The simple event at The Coorg Wilderness Resort (CWR), Madikeri was truly an occasion WHEN A BOOK, THE LANDSCAPE AND A WAY OF LIFE CAME TOGETHER.
Mornings in Kodagu, have a clarity that is hard to miss. The air is fresh, the landscape open and alive, and the pace unhurried. It was in such a setting that I attended the launch of “Coorg the Cookbook” – Recipes and stories from a golden land by Author and writer – Kaveri Ponnapa. An event that reflected, in every sense, the land and the cuisine it sought to document.
This was a charming event organised through the morning ending with a sumptuous lunch. The gathering felt intimate, yet deeply grounded. There was no attempt to impress through scale or spectacle. Instead, the ambience drew strength from simplicity – conversations flowed easily, the surroundings spoke for themselves, and the hospitality felt instinctive rather than arranged. In the words of Bacharanianda Appanna Ajja, “starting from the personal invitation, gentle follow-up, reception and no fuss of long-winded wasteful opening and closing remarks, the focus was entirely on celebrating the precious cuisine of Coorg and related stories”. The verdant surroundings of CWR was a perfect intense picture of greenery to emphasise the surroundings we live in. Rupesh Nanaiah’s vivid and delicate watercolours, commissioned by the Author and featured in the book, was displayed with pride.
Kundyolanda Dinesh Cariappa, President of COHERA, introduced the author in a concise and effective manner. Kaveri then introduced the vibrant moderator, the renowned editor of the best Food and Hospitality magazine in the country Upper Crust – Farzana Contractor, who specially came down from Mumbai and engaged in a lively discussion with the author. Farzana pointed out that she receives numerous cookbooks for review at her office which was of very poor quality in terms of content and publishing standards. She was hugely appreciative of the content, design, quality and the unique cover of the book. She was touched by the fact that most of the guests were indeed featured in the book and astutely remarked that the custodians of food appeared to be from the rural households. This aspect was vindicated by the stories in the book of individuals and the Author read pages from the book to emphasise this aspect. Chendanda Ponu Ajja was quick to second this opinion.
From the moment I arrived, I was glued to the reference copy of the book for the early birds. What struck me instantly about the book was its “originality” in concept, documentation, interpretation, presentation and quality of publication – similar to Kaveri’s earlier master piece The Vanishing Kodavas.
Food, naturally became central to the overall experience. The menu did not aim for reinterpretation or fusion. What was served was real Food- the kind cooked in villages, shaped by seasons and availability. Traditional ingredients like “mudi chekke ” Therme thoppu, kaad mange, and smoked meat found pride of place, while bamboo shoots added depth to the non-veg dishes. These were not add-ons to impress, they were essential elements of a cuisine that understands the land intimately. The presence of these ingredients gave the event its authenticity. Each dish carried the unmistakable stamp of Kodava cooking – robust, balanced and honest. The flavours were strikingly familiar and deeply satisfying, not because of excess, but because of its rootedness. It was food that reminded one of village kitchens, slow cooking and shared meals.
The credit goes to Adengada Rajesh of Papera Restaurant, who worked with the author to curate the menu, taste and presentation of the Kodava dishes. Equally delicious was the complementing food from CWR, accompanied with non-alcoholic drinks – lip smacking sherbet – Nannari, Mangae Pal, Punarpuli, Passion Fruit and the ubiquitous coconut water. Coincidentally alcohol could not be served due to restrictions imposed in Madikeri – but perhaps that was a blessing in disguise as the guests focussed entirely on the delicious food – alcohol was not at all missed!
Back to the pre-lunch deliberations – as I listened to Kaveri Ponnapa speak about her decade long journey with the book, the connection between the food on the table and the stories in her work became evident with over 130 meticulously tested recipes. “Coorg the Cookbook ” documents not just methods of cooking, but a way of life shaped by landscape, seasons, vocation and tradition.
What touched me immensely during the conversations, was the reference to paddy cultivation – rice being central to our food and also spoken of not merely as agriculture, but as the soul of our ancestors. In those few moments the book revealed its deeper purpose. The paddy fields of Kodagu were not just sources of food, they shaped community life, discipline, rituals and deep respect for nature.
As the deliberations in the quaint auditorium drew to a close, what stayed with me was the integrity of the experience. The landscape, hospitality, the food and the stories came together seamlessly. In an age of curated appearances and borrowed traditions, this gathering stood out for its honesty. There was total camaraderie amongst the dyed-in-the-wool experts, who had traversed long distances from all corners of Kodagu to associate themselves with the memorable event. Gowdanda Thimmaiah enthusiastically recalled the many interactions on bee-keeping, koile meen, cardamom and unique offerings from Surlabbi.
The morning was not just about the Book Launch; it was a reminder of who we are, where we come from and what sustains us. It was not merely what was served with legendary care on the plate it was a vindication of food that was remembered, honoured and quietly passed on, just as a grandmother would pass her wisdom to the next generation. A fitting remark was made by a knowledgeable and senior member of the hospitality fraternity in attendance – “Every Kodava home should have this book, much like The Vanishing Kodavas (TVK) and the legendary Meenakshi Ammal’s famous book – Samaithu Par (meaning Cook and See). This Tamil cookbook was meant to be a guide to young brides who were setting up home on their own!”
One hears about the mournful non-availability of TVK. Make sure you get your copy before it disappears from the Author and Publisher’s stock.
Pre Order – Coorg: The Cookbook
A True Masterpiece on Coorg Cuisine.
This is truly a “must-possess” book for every household and restaurant that loves and serves Coorg cuisine. Even those who believe they have mastered Coorg cooking should revisit their knowledge through this book — it gently challenges and refines one’s understanding of authenticity. I have even told my wife we must cross-check our own recipes!
What makes this book exceptional is its thoughtful blend of socio-anthropology and cuisine, beautifully presented through vibrant, picturesque pages. The production quality is outstanding, designed to endure and crafted with visible passion.
I sincerely thank the author for creating a work that will stand as a definitive reference — perhaps even the rule book — for Coorg cuisine for generations to come.
Had an amazing time at the Coorg The Cookbook release event! The program was beautifully organized, and the food was absolutely delicious. I am incredibly proud and happy to have contributed to this book as a drone photographer. It was a wonderful experience!
Mamatha Subbaiah has captured the essence of the function very well. Rajesh Achaiah and I are hugely humbled to have been associated with the launch of Kaveri Acca’s Coorg The Cookbook. It was a remarkable event underpinned by simplicity, true hospitality, close interaction about Kodava food and respect for all. Perfect hosts.
Papera Restaurant is truly proud to have been chosen for catering the Kodava food. The guidance from Kaveri Acca was detailed, impeccable and motivated us to produce REAL KODAVA MENU which included:
– Noolputtu with country Chicken curry
– Traditional mutton palav with Mango ginger chutney
– Kadambuttu and Pandi curry – with moderated spice levels
– Dried meat (Onak Erachi) curry ideal with Akki Otti
– Kaad Mange Curry
– Mudre Kanni
– Kakke Thoppe
– Jackfruit Pallya
Everyone enjoyed the food, which was moderately spiced (as it should be) and reminiscent of their Grandmother’s style of cooking!
As much as language, dress, customs, appearance make up the persona of a Kodava, our food also is a very important part of our identity. This book is so important in this respect as these days with increased tourism, places like Kailash Parbat in Madikeri and other kitchens serving Punjabi, Jain, Chinese, Chicken Biryani, Mangalorean cuisine is beginning to affect our food habits. Our food is taking on Red Masala and high spices – which was never the taste associated with Kodava cuisine.
I have already gifted many copies of this book and would say that every Kodava home should have a copy – especially those living in cities and abroad.
We are still going through the excellent Cookbook which is a treasure trove of traditional recipes, stories of food custodians, detailed ingredients and a dream for food enthusiasts, not just in Coorg but anywhere in the world. We haven’t seen such a fantastic quality of cookbook published about our precious cuisine.
Ms Mamatha Subbaiah has written this article very well – true to her style – from the heart!
I agree with her comment:
“Every Kodava home should have this book, much like The Vanishing Kodavas (TVK) and the legendary Meenakshi Ammal’s famous book – Samaithu Par (meaning Cook and See).
The author’s previous books are also classic masterpieces, setting the right benchmark for the quality of books that can be published in Kodagu by Kodava authors.
Congratulations , Kaveri, on the release of “Coorg – The Cookbook.”
The culmination of more than a decade of hard work, brought together so beautifully through words, design, and visuals — all stitched delicately and gracefully into one timeless creation. This will truly be a gold standard for generations to come.
The first beautiful moment of the evening was the sunset in Madikeri. The hues in the sky were beyond words — and the Kodagu ranges quietly soaking in those colours felt almost mystical. That very essence has been so enigmatically captured on the book cover. Each time we look at it now, it will carry our souls back to Kodagu.
I am delighted that I got to be a part of the book launch at CWR — such an intimate and warm gathering of everyone who has been part of this journey. There was a deep sense of pride in the room, seeing stories of “their land” come back to life, now set in stone through this book — something that belongs to every Kodava.
What was especially heartwarming was watching people buy copies not just for themselves, but to gift to their families — particularly the next generation. It felt like an elder passing down a cherished legacy to their grandchildren.
The conversation between Kaveri and Farzana Contractor allowed us to glimpse the journey behind the book. It was wonderful for all of us to hear about the path that led to THE BOOK.
All in all, it was a beautiful afternoon — one I am truly grateful to have been part of.
Kaveri Akka’s dedication to bringing this book to life is truly commendable. By crafting a cookbook that celebrates the unique flavors of Kodagu, she is not only sharing recipes but also preserving a rich culinary heritage for generations to come. The effort and vision behind this book are deeply admirable. Her passion and commitment shine through in this meaningful work.
A perfect setting for the unveiling of Coorg The Cookbook authored by Kaveri Ponnapa at Coorg Wilderness Resort..The conversations were engaging followed by a scrumptious lunch..The book is a treat to the eyes and a feast to the palate..It does full justice in restoring our unique culture and Cuisine and passing it on to the younger generation..Hearty congratulations to Kaveri Ponnapa for bringing out yet another masterpiece after The Vanishing Kodavas and A Place Apart. The extensive research and dedication gone on making this book is mind blowing..
It was a great experience attending the book release function of Coorg – The Cookbook -a well researched work and a masterpiece like the earlier work of Kaveri Ponnapa.The work combines History, Culture and geography with the wonderful cuisine of Kodavas.This cookbook is the first of its kind capturing the nuances of food in the most original and refreshing way.The book contains a wealth of information about our golden land and is indeed a remarkable document connected to our land,river and forest.
Such a wonderful work written by Kaveri Ponnapa deserves recognition in the form of a honorary doctorate by any university. She was once shortlisted in 2022 by Mangalore University when I was serving as the Syndicate member.
Very well organised function.
Enjoyed Kaveri’s conversation. She conducted it very gracefully.
Lunch was very delicious, reminded me of my mother’s cooking…
Very well written. Loved the atmosphere, the easy communication between all present, the excellent conversation between the Author and the Moderator – all done with quiet dignity.
The real icing on the cake was the delicious spread. The Coorg food in particular was outstanding.
Privileged to be part of the morning’s deliberations.
The article is written very well by Mamatha Subbaiah. We attended the function which was conducted extremely well. Kodavaame at its best. It has been a real pleasure to be associated with the Author and her family as she was researching for the book and also in sourcing raw materials. Very good background family with good manners.
The event was truly one of its kind – the location was magnificent, attendees were mostly from those who had contributed to the book, and everyone was fully focused on the event. It was conducted with utmost grace and dignity.
The book itself is marvelous, like the previous two – The Vanishing Kodavas and A Place Apart. As it so happens, I am proudly associated with all three and the affection and respect shown by the Author and her family is commendable – humility personified. She always gives credit to all involved with meticulous care.
The afternoon lunch was truly a veritable feast of authentic Kodava fare and complementary neighbouring food. The non-alcoholic drinks were extremely good too and nectarial in content.
In summary, I would like to state the following:
“Na Bhuto Na Bhavishyati” (न भूतो न भविष्यति), which means “never happened before and will never happen in the future” or “unprecedented”. It was something truly unique, exceptional and extraordinary.
Our best wishes and blessings to Kaveri, always for more books!
Your dedication, commitment, and love for preserving the culture of Coorg are truly admirable. Your superb book The Vanishing Kodavas bears testimony to the work that will stand as a record for the coming generations.
Many people speak about hundreds or even thousands of years of history without written documentation, but meaningful and reliable records are rare and precious. Your singleminded effort in documenting our heritage, with your anthropology background and interpretation, helps ensure that future generations will have an authentic source to learn from and be proud of.
Thank you for all the hard work.
We also extend our appreciation to the entire team behind the scenes for bringing out such a beautiful edition.
Congratulations on the publishing of Coorg The Cookbook. My Father is very appreciative of what has been written about him and Rice cultivation, which he holds very dear to his heart.
The launch event for the book was amazing. Everyone was deeply moved and enjoyed the interactions.
Your article reads like a gentle walk through Kodagu’s paddy fields and kitchens. The emphasis on authenticity—both in the event and in the cuisine—was especially moving. It is heartening to see traditions documented with such care and celebrated with such integrity. This book indeed sounds like a treasure for every Kodava home.
Great summation of a equally great launch event of KAVERI PONNAPA’s, COORG THE COOKBOOK at CWR on 7th Feb. 2026. What stood out that day was the fantastic opening remarks by Kaveri Akka in chaste Kodav Thakk.
Also the lunch spread was very thoughtfully planned with some very exclusive and exotic Kodav Cuisine which I haven’t tasted over long many years. Many dishes brought back some nostalgic memories of my Avvayas kitchen. I am sure lot of midnight oil has burned to bring out this great event, which was perfection in every which way one looked at it. .
KAVERI PONNAPA is a Brand by herself in KODAGU known for her erudite, scholarly, well researched writings.
Her first Book THE VANISHING KODAVAS, is a treatise and an ENCYCLOPEDIA on KODAVA CULTURE, TRADITIONS, CUSTOMS and all things KODAVA. The most unique aspect is that the book was the front runner in capturing Indian history and culture in the voice of the people from the community. Hitherto Coorg culture/history was a repetition of what Herman Moegling – An Account Of Coorg And Of The Coorg Mission, then Rev Georg Richter largely copied Moegling with The Gazetteer of Coorg (whom everyone further copies. Original material emerged from I M Muthanna who was allegedly copied by the likes of B D Ganapathy. And so scribes wrote about Coorg – but KNOWLEDGE IS NOT REPETITION. Kaveri’s book is an authentic voice of the people at the grass roots level. Shashi Tharoor was amongst the cognoscenti who acknowledged and recommended this scholarly work as an example of original thinking and interpretation of Indian culture and history – be it may focussed on Coorgs.
THE VANISHING KODAVAS set a new benchmark in Kodagu and many writers and authors tried plagiarizing the book in all ways, but the credit of bringing out a 15 year solidly researched book and in-turn triggering many writers to write about KODAGU AND KODAVAS should solely go to KAVERI PONNAPA, who is the, TORCH BEARER, CHRONICLER, GUARDIAN, CUSTODIAN, CONSCIENCE KEEPER, of all things KODAVA.
Today if there is any question or doubt regarding the Kodava Community there are only 2 books Kodavas refer to, ie., PATTOLA PALAME and THE VANISHING KODAVAS. Pattola Palame is a brilliant compilation for its time. That’s the level of trust KAVERI PONNAPA has built among Kodavas, which mainly stems from her solid research strength and qualifications as an anthropologist.
Her 3rd Book, COORG THE COOK BOOK which was released in January 2026 is another magnum opus production carrying more than 130 recipes alongwith stories of people and the evolution of the cuisine. It is heartening to be reminded that Kodava Cuisine is far more varied than Pork…Pork and more Pork. Don’t mistake me, I love my Pandi curry and Kadambuttu – but our food is so much more varied and interesting- something that her book dwells upon with desired impact.
What makes this book stand apart and extremely unique from other Cook Books is that unlike others carrying just recipes, this book tells the story on how and why a particular dish evolved given the extraordinary landscape that our sacred land is for us Kodavas. KAVERI’S eye for detail along with care to chose wonderful pictures, designs and of course state of the art printing makes this book a must have for all FOOD CONNOISSEURS – not just Kodavas. This book produced on Coffee Table book format is a masterpiece in every which way one looks at it.
Congrats to Mamtha for the beautiful summation of the launch event.
I was fortunate to attend the book event in Bengaluru and to receive a signed copy from Kaveri Ponnappa herself. Coorg: The Cookbook is a beautifully researched, vibrant and deeply informative work that goes far beyond recipes. Through food, it gently unfolds the social and cultural fabric of Kodagu, shaped by rice fields, forests, festivals and ancestral homes. This book is truly a journey into the soul of Coorg and will remain one of the most treasured possessions in my collection. I would wholeheartedly recommend that this book find a place in every household.