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Available languages: Hind,English
India’s answer to Scotland, Coorg is as famous for its plunging temperature as it is for its pandi curry, or pork curry. The predominance of pandi curry on the kitchen menu derives from the hunting down of wild boars who were a menace to the coffee estates. That said, the non-veg fare was par for the course as this hilly region needed to fortify itself with foods that would help maintain body heat and bolster the immunity in these colder climes.
Spice is the life of Kodagu kitchens and there is no dearth of them in this planation rich region; pepper, cumin, coriander— they are all friendly neighbours here on the kitchen shelf.
You will join a local family and learn how to cook, these slow-cooked native delicacies flavoured with aromatic local spices. You will help choose the product from the family's kitchen garden for the meal you will learn to prepare on an old-fashioned wood fire. Once the meal is ready to unwind over a glass of wine, and enjoy the fruits of your labour with your cooking companions. The wine is homemade and can be made from banana, betel leaf and ginger. Soon you will be cooking and eating like a local in no time! If that hasn't already got your senses on edge, imagine this: All this on a wood-fired stove and in a 100-year-old British style bungalow and a warm Kodava host.
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Images Credit - Gully Tours
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Leh Ladakh, India