Saxophonist Rudresh Mahanthappa’s Hero Trio will make their NYC Debut this August to celebrate Charlie Parker’s Birthday at Smoke Jazz.
Located at the junction of 106th and Broadway (aka Duke Ellington Boulevard), Smoke Jazz Club is one of New York City’s premier live music venues. Renowned for offering top-notch programming of accessible, timeless jazz featuring legendary performers, modern masters, and rising stars, Smoke stands apart with its candlelit dining room, stellar acoustics, and classic American cuisine.
Rudresh Mahanthappa’s Hero Trio also includes bassist Harish Raghavan and drummer Rudy Royston. Their performance will set on Thursday and Sunday at 7 and 9 p.m., and on Friday and Saturday at 7, 9 and 10:30 p.m.
Hero Trio earned high praise for its eclectic 2020 self-titled debut and the 2022 follow-up Animal Crossing. Animal Crossing is a digital-only EP featuring four new songs, each an unlikely addition to the canon of jazz standards which is also the titular theme from the wildly popular video game.
At Smoke, Mahanthappa will explore Parker’s compositions, classic standards, and modern covers with the Raghavan and Royston. “The idea behind Hero Trio was to turn the idea of playing a set of standards on its ear and freshen up the idea,” the saxophonist explains.
Rudresh Mahanthappa is widely known as one of the premier voices in jazz of the 21st century as well known for his exellent alto saxphone performances. He has been recognized by multiple jazz magazines including DownBeat Magazine, Jazz Journalists’ Association,and JazzTimes Magazine. He has also received the Guggenheim Fellowship and the Doris Duke Performing Artist Award, and is currently the Anthony H. P. Lee ’79 Director of Jazz at Princeton University.
For information visit https://www.smokejazz.com/calendar/.
source: http://www.nysmusic.com / NYS Music / Home> Blues-Jazz> NYC Metro> Upcoming Shows / by Savanna Tong / August 07th, 2022
MX Player recently launched the first look of its upcoming original series, Shiksha Mandal. The show is a hard-hitting narrative inspired by true events that revolve around incidents in the educational system of India. The lead actor, Gulshan Devaiah, shares, “They say teaching is the most noble of all professions and having been a teacher myself, for a brief period in my life, I truly believe in that.”
He adds, “The story of Shiksha Mandal is about an education scam that brings to light the motives of certain unscrupulous people and their network of scoundrels, who conjure up scams for their personal profits and ruin the life of many talented, honest and hardworking students of this nation. It’s no exaggeration to say that many such scams have been happening around us and we may have even heard of one in the news recently.”
Mincing no words in encouraging people to take responsibility to avoid such incidents that destroy the fabric of society, Gulshan says, “If the young students are the future of India, then we are its present and must take the responsibility of creating an education system that operates on merit and is free of any corruption. Education can be a business, but it cannot be a corrupt business.”
source: http://www.tribuneindia.com / The Tribune / Home> Lifestyle / August 08th, 2022
The essence of Madikeri, this signature ingredient is at the heart of Coorg’s culinary tableau
One of the most underrated profiles in the world’s taste arsenal is sour. Too often associated with unpleasant tastes, it takes a lot of finesse to balance sour flavours and make them shine. Luckily, this is something that India excels at. Whether it’s tamarind, lemon, vinegar or tomatoes, many of our regional cuisines employ souring agents as a standard part of their flavour profiles. For the Southern town of Coorgin Karnataka, there’s a very unique addition to this sour family in the form of Kachampuli.
Also known as the Malabar Tamarind or Kudam Puli, Kachampuli is a deep, dark vinegar native to the region made from the ripe fruits of the Garcinia gummi-gutta tree which are commonly found in the evergreen forests of Coorg. The fruit is a member of the mangosteen family and has a distinct sharp sour taste and a lingering aftertaste that is totally unique among the common souring agents in India. It’s an essential part of Kodava cuisine, especially when cooking meat due to the amylase enzymes it produces that help to break down proteins, but it can also find its way into fish and vegetarian dishes too.
It can be used in its fresh form, soaked and then cooked in a similar way to tamarind. It can also be converted into a type of vinegar by slightly fermenting the fruit and simmering it down to a dark reddish-purple liquid which retains its signature tartness while also lending fruity overtones.
The main characteristic of Kodava cuisine is the use of local and seasonal ingredients. The forests and paddy fields of the Coorg region are verdant and lush, ensuring that there’s always plenty of fresh produce available throughout the year. Foraging is also an integral part of Kodava traditions and Kachampuli is an essential ingredient in many of their signature dishes including the famous Pandi Curry.
Kachampuli has plenty of benefits beyond being a great taste enhancer. Like many acids, the fruit can be a great digestive and some consider it to be an effective appetite suppressant and weight loss aid. It also has Hydroxy citric acid (HCA) which is thought to boost metabolic rates and combat lipid peroxidation, thereby maintaining liver health.
If you want to take your tastebuds on a trip to Coorg and experience the magic of Kachampuli, here’s a quick and easy recipe that lets the ingredient shine.
Typical Coorgi Pandi Curry with Kadambuttu / Image Credits: edible.travelssk_/Instagram
Ingredients:
Masala Blend
2 tbsp oil
½ tsp mustard
½ tsp jeera
curry leaves
1 finely chopped onion
1 green chilli finely chopped
½ tsp turmeric
½ tsp salt
1 tsp roasted gram powder
1 tsp Kachampuli vinegar or fresh kachampuli
½ tsp jaggery
For Serving
2 cups puffed rice
2 tbsp finely chopped onions
3 tsp roasted gram powder
2 tbsp finely chopped tomato
2 tsp coriander leaves, finely chopped
A handful of sev mixture
Method
In a large pan heat oil and add mustard, jeera and a few curry leaves. Let it splutter.
Next, add the finely chopped onion and green chilli. Sauté well till it turns almost golden.
To this, add turmeric and salt. Sauté for another minute.
Add the Kachampuli and the jaggery.
Saute this mixture for 3 minutes.
Next, add roasted gram powder and mix well.
In a large mixing bowl take 2 cups of puffed rice, add in ¼ cup of the prepared masala blend, 2 tbsp onions, 2 tbsp tomato and 3 tsp roasted gram powder. Mix it lightly.
Serve garnished with a few coriander leaves and the sev mixture
source: http://www.slurrp.com / Slurrp.com / Home> Articles / by ShireenJamooji / August 05th, 2022
Debris, including logs, has blocked free flow of rainwater
The houses of five families consisting of 21 people in Koynadu near Sampaje in Kodagu were flooded after heavy rains on Monday night. The flood waters entered the houses after debris consisting mainly of wooden logs that swept away in flash floods blocked Kindi bridge in Koynadu, flooding nearby houses.
Virajpet MLA and former Speaker K.G. Bopaiah, Deputy Commissioner B.C. Satish, tahsildar and others visited Koynadu and gave directions for shifting the affected families to the relief camp. The MLA and the DC also told the Forest Department officers to immediately clear the debris that has blocked free flow of rainwater.
On the occasion, five flood-affected families of Koynadu, two families of Sampaje and two families of Chembu were given relief cheques of ₹10,000 each by the district administration.
The affected families have taken shelter in the relief camp.
The relief camp at Sri Ganapathi Temple’s Kala Mandira at Koynadu that was closed recently was reopened to accommodate the flood affected families. “Basic facilities for the families have been arranged,” the authorities said in a press release here.
Meanwhile, teams of NDRF and the Forest Department conducted a joint operation of clearing wooden logs that have blocked free flow of water at Kindi bridge.
source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / buy Special Correspondent / August 02nd, 2022
Coffee is the most consumed beverage in the world. Cold, hot, or roasted there are plenty of variations. It has become an essential part of many people’s lives. There are many cultures around the world that serve coffee using different ingredients and techniques. From Dalgona coffee to quirky vacuum Syphon coffee. If you want to try this unique Syphon coffee then head to this Big Cup Café in Coorg.
Read this article to learn about the intricate art of making vacuum Syphon coffee.
What makes Vacuum Syphon Coffee Different Than The Rest
If you are a coffee lover you should definitely try this vacuum syphon coffee. The technique used behind this coffee is quite difficult as it is based on the concepts of physics. Siphon coffee has the advantage of altering the flavour of coffee to the point where flavours are more apparent than pour-over techniques. Siphon allows the coffee’s flavours to develop more fully and it brings out some notes that you wouldn’t be able to detect in other methods. The first thing you’ll taste in a freshly made cup of Syphon brewed coffee is the flavour profile.
Big Cup Café offers this unique vacuum Syphon coffee, which is as amusing as it is delicious. This café is located in Coorg, Karnataka the coffee bowl of India. The café is run by planter families based in the town. They have owned and managed coffee plantations for generations and Big Cup is the fusion of expertise in farming and hospitality. The café’s mission is to provide quality coffee, harvested right from its estates and provide a world-class coffee experience to its guests in a relaxed and calming atmosphere.
Big Cup Café is located in 3 different spots in the country. The Flagship café is in Coorg, followed by Sharjah and a recent addition in Bhubaneshwar, Odisha. They are planning to open their café in Chennai and Bangalore.
Head to this café in Coorg and devour this unique vacuum Syphon coffee.
Do you know where your coffee bean is from? How do you know that your Robusta is what it says it is? How can you trust what the brand says about its coffee?
Image used for representational purposes
Reyansh Chaturvedi, a techie in Bengaluru, spends seven minutes grocery shopping, and 20 minutes choosing his jitter juice at the store’s speciality coffee section. Before buying, he first checks the packaging. Then he pulls out his smartphone and scans the QR code on the packet to learn if the Arabica bean he loves did indeed come from Barbara Estate in Chikmagalur, Karnataka, as it claims. Coffee digital traceability is a must for millennial addicts of liquid energy—coffee with credibility.
Coffee digital traceability involves a lot of questions. Do you know where your coffee bean is from? How do you know that your Robusta is what it says it is? How can you trust what the brand says about its coffee? Digital traceability of coffee helps customers get right under the skin of the bean, say Anil Nadig and Srivatsa Sreenivasarao, co-founders of the Bengaluru-based TraceX Technologies, a blockchain tech company that promises to outlay the entire ‘bean to cup’ odyssey. All buyers have to do is scan the barcode on any coffee packet, which will take them right to a web page with a product summary, geographical location of the coffee estate, quality data, information on production, procurement and processing, and dispatch. It also sends links to videos and photographs.
There is also hot news brewing that the current session of Parliament will take up the repeal of the Coffee Act of 1942. For the last 80 years, coffee production and distribution in India have been under the purview of an outdated Colonial law. The draft Coffee (Promotion and Development) Bill, 2022 is expected to position India as one of the world’s top coffee-producing and exporting countries. Nadig says, while the Bill could open up the market, quality control is crucial.
“Coffee is a premium product and Indians are pulling out all the stops to lay their hands on new speciality coffees. They want to know where their coffee is grown, the altitude, location, drying duration, how it was roasted, processes it underwent, whether it was ethically sourced, fair-trade coffee from a farmer’s collective without involving child labour and the distance and time spent in transit,” he adds. In simple terms, this technology helps you understand the boxes the coffee bean has ticked before it arrives in your cup. A report published by Markets and Markets in March 2022 indicates that the food traceability market is projected to grow at a CAGR of 9.1 per cent with its estimated value reaching $26.1 bn by 2025.
Srivatsa says when global markets opened up over the last five years, causing a coffee export wave, technology became necessary to ensure transparency. In May 2022, the firm started dealing with 3,500 coffee farmers in Araku Valley near Visakhapatnam, Andhra Pradesh. They roped in Technoserve, an NGO working on improving the crop value chain.
TraceX staff through Technoserve personnel send instructions to the farmer’s cellphone in the local language. The platform also sends SMS alerts on actionable points in eight Indian languages, which go to TechnoServe’s crop advisors and field officers simultaneously. It partners with premium Indian coffee brands to track every stage of the process, the cost of which could go up by 13 per cent if brands decide to pass these expenses to the consumer. Some companies, however, don’t resort to this as they believe it’s part of their transparency ethic. Knowledge is power. And your brew may taste better knowing where it came from.
Why blockchain traceability? ✥ The data collected acts as a single source of truth. ✥ It captures real-time data, right from the sourcing of raw materials to input usage and sustainable practices. ✥ The post-harvest module captures and streamlines the production processes, inventory and batch management, and boosts operational efficiency. ✥ Understanding the data generated to help reduce losses due to wastage in the supply chain and provide better insights for stakeholders to make informed decisions.
source: http://www.newindianexpress.com / The New Indian Express / Home> Lifestyle> Food / by Manju Latha Kalanidhi, Express News Service / July 31st, 2022
In today’s situation where there are many people who think that I can get rich by acquiring property and money, this goldsmith has some love for the environment. Therefore, there is a great desire to earn money by trading gold and silver and to preserve the environment for the next generation. Trader Rajendra Singh has been continuously planting and nurturing plants for the past many years without any publicity. Rajendra Singh is originally from Rajasthan, residing in Siddapur, Virajapete taluk of Kodagu district. He settled in Kodagu 20 years ago.
Rajendrasingh, who was concerned about the environment from a young age, has a great love and concern for the environment. The reason for that is that Rajendra Singh, who was born and brought up in the desert of Rajasthan, felt that if there were no trees, he would face such difficulties.
Planting and nurturing work
Thus, even after coming to Kodagu, his concern for the environment did not diminish. They are constantly doing the work of planting and nurturing plants in school college premises, bank police station and government office premises.
Planting
What does Rajendra Singh say?
Especially in 2014, thousands of trees were cut down while the high tension line was being laid in Kodagu to Kerala. As a result, there was a lot of ups and downs in Kodagu without rain as before. Such a situation was created that if it came, it would pour down immediately, otherwise it would not rain at all. Rajendra Singh says that he was very bored by this and started planting a lot of plants.
Rajendra Singh who planted 1.80 lakh saplings
So far, approximately 1.80 lakh saplings have been planted and nurtured in school and college premises of various taluks of Kodagu, government offices, schools and colleges of Priyapatnam, Mysore taluk and Hunsur taluk. Besides, they are planting plants on roadsides and in forest areas.
Students are aware of the environment
They are watering the plants they have planted themselves during summer. Realizing that the work of planting and growing plants is not possible on his own due to the environmental degradation, Rajendrasingh is making students aware of the need to plant and grow plants before going to schools and colleges.
Planting
A businessman is also very concerned about the environment
Besides, they are working to encourage students to plant and grow plants by conducting various competitions and giving prizes. On the whole, the locals are appreciating his concern to save the environment even though he is a gold and silver trader.
Rainfall has decreased in Kodagu region since last one week. Two weeks ago there were scattered landslides along with rain in Kodagu environment.
source: http://www.irshivideos.com / IV News / Home> Latest News & Updates / August 01st, 2022
Call to help preserve memories of a vanishing people
While modernisation has opened many opportunities for the well-qualified, it has also distanced the young from their heritage and culture. This is even more accentuated amongst Kodavas living outside Kodagu. There is a need to establish a platform where young Kodavas could learn and keep in touch with the community’s heritage, cultural practices, folklore, music, dance, festivals and history, says Mrs. Codanda Rathi Vinay Jha, IAS (Retd.) and Chair, India Foundation for the Arts (IFA), who has initiated establishing a Virtual Museum of Kodava Heritage & Culture named ‘Sandooka,’ a treasure trove of information. —Ed
Kodavas are a micro-minority community in India, who live in Kodagu (Coorg) in Karnataka State. It is estimated that there are about 1,50,000 ethnic Kodavas within and outside Kodagu.
Kodavas, by virtue of living quite isolated in a densely wooded hilly terrain on the Western Ghats of India since time immemorial, have developed their own unique culture, physical attributes, cuisine, language, attire, religious rituals and practices.
Over the centuries, Kodavas adapted themselves to the harsh weather conditions, dangers from wild animals and the inhospitable terrain of Kodagu and transformed the land to an idyllic haven it is today. With the passage of time, they toiled literally with bare hands to cultivate paddy in the valleys.
With the forests providing bountiful supply of wild game, they became expert hunters initially with bows and arrows, and later with firearms which enabled them to emerge as a warrior race. They transformed the fertile land and were able to grow enough paddy that they could export to neighbouring areas.
The interactions with immediate neighbours in present day Kerala, Mysuru and Mangaluru, influenced the Kodava language, places of worship, construction of their dwellings and some of the religious practices as well. However, Kodavas still retain their fundamental philosophy of ancestor and nature worship. They come under the broad umbrella of Hinduism.
Kodagu was ruled by Kodava Nayakas or Palegars who were basically warlords. The Haleri dynasty established their rule in Kodagu after cleverly replacing the hopelessly divided Nayakas during the early part of the 17th century. The Haleri Rajas ruled for over two centuries until the British takeover of the administration in 1834 after deposing the last Raja. During the rule of the Haleri Rajas and later the British, Kodavas remained the prominent community very much involved in the administration.
During the British rule, education was introduced and this brought about quantum changes in the lifestyle of the Kodavas. Kodavas found several employment opportunities. Introduction and scientific cultivation of coffee and spices vastly improved the economy of the region. Kodava culture and ethos found expression in the writings by the British, European and Kodava authors.
By the time India got her independence, many Kodavas held important and high-level offices in sectors such as the Defence Forces, Administration, Revenue Department, Forest Department, Police, in the field of Education, Engineering and Medicine.
Kodavas have several distinctive elements in their social, cultural and religious practices. One of them is the deferential status given to women. There is no dowry system in the community. Centuries ago, widow remarriage was permitted. This enlightened attitude is now reflected in well-educated Kodava women shining in a variety of fields.
After India’s independence many Kodavas ventured out of Kodagu seeking better opportunities in education, employment, business and sports. Kodavas are now spread all over the globe. The last three decades has seen a large number of Kodavas migrating outside the country. There is now a sizable number of Kodava diaspora in the US, Canada, UK and Australia. In many cases, there are a couple of generation of Kodavas born and brought up outside Kodagu and outside India as well.
While modernisation has opened many opportunities for the well-qualified, it has also distanced the young from their heritage and culture. This is even more accentuated amongst Kodavas living outside Kodagu. There is a need to establish a platform where young Kodavas could learn and keep in touch with the community’s heritage, cultural practices, folklore, music, dance, festivals and history.
It is with this aim in mind that Mrs. Codanda Rathi Vinay Jha, IAS (Retd.), as Chair, India Foundation for the Arts (IFA), initiated establishing a Virtual Museum of Kodava Heritage & Culture (VMKHC). This project is evocatively named — Sandooka — a treasure trove of information. IFA has successfully supported several path-breaking projects in the field of art and culture.
Sandooka will be a living museum that will be interactive and open to receiving relevant new materials from the public. People, especially the future generations of Kodavas, will have an easily accessible platform to gather details of their heritage. Weblinks will also be given to some of the websites dealing with Kodava culture. It is hoped that this treasure trove of information will be of immense help to those who wish to carry out further research on Kodavas. VMKHC will cover the following aspects of Kodagu and Kodavas:
1. Customs and Rituals
2. Cuisine
3. Architecture
4. Clothes and Jewellery
5. Art & Craft
6. Landscape
7. Literature and Folklore
8. Community Histories
9. Festivals
The project is generously funded with a Corporate Social Responsibility (CSR) grant from Recaero India Pvt. Ltd., which is a pioneer in the field of aerospace engineering and is headed by Vinay Jha, IAS (Retd). A highly professional team has been forged to deal with every aspect of the project. The team comprises:
Lina Vincent – Project Head; Upasana Nattoji Roy – Designer (Switch Studio); Saurav Roy – Designer (Switch Studio) and Mookanda Nitin Kushalappa – Researcher.
IFA office-bearers are: Arundhati Ghosh (Executive Director) and Darshana Davé (Project Co-ordinator); Advisory Group: Rathi Vinay Jha, C.P. Belliappa and Hemanth Sathyanarayana.
Sandooka invites submission of Kodava artefacts, rare photographs, antiques including jewellery (photos) and anecdotes of yore. All accepted materials will be given due recognition and credits. Sharing your valuable knowledge and collections will enrich the contents of Sandooka.
For details of submission of materials, please visit: www.sandookamuseum.org
source: http://www.starofmysore.com / Star of Mysore / Home> Feature Articles / by C.P. Belliappa / August 01st, 2022
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