Bengaluru is about to witness a distinctive and unforgettable gastronomic experience as Four Seasons Hotel Bengaluru announces an exploration of the remarkable cuisine of Coorg on the 15th and 16th of November, at CUR8, the hotel’s signature restaurant. This two-day pop-up at Four Seasons is the third in a series of unique partnership with Chef Pin; showcasing the incredible culinary talents of home chefs. In this latest pop up, home chef Radhica Muthappa brings to the forefront the lesser known, yet incredibly rich and vibrant Kodava Cuisine.
Coorg, nestled in the lush greenery of south west of Karnataka, is not only known for its breathtaking landscapes but also for its distinct and flavourful cuisine. Coorgi cuisine, often referred to as Kodava cuisine, reflects the culture and traditions of the people of Kodagu, known for their warm hospitality and love for robust and earthy flavours.
At the heart of this culinary celebration is Radhica Muthappa, a passionate home chef who has mastered the art of this cuisine and is set to bring her love for the Kodava culture to the table, creating dishes that pay homage to the region’s rich culinary heritage. Her journey as a chef has been a remarkable one with a background in working at The Park Hotel in Chennai and now running a couple of cloud kitchens from her home in Bangalore. She has honed her skills over the years, and her expertise in Coorgi cuisine ensures an authentic and unforgettable dining experience.
The culinary delights of this micro-cuisine that have long remained undiscovered by many, are a beautiful blend of indigenous spices, aromatic herbs, and local produce from Coorg, creating dishes that are hearty, delectable, and deeply rooted in tradition. Savor Radhica Muthappa’s flavourful masterpieces including dishes like ‘Coorg Meatball (Kaima Undey) Curry’ and her signature dish, ‘Pandi Curry with Kadambattu’ and embark on a journey with Four Seasons Hotel Bengaluru into the heart of this regional culinary treasure, celebrating the indigenous ingredients, authentic recipes, and a commitment to quality and innovation.
In an age where the world has become a global village, there is something incredibly special about exploring micro cuisines like Coorgi Cuisine. Guests can interact with the home chef and learn about the cuisine and the culture of the state in the sophisticated atmosphere of CUR8, where stylish decor and attentive service create the perfect setting for a memorable dining experience.
This pop up at Four Seasons Hotel Bengaluru is a gateway to understanding the Kodava way of life, making this event an exploration of both food and culture.
Date: November 15th and 16th, 2023
Venue: CUR8, Four Seasons Hotel Bengaluru
source: http://www.hospibuz.com / Hospibuz.com / Home> Buzzing News> Hotel News / September 11th, 2023
Thousands of farmers in South Kodagu now look forward to better yield as Gonikoppal gets a new digital soil testing centre. The Coffee Board launched the testing centre last week following demands of farmers and growers.
Earlier, farmers of Virajpet taluk had to travel 50 to 70 kms to give soil for testing centres at Chettalli and Koodige and both the centres are in Somwarpet Taluk. Farmers in Virajpet were deprived of a testing centre.
Coffee Board Senior Liaison Officer said it took two hours to find the potential of hydrogen (PH) value of soil and five hours to find nitrogen, phosphorus and potassium (NPK) in soil.
source: http://www.starofmysore.com / Star of Mysore / Home> News / December 28th, 2017
Kodagu, a tiny district in Karnataka, has produced thousands of sportspersons and soldiers for the nation.
Madikeri:
For years, cricket enthusiasts in Kodagu — a tiny district in Karnataka — were enthralled by men playing cricket tournaments. However, the game got a lot more exciting as married women’s cricket matches have now taken the spotlight.
In a remarkable event, a married women’s cricket tournament was held on Sunday, November 5, in Chetalli village of Madikeri taluk. The women participants showcased their cricketing prowess at the district-level match, and the atmosphere was electrifying.
In an intense competition, Team Maldare emerged victorious, claiming the title, while Team Master Blaster secured the second spot. These married women, donning cricket uniforms, put aside their daily chores and responsibilities to celebrate the game they love. With cricket bats in hand, they skillfully hit sixes and fours, proving that they were no less than their male counterparts on the field.
The event came alive even further by various food stalls set up by other women and mesmerising dance performances by the cheer team, which left the Chettalli High School ground brimming with excitement.
Historic moment
The Chettalli High School ground witnessed a unique and historic moment, as the 2nd married women’s open knockout cricket tournament was organised by the Chettalli’s Club. A total of 15 married women’s teams, all above 25 years of age, enthusiastically participated in this 6-over tournament.
In the much-anticipated final, Team Master Blaster won the toss and chose to bat, setting a target of 23 runs in the scheduled four overs. Team Maldare chased down this modest total in just 2.3 overs, securing their victory.
Pushpa Kuttanna, a retired principal of K M Cariappa College, lit the ceremonial lamp, emphasising the vital role women play in society. She commended the efforts of the Chettalli’s Club for organising the tournament exclusively for married women, who often balance family life and responsibilities. This marked a historic moment as the first-ever married women’s cricket tournament in the country.
‘Women can excel in any field’
Aichettira Sunitha Machaiyya, the president of the club, stated that it was established in Chetalli in 2010 with the goal of empowering women. Monthly programmes have been organised, and following the success of the tournament last year, they were inspired to host another tournament.
The winners, Team Maldare, received a cash prize of Rs 21,000 along with a trophy, while Team Master Blaster claimed the second prize of Rs 11,000 and a trophy. Kokeri women’s team secured the third prize, earning Rs 6,000 and a trophy.
Individual awards were also presented, with Bharti of Team Master Blaster named the best bowler, Sujitha of Team Maldare recognized as the best batter, and Anjana of Team Sambhrama awarded the highest run-scorer.
This historic event not only showcased the passion and talent of married women in cricket but also highlighted the importance of gender equality in sports, proving that women can excel in any field they choose.
Guinness record
Kodagu, a tiny district, has produced thousands of sportspersons and soldiers for the nation. The annual Kodava family hockey tournament, started in the year 1997, has secured place in Guinness book of World Records as the largest family hockey tournament in the world.
source: http://www.siasat.com / The Siasat Daily / Home> News> Bangalore / by News Desk / November 07th, 2023
‘Bhakta Ratnakara Keerthane’, restored work of renowned Kodava writer, released.
Dignitaries release Appaneravanda Appachha’s ‘Bhakta Ratnakara Keerthane’ in Madikeri on Saturday. DH photo
Writer Bacharaniyanda Appanna has said that a chapter on the life of Kodava writer Appaneravanda Appachha should be included in school syllabus.
At a book release programme organised by Karnataka Kodava Sahitya Academy here, Appanna said Appachha laid foundation for literary activities in Kodagu.
Lauding the initiative of the academy to document the achievements of the writer in the form of a book, Appanna said such initiatives will bust the myth that the district still lags behind in literary field. Though most of the works are being brought out in Kodava, lack of adequate publicity has become an impediment in reaching literary lovers, he observed.
Study materials
Lauding Appachha as ‘Kalidasa of Kodagu’, Appanna said it is evident with most of the poems, plays and also theatre songs penned. The available study materials will help younger generation in getting a glimpse of the writer and his achievements, he noted.
Appachha’s works date back to over a century and he has written four plays in Kodava. One among them, ‘Bhakta Ratnakara Keerthane’, was facing extinction, but for the timely initiative of the academy. The work has got a new lease of life, he said.
Registrar of Kodava Cultural Study Centre, Mangaluru University, Kodeera Lokesh said, “Though the love for the land among locals is on the decline, there are very few who feel proud and also patriotic, speaking in awe about the contribution to defence forces in the country.”
The youths should take initiative in studying culture and tradition of the land. The academy is playing a key role in conserving the culture, by judiciously using funds provided from the government, he added.
Additional Deputy Commissioner M Sathish Kumar stressed on documentation of history related to Kodagu for history lovers. The available historical documents in the record room at deputy commissioner’s office can be digitised for the benefit of next generation, he suggested.
Works released
Researcher Biddanda Rekha Chinnappa’s book on ‘Swatantrya Poorva Kodagina Rajakeeya Parisiti (Politics in Kodagu During Pre-Independence Era), researcher Kambeyanda Deena Bojanna’s ‘Kodagina Mand Mane Kymada Mandgala Srimantha Parampare (The Rich History of Traditional Kodava Houses), Macchamada Gopi Seethamma’s ‘Neethi Joppe’ and journalist Ithichanda Ramesh Utthappa’s ‘Appaneravanda Appaccha Kavi Jeevanacharitre (Biography of the Writer) and Sirigandha Srinivasmurthy’s CD on ‘Kodava Bhashikara Samagra Dakaleekarana’ were released. Akademy chairman Biddatanda S Thammaiah, Madikeri Urban Development Authority Chairman Chummi Devaiah, writer Nagesh Kalur, deputy director (retd) S I Bhavikatti were present.
source: http://www.deccanherald.com / Deccan Herald / Home> Amp> Story> Content> 627810 / by DHNS / August 13th, 2017
Kavery Nambisan traces the history and geography of the brew in India in her book ‘Cherry Red, Cherry Black: The Story of Coffee in India’.
At the Nellikad Coffee Estate in Pollybetta, Coorg | Photo Credit: Special arrangement
When did coffee arrive in India? How did Coorg, a rice-growing area initially, take to growing coffee in large quantities? Where does India stand as a coffee planter and exporter? Kavery Nambisan writes the history of one of the country’s most popular beverages in her new book, Cherry Red, Cherry Black: The Story of Coffee in India. In an interview, she says the history of coffee in India is closely interwoven with global history.
The story goes that an Indian merchant who went on a pilgrimage to Mecca is said to have brought some coffee seeds back with him in the early 17th century, and thus began the backyard cultivation of coffee in parts of then Mysore province, mainly Chikmagalur, Hassan and Coorg. The British saw its potential and expanded the growth of the cash crop. Having worked in the industry — she tried at her hand at berry picking when she was 15 and realised what a tough thing it is — Nambisan also outlines the challenges the industry faces.
Author Kavery Nambisan | Photo Credit: Special arrangement
You say history has everything to do with the story of coffee in India. Why?
The history of coffee is closely interwoven with global history, particularly from the 18th to the 20th century. It is believed that the stimulant effects were first discovered in Abyssinia when a goatherd noted how his goats frolicked non-stop after eating coffee berries growing in the wild. This led to its cultivation and coffee became something of an energy drink of those days. Its popularity spread to many parts of Arabia and from there to parts of Europe. An Indian merchant who went on a pilgrimage to Mecca is said to have brought some coffee beans back with him and so started the back-yard cultivation of coffee in parts of the Mysore Province, mainly, Chikmagalur, Hassan and Coorg.
By the mid-19th century the British had recognised the potential for growing coffee (and tea) on a large scale. They cut down thousands of acres of forests in these regions for this purpose. The British government which got revenue from its production and export, played a key role in regulating the sale of coffee. The two World Wars challenged the prospects of export and profits while competition from other coffee-growing countries ensured that our own plantations had to work on improving quantity and quality.
Wasn’t Coorg a rice-growing area before the prospect of expanding coffee growth brought the British to the region in large numbers?
The people of Coorg were hunter-peasants right up to the early 19th century when it was annexed by the British. Livelihood was closely tied to paddy cultivation which in turn was dependent on the monsoons. Paddy is a labour-intensive crop and needs workers prepared to work in difficult weather conditions. So the local tribespeople worked in the fields for daily wages. Coffee growing was initially very challenging, and disease often destroyed the crops. But with effective planning, research on the cause of disease, treatment and plant selection, it turned out to be very profitable.
Though the first coffee estate was set up near Mercara, why did coffee growth proliferate in southern Coorg? And what was the variety grown there?
North Coorg where coffee was initially grown receives heavy rainfall which can damage the blossoms and the young berries. Moreover, the area is mostly hilly and so coffee is grown on steep terrain. Within a few decades of cultivation, hundreds of acres of coffee plantations were thus destroyed. Many plantations closed down and some of the British planters went back to England. In Southern Coorg on the other hand, the land is gently sloping, or flat and the rains are not so severe. It is better suited for coffee cultivation. The two varieties of coffee grown are Robusta and Arabica.
A coffee picker with a sack of harvested beans | Photo Credit: GRJGM
Please share your experience of plucking coffee berries when you were 15. How tough was it?
That was foolish bravado on my part. Perhaps also, the fact that I was of an age when I romanticised manual labour. Coffee plucking itself appears easy when a skilled worker does it. Actually, It is hard work. There are nettled shrubs and creepers that get in the way, abrading palms and scratching the arms and shins. The many insects that creep, crawl and fly will often sting. Dried coffee twigs can poke the eyes for good measure when the picker crouches beneath the bushes to pluck the berries. I was not able to pick as much as I thought I could. But the workers? They talked and laughed all day and plucked enough berries to fill a few sacks each.
Was the rapport between the local Kodavas and the British a happy one? What did they learn from each other?
I guess you could say it was a good rapport. You need to go back in history in order to understand why. Coorg (or Kodagu) was ruled by the Haleri kings for 250 years before the British annexed Coorg in 1834. Coorg was better off under the British. They got schools, dispensaries, apothecaries, etc. Importantly, there was more peace and harmony which came with better administration. Within a few decades, many of the Kodavas became literate. The British found them to be hard-working, honest and trustworthy.
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Cherry Red, Cherry Black: The Story of Coffee in India
Kavery Nambisan Bloomsbury
₹699
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What are some of the concerns about the modern coffee industry?
There are several concerns: Coffee plantations are the result of the felling of large areas of forest land, particularly in and around the Western Ghats. It is also a crop that uses pesticides and chemical fertilizers which denude the soil of its health and vigour. Organically grown coffee is a possibility, but economically it is not viable in large plantations. The climate catastrophes experienced in the last few years has led to destruction and loss of lives. We need to look at alternate ways of producing coffee so the end result is not deleterious to the environment. There are many individuals, groups and a few corporates who are experimenting with new methods. Coffee growing is no longer as lucrative as it once was and there is a need for innovation and the use of methods that are not harmful to the ecosystem.
A farmer in Coorg picks riped coffee beans for pulping | Photo Credit: Sampath Kumar G.P.
From Steeping to the French Press there are many ways to make coffee and you describe them in the book, which is your favourite way to make and drink coffee?
I have been a coffee drinker all my life, naturally. I cannot start the day without coffee. I like it strong, hot and full flavoured. I use a mix of Robusta and Arabica beans, roasted at a mill nearby and powdered at home. I have three methods that I use to make coffee, depending on my mood. The Moka pot coffee, filter coffee or the simple brew, in which you heat fresh water and when it comes to boil, add the coffee powder, cover and let it steep for 2 minutes, strain and serve with hot milk and jaggery.
source: http://www.thehindu.com / The Hindu / Home> Books / by Sandipta Datta / December 09th, 2022
The recent World Coffee Conference in Bengaluru highlighted how speciality growers and artisanal roasters are discovering the rich flavours and nuances of Indian beans.
Tribal farmers in the Araku Valley | Photo Credit: Surbhi Kaushik
There was a time when Indian coffee was dismissed as a shy bean, a filler coffee, remembers Sunalini Menon, the president of Coffeelab Limited, a Bengaluru-based coffee sensory evaluation laboratory and research organisation. Not anymore.
India’s first woman coffee taster, Sunalini has been assessing coffee for almost fifty years. “Now they are looking at India and seeing a sustainable, traceable coffee which can no longer be pushed under the table,” she says.
The success of the 5th edition of the World Coffee Conference (WCC), which was held at Bangalore Palace in September, is a testament to this mounting interest in Indian coffee. “We had purchasers from all over the world, European machine manufacturers, traders of imported coffee machines from China and Europe, coffee consultants—in other words, WCC was a coffee community haven,” recalls Dinshay Luthiya, the founder of Bai Mu Dan, Pune, who also helped design the coffee program at Veronica’s in Mumbai.
Tribal Farmers in the Araku Valley | Photo Credit: Special Arrangement
Not only did WCC prove to be a forum to network with various stakeholders in the coffee industry, but it also offered an opportunity to taste coffees that he had never heard of before, adds Dinshay, who believes that the event opened new horizons for all Indian coffee growers, roasters, and exporters.
According to Dr Mandappa I.M., Divisional Head, Coffee Quality at Coffee Board, India, which organised the WCC, the event had visitors from over 80 countries and saw 10-12,000 daily walk-ins on average. “This conference was a huge eye-opener. People are really noticing Indian coffee, which is very encouraging for the entire sector,” he says. “It is high time that India is on the coffee map.”
So, what lies ahead in the world of Indian coffee? This is what the coffee experts and aficionados across the country say.
The rise and rise of specialty coffee
For a long time, Indian coffee was largely seen as a soft commodity, a homogenised, interchangeable product. “Coffee was just purchased to be blended into instant coffee, the worst quality of coffee”, points out Manoj Kumar, the co-founder of Araku Coffee and CEO of the Naandi Foundation, which has been instrumental in enabling the tribal farmers of Andhra Pradesh’s Araku valley to grow specialty coffee.
This, in turn, led to farmers focusing more on quantity over quality, says Akshay Vaidyanathan of Kapikottai, a Chennai-based artisanal coffee roasting business. “Because of this, there is the whole assumption that Indian coffee is not nice-tasting,” he says. “That is thankfully changing.”
Coffee seeds | Photo Credit: Surbhi Kaushik
Today, according to Mandappa, there are a whole lot of Indian growers producing specialtycoffee, both for the domestic and export markets. While coffee prices are notoriously volatile and dependent on a number of variable factors, in general, specialtycoffee—a term used to describe very high-quality coffee that scores above 80 points on a 100-point scale—fetches a higher premium. “Since the growers get better returns, they are willing to put in the extra effort to process and take care of their coffees better,” he says.
Another thing that appears to be altering the coffee narrative is the changes in the demographic of producers. “It is the young people in India who are driving this trend very strongly at the moment,” believes Mandappa. Many of the people in the specialty coffee market today are often 4th and 5th generation planters returning back to their farms, having travelled and studied abroad, and are fully aware of the potential of specialty coffee. “There is a lot of innovation when it comes to post-harvest processing of coffee today.”
Komal Sable, who runs The South India Coffee Company with her husband, Akshay Dashrath, must agree. When they first started the brand five-odd years ago, hoping to put Indian specialty coffee on the global map, only 10% of their family farm in Coorg was reserved for it, with the rest of the coffee going to the commodity market. Over the years, as the demand for specialty coffee increased, the ratio kept changing; today, nearly 80% of their farm produces specialty coffee, says Sable, who believes that the market is in the growth stage.
Farmers in Araku Valley | Photo Credit: Surbhi Kaushik
Home brewing stays hot
Anush Bhargava’s interest in coffee was first piqued when videos of Dalgona coffee went viral on social media in early 2020. Till then, he had barely drunk anything but the odd Frappuccino at Starbucks. Trying to make this coffee at home shifted something in him, his curiosity deepening when he came across an article about different brewing products and coffee in August of that year. Within a year, he had all the brewing equipment one could think of, including a V60, Aeropress, Moka pot, syphon and a manual espresso machine. “That is how it began for me,” says the 33-year-old.
COVID appears to have catalysed the home brewing movement in the country, which inevitably turned the spotlight on Indian coffees. “During the pandemic, home brewers really doubled and tripled in number,” agrees Mandappa. “They are more than willing to experience newer tasting coffees.”
And despite the mushrooming of more and more coffee cafes with innovative coffee drinks being served in the recent past and also in the present, the trend isn’t going away anytime soon. “Home brewing is still doing well,” says Sunalini, who believes that while COVID certainly made home brewing an important aspect of life, especially among millennials, other factors such as quality improvement, sustainability and relationship marketing are continuing to drive this interest.
Raised bed coffee drying | Photo Credit: Courtesy Komal Sable
Marc Tormo, a coffee roaster and creative consultant from Auroville, who began roasting and selling coffee under the Marc’s Coffees label in 2008, says that effort taken by brands to educate consumers on the nuances of the product is also driving the trend. “The education part is very important,” believes Marc, pointing out that most brands always try to teach you more about the coffee they sell, whether through workshops or by the information they carry on their packaging. Building awareness, he believes, is especially important since the final step—brewing—lies with the consumer. “If you truly want to enjoy it, you require understanding and knowledge.”
Beyond Arabica
Coffee is one of the most vulnerable crops out there, with estimates that nearly 50% of coffee species could go extinct in the next 25 years. Not surprisingly, therefore, a lot of current coffee research is focused on developing more climate-resilient species and varieties. “At the WCC, we had a dedicated workshop where we cupped 12 different climate-resilient species,” says Mandappa, who believes that India is “up there” when it comes to research on this.
While India has always been known for producing the best Robusta, a hardier and more resilient species of coffee than Arabica, in the world, there is research being done on other species as well, say many industry players.
Coffee being harvested | Photo Credit: Courtesy Komal Sable
Komal, for instance, says that they grow a species called Excelsa on the farm, in addition to Robusta and Arabica. This coffee species, she says, is a tree, not a plant and was usually seen planted around the border of estates. We noticed that the Excelsa tree gives an average yield each year with minimal intervention,” says Komal, who is also researching other native species of coffee such as Coffea Bengalensis, Coffea Travencorensis, and Coffea Wightiana.
What is also helping the coffee narrative go beyond Arabica is advancements in processing techniques. “Robusta has always had many positive points, but processing it has traditionally been harder,” agrees Sunalini, who is an unequivocal champion of this less-popular species. With more advanced processes—says new fermentation techniques—this is changing, something Komal agrees with, too. “One of our Robustas is doing very well in the Netherlands market and is produced using a very interesting process—an 84-hour ferment with a yeast culture,” she says, adding that there is a growing market for what is referred to as “fine robusta”. “Processing makes a big difference to the cup quality, and there is a lot of innovation being done in this space.”
There are two things that Anush thinks of a lot when picking up his coffee: sustainability and traceability. ‘I am part of a Discord group where a lot of coffee aficionados meet and talk about these things,” he says, confirming something that many people in the business claim: Indian coffee is now stepping into its 4th wave.
While the definition of what the fourth wave entails varies depending on who you ask, it is essentially about going beyond merely creating a high-quality product, also focusing on the consumer’s desire to better understand coffee’s supply chain and its social and environmental impact.
“In a world where young people are thinking that food comes from an app, it is important for them to be engaged with these things,” believes Manoj, who firmly believes that coffee’s quality and ability to be sustainable depends on how diverse a farm is. According to him, monoculture cropping will not withstand climate crisis, something coffee is expected to be especially susceptible to. “Indian coffee is blessed to have the option of being shade-grown,” he says. Therefore, creating a biodiverse ecosystem where coffee is grown under various fruit trees, silver oak or Ficus, and alongside spices like pepper does wonders for coffee quality. “If you look at the coffee estates within India, wherever there is biodiversity, the quality is at another level,” he says.
Coffee being raked | Photo Credit: Courtesy Komal Sable
In his opinion, the coffee revolution needs to be led by single-origin traceable coffee, which is directly sourced from farms by coffee entrepreneurs willing to offer better prices based on quality. “This way, the farmers will transform themselves,” he says. Take, for instance, the case of Buridi Sundaramma, who hails from the Gondivalasa village in the Araku Valley Mandal. She says that since she started cultivating the organic, terroir-mapped coffee that Araku Coffee is best known for, her income has increased substantially. Thanks to this, all her three children are extremely well-educated, and she has also managed to invest in cattle and gold. She says, “This all because of coffee.”
source: http://www.thehindu.com / The Hindu / Home> Food / by Preeti Zacharaiah / November 03rd, 2023
The first Annual General Body Meeting (AGM) and get-together of Pombolak Kodava Koota, Mysuru was held at Kodava Samaja premises in Vijayanagar here recently.
Koota President Mundottira Jaya Chengappa presided.
Theetharamada Dr. Devaki rendered the invocation. Vice-President Thathira Bheemaiah condoled the death of Koota members in the past one year.
Koota’s annual report was read out by Joint Secretary Guddanda Rashmi Uday while the accounts was presented by Treasurer Kullachanda Vinutha Kesari.
The names of new members was read out by Annarkanda Prathima Thimmaiah, who also compered the programme.
Committee Member Boppanda Appaji proposed the vote of thanks.
Various sports and games were conducted for the members present by Sports Committee Member Adikera Sajjan Cariappa.
Cash prizes were presented to meritorious students while the Ph.D awardee Dr. Theetharamada Dr. Devaki was felicitated on the occasion.
Hon. Secretary Chottanda Chengappa, Mallengada Sharanu Somaiah, Theethira Beena, Ammanda Somaiah, Mullanda Vinu Cariappa and others were present.
source: http://www.starofmysore.com / Star of Mysore / Home> News / November 02nd, 2023
Member of legislative assembly (MLA) and chief minister Siddarmaiah’s legal advisor, AS Ponnanna on Tuesday stated that possessing wildlife products with ancestral connections should not an offence.
MLA AS Ponnanna stresses importance of recognising the historical importance of heritage items. (Facebook/ AS Ponnanna)
Member of legislative assembly (MLA) and chief minister Siddarmaiah’s legal advisor, AS Ponnanna on Tuesday said that possessing wildlife products with ancestral connections should not be an offence.
Ponnanna’s statement came in reference to the stay order issued by the state high court in response to a notice served to Rajya Sabha member and actor Jaggesh by forest officials.’
Speaking to reporters in Madikeri on Tuesday, Ponnanna said that the forest ministry should instruct forest officers not to take any action against those who possess wildlife products until the high court delivers its verdict.
Ponnanna stressed the importance of recognising the cultural and historical significance of heritage items and expressed his belief that it is not appropriate to initiate legal proceedings against those who possess such items. “There is a need for forest officials to have a comprehensive understanding of the wildlife protection laws and urged the government to provide clear guidance to these officers,” he said.
The issue at hand pertains to the use of wildlife products traditionally employed by the people of Kodagu for generations. Ponnanna mentioned that he intends to meet with the chief minister and engage in discussions aimed at providing relief through the state government.
The ongoing legal actions taken by the forest department against individuals who possess wildlife products have instilled fear among hundreds of residents in Kodagu district. Given that the district is a hilly region known for its abundant wildlife and was once encouraged for hunting during the British colonial period, wildlife protection laws were only established in 1972. Prior to that, hundreds of landowners in Kodagu proudly displayed wildlife antlers and skins in their homes as a status symbol, he said.
In Kodagu, people showcased wildlife antlers and skins in their homes as a status symbol. “As I have possessed deer antlers for more than a century, I did not declare them with the forest department,” a coffee grower from Ponnampet in Kodagu told HT on condition of anonymity. He suggested that the state government should provide one more opportunity for individuals to declare their possession of wildlife products.
“The state government should act in accordance with the law. No concessions should be granted to anyone, nor should the possession of wildlife products be allowed,” wildlife expert KM Chinnappa told HT. He warned that if the government permits such practices, hunting could make a resurgence. Chinnappa emphasized the need to change our habits and strictly follow the law, which is enforced for the benefit of the people.
“We will not file suo moto cases or conduct checks in houses in Kodagu,” Madikeri DCF H Bhaskar told HT. He explained that the state government had previously given people a chance to declare their possession of wildlife products until 2003. Whether the state offers another chance for declaration or not, he added, it would be considered an offence.
source: http://www.hindustantimes.com / Hindustan Times / Home> News> Cities> Bengaluru News / by Coovrcolly Indresh, Mysuru / November 01st, 2023
It’s the crack of dawn, and the tranquil lanes of Bangalore are gearing up for the incoming hustle and bustle. Along with the rays of sun that seep through the canopy of trees, the whiff of freshly brewed filter coffee, commonly referred to as filter kaapi, infiltrating the air marks the beginning of the day.
While studying in Bangalore, filter kaapi became my sole source of caffeine owing to its potency and affordability. A trip to the coveted neighbourhood Darshini, an eatery serving all-day breakfast and other South Indian vegetarian delicacies, easily fell into my morning regime. I was one of the thousand patrons visiting this institution regularly for golden dosas, crispy vadas, fluffy idlis and, of course, the pièce de résistance, a strong cup of coffee served in a dabara set (brass tea cup and tumbler).
Filter kaapi is made through quite a different process from Western filter coffee. Image: Kaapi Melbourne
How did the tea-loving nation inculcate coffee into their daily life?
The answer dates to the 16th century when Baba Budan, an Indian Sufi saint, chanced upon these aromatic beans in Yemen during his pilgrimage to Mecca. The Arabs safeguarded these beans to maintain a monopoly of the growth and export and sold them only in their roasted form, disabling buyers from growing coffee on their home grounds. The Sufi saint is claimed to have smuggled seven coffee seeds to India, with his beard as the vessel. He then planted them in the Chandragiri hills of the Western Ghats, where coffee plantations flourished.
For nearly two centuries, the consumption of bean juice was limited to the surrounding area of the hills. It wasn’t until the 1830s, when the British arrived on the fertile soil of Coorg in South India that coffee became cultivated on a larger scale. Apart from the still-standing architecture, the British also left behind the knowledge of coffee farming, which evolved as it seeped through generations. In 1854, an Englishman named John Fowler developed the first coffee plantation in Coorg. Since then, almost every Kodava (locals of Coorg) household started growing their own Arabicas and Robustas, perfecting them over the years.
According to legend, coffee beans in India were first planted in the Chandragiri hills of the Western Ghats. Image: Fidha Fathima
Amongst the belts of Western Ghats, parts of Karnataka, Tamil Nadu, Kerala, and Eastern Ghats of Andhra Pradesh and Odisha, the fertile soil and shade-filled surrounding is perfect for growing coffee beans. As a result, coffee consumption in South India grew exponentially, and India became one of the leading producers of coffee. For many decades and even today, the familiar sounds in South Indian kitchens are the morning whistles of the pressure cooker accompanied by a faint trickling of the coffee in the brewer.
How is it different from the Western filter coffee?
While the idea behind filtering coffee is the same as the Western filter coffee, the difference in the process is worlds apart. A special cylindrical steel apparatus with two components is used to make the coffee; the first component has a perforated bottom and a plunging disc to press the coffee down, allowing it to drip-feed, and the second collects the coffee decoction. The mighty decoction is topped with boiling-hot milk and frothed manually, often theatrically with long high pours between two cups. A copious amount of sugar is added, creating a potent cup of delectable coffee that will jolt a lightning-quick wave of caffeine in your nervous system and is probably capable of waking up a sedimentary rock.
The difference lies not just in its process, but in the beans used, which are usually medium to dark roast. Most coffee roasters package a blend of coffee and chicory; this practice started in France to stretch limited supplies and was adopted globally. Over time, this resulted in the birth of Scottish ‘Camp Coffee,’ a syrup made of coffee and chicory essence infused with sugar. The infusion was a timesaver for the Scottish regiment in the British Army; who has the time to brew coffee when you have a nation to demolish? The consumption of Camp Coffee extended to the British and Indian soldiers, who slowly acquired a taste for coffee made from syrup. Today, as we have elevated our coffee game, the blend continues to stay and is quite popular owing to the added flavour and benefits of chicory.
Image: Kaapi Melbourne
What are the different variations of kaapi, and how can I have it in New Zealand?
Akin to our food, coffee took many forms and shapes as it crossed state and regional borders. Coffee connoisseurs also sought different ratios of coffee chicory blend, 80:20 being the most popular. Coorg is famous for Bella Kaapi, black coffee made with jaggery to combat the bitterness, and Sukku Kaapi in Kerala and Tamil Nadu is black coffee with palm sugar, dried ginger and ground coriander, a common remedy for cold and cough. Tamil Nadu is also home to Kumbakonam degree coffee, made with fresh milk straight out of the cow. Under the South Indian filter coffee umbrella, the variance lies in the coffee chicory ratio, type of beans used, additional ingredients and the brewing process.
As a filter coffee fanatic, the hunt to find one in New Zealand was eminent, and many Sundays were spent scouring the best South Indian filter coffee. Like stale eggs in a pot of water, my search brought a handful of eateries to the surface. However, it did have a silver lining. Along with filter coffee, the search brought to light authentic dosa, idli, vada, and kesari bath (a sweet dish made of semolina) accompanied by bowls of coconut chutney and sambar. Here’s where you can sink your teeth into them:
Saffron and Maya’s South Indian Bistro: Both well-known institutions in the South Indian circle, and the queues outside the venue on Saturdays and Sundays are a testament to that. On weekends, they serve a South Indian-style breakfast buffet, both delicious and a bargain. A small cup of filter coffee is offered at the end to finish the meal.
RRK’s Madras Café: A new kid on the colourful block of Sandringham that is quickly turning out to be one of the top-notch South Indian restaurants in Auckland. The unassuming eatery specialises in food from Tamil Nadu; their Chicken Kothu Parotta, chicken and flaky paratha chopped up into pieces with a coveted blend of spices, is worth braving the heat, and their filter coffee is highly recommended.
Sahana South Indian Restaurant: Another hit amongst the circle, the eatery serves homely South Indian fare all day long. The weekend vegetarian buffet features a diverse range of breakfast and lunch items with new weekly off-menu specials. Pro tip: Call ahead and make a reservation for flawless service.
For those who wish to master this at home, Malgudi Days in Australia holds an inventory of coffee beans sourced all the way from South India, the filter coffee-making apparatus and even the dabara sets for you to have that wholesome experience of savouring a cup of filter coffee. Click here to check out their brewing guide.
– Asia Media Centre
source: http://www.asiamediacentre.org.nz / Asia Media Centre, Asia New Zealand Foundation / Home> Features / by Anusha Kulal / November 01st, 2023
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