In the recently held 36th Sub-Junior Yonex Sunrise National Badminton Tournament at Chennai, Boppanda Diya Bhimaiah of Kodagu has won silver medal in doubles.
Diya, the state’s top ranked player, represented Karnataka in under-17 singles, doubles and mixed doubles. Diya Bhemaiah was defeated in the quarter finals by the unbeaten Tanvi Patri who emerged as the champion.
Diya is a student of Vidyashram College, Mysore. Diya has achieved commendable results in the three categories which she participated in.
She is training under Medura Arun Pemmaiah and Boppanda Bhimaiah at Sports Park, Mysore.
source: http://www.clnnews.in / Coffee Land News / Home> Sports / by CLN Staff / November 01st, 2024
In the recently held National Level Brainobrain Abacus Competition, held at the Chennai Trade Centre, Chennai over 8200 children, from all over India participated.
Madikeri centre headed by Mapangada Kavitha Karumbaiah participated with 23 children and eventually won 14 Champion Trophies, 8 Gold Topper Medals and 1 Silver Topper Medal, getting a 100% result.
Kavitha Karumbaiah attributed the entire credit to the children, who performed in those 3 minutes and the parents, who took the initiative to take the children to Chennai in spite of heavy rains and flood alerts.
The occasion was graced by Anand Subramanian (MD Brainobrain International); Arul Subramanian (Director Technical); all the Master Franchisees of various States, Franchisees and Faculties
The Champion Tropies were won by Kanisha Sunith Kumar; Nilah J. Tharakan; Pariksha A.L.; Pavani K. Kunder ; Aradhya K.C.; Ayden J. Tharakan; Charvi Dechamma S.A.; Drupad P. Manikoth; Livya Sunith Kumar; Yaanvi Bojamma M.P.; Aluf A.R.; George Matthew ; Naman M.Gowda; Mia Arun;
The Gold Topper Medals were won by Kushan Devappa Y.D.; Joanna Madtha; Tiya Kishor; Ronith Ganapathi A.S.; Aaron Albert; Raivath Patel N.R.; Gaanavi Gangamma C.V.; and Adith Gautham K.
The Silver Topper Medal was won by Alfa A.R.
source: http://www.clnnews.in / Coffee Land News / Home> Events / by CLN Staff / November 01st, 2024
Professor Padma Shekhar, who is originally from Torenur in Kodagu but now resides in Mysuru, was honoured with the prestigious Rajyotsava Award for her contributions in the field of education.
Before her retirement in 2019 as chancellor of Bengaluru Sanskrit University, she served in multiple roles at the University of Mysore, including as professor of Jainology and Prakrit department, director of the Centre for Women’s Studies, chairman of the department of christianity, and chief superintendent of the women’s hostel.
Besides her educational career, Padma authored numerous books and received various accolades. She supervised multiple PhD scholars. She is among the 69 recipients of this year’s Rajyotsava award.
The Karnataka govt also selected two accomplished individuals from the district for the Suvarna Mahotsava Award, as part of the Karnataka Sambhrama-50 celebration.
Kathimada Jimmy Annaiah and Nandini Basappa were chosen for their achievements in sports. Annaiah from Ponnampet was a member of the University of Mysore hockey team in 1957. He currently heads the Kiggatnad Senior Citizens Forum and promotes sports activities through social work.
Nandini, residing at Panya Estate in Suntikoppa, achieved recognition as an international basketball player. She participated in numerous national and international competitions and served in leadership positions. Her roles include vice-president of the Basketball Federation of India, Karnataka Basketball Association, and India Junior Women’s Basketball team manager. Her achievements include the Kempegowda award and State Sports awards in 2001.
source: http://www.timesofindia.indiatimes.com / The Times of India / Home> News> City News> Mysuru News / by G Rajendra / October 31st, 2024
Coorg Ruchi, in Rajarajeshwarinagar, is a treat for meat lovers
The cosy outdoor sitting area | Photo Credit: Bhagya Prakash K
There is no dearth of food joints in Rajarajeshwari Nagar. Enter the famed arch and the main road, leading all the way to BEML Layout, houses not just food joints that suit all kinds of palettes, but also all kinds of pockets.
So, what does a restauranter do to grab eyeballs amidst this tough competition? Sampath Kumar GP, who started Coorg Ruchi – Homely Food, housed in BDA Complex, has gone in for a vibrant yellow paint. The posters, his hotel’s logo and even the interiors are all designed and painted in a bright yellow hue that captures your attention, despite being housed in a building brimming with at least three restaurants in the same row.
The open kitchen too is painted a bright yellow and has pretty shelves that house honey, coffee and health drinks and spices — all sourced from Coorg and neatly stacked in rows.
Since the family hails from Coorg, Sampath from Gopalpur and his wife, Shilpa from Somwarpet, the name of the restaurant and the food they serve seem apt. What sets Coorg Ruchi apart from the many restaurants serving Coorgi cuisine is that they serve food with recipes that have been handed down by Shilpa’s grandmother and mother. “Everything is made from scratch, including the spices and the masalas.” “The logo is designed by our 12-year-old son Jeshta,” says Sampath.
Sampath sets out at 7am every dawn to buy meat (chicken, mutton and pork). While Sampath manages the online orders, sourcing the raw material and the billing, Shilpa takes charge of the kitchen. You can see her busy toggling between slapping the rottis on the kitchen counter, marinating the meat or tempering the gravies. We sit in the mini outdoor sitting area, which giving us a perfect view of the spic-and-span open kitchen. You can also turn 180 degrees and face the road, watching the traffic whizz past, while you dig into a juicy peppery chicken fry.
The menu offers limited dishes. “We are just a few months old, and since I cook everyday, we have kept the menu limited. Some of the spices are sourced from our estates and our friend’s estates in Coorg. “We also use cold-pressed coconut oil for cooking and personally buy grains and mill them to make flour. Nothing here is bought off the shelf or in plastic,” Shilpa says.
We start our meal with a plate of kebab, which has chicken covered with a red crisp crust, deep fried in oil. This is served with raw onion and a mint chutney. The kebab tastes as all kebabs do, with the exception of it not being too red in colour, due to absence of the food colouring, which is a consolation.
Though Shilpa offers us her signature drink mix with 32 ingredients, including dry fruits, millets, sprouts and almonds and the ABC (apple, beetroot and carrot) juice, our stomach seasoned as it is with adulterated and junk food craves brightly coloured carbonated drinks. Shilpa does not hide her disappointment at our choice saying, “I make the health drink with sprouted grain, seeds, almonds and millets. These are roasted and then milled so there is no adulteration.”
Next on the menu is Coorg style mutton pepper fry, mutton curry and ragi rotti. Though not a fan of red meat, this selection worked for us. The mutton pepper fry brimmed with the fire of pepper while the gravy flavoured with coconut and the traditional red chilli-poppy seeds mixture paired well with rice and ragi rotti. While the rottis were melt-in-the mouth, the sherwa that they served it with could have gone a little low on salt.
Mutton pepperfry
The rottis are made in the Coorgi style, without onions, coriander and dill leaves that we find in Bengaluru. These rottis are cooked like phulkas, without oil and are best eaten when piping hot as the rottis, made with rice and ragi do tend to go a wee bit hard when cold. The tandoor leg chicken is roasted to perfection. The ghee rice wins the maximum points as it is visually appealing with freshly cooked vegetables adding a pretty dash of colour — green, orange and white… and also flavour wise you can literally taste the ghee and every vegetable in the mildly spiced and salted rice. The rice gels with the chicken curry and chicken pepper fry, like it is meant to.
Shilpa recommends the mutton kaal saaru. “Normally kaal saaru uses the stock of the mutton leg. In Coorg, the stock is the main ingredient into which we add the spices and coconut paste to make a gravy.”
We take her advice and try the kaal saaru, dipping a piece of akki rotti into the saaru. The taste is way different from the regular kaal saaru one gets in Bengaluru, without the oiliness one normally associates with it. You also get the subtle taste of the coconut milk in this dish, with a gentle aroma of the coriander powder and the mild flavours of whole spices — cinnamon and cloves.
They have a separate kitchen at Coorg Ruchi specifically for pork dishes. “We kept it separate as not everyone eats pork and we did not want them to feel uncomfortable thinking that the meats were cooked in the same utensils,” Shilpa said.
We try the pork semi dry and chilli fry. The semi dry version is cooked again in pepper and the green masala, and the meat is cooked to perfection, but the chilli pork version smells of raw spices — a paste of ginger, garlic, onions, green chilli, and coriander seeds and leaves. It somehow feels raw and literally sets your insides on fire, which even our next carbonated drink, a chilled lemon flavoured one, is unable to put out. This dish was moved to the side as our throat recovered from the spice level and eyes from the tears as the after effect of the raw green chillies.
Chicken pepper fry
Coorg Ruchi has no vegetarian dishes to its menu as yet. However, if you are vegetarian, Sampath and Shilpa can serve whatever vegetarian food they have cooked for themselves for the day. “Eating meat thrice a day, gets a tad heavy, “ says Shilpa. “We cook a small portion of vegetarian food every day for our lunch or dinner. Normally, it is rasam, soppu saaru, soppu, palya andsprouts, which we share with customers who wish to have vegetarian food.”
For dessert we opt for a simple egg, milk and sugar pudding, and a huge bowl of vanilla ice cream and a good, old fashioned, choco-bar. Shilpa places a tall glass of ABC juice before us which we savour smiling with every sip as the flavours of the apple, beetroot and carrots hits the palate. Coorg also sells honey and filter coffee from the estate.
Cost for two ₹280. At RR Nagar. For more details , call 9448483200.
Allumada A. Saanchi Bollamma (kneeling extreme right), who represented Bengaluru Urban Division in above 63-kg category (women), won gold medal in the recently held Dasara CM Cup-2024 for elite men and women, organised by the Department of Youth Empowerment and Sports at Chamundi Vihar Stadium in Mysuru.
Saanchi was declared as Best Boxer in elite women category.
Jiya of Belagavi Division won the silver medal while Roshni Muthanna of Mysuru Divison and Divyashree of Bengaluru Rural Division won the bronze medals.
source: http://www.starofmysore.com / Star of Mysore / Home> Sports / October 21st, 2024
The work for the Ain Mane at Dakshinachitra Museum began in June 2023 and the same is ready to be inaugurated today.
The Ain Mane established at the Dakshinachitra Museum in Chennai.(Photo | Express)
Madikeri :
The Kodava Ain Mane forms the epicenter of the culture of Kodava community. The Ain Mane aka ancestral house act as curators of the Kodava traditions and culture. With an aim to introduce these traditional edifices to the world, a model of the Ain Mane will now be inaugurated at the Dakshinachitra Museum in Chennai today.
Dakshinachitra is a cultural living museum of art, architecture, lifestyle, performing arts and craft. The museum is home to 18 traditional houses that depict the unique culture of South India. And as a 19th addition to the museum, a traditional Kodava Ain Mane has now been established at the center in Chennai and depicts the rich culture of the Kodava community.
“Our long search for an Ain Mane from Kodagu bore fruit in 2022. We acquired and dismantled the 1852 built Kodira family Ain Mane in Kodagu. The entire house was documented in detail and all the wooden elements were numbered, dismantled and transported to Dakshinachitra Museum in early 2023,” shared Rathi Vinay Jha, former secretary of the tourism department, member of the Sandooka Museum Trust and Life Trustee of Daskhinachitra Museum who headed the Kodava Ain Mane project. She was earlier involved in curating materials for the Sandooka Virtual Kodava museum.
The work for the Ain Mane at Dakshinachitra Museum began in June 2023 and the same is ready to be inaugurated today. The Ain Mane is lined with materials that exhibit the unique culture, traditions, rituals, folk culture, attire and cuisine of the Kodava community.
The project was supported by the CSR wing of Hyundai Motors and Mobis India Foundation. As confirmed by Rathi, a Kodava troupe from Kodagu will perform at Dakshinachitra today and tomorrow during the inaugural ceremony.
“The Dakshinachitra Museum managed by Madras Craft Foundation showcases ancestral homes from all the Southern States. The museum is 35 years old and they already have 18 such ancestral homes. The Kodava House will be the 19th such house. The Kodava house will showcase the culture and heritage of Kodavas and Kodagu,” she concluded.
source: http://www.newindianexpress.com / The New Indian Express / Home> Karnataka / by Pragna GR / October 22nd, 2024
