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September 22, 2024

Sarposh – Secrets of Kashmiri Cuisine

The moment the copper cloche that covers your food on a traami is raised, a story of place and people begins to unfold. The beautifully..

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June 20, 2024

The Secret Lives of Mushrooms

Last year, ālë kummë, fragrant and substantial, poured in: tight buds, open caps, tall, short, every shape and size possible. I am obsessed with wild..

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June 20, 2024

Dining Like A Nawab – Meet the Chef Nagendra Singh, Executive Chef, Taj Mahal Hotel, Lucknow

Chef Nagendra Singh, Executive Chef at the Taj Mahal Hotel, Lucknow, is a soft-spoken man who brings almost three decades of experience spread across various..

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June 20, 2024

An Ambassador for Wine

In the first decade of the 2000’s, the Taj West End, Bengaluru, with its celebrated, lush tropical plantings, heritage trees and colonial architecture was the..

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December 20, 2023

Thoughts for the Festive Season

The end of the year is a warm and welcome thought. No matter how the year passed, there is always hope in what lies ahead,..

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Food

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October 26, 2024

Meet the Chef Regi Mathew: The Kerala Kitchen

Meet the Chef: Regi Mathew The warm aromas of spices and coconut entice your senses the moment you walk into Kappa Chakka Kandhari. The tables..

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September 22, 2024

Spice Lab Tokyo

A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the..

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March 14, 2020

20 Cookbooks to Keep Forever

Several decades of collecting cookbooks have taught me one thing: they are not going out of fashion quickly, or at all. Despite the internet, with..

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February 11, 2020

Rajasthan’s Royal Cuisine

In a conversation about the cuisine of Rajasthan, it’s impossible to ignore several centuries of Rajput history, or Chef Akshraj Jodha’s ancestry that stretches back..

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February 3, 2020

Spice Odyssey: Chef Julia Komp

Julia Komp interacts continuously with the team of chefs at Ottimo, ITC Gardenia, Bengaluru, issuing a steady stream of instructions, accentuated by emphatic nods and..

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Art & Heritage

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February 28, 2022

Beyond Bangalore

The town of “ …Bingrul… with its massive fort gates and strong fort walls (is) an impressive place. Deep ditches, full of water from the..

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February 28, 2022

Boxes of Riches

Blowing across the waters of the Indian Ocean to the warm shores of Africa and Arabia, the North East monsoon carried on its winds Arab..

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Recent Comments

Kaveri Ponnapa is an author and widely published independent writer on food, wine and heritage, based in Bengaluru She graduated with a Master’s Degree in Social Anthropology from the School of Oriental and African Studies, London. In 2013, Kaveri completed work on The Vanishing Kodavas, an extensive cultural study of the Kodava people, published by Eminence Designs. The book details the story of the Kodava people in their own voices supported by a parallel, rich, visual narrative. The book is an invaluable documentation of a very small community under great pressure to maintain their identity in a rapidly changing world. Read More…

A Place Apart – Poems from Kodagu

The Vanishing Kodavas

The Coorg Table

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June 21, 2023

Kodava Cuisine in The Bloomsbury Handbook of Indian Cuisine

If my blog has been a little quiet, it’s because I have been busy— directly or indirectly—working with food. The Bloomsbury Handbook of Indian Cuisine (Bloomsbury..

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March 6, 2023

The Storied Recipe Podcast

I am delighted to share a link to The Storied Recipe Podcast, a collection of food stories from guests across the globe, hosted by the..

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January 2, 2023

The Coorg Table and Masala Memsahib

In September 2019, I was invited to curate a Coorg Food Festival being held at the iconic Leela Palace Hotel, Bengaluru, which enjoys a reputation..

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Recipes

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October 25, 2014

Mad About Mackerel

What’s not to like about the mackerel? An excellent swimmer, sleek and stripy, it cuts through seas with great ease. Firm-fleshed, full of flavour and..

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August 3, 2019

Chinnaswamy’s “Sunday Special” Prawn Curry

Plantation cooks belonged to a special tribe, now almost extinct. Eccentric, temperamental, usually drunk on arrack on market days, they had a distressing tendency to..

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November 25, 2018

Spirit of Place – Pandi Curry

When the first few stalks of paddy —still edged with green and pulsing with new life —have been ritually harvested, tied around a stone pillar..

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August 1, 2014

One Good Dish – Paputtu

This afternoon I cooked one of those effortless, classic Coorg combinations: paputtu and erachi curry. The huge bowl of curry dwindled rapidly, as we scooped..

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July 26, 2012

Flavours of a Coorg Monsoon – Bamboo Shoots Fry

From the early weeks of June, to the end of August, great, sullen formations of clouds rise from the West coast, climb the ghats, and..

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May 30, 2012

Finders Keepers – Coorg Mushroom Curry

I once wrote elsewhere, that I would gladly give up much of my culinary heritage for those small wonders – wild mushrooms – that grow..

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