The 8th edition of Barefoot Marathon will be held on Dec. 8 (Sunday).
The event, which is a fund-raiser for The Coorg Wellness Foundation, set up for the wellness of people, wildlife and ecology of Kodagu, will be flagged from Tata Coffee Sports Grounds at Pollibetta, at 6 am.
Bib distribution will be done Dec. 7 between 11 am to 1 pm.
To volunteer, contact Varun on Mob: 96868-55539 and for accommodation, call Ricky Monappa on Mob: 96323-38111.
For registration, interested may log on to https://youtoocanrun.com/races/the-barefoot-marathon-8th-december-2024/
The Marathon will be held in five categories — Full Marathon, Half Marathon, 10K Run, 5K Run and 1.5K Run.
The registration fee for all categories is Rs. 1,000 which includes brunch and T-shirt.
source: http://www.starofmysore.com / Star of Mysore / Home> News (headline edited) / November 04th, 2024
From Shade-Grown to Sun-Dried: India’s Unique Coffee Practices. (Photo: By Arrangement)
With India’s coffee exports on the rise, D.M. Purnesh, a 4th-generation coffee planter and SCAI President, discusses the industry’s transformation, challenges, and opportunities. He also previews the Indian International Coffee Festival (IICF) 2024.
As a 4th-generation coffee planter from Chikmagalur, what do you believe are the key factors contributing to India’s growing significance in the global coffee industry, and how will IICF 2024 showcase this growth?
As a fourth-generation coffee grower from Chikmagalur, I’ve seen India’s coffee sector transform. Early on, the only way to sell coffee was through the Coffee Board, which meant surrendering the entire crop and losing its unique identity. That changed in the 1990s when Indian coffee began gaining global recognition for its quality. Today, our beans are acknowledged for their high standards, commanding premiums over those from other nations. The 2023 World Coffee Conference in Bengaluru, attended by over 20,000 visitors from 80 countries, underscored this recognition. IICF 2024 aims to build on this success by connecting India’s coffee industry with the global community. As President of the Specialty Coffee Association of India (SCAI), we are committed to hosting IICF for the next decade.
With your extensive experience in coffee cultivation and export, what innovations or trends do you see shaping the future of Indian coffee, and how will these be highlighted at IICF 2024?
Major challenges like climate change and rising labor costs are pushing Indian coffee growers to innovate. While mechanisation can help reduce labor needs, India’s terrain presents difficulties in implementing these systems on a large scale. The IICF plays an important role in bridging this gap by enabling producers to connect directly with the market, giving roasters and traders (B2B) a firsthand look at the quality of Indian coffee. IICF also introduces premium Indian coffee to a broader audience, encouraging a coffee culture domestically by hosting events across major cities.
As the founder of the Specialty Coffee Association of India (SCAI), what role do you envision SCAI playing in promoting Indian specialty coffee globally, and how will IICF 2024 support this mission?
The Specialty Coffee Association of India (SCAI) is an inclusive organisation representing India’s coffee value chain—from growers to cafes. Over time, SCAI has helped Indian specialty coffee build a respected global presence, commanding premium prices in both domestic and international markets. Our mission at SCAI is to promote specialty coffee and foster partnerships within the coffee community worldwide. The IICF events support these goals, further establishing India as a key player in the global coffee industry.
How does sustainable coffee production and agroforestry feature in your business philosophy, and what initiatives will be showcased at IICF 2024 to promote environmentally conscious coffee practices?
Indian coffee stands out because it’s shade-grown, spring-washed, and sun-dried, thriving in biodiverse areas without disrupting local ecosystems. Sustainability is central to our philosophy, incorporating rainwater harvesting for irrigation and using organic manure from jungle trees. The IICF gives growers a platform to showcase their sustainable methods, while entrepreneurs can present innovations like biofertilisers and eco-friendly equipment. Educational programs at IICF will also underscore the importance of environmentally conscious agricultural practices.
India has made significant strides in coffee exports, with your company being a leading player. What opportunities and challenges do you see for Indian coffee exporters in the global market, and how will IICF 2024 address these?
Indian specialty coffee has successfully established a niche in international markets, often fetching premium prices. This achievement is the result of hard work by SCAI members who have traveled extensively to build Indian coffee’s reputation globally. However, rising production costs and climate challenges require growers to secure even better prices to stay sustainable. IICF 2024 provides a venue for exporters to connect with potential buyers, strengthening India’s market presence and enhancing demand.
As a pioneer in coffee research and development, what new products or processing methods can attendees expect to learn about at IICF 2024, and how will these contribute to the growth of India’s coffee industry?
Indian coffee processing has made significant strides, embracing techniques such as barrel-aging, using in-house yeasts to bring out unique flavours, and incorporating local ingredients like bananas and oranges in fermentation. At our own estate, we’re among the first to apply these methods to Robusta coffee, shifting perceptions about its flavour. India now offers a range of coffee products, including pod machines, frozen espresso capsules, and ready-to-drink varieties. IICF serves as a hub where coffee enthusiasts can explore these innovations and where estates can forge partnerships with manufacturers, broadening the reach of Indian coffee.
Inspired by the wine and alcohol industries, SCAI has introduced national competitions to elevate Indian coffee, such as:
National Barista Championship
National Latte Art Championship
National Brewers Cup Championship
Coffee In Good Spirits Championship
World Filter Coffee Championship
These competitions attract young talent, including home brewers, providing the next generation with opportunities to showcase their skills and raise awareness of Indian coffee. SCAI is committed to creating learning opportunities across the industry, promoting a deep understanding of specialty coffee production and marketing.
source: http://www.deccanchronicle.com / Deccan Chronicle / Home> Lifestyle> Food and Recipes / by Reshmi AR / November 04th, 2024
With a string of holidays including Deepavali and Kannada Rajyotsava weekend, the tourist-favorite district of Kodagu has seen a massive influx of visitors.
With four consecutive holidays, including Naraka Chaturdasi, Kannada Rajyotsava, Balipadyami, and Sunday, lakhs of tourists have flocked to Kodagu. Tourist spots and religious sites are bustling with visitors and devotees, creating a vibrant atmosphere in the region.
Tourists have thronged Raja’s Seat, the popular hilltop spot in Madikeri, where visitors are enjoying the panoramic views. Other attractions like Abbey Falls, Dubare, and Nisargadhama are also seeing a surge in footfall. The recent holy occasion of Cauvery Theerthodbhava has further drawn thousands of pilgrims to Talacauvery and Bhagamandala.
Heavy traffic congestion has been reported at major tourist spots and religious centres, including Raja’s Seat, Abbey Falls, and Talacauvery, posing challenges for the police in ensuring smooth traffic flow.
The month-long Kiru Sankramana period after the Theerthodbhava is seen as an auspicious time for a holy dip in the Cauvery River at Talacauvery. Thousands of devotees, including those from other districts and states, are visiting the sacred spot. The ongoing holidays have further increased the number of visitors, causing some local concern over difficulties in performing rituals peacefully.
source: http://www.newsable.asianetnews.com / Asianet Newsable / Home> English News> Karnataka / by Vinaykumar Patil / November 03rd, 2024
Kodagu is deep- rooted in the culture of the past, the glorious past.
The traditions, the idealsand the institutions of the past are inherited by us as a rich legacy. It is not just the abundant natural beauty that makes Kodagu a distinct place. It’s people- the Kodavas with discrete culture and heritage boost the glory of this land. This is the season of the year, where Kodavas in Kodagu district perform the annual ritual “KARANANG KODPO“ held in memory of their ancestors.
Amidst the misty hills and lush coffee plantations of Kodagu, the indigenous community of Kodavas honour “GURU KARONA” the first ancestor as their protector and guide. With Guru karona as their guardian, they walk the path of their ancestors, connecting to the very soul of their land.
Our ancestors are as much a part of us as we are part of them. Karanang kodpo is an occasion for kodava usually after the changrandhi, to invoke the ancestors, offer them sweet, meat, liquor, take their blessings and the families rejoice followed by a feast.
All auspicious ceremonies and works of Kodavas were usually done during this time because Kodavas did not have temple culture and kept Brahmins away as we Kodavas adore ancestral worship and venerate our man of yester year “Guru karona”.
Karanangkodpo is an important annual observance where offerings are made to a clan’s ancestors. The food and drink habits of deceased members of the family are remembered. Accordingly, offerings are made to the dead. The Karona, or the dead patriarch, is prayed to. Offerings of food and drink made to Gods and ancestors are called “Meedhi”. Kodava cultural traditions and practices were transmitted orally from generation to generation.
In olden days, all the members if an “okka” lived together in their ” Ainmane” or ancestral home. While many of these Ainmanes have been rebuilt, the traditional ones that are still standing are 150 to 200 years old. Today even if they do not live in the Ainmane, members of an okka gather to celebrate festivals and traditional ceremonies. The Karona, the first Ancestor or founder of the okka is revered as a God. Kodavas consider their Ancestors as their guiding spirit and their elders as their living guides. As a mark of respect, younger people touch the feet of their elders when they meet during auspicious occasions. Elders invoke their ancestors when they bless those who touch their feet.
The cultural heritage of the Kodavas is a priceless legacy passed down from generation to generation. Every legacy followed strengthens our collective voice, fostering unity and resilience.
Together we strive for an empowered kodava community that stands proud, preserving our roots and shaping a future rooted in our unique traditions.
Sadly, with the passage of time our culture has been ambushed by modernization.
Currently conserving our rich heritage to let our future generations know who truly are, is of surmount importance. Every nook and corner of our Ainmane act as a silent reminder into our colourful past.
An architectural aspect which as stood the tests of time are our Ainmanes. Homes to the native communities of Kodagu, these Ainmanes stand as a silent testimony of our story.
Let’s join hands, in conserving the little that remains of ancestors and their impressions left on the phase of earth.
Because Ainmanes are a matter of pride and the soul of kodava rituals and their revival provides a surety to Kodavas customs and legacy. As traditions passes on from generation to the next it is a duty of every Kodavas to maintain the sanctity of their places of worship.
source: http://www.clnnews.in / Coffee Land News / Home> Articles / by Kodandera Mamatha Subbaiah / October 25th, 2024
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.
