Courtyard by Marriott Bengaluru Outer Ring Road invites you to a culinary journey through the hills of Coorg at their much-awaited Kodava Food Festival. Nestled in the picturesque landscapes of Karnataka, Coorg’s cuisine is a vibrant reflection of the region’s cultural richness and natural abundance.
Chefs Sugandha Rajappa and Rajani Kariappa, along with Executive Chef Vijay Bhandari, have meticulously crafted a menu that highlights the authentic tastes of Coorg. Their expertise is showcased in every dish, where traditional recipes meet contemporary flair, promising a delightful dining experience.
Treat yourself to a variety of Coorg’s signature dishes, such as the delicious Pandi Curry, Kodava Kummu Curry, Paputtu, and much more.
Each dish, prepared with locally sourced ingredients, captures the essence of Coorg’s rich culinary heritage. The festival guarantees a sensory feast, with aromatic spices and fresh ingredients taking center stage.
Gather with family, friends, or fellow food enthusiasts and visit Momo cafe to experience the essence of Coorg and create cherished dining memories.
For more details and reservations, please contact: +91 95136 53156 or 9513688331.
Where : Momo cafe , Courtyard by Marriott Bengaluru Outer Ring Road
When: 4-8th June
Lunch : 12:30 – 3:30 PM
Dinner : 7:00 PM – 11:00 PM
Price : 2200 INR plus taxes.
source: http://www.apnnews.com / APN News / Home> Life Style> Food & Beverages / June 07th, 2024
With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian of Uttarakhandi food, showcases 16 other women who are each committed to keeping their own culinary heritage alive. These are some of India’s most passionate culinary custodians, who are driving conversations around and exploration of regional, micro regional and community cuisines through media, books, TV, home delivery menus from their own home kitchens, and pop-ups at restaurants.
Kaveri Ponnapa
Kodava Food Kaveri Ponnapa is a Bengaluru-based independent writer on gastronomy and heritage, who is thought of as synonymous with Kodava culture and cuisine.
Avare Curry
Why We Think Kaveri Is A Culinary Custodian While researching her first book The Vanishing Kodavas, Kaveri spent a significant amount of time in the villages of Kodagu (Coorg), connected with the local people, and got a first-hand experience of their lifestyle, which is still connected with the land. The Vanishing Kodavas is acclaimed as a cultural study of the Kodava people based on 15 years of fieldwork documenting their history, customs, worship and cultural practices. Kaveri’s writings on these subjects have been published in leading national and global publications. Her website The Vanishing Kodavas, blog The Coorg Table and its Facebook page continue to be unique rich resources for information and authentic recipes and are followed by audiences from across India and the globe including the Kodava diaspora, as well as people fascinated by the unique cuisine of this small community. Her current project, based on her observations of how a cuisine is born out of a particular landscape, culture and history, is a book documenting the culinary culture of the Kodava community from an anthropological and cultural perspective, enriched with information on local ingredients, practices and recipes including many that are no longer eaten or being forgotten. Kaveri has curated successful Kodava food festivals with ITC Windsor, been consultant to the Leela Palace and Taj MG Road Bengaluru on Kodava cuisine, and continues to train chefs and speak about the cuisine at hospitality institutions such as The Oberoi Centre for Learning and Development, Delhi.
Bale Nuruk
What We’ve Learned About Kodava Cuisine Through Kaveri – Kachampuli is a souring and thickening agent indispensable to Kodava cuisine. Every kitchen will have a bottle or three of this dark, tart vinegar – made for centuries from the ripe fruits of the Garcinia gummi gutta tree, indigenous to Kodagu – stored away. It is a signature flavour in all the classic Coorg dishes.
– Rice is central to Coorg cuisine and used in many forms. Tari is washed, dried and hand-pounded rice that breaks down roughly into three to four bits and is used to make all the Coorg puttus. Akki podi is finely-powdered rice, used to make rice rotis and batters for some fried sweets. –
Kartha masala, or black masala, is a signature spice blend made of slowly dry roasted, ground spices that lends a characteristic flavour to many classic recipes. The basic ingredients of cumin, mustard seeds, black peppercorns and fenugreek seeds are roasted slowly to a coffee-brown colour, powdered and used in curries. A few other spices might be used too, depending on the recipe.
