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Spectrum Tour offer Cuisine of Karnataka, Gitanjal Cuisines Karnataka, Famous Karnataka Cuisines, Karnataka Foods, Foods in Karnataka, Traditional Karnataka Cuisines, Cuisines in Traditional Karnataka, Famous Foods in Karnataka India |
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India Tourism » Cuisine of Karnataka
For Any Inquiry Please Mail Us at: spectrumtour@gmail.com
Gitanjal Cuisines Karnataka
GITANJALI CUISINE KARNATAKA
(For a truly unwinding experience in a home like setting Kodava cuisine and culture, Mysore city is 5 km away.
It is mid morning and the birds are still singing. The red brick bungalow with its country garden full of flowers and fruit trees, lies basking in the sun. It is so quiet and peaceful that it is hard to believe that Gitanjali Home Stay is just 5 km from the heart of Mysore. Nestling at the foot of the Chamundi Hills, this getaway takes you to bungalows in tea and coffee country.
Gitanjali is a Bed and Breakfast run by the Achaiahs – Dalu, Muthu and their daughter Yamuna, a Kodava family now settled in Mysore. Dalu is a retired tea planter while his wife is an accomplished cook and talented garden designer. The garden around the house is Muthu’s pride. “My mother did not want a formal garden,” says Yamuna, who manages the homestay, pointing to the sprawling garden set on a slope leading to the guest rooms. The neatly cut lawn is edged by beds of flowers, creepers and shrubs while yellow and orange nasturtiums circle the base of the fruit trees. “The garden is completely organic, no chemical fertiliser or pesticide has been used for many years. So, a lot of birds and butterflies have come back. The guests, especially the British, love to sit on the verandah overlooking the garden and watch them,” she says.
The rooms are large and airy with no telephone, air conditioning or television. This is how most foreign travelers like it, Yamuna insists. The rooms are double-occupancy and are tastefully done in ethnic colours and textures, and the attention to detail, like the lace counterpane, catches the eye. Bathrooms are large with shower cubicles and are well lit. The verandah in front of the rooms, with its cane chairs and hammock, is the right place to unwind after a hot day of sightseeing.
“We started three years ago with just one room. This was so successful that we decided add more rooms,” says Yamuna. Most of the guests are foreigners who stop over for a couple of days on their way back from Kerala. A lot of single women, especially French, stay with us. They probably feel more comfortable in a home stay than in a hotel, she adds.
The Achaiahs dress up in the traditional Coorg attire in the evenings to give guests a peek into the Kodava way of life. The women wear Kancheepuram saris with the pallu around the back and over the right shoulder with a crafted pin near the right collar bone to hold it in place. On request, cultural programmes with traditional Kodava dancers and musicians or Dollu Kunita can be arranged.
These programmes are usually followed by a Kodava dinner that comprises of specialities like pandi (pork) and mutton curry-Coorg style, which are cooked with ginger, garlic, pepper and other condiments grown to Coorg. These dishes are served with rice based kadumbuttu (rice dumplings) and nool puttu (similar to string hoppers). The guests can choose from a continental menu as well, with home-baked breads and croissants, and fruits plucked fresh off the trees.
Besides sightseeing, guests can also learn Kodava cooking or Mysore painting, or can even go for a relaxing Ayurvedic massage.
Even large groups of upto 30, passing through Mysore can have lunch or dinner at the homestay, without having to stay the day or night.
(For a truly unwinding experience in a home like setting Kodava cuisine and culture, Mysore city is 5 km away.
It is mid morning and the birds are still singing. The red brick bungalow with its country garden full of flowers and fruit trees, lies basking in the sun. It is so quiet and peaceful that it is hard to believe that Gitanjali Home Stay is just 5 km from the heart of Mysore. Nestling at the foot of the Chamundi Hills, this getaway takes you to bungalows in tea and coffee country.
Gitanjali is a Bed and Breakfast run by the Achaiahs – Dalu, Muthu and their daughter Yamuna, a Kodava family now settled in Mysore. Dalu is a retired tea planter while his wife is an accomplished cook and talented garden designer. The garden around the house is Muthu’s pride. “My mother did not want a formal garden,” says Yamuna, who manages the homestay, pointing to the sprawling garden set on a slope leading to the guest rooms. The neatly cut lawn is edged by beds of flowers, creepers and shrubs while yellow and orange nasturtiums circle the base of the fruit trees. “The garden is completely organic, no chemical fertiliser or pesticide has been used for many years. So, a lot of birds and butterflies have come back. The guests, especially the British, love to sit on the verandah overlooking the garden and watch them,” she says.
The rooms are large and airy with no telephone, air conditioning or television. This is how most foreign travelers like it, Yamuna insists. The rooms are double-occupancy and are tastefully done in ethnic colours and textures, and the attention to detail, like the lace counterpane, catches the eye. Bathrooms are large with shower cubicles and are well lit. The verandah in front of the rooms, with its cane chairs and hammock, is the right place to unwind after a hot day of sightseeing.
“We started three years ago with just one room. This was so successful that we decided add more rooms,” says Yamuna. Most of the guests are foreigners who stop over for a couple of days on their way back from Kerala. A lot of single women, especially French, stay with us. They probably feel more comfortable in a home stay than in a hotel, she adds.
The Achaiahs dress up in the traditional Coorg attire in the evenings to give guests a peek into the Kodava way of life. The women wear Kancheepuram saris with the pallu around the back and over the right shoulder with a crafted pin near the right collar bone to hold it in place. On request, cultural programmes with traditional Kodava dancers and musicians or Dollu Kunita can be arranged.
These programmes are usually followed by a Kodava dinner that comprises of specialities like pandi (pork) and mutton curry-Coorg style, which are cooked with ginger, garlic, pepper and other condiments grown to Coorg. These dishes are served with rice based kadumbuttu (rice dumplings) and nool puttu (similar to string hoppers). The guests can choose from a continental menu as well, with home-baked breads and croissants, and fruits plucked fresh off the trees.
Besides sightseeing, guests can also learn Kodava cooking or Mysore painting, or can even go for a relaxing Ayurvedic massage.
Even large groups of upto 30, passing through Mysore can have lunch or dinner at the homestay, without having to stay the day or night.
For Gitanji Cuisines Karnataka, Foods in Karnataka
For Any Inquiry Please Mail Us at: spectrumtour@gmail.com
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