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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

Mange Pajji is s spicy-sweet, cool and creamy mixture. One of the most rewarding dishes made from the mangoes during summer. Ingredients Mangoes– 2 nos (Skinned) Curry leaves- 1 string Green chilies – 2 Grated… read more »

Mara Kembe comes into its own from June to September. It is rich with nutrients and anti-oxidants. It was cooked and eaten to keep body temperatures stable during the cold weather that lasted for months in… read more »

Introduction Muddi Chekke Curry is another delicacy from Coorg. The texture is so different and the cleaning process is abit messy and tedious but it is worth cooking this recipe. Ingredients 1 small raw Jackfruit tender and… read more »

Noolputt: Gadhala for every occasion in Kodagu be it Mangala, Naming ceremony, Engagement etc… The soft delicate strands of noolputtu can be eaten at breakfast, lunch or dinner. Ingredients 1 Cup –Noolputt Thari (Akki Thari) 2… read more »

Odeputt is cooked in an earthenware pan known as an “ode” it is made from an unfermented rice batter, seasoned with salt. What really makes it unique, however, is the seasoning that is applied to… read more »

Pandhi curry is an exotic and aromatic dish that forms an integral part of the Kodagu cuisine. Ingredients:                                   … read more »

Thaliya Putt is an authentic recipe from Coorg. Thalia putt is quite similar to sanna’s but the only difference is the addition of urad dal . Thaliya means plate in Kodava thak and since the putt… read more »

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