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Well known as ‘The Coffee County,’  Kodagu district boasts a unique and distinctive cuisine. The cuisine of the Kodavas emerged from the vast landscape of the region, defined by wild forests lush with  boars, fowl, bamboo and other flora. With eating habits solely dictated by seasons, Kodava cuisine celebrates fresh and local ingredients. Some recipes that you should try are mentioned here

A cuisine of a particular place is largely influenced by the culture, customs and history of the place. Kodavas are generally non–vegetarian. Fish, meat and pork are therefore part of their daily diet. One aspect… read more »

Akki thari is the Kodava term for rice rava. Rice is generally cleaned, washed and dried in open sunlight and later broken/ground to certain granular form to suit the preparation of several dishes in Kodagu. Different sized… read more »

Introduction Bamboo shoot or Baimballe is a vegetable which is usually found in the forest during the monsoon. Tender shoots of bamboo are thinly sliced and soaked in water for two days to extract any… read more »

About The beejo kall is a kitchen implement that was commonly found in the past in every Kodava household. It consists of two flat, circular stones placed in parallel. The lower one was immovable while… read more »

Jaggery is called bella in Kodava Thak and is a concentrated product of cane juice. Bella Kappi is a popular drink in Kodagu which is consumed early morning during monsoon and also on a daily basis…. read more »

Berambutt is made of Thambutt podi which is the key ingredient for bannana thambutt,usually relished during puthari namme.  Berambutt Ingredients: 1 cup water 1/4 cup grated bella 1 tsp sesame seeds ¼ cup grated coconut… read more »

Bolle Kall Bolle kall (toddy) is served as neera  (a sweet, non-alcoholic beverage derived from fresh sap or kall (a sour beverage made from fermented sap, but not as strong as wine). Toddy is a popular drink in… read more »

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