at the restaurant everyday and delivering it. They are not hungry, if nothing else, and they have a roof over their heads. [Ensuring] this has been a major responsibility and task.
In this series, India’s popular chefs and restauteurs share their lockdown cooking habits and recipes with us.
source: http://www.thehindu.com / The Hindu / Home> Food> Recipes / August 10th, 2023
Coorg-style chicken curry is probably one of the best examples to understand the palate of the locals.
Coorg-style chicken curry is quite popular. Here’s what makes it so unique. / Photo: Stock
Highlights
Coorgi chicken is one of the most delightful recipes
Here’s what makes the dish so unique locally
It has a generous use of spices that are grown in Coorg
We just love how varied Indian cuisine is! Every time we delve in deep, we come across some unique sub regional cuisine that mesmerizes us with their flavours, aroma and use of ingredients. This time, we came across a delicious chicken curry from the South Indian region – Coorg. Popularly referred to as ‘The Coffee Country’, Coorg or the Kodagu district of Karnataka boasts of its distinctive cooking style. The food pattern here is defined by its extensive flora and fauna and changes as per the season and its produce. And the Coorg-style chicken curry is probably one of the best examples to understand the palate of the locals. Let’s find out what makes the dish so unique and how to make it at home.
What Is So Special About Coorg-Style Chicken Curry:
This delicious dish is referred to as koli kari in regional language, where koli stands for chicken and kari is curry in English . A part of the Kodava cuisine (the food culture of Coorg district), koli kari is characterised by the generous use of spices, which are traditionally produced and picked in the coffee estates of the region. Another ingredient that makes koli kari so unique is kachampuli – the local version of the balsamic vinegar, extracted from a fruit called kudampuli. It has its own taste and aroma that adds on to the flavours of the chicken curry. Sounds indulgent, indeed!
How To Make Koli Kari | Coorg-Style Chicken Curry Recipe:
Here, we bring the authentic recipe of koli kari for you to try at home. This particular recipe is shared by Chef Anahita Dhondy on her Instagram handle, where she mentions, “Koli kari recipe is essentially a chicken curry made Kodava style with the usage of coconut paste and spices. It is a flavour packed chicken curry from South India. They make their food flavoursome and spicy, which makes it likeable by all.” She also states that if you do not find kachampuli, then don’t worry, simply eliminate it from the recipe.
To start with, clean and marinate the chicken curry with simple salt, red chill and turmeric and let it rest for at least two hours. Then add some clove, cinnamon in the wok and toss. Then add garlic, onion and other masalas and cook for some time. To it add marinated chicken and mix with the spices. Keep the flame low to avoid it from sticking to the base or getting burnt.
After a while, add coconut paste and a few other spices and cook. Here, you can adjust the quantity of coconut paste as per your preference. Finally, if you have kachampuli, add it to the dish along with green chillies and coriander leaves and turn off the heat. And you have koli kari ready to be relished.
What To Pair With Koli Kari | What Goes Best With Koli Kari:
Koli kari is usually paired with akki roti, ghee rice or as per Chef Anahita Dhondy, you can have it with paputt too. For the unversed, paputt is a traditional Kodava rice cake, made by steaming rice with few basic spices. In the post on Instagram, she also gave us the recipe for paputt.
To make paputt, you need to first wash the broken rice and place it in a heat-proof plate. To it, add ingredients like grated coconut, salt, sugar and few other spices. Then pour water, covering the rice and the other ingredients. Now place the plate in a steamer and prepare it until it turns soft and well-cooked. Finally, cool it down, cut into triangles and serve hot with koli kari.
source: http://www.food.ndtv.com / NDTV Food / Home> Food & Drink / by Somdatta Saha / August 06th, 2023
Set in the heart of Kodagu (now Coorg), The Tamara Coorg crafts a scenic getaway for the discerning traveller. Surrounded by nature’s bounty and soaked in tales of history, the property gives its guests a peek into the culture and the livelihood of the people in the region.
When it comes to an experiential holiday in the hills, Coorg is the first destination that comes to mind. Previously known as ‘Kodagu’, this hill station has bragging rights to misty mountains, sprawling coffee plantations, quaint monasteries, pepper vines, and a host of other scenic delights for the discerning traveller.
The etymology of the words “Kodava” (referring to the indigenous people, language, and culture) and “Kodagu” (referring to the land) traces back to the root word ‘Koda’ of uncertain meaning. Some speculate it signifies ‘hills’ while others suggest it signifies ‘west.’ In 1956, Kodagu (now Coorg) was established as a district and became a part of the Karnataka state.
The Land of Coffee
Kodagu thrives as the land of coffee, with the Robusta variety being its primary plantation crop. Notably, Kodagu alone contributes around 33% of India’s coffee production. The region is also renowned for its exquisite wild honey. Nestled within a 184-acre coffee estate, the Tamara Coorg resort stands as a testament to preserving the surrounding ecosystem, untouched by extensive development, making it a truly unique creation in this coffee-rich land.
The flora and fauna of Kodagu
Blessed with three wildlife sanctuaries—Brahmagiri, Talakaveri, and Pushpagiri—and the Nagarhole National Park (also known as the Rajiv Gandhi National Park), located within the Kodagu district, the region boasts an unparalleled wealth of flora and fauna, showcasing its remarkable biodiversity.
Kodava people
The Kodava people, also known as Kodavas, are the inhabitants of this land. They speak the Kodava language and traditionally identify as land-owning agriculturists, following a patrilineal social order deeply rooted in martial customs. Kodavas hold their ancestors and weaponry in high reverence, and uniquely, they are the only community in India permitted to carry firearms without a licence. Kodagu has also produced several notable hockey players.
Kodava festivities
Kodava festivities revolve around their agricultural practices and military traditions. The community celebrates three main festivals that are distinctive to their culture—Kail Podh, Kaveri Changrandi (Tula Sankramana), and Puthari. In recent times, under the rule of the Haleri Rajas, Kodavas have also embraced a few Hindu festivals, including Ugadi, Ayudha Puja, Dussehra, and Mahashivaratri.
Kodava trails at The Tamara Coorg
Embark on our immersive Kodava Cultural Tour and be transported to a bygone era steeped in tradition. Journey to a nearby village, where a guide will accompany you to an Ainmane, a quintessential ancestral home of the Kodava people.
Walk through the halls of the Ainmane, as it unveils its architectural marvels and treasured artefacts. Delve into the essence of Kodava heritage as you learn about their unique way of life.
Indulge in a tantalising Kodava meal that showcases the region’s authentic flavours and local ingredients. Carry with you cherished memories of the warmth and hospitality as you bid adieu to the Kodava people.
In and around Kodagu
Scouting for activities to partake in when in Kodagu? Here’s a list of destinations that are a stone’s throw from the city and are worth a visit:
Abbey Falls | Distance: 44 km
Talakaveri And Bhagamandala | Distance: 40 km
Bylakuppe | Distance: 76 km
Nalknad Palace | Distance: 7.5 km
Padi Igguthappa Temple | Distance: 9.2 km
Chelavara Falls | Distance: 13 km
Omkareshwara Temple | Distance: 38 km
Raja’s Seat and Nehru Mantap | Distance: 38 km
Madikeri Fort And Palace | Distance: 37 km
For more information about planning a Kodagu itinerary and booking a stay at the plush property of The Tamara Coorg, click here.
source: http://www.cnntraveller.in / Conde Nast Traveller / Home> India> Hotels & Resorts / by The Tamara Coorg / August 04th, 2023
Rumoured couple, Sandalwood actors Harshika Poonachha and Bhuvan Ponnanna are all set to tie their knot on August 24.
Harshika who debuted with ‘PUC’ movie has made a mark of her own in Sandalwood with several movies in her kitty. She has also acted in Hindi, Telugu and other regional languages.
Bhuvan Ponnanna entered Sandalwood with ‘Just Math Mathalli’ movie in 2010. Although, he did appear in several movies, he was shot to fame after he appeared in Bigg Boss Reality TV show.
Interestingly, both Harshika and Bhuvan hail from Kodagu district. They had together carried our several charity works during Lockdown.
It is said that Harshika and Bhuvan will marry in true Kodava style on August 23-24 at Virajpet
source: http://www.mysoorunews.com / Mysooru News / Home> General / by News Desk / August 04th, 2023
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