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Kodava’s passion . Hockey fest: Karnataka’s Napoklu village hosts 3,000+ members from 336 teams for an epic family sport

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In 1997, Pandanda M Kuttappa, a retired bank employee, wanted to channelise this hockey craze to unite Kodavas and explore the potential of the talent in the region.

Hockey fest: Karnataka's Napoklu village hosts 3,000+ members from 336 teams for an epic family sport - The Hindu BusinessLine
Members of different families get ready for Kodava Family Hockey Festival at Napoklu in Kodagu district of Karnataka. | Photo Credit: H S Manjunath
Members of different families get ready for Kodava Family Hockey Festival at Napoklu in Kodagu district of Karnataka.

It was a sunny Saturday morning when this reporter reached the General Thimmayya stadium at Napoklu village in Kodagu district. The men, women and children gathered at the stadium were eager to showcase their hockey playing talent.

More than 3,000 hockey talents from Kodava community (with a population of around 1.5 lakh) converge in a Kodagu village during the summer months to vie for the coveted family hockey title. This time it was the turn of the Appachettolanda family to host the hockey festival at Napoklu from March 18 to April 9.

Ask a Kodava, he/she proudly says that it is a festival, and does not call it as a tournament. So the organisers have aptly named it as hockey ‘namme’ (festival in Kodava language).

It is better to know a bit about Kodavas. A majority of people from Kodava community live in Kodagu district of Karnataka.

When you interact with Kodavas, they take pride in their representation in the armed forces — which include the personalities such as Field Marshall KM Cariappa and General KS Thimmayya — and in sports, especially in hockey.

There are more than 800 families of Kodavas with each having a unique name. Of them, 336 families are participating in this year’s hockey festival. The size of the families ranges from 100 to 400 people.

Interacting with businessline on the sidelines of the event, Pandanda Bopanna, President of the Kodava Hockey Academy, says “Hockey is in the blood of a Kodava.”

History of Kodava family hockey so far

chart

Festival objectives

In 1997, Pandanda M Kuttappa, a retired bank employee, wanted to channelise this hockey craze to unite Kodavas and explore the potential of the talent in the region. Kuttappa and his brother Pandanda Kashi Ponnappa started a family-led hockey festival in Kodagu keeping four objectives in mind.

According to Pandanda Bopanna (Kuttappa’s son), the first objective was to bring harmony within the Kodava community and families. Though many Kodavas were participating in national and internation hockey matches, they were not seen playing in their homeland.

The second objective of Kuttappa was to give an opportunity for local Kodavas to witness in real-time the game of their national and international players.

Pandanda Bopanna, President of the Kodava Hockey Academy
Pandanda Bopanna, President of the Kodava Hockey Academy | Photo Credit: H S Manjunath

Thirdly, Kuttappa wanted to provide a platform for youngsters in the community to showcase their talent, and take a step forward in their sporting career. Fourthly, the event also acted as a matrimonial platform and ended up in marriages in many cases.

Invests retirement benefit

Bopanna says that his father had invested his retirement benefits for hosting the first edition of the family hockey festival.

The first edition of the event, hosted by the Pandanda family, was named as Pandanda cup, and it saw the participation of 60 family teams. (The event was not organised in 2019 due to the 2018 Kodagu floods and landslides. Covid forced the organisers to refrain from hosting the event in 2020, 2021 and 2022.)

On the record participation of 336 teams this year, Bopanna says nowhere in the world would any hockey festival or tournament be played with such a large number of teams and players in one location.

Gender, age no bar

Gender and age are not a bar in this event. Men, women, and children can be the members of a team.

The only condition is that they should be from the same family. Women have the option to represent the family they are married to, or their paternal family. This year’s participation includes people in the age group of 6 to 84 years.

Highlighting her experience, Shivachaliyanda Dechakka, a 10th standard student from a sports hostel, says her family team won the first match, and lost the second one. She says it was a good experience for her to play with seniors.

While many teams have at least one woman representation, there are a few without them. In fact, the Kethira family had representation of five women, including the goalkeeper, in their team of 11.

Aman Poonacha from Palanganda family, an 8th standard student from Bengaluru, says he made his first entry as a player in his family team in a match on Saturday. However, he was not happy with his performance.

Confluence of youth and experience
Several stars from Indian hockey make it a point to be the representative of their families in the family cup.

KK Poonacha of Koothanda family, a former international player and former coach of Indian women’s team, who had just finished a match earlier on Saturday, says that he has been attending the family hockey cup matches since 1998, and his family team has won the cup in four editions.

KK Poonacha of Koothanda family, a former international player and former coach of Indian women’s team
KK Poonacha of Koothanda family, a former international player and former coach of Indian women’s team | Photo Credit: H S Manjunath

Showing the five stars on his family hockey jersey, Ajay Ayyappa of Palanganda family, who works in the Department of Central Excise and GST in Bengaluru, says that he makes it a point to attend the hockey festival every year, and adds that his brother Amar Aiyamma, a former Indian player, will be playing in the next matches.

According to Pandanda Bopanna, former Indian team players such as Nithin Thimmaiah of Mekerira family, Pradhan Somaiah of Pudiyokkada family, PL Thimmanna of Puliyanda family, PU Bopanna of Pullangada family, and the former India Junior player KP Somaiah of Kuppand family are participating in the matches this year.

A boy is seen practising hockey at Napoklu.
A boy is seen practising hockey at Napoklu. | Photo Credit: H S Manjunath

Terming this hockey festival as a good platform for beginners, KK Poonacha says they will get to play with the experienced players of national and international repute. This will be a good scouting ground for hockey talent also.

Stating that youngsters are motivated to play when they witness players of national and international repute, Ajay Ayyappa says it is like giving life to hockey again through this hockey festival, as people at the grassroots level are playing less these days.

Behind the scene

Appachettolanda Manu Muthappa, coordinator of the Appachettolanda Hockey Festival, says that his family has around 180 members, and they are actively participating in the smooth conduct of this event.

On resource mobilisation for organising the event, he says contribution of the amount from the family members and support from the public and corporates help them generate resources for the event. The State government has also been helping with funds for the event for some years.

A special gallery has been set up at the venue at a cost of around ₹35-40 lakh, and it can accommodate up to 25,000 people.

Appachettolanda Manu Muthappa, coordinator of the Appachettolanda Hockey Festival
Appachettolanda Manu Muthappa, coordinator of the Appachettolanda Hockey Festival | Photo Credit: H S Manjunath

Deepak Chengappa of Nayakanda family, who is the Tournament Director, says that 21 matches are being conducted every day. The event has five jury members. Around 200 members, including the technical teams of Hockey Coorg and the whole Appachettolanda family, are helping him in the smooth operation of the event.

The event has four national referees, and 15 state referees. With an intention to encourage youngsters to take up refereeing as a profession, nine degree students are undergoing training here, he adds.

‘Encourage talent’

Kishor Cariappa from the Ammatanda family says that even though a lot of promising players take part in the Kodava Hockey Festival, their talent goes unnoticed once the tournament is over.

“Steps should be taken by Hockey Karnataka and Hockey India to hand-pick potential talent and start grooming them. Even though 336 teams took part this year, Hockey India officials were conspicuous by their absence. Organisers should make efforts to invite hockey think tanks in India to the event,” he adds.

Kishor Cariappa feels that the Karnataka government can help build two hockey venues with stands for Kodagu Hockey Festival in south and north Kodagu so that organising committees don’t have to spend lakhs of rupees on curating pitches every year.

Do you know who hosted the event?

chart 02

Future plans

Pandanda Bopanna says that three families have been finalised to host the next three editions of the hockey festival.

“We are encouraging other families who have not hosted so far to come forward and host. It is an opportunity to gain experience. It is not easy to host such a big event. It gives the family time to bond and also gives their youngsters a chance of hosting an event,” he adds.

source: http://www.thehindubusinessline.com / Business Line / Home> News> Sports / by A J Vinayak / April 04th, 2023

In the age of nuclear families, Kodava Keris aim to preserve, pass on culture

Arts, Culture & Entertainment, Famous Personalities of Kodagu / Coorg, Inspiration / Positive News and Features, Leaders, Records, All, Samajas, Associations, Clubs (wef. Sept. 03rd, 2022)), Women/Girls (wef. Sept 03rd, 2022), , , , , , , , , , , ,

With urbanisation and changing social structures, nuclear families, which were intrinsic in preserving tradition and rituals, have replaced joint families.

Women and a child don traditional attire at a Keri function

Madikeri:

With urbanisation and changing social structures, nuclear families, which were intrinsic in preserving tradition and rituals, have replaced joint families. To ensure their culture is not lost, various Kodava families in Kodagu district have joined together under one ‘keri’ (colony).

“The concept of ‘keri’ – synonymous with area or colony – started in Bengaluru among the Kodava community. The concept was adopted in the district too, with the first keri being formed 27 years ago,” says Kayapanda Shashi Somaiah, a resident of Madikeri.

As Kodava families started to move to cities from their native villages, the culture of the community was at stake. To prevent this, the keri concept was introduced in towns of Kodagu, including Madikeri, Virajpet and Ponnampet. “There are a total of 12 keris in Madikeri town. Cauvery Keri was among the first to be established in Madikeri. ‘Dechur Keri’ was established in 1998 and is one of the largest compared to other keris,” explains Madeyanda Ravi Kunjiappa, president of Dechur Keri.

He adds that this keri has over 300 members and an annual meeting is held after Puthari festival, which sees the coming together of all members.

Talking about the purpose of a keri, Shashi Somaiah explains, “For instance, if a death takes place in a Kodava family, members may not be acquainted with the rituals that need to be followed. That is when the keri becomes a second family of sorts.

Before relatives arrive from far off places, keri members who stay in the same area come together to help with the rituals.” Keris have a president and directors who are elected by the members once in three years. Emergency funds too are collected. Shashi says, “Death funds are handed over by the keri trust to family members.” The community also bonds over other matters during keri meetings.

“When people from the same community gather under one roof, talks pertaining to marriage also take place. There are instances where two people have been matched during keri functions,” says Ravi Kunjiappa.

Ravi adds, “During annual meetings, children who have achieved in academics or sports are recognised and felicitated. Similarly, elders who have achieved in government services or youngsters who have excelled in various fields will be felicitated and encouraged. Communities get to share their triumphs and trials.” Apart from being a support system, these keris also help in preserving Kodava culture. “The annual meeting becomes a platform for various cultural activities. Youngsters and children are required to take part in this cultural extravaganza. Children get trained by elders in ‘kolata’, ‘umathat’ and various other cultural activities,” says Ravi.

These skills are then put to test in the form of inter-keri competitions organised in each township once in three years. While inter-keri events have been organised in Madikeri six times, Virajpet town saw its first event this year. “Each keri takes turns to organise this function, which aims to unite Kodava families from different keris. The aim is to promote Kodava culture among the younger generation. This is the best way to teach our children about our traditions,” says Madanda Latha Somaiah, a member of  Dechur keri. 

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Prajna GR, Express News Service / March 15th, 2020

Obituary: Col. Madeyanda C. Appanna (Rtd.)

Arts, Culture & Entertainment, Defence Services (Air,Land,Sea),Police (wef. Dec 09th, 2021), Records, All, , , ,

Retired Col. Madeyanda C. Appanna (Rajappa), son of late M. K. Chengappa and a resident of KHB Colony, Hootagalli, Mysuru, passed away yesterday. A native of Ballamavati in Napoklu, Kodagu, he was 80.

He leaves behind his wife, two sons and a host of relatives and friends.

Last rites were performed at Muktidhama in Vijayanagar 4th Stage this noon.

source: http://www.starofmysore.com / Star of Mysore / Home> Obituary / April 02nd, 2023

Kodava Students Association Gets New Office-Bearers

Arts, Culture & Entertainment, Education, Famous Personalities of Kodagu / Coorg, Records, All, Samajas, Associations, Clubs (wef. Sept. 03rd, 2022)), , , , , , ,

Mysore/Mysuru:

The following are the new office-bearers of Kodava Students Association (KSA), Mysuru:  Iychettira Bheemaiah – President; Maletira Laksh Dechamma – Vice-President; Ponnappa Bepadiyanda – Secretary; Iychettira Bhumika  –  Joint Secretary; Karun Karera – Treasurer; Viharika Appaneravanda – Joint Treasurer and Gowthami Kokkalemada – Cultural Leader.

source: http://www.starofmysore.com / Star of Mysore / Home> News / March 31st, 2023

Advocate Rathnaker Shetty elected president of Kodagu district Bantara Sangha

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Kodagu:

B R Rathnaker Shetty, senior advocate of Virajpet and organizations was unanimously elected president of District Bantara Sangha in their general body meeting held at Agnonima resort, Virajpet on Sunday, January 8. He is active in several local groups.

The elections were held in the meeting presided over by their former president Narayana Rai. Balakrishna Rai and Narayan Rai were elected honorary presidents. Shabarish Shetty, Virajpet was elected chief secretary. The new office bearers and presidents of five taluks were elected during the meeting.

B Rathnaker Shetty who fought the highest number of cases in Virajpet and Kodagu courts was felicitated in his office for his special achievements by Virajpet taluk, Tuluverena Janapada Koota.

District committee members B M Ganesh, Divya, Bharath Rai, Vinod Poojary, B G Anita, Sharath Rai, Ganesh Perambadi and taluk president K C Shabarish Shetty were present.

source: http://www.daijiworld.com / Daijiworld.com / Home> Karnataka / by Daijiworld Media Network – Kodagu (EP) / January 10th, 2023

This luxurious resort tucked in the wilderness of Coorg makes for an idyllic wedding destination

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Whisk away your friends and folks to the mystical mountains of Coorg for a truly splendid wedding celebration. Step into your fabled forever surrounded by grandeur, nature’s bounty and impeccable hospitality.

The infinity pool at Coorg Wildnerness Resort & Spa bedecked for your special day.
Delightful delicacies from the talented chefs of Coorg Wilderness Resort & Spa set at the decks of the resort.
Helping you create beautiful memories amidst the hills of Coorg. 
Take your vows as the hills and valleys of Coorg stand witness.
A dining experience like no other, at Habba, the resort’s multi-cuisine restaurant.

Gone are the days when wedding celebrations were limited to the grandest banquet hall in your hometown. Today, couples are going the extra mile to ensure their fairytale nuptials are an endearing memory that guests will relish for years to come. And what better way to craft a dreamy wedding than to fly to an exotic location? Allow us to introduce you to the Coorg Wilderness Resort and Spa. A grand luxury resort tucked amidst the lush wilderness of Coorg, this destination boasts every ingredient in the recipe for delightful weddings. 

Be it a lavish occasion or an intimate affair, the experienced staff ensures your special day is every bit as perfect as you imagined. With inspired cuisines presented in grand buffet spreads or elaborate course banquets, trust that every whim and fancy of yours will be catered to. 

Let wilderness celebrate with you! Our outdoor deck bedecked with wedding finery.

The resort brightens the canvas of festivities with an array of delightful services including experienced florists, decorators, photographers, live entertainment, and much more.

A peek into the property

The 4th of Paul John Resorts and Hotels’ premium luxury properties, Coorg Wilderness Resort and Spa offers 60 acres of virginal wilderness. The resplendent banquet hall—The Queen’s Court—proffers 2,000 sq ft of splendid space, ideal for pre-wedding festivities and kickstarting the celebrations with some pomp and show. Proceed to The Grand Ballroom to exchange your vows. This stunning, pillarless area of 3,500 sq ft with regal ceilings that tower high at 18 ft promises the perfect backdrop and grandiosity for the big day. One can also choose from the wide array of outdoor venues, be it by the infinity pool surrounded by hills and valleys, or the immense deck set right in the midst of lush wilderness or even at the peak of a hill with the setting sun as witness. 

For that stylish, glamorous evening! The Grand Ballroom in its grandest finery.

In addition to the larger-than-life celebratory venues, the accommodation elevates the experience further. For starters, the luxurious European-style suites which span over 1,350 sq ft are tailor-made for a truly exotic experience. They feature plush interiors, electric fireplaces and large bay windows which promise a glimpse of the fleeting sights of nature and offer unmatched views of the famed hills of Coorg. The cosy studio rooms are reminiscent of elegant chalets nestled amidst the dense woods. 

In a nutshell, the property harbours 52 stately studio rooms and 52 palatial suites to ensure your guests revel in the creme-de-la-creme of hospitality. We’re talking divine views, heated floors, cosy-chic decor and unbridled luxury. 

An assortment of amenities

Spruce up the wedding festivities with the property’s unique offerings like a coffee-tasting experience, treks through untrodden trails, fish feeding, a rejuvenating dip in the infinity pool, and unparalleled proximity to the flourishing flora and fauna. The property also guarantees a treat for the palate with its myriad dining options. For a South Indian and coastal feast, head to ‘Vembanad’. To sample the bar menu, head to Tipsy, or enjoy sumptuous finger food and all-day dining at ‘Habba’.

Let wilderness celebrate with you! Our outdoor deck bedecked with wedding finery.

That’s not all: you can also pamper your guests with some tender loving care at the resort’s 18-room spa block with advanced traditional and western treatments. 

Just a two-hour drive from the Kannur Airport, and three kilometres from the town of Madikeri, the resort is conveniently located and ensures all the tourist attractions are just a stone’s throw away. 

For more information, click here.

source: http://www.vogue.in / Vogue, edition India / Home> Weddings / published by Coorg Wilderness Resort and Spa / by Yashita Vashishth / March 30th, 2023

Thimayya & Thimayya will remind people that Shubra Aiyappa exists: Shubra Aiyappa

Arts, Culture & Entertainment, Famous Personalities of Kodagu / Coorg, Records, All, Women/Girls (wef. Sept 03rd, 2022),

Directed by Sanjay Sharma, Thimayya & Thimayya produced by Rajesh Sharma also features Anant Nag, Diganth, and Aindrita Ray.

A still from Thimayya & Thimayya

Shivarajkumar-starrer Vajrakaya (2015) marked model-turned-actor Shubra Aiyappa’s first step in the movies. After a long gap of seven years, she is back in Kannada cinema with Thimayya & Thimayya, which is set to release this week. “I had a film, titled John Seena, directed by Suni, which had me playing a unique role. Unfortunately, it did not take off,” says Shubra. 

Directed by Sanjay Sharma, Thimayya & Thimayya produced by Rajesh Sharma also features Anant Nag, Diganth, and Aindrita Ray.  When asked about the delay between her acting assignments, Shubra says, “When I entered the cinema, I didn’t have any formal training in acting. So I went to the New York Film Academy to do an acting course. Then, there was the pandemic, which gave people the feeling that I took a really long break. In fact, I did have some roles come my way, but I couldn’t really take them up. It was only Thimayya & Thimayya that excited me enough to get back to the cinema.” 

Owing to the sabbatical, many might not know of Shubra’s passion for acting. “In my head, I’m an actor. But the sabbatical did not prove my acting capabilities. In fact, at NYFA, I topped the class. But practically, things didn’t work out the way I wanted them to. So when I got a call from makers of Thimayya & Thimayya, I was happy and excited,” says Shubra, who adds that she is optimistic and feels that everything happens for a reason.”This is my time. Hope people notice my performance in Thimayya & Thimayya, and it will be a good restart to my career.” 

Talking about her role in Thimayya & Thimayya, the actor says that her character ‘Sowmya’ is similar to who she is. “When I got the narration from Sanjay Sharma, I felt the character was some. I am a very ambitious person. I am very organised. In the film, I play the hero’s backbone, mainly because he doesn’t have these attributes. It is my character that stabilises him and puts the character back on track. I play an important role in his journey.”

Talking about ad filmmaker-turned-director Sanjay Sharma, Shubra, who understands the world of modelling and advertising, says, “Sanjay understands the importance of the right work ethic, and the value of time. I felt he was a perfectionist, who never tolerated mediocrity. He ensured all the actors gave their best. It was nice to work with somebody like him. It was like going back to film school. 

With Thimayya & Thimayya, Shubra also fulfilled one other dream and was dubbed for herself in the film. “I’m happy to have dubbed for Sowmya,” says Shubra, listing out the roles coming her way post her sabbatical. 

Apart from the Rishi-starred Ramana Avatara, Shubra will also be seen in the Tamil film, Aganya. “The film is about a father-daughter relationship, and I am working with Aadukalam Naren on the project. I have 10 days of portions to shoot. Meanwhile, I hope Thimayya & Thimayya reminds people that Shubra exists, and more opportunities come my way,” she signs off.

source: http://www.newindianexpress.com / The New Indian Express / Home> Entertainment> Kannada / by Express News Service / November 22nd, 2022

Tales of the Coast in the Capital

Arts, Culture & Entertainment, Business & Economy, Famous Personalities of Kodagu / Coorg, Records, All, Travel, Tourism & Homestays (wef. Oct 03rd, 2021),

Chef Naren Thimmaiah brings the flavours of Karavalli to Varq, a pioneer of award-winning modern Indian fine-dining

The timeless Taj Mahal, New Delhi and its award winning restaurant Varq proudly welcomed the culinary legend of the south – Karavalli from Vivanta Bengaluru, Residency Road. This year, as Varq embarks on its 15th year anniversary voyage, it will feature unique gastronomic pop-ups, new innovations and reinvented concepts in the year ahead.

Varq, symbolic of preciousness, luxury and elegance, is the birth place of modern Indian cuisine in the Capital. Karavalli’s voyage to Varq, was the perfect marriage of authentic Indian south-west coastal cuisine with contemporary flair and artistic presentation. The unique pop-up presented an exquisite experience wherein culinary legend Chef Naren Thimmaiah, from Karavalli, showcased a special coastal menu celebrating authentic flavours and treasured recipes.

The uniquely curated presentation included dishes like Malabar Prawn Roast, Meen Porichathu (Shallow Fried Black Pomfret), Calamari Fry, Attirachy Ularthu (Lamb Roast) Chattambade (Fried Lentil Patties), Patrade (Colocasia Leaf Roll), Chevod Balchao (Lobster in Pickled Spice), Alappuzha Meen Curry (Alleppy Fish Curry), Pachakkari Stew (Vegetable Stew), Kashi Halwa (Ah Gourd Pudding) and Ragi Manni (Finger Millet Pudding).

Celebrated Chef Naren Thimmaiah, Executive Chef, Vivanta Bengaluru, Residency Road said, “I am delighted to return to the iconic Taj Mahal, New Delhi and its renowned restaurant Varq. Karavalli’s coastal delicacies have made their way into the heart of the South and we can’t wait to share our passion with patrons of Delhi-NCR. We take pride in our authenticity, the promise of quality and the connection with our roots. With the capital’s bustling culture of food, there couldn’t have been a better place than Varq, the birth place of modern Indian cuisine in New Delhi, to showcase our special Karavalli culinary art.”

Speaking on the occasion, Chef Arun Sundararaj, Director of Culinary Operations at Taj Mahal, New Delhi said, “We have been committed to offering immersive dining experiences to our patrons. Varq has been the one stop dining destination for celebrating the unique flavours of India, pop-ups by Michelin Starred Chefs from around the globe and for curating culinary art and innovation. Chef Naren Thimmaiah is a legend in the epicurean world and we are humbled to welcome him once again at Varq.  The confluence of Karavalli and Varq will present a tantalizing experience of exotic coastal recipes combined with fine dining with art.”

 Chef Naren Thimmaiah has been the face of the iconic Karavalli for over two decades. He holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. In February 2009, at the Government of India, National Tourism awards held at New Delhi, Naren Thimmaiah was adjudged as the Best Chef of India. Economic Times rated Chef Naren Thimmaiah among Top 10 Chefs of India – 5th place. December 2018, Times Food & Nightlife Awards – Chef Naren Thimmaiah was awarded Chef of the Year.  In August 2019, at the Eazydiner Awards, Naren Thimmaiah was awarded The Lifetime Achievement Award. In March 2022, he was recognized among the Top 10 Chefs in India by Culinary Culture.

source: http://www.bwhotelier.businessworld.in / BWHotelier.com / Home / by BW Online Bureau / March 27th, 2023

Get E-Prasad From Bhagandeshwara, Talacauvery Temples In Kodagu

Arts, Culture & Entertainment, Business & Economy, Records, All, Travel, Tourism & Homestays (wef. Oct 03rd, 2021)

Madikeri:

An e-Prasad initiative has been launched at Sri Bhagandeshwara and Talacauvery Temples that are run by the Hindu Religious Institutions and Charitable Endowment (Muzrai) Department.

The Department has tied up with India Post for delivering the prasad from the temples to the devotees. Kodagu Deputy Commissioner B.C. Satish gave a start to the initiative yesterday.

The prasadam box contains 100 ml Theertha (holy water) from the Talacauvery Brahmakundike (holy pond), Panchakajjaya from Sri Bhagandeshwara Temple in Bhagamandala, Kumkum and sandalwood paste. 

Devotees can book the prasad on India post website www.indiapost.gov.in or by calling the toll-free number 18002666868. e-Prasad costs Rs. 300. If paid, the e-prasad will be delivered to the doorstep by post and the facility is available all over India.

The prasadam box will be delivered within four to five days of the money being paid. However, the facility is not open for devotees abroad and will be open for devotees who cannot make it to the Temples.

Steps will be taken to increase prasad distribution after devotees’ response, the DC said. Additional DC and Bhagamandala Sri Bhagandeshwara and Talacauvery Temple Administrator Dr. Nanjundegowda, Post Office Manager Ramesh Babu, Temple Executive Officer M.S. Dore, Temple Paarupathegara K.T. Ponnanna were present.

source: http://www.starofmysore.com / Star of Mysore / Home> News / March 07th, 2023

Tracing The Roots Of Kodagu Wedding Cuisine

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The use of coconut, curry leaves, and tamarind is prevalent in Kodagu cuisine, giving it a tangy and flavorful taste. The dishes are usually spicy, but the heat is balanced with the use of coconut milk and other ingredients.

Tracing The Roots Of Kodagu Wedding Cuisine

India has many unique culinary traditions from different cultures. One such culture that is fascinating is that of Kodagu, a small district nestled in the Western Ghats of Karnataka, India. Kodagu is a land of lush green forests, rolling hills, and cascading waterfalls, but what sets it apart is its rich and diverse cuisine, especially the wedding cuisine.

Introduction to Kodagu and its wedding cuisine

Kodagu, also known as Coorg, is a district in the Indian state of Karnataka. The district is known for its unique culture, traditions, and cuisine. The Kodava people, the native inhabitants of Kodagu, have a rich history and a unique way of life that has evolved over centuries. One of the most significant aspects of Kodava culture is their weddings, which are elaborate affairs that involve a lot of rituals and customs, including an elaborate wedding feast.

The significance of pigs in Kodagu weddings

Pigs are considered a symbol of wealth and prosperity, and they play a significant role in Kodava weddings. In fact, the wedding feast is incomplete without a pig roast. The pig is not only the star attraction of the feast but also an essential part of the wedding rituals.

The preparation of the pig for the feast

The preparation of the pig for the feast is a time-consuming process that requires a lot of effort and skill. The pig is first caught and then taken to the groom’s house, where it is cleaned and prepared for the feast. The pig is then marinated with a special mix of spices and herbs and roasted over an open fire for several hours until it is cooked to perfection. The result is a succulent and flavorful dish that is the highlight of the wedding feast.

The traditional Kodagu wedding feast

The traditional Kodagu wedding feast is a grand affair that involves several courses, each with a unique flavor and aroma. The feast usually starts with a welcome drink, followed by the main course, which includes rice, sambar, and a variety of side dishes. The pig roast is the star attraction of the feast and is served with a special gravy and a variety of chutneys. The feast also includes a variety of desserts, including payasam and holige.

The flavors of Kodagu wedding cuisine

The flavors of Kodagu wedding cuisine are unique and distinctive. The cuisine is a blend of different spices and herbs that are locally sourced and handpicked. The use of coconut, curry leaves, and tamarind is prevalent in Kodagu cuisine, giving it a tangy and flavorful taste. The dishes are usually spicy, but the heat is balanced with the use of coconut milk and other ingredients.

The evolution of Kodagu wedding cuisine over the years

Kodagu wedding cuisine has evolved over the years, with new dishes and flavors being added to the traditional menu. The modern Kodagu wedding menu also shows the influence of other cuisines, like North Indian and Chinese. However, the traditional dishes and flavors still hold a special place in the Kodava culture and are an essential part of their identity.

The modern-day Kodagu wedding menu

The menu for a modern Kodagu wedding includes dishes that are both traditional and new. Some of the popular dishes include pandi curry (pork curry), kadambuttu (rice balls), and nati koli saaru (country-style chicken curry). The use of exotic ingredients such as bamboo shoots and wild mushrooms has also become popular in recent years.

Unique Kodagu wedding recipes to try

If you want to try some unique Kodagu wedding dishes, here are some must-try options:

•    Koli Barthad: A spicy and tangy chicken dish that is slow-cooked with a special blend of spices and herbs, resulting in a delicious and savory dish.

•    Baimbale Curry: A flavorful vegetarian dish that is made with bamboo shoots and coconut This is also a popular dish eaten on special occasions.

•    Pandi Curry: A spicy and aromatic pork curry that is slow-cooked to perfection. It is a dish fit for royalty and is served at special occasions and weddings.

Kodagu wedding cuisine is a unique and flavorful culinary experience that is a must-try for food lovers. The cuisine is a blend of different spices and herbs that are locally sourced and handpicked, giving it a distinct taste and aroma. Pigs play a special part in Kodava weddings, and they help make the elaborate feast stand out. If you want to experience the rich and diverse culture of Kodagu, you must try their wedding cuisine.

source: http://www.slurrp.com / Slurrp / Home> Article / by Slurrp Editorial / March 28th, 2023