Cuisine in Coorg
Coorg as a region is best-visited ex-Mysore (100-120 kms) or ex-Mangalore (150-180 kms) or ex-Bangalore (230-270 kms). The area is known for coffee plantations and salubrious weather (2000-4000 ft asl) all round the year.
Coorg as a region locally is known as Kodagu and locals are known as Kodavas or Coorgis. Coorg Cuisine is a unique cuisine full of local spices. Kodavas eat a lot of non-veg (chicken, mutton and Pork) and that shows in their specialties. However the cuisine has a very extensive Vegetarian Fare as well. Coorg as a cuisine differentiates itself completely with neighboring Coastal area cuisine and Malabar cuisine (North Kerala) and not found anywhere else in rest of the Karnataka.
For foodies and ethnic cuisine aficionados, it’s recommended to stay in a premium homestay (Owner managed ones especially) and enjoy an ethnic cuisine feast.
A typical homestay in Coorg is an extension of a much larger plantation setup and owners are often well-educated and traveled individuals eager to interact. Dinner table sharing of experiences and ability to customize meal offerings as per individual preferences makes for a memorable cuisine experience.
Typical Stay: 3 night stay Seasonality: Throughout