Kabini: Wild tales of the Kuruba


Kabini may be a popular safari destination today but nobody knows it better than the tribes that once called it home. ANURAG MALLICK and PRIYA GANAPATHY experience the Spirit of the Kabini with its original dwellers

Kuruba lady Puttamma IMG_7991

“I remember playing with tiger cubs as a child. I would string necklaces of kaare kai (berries) around their neck or limbs and cuddle them. They were our toys. Today’s parents give their children tiger dolls! I must have been six or seven then,” Puttamma recalls, with mirth in her eyes. Enthralled, we sat in the small hut of this Kuruba tribal woman in Brahmagiri Haadi, a hamlet on the fringes of the Kabini Reservoir.

Thrumming her little leather drum, she sang about the rain, the animals and the forests. She belonged to one of the many tribal communities displaced from their forest habitat when a dam was built across the Kabini River for irrigation in 1974 and their lives changed forever.

Backwater female IMG_1357

With a faraway gaze, Puttamma continued, “When a tigress killed a gaur, it would guard the carcass for three days and eat her fill. That was when my brothers would stealthily bring her tiger cubs home for me. We would play and pamper them before putting them back where we found them, in time for their mother’s return.” She spoke of a different reality, a different time; how life had been sixty odd years ago, and for centuries before.

The Kabini river forms a boundary between Nagarahole and Bandipur national parks. When it was dammed, the huge reservoir created to the south of Nagarahole inundated many villages, ancient temples and tribal hamlets. The Kurubas were relocated to the edge of the forests. “They claimed that we stay in the forest and eat up all the animals. So they chased us out. Neither are we in the jungle any more, nor are the animals, but mankind is consuming everything in its path. When we go to the forest, we don’t see half the numbers of animals that we used to.

Kabini landscape 2017-09-21 08.08.55

We all coexisted in complete harmony. If a Kuruba woman died at childbirth, other mothers would breastfeed the motherless infant as their own. If a child was orphaned, all would take turns to feed and look after it. We wore no clothes except the broad leaves of sal (teak) that we stitched together with twigs. We lived like the animals and knew everything about them, their smells, their behaviour, their movements. In fact, we were just that – pranigalu (animals).”

In the dry summer months when there was no genasu (yam and other tubers) in the ground to eat, they would catch fish from the river, roast it on the banks and drink lots of water. They would gather in large groups and bring out the drums and bamboo flutes as they would sing and dance the whole night right up to dawn. “There’s a song from those nights to beseech the God of Rain, to open the heavens and pour down for our food and survival.

Kabini Tusker 2017-09-20 16.11.11

When we spotted elephants, we would sing – ‘The elephants have come with their little babies, they see us but don’t do anything, come O moon in the sky and watch over us. Flocks of peacocks have come to eat termites and insects on the anthills, come O moon in the sky and watch with us’.” Puttamma seemed to have a song for every occasion.

We were on a Spirit of Kabini tour in a haadi (settlement) of the Betta Kuruba tribe, originally hunter gatherers who hunted wild animals and collected honey. They also wove cane baskets. Our Kuruba Safari Lodge guide Kishan clarified that they were called bett (cane) Kuruba for this reason and not because they stayed on bettas (mountain tops), as is popularly believed. Those who specialized in extracting honey were called Jenu Kurubas. Kurubas survived on genasu (yam), tubers, wild fruits, berries, jenu (honey), mamsa (wild meat), meenu (fish) from the holay (river) and kaad koli motte (jungle fowl’s eggs).

Orange County welcome IMG_7829

Puttamma explained how they would locate a fresh kill and wait for the tiger to have its fill. They would then take the meat, wash it well, smoke it over fire and cook it. A gaur can weigh upto 900 kg and a tiger can only eat about 40 kg of meat! Like the Masai tribe, the Kurubas had learnt to coexist and live off the creatures of the forest. Kishan surmised that their fantastic knowledge of plants and their medicinal and nutritional benefits perhaps came from observing elephants and other animal behavior.

Being the youngest of her siblings she was called ‘Putti’ (small one) and over time Putti-amma became Puttamma. She was originally named Bommi, after the Kuruba deity Bomm devaru. “Wherever there’s a mound of mud or stone, we place a leaf or flower over it and that became our god”.

Orange County Kabini IMG_8058

However, these forests, the elephants and all its creatures are looked after by the twin deities Gundrumaramma and Mastiamma, patron goddesses of the Bandipur and Nagarahole forests. Mastiamma’s original shrine at Mastigudi like many other relics has been submerged. We saw the relocated Chola temple of Koteshwaralaya and the ancient Nooraaleshawara shrine before returning to our wildlife resort at Beeramballi village.

Orange County Kabini, which opened a decade ago, has been recently rebranded as Evolve Back Kuruba Safari Lodge. Designed like a haadi or small Kuruba settlement with thatched palm roofs and mud-plastered walls, it takes its inspiration seriously. There are Kuruba dances by a poolside campfire and naturalists sharing Jungle Tales on alternate days, a Night Trail to see the nocturnal world of insects, a Responsible Tourism Walk on the lodge’s eco-initiatives and an early morning Nature Trail for birds, butterflies and everything in between.


Our guide Shanmugham outlined the entire politico-botanical spectrum from Congress Grass (parthenium) to Gandhi gida or Communist grass (Eupatorium odoratum), named so because it is everywhere, though it might be a bit of a misnomer now. Shanmugham has been diligently documenting the monsoon flowers of Kabini and claims to be the first to spot Kabini’s famous black panther here. His favourite wildlife moments sound like Kung-Fu chase flicks – tiger chasing leopard, leopard chasing deer, dhol chasing leopard…

Beyond the resort’s rustic exterior there’s every luxury imaginable – plush private pool villas and Jacuzzis being upgraded, top notch cuisine at the Honey Comb restaurant, kebabs and local fare at Kuruba Grill, cocktails like Wild Kabini River at The Waterhole bar, an Ayurvedic Spa, a scenic Reading Room on the water’s edge with sunset cruises, coracle rides and bullock cart rides. As the only resort on the far side of the reservoir, it affords the most spectacular sunsets on the Kabini. Guests take a boat across to Jungle Lodges & Resorts (JLR) near Karapura for safaris.

JLR Kabini IMG_7720

Kabini is a historic area that served as an exclusive hunting reserve of the Maharajas of Mysore. It was the site of the legendary Khedda operations, where entire elephant herds would be stockaded into a khedda or ditch. Select ones were caught and trained for timber operations and the Mysore Dasara. The first attempt to capture elephants in this manner was made by Tipu Sultan’s father, Hyder Ali in 18th century.

Despite using his army, the Sultan of Mysore failed to capture any wild elephants. A stone inscription records his disgust with a warning about the futility of the task and his curse upon anyone who tried it in future. Like many other relics, this too is lost in the murky waters of Kabini.

Kheddah operations at Kabini IMG_7702

For nearly a century, no further attempts were made until the first British khedda operation by Colonel Pearson in 1867. Ironically, it was unsuccessful. When another British officer from the Canal and Irrigation Department, GP Sanderson took a shot at it in 1873, he met the same fate. However, his second attempt in 1874 at Kardihalli in the Kakanakote forest on the banks of the Kabini River was successful.

The unique feature of a Kakanakote khedda was the river drive, first conceptualized by Sanderson in 1891 in honour of The Grand Duke of Russia’s visit to Mysore. In a vast operation that involved thousands of people who beat drums and drove the elephants across the Kabini river into the stockade. Special visitors galleries were set up for distinguished guests and royalty to witness the drama. Over the next century, 36 khedda operations were held until it was finally banned in 1971.

Mr Kabini the elephant with the longest tusks IMG_9100

Khedda may be a thing of the past, but people still come in droves to watch a grand elephant spectacle. Post winter, the reservoir waters are released for irrigation. When the waters recede, dormant grass shoots begin to sprout, turning the tract into a giant grazing ground, attracting elephants and other herbivores in their hundreds.

The forested Zone A is larger and covers part of Nagarahole’s Antharasanthe wildlife range while the lakeside Zone B covers DB Kuppe range – the preferred route in summer. Unlike most other parks, Kabini does not shut down in monsoon and the jeep and 16 and 20-seater safari vans and boats are equipped with a canopy come rain or shine.

Kabini jeep safari 2017-09-21 17.17.18

All safaris in Kabini start from the Golghar, the river-facing gazebo at JLR. The boat ride accesses parts of the lake not reachable by jeep for sighting elephants and crocodiles. Nearby, the Viceroy’s Bungalow doubles up as a bar and conference hall where wildlife movies are screened.

In the verandah decorated with black and white pictures of kheddas and hunts, is the favourite chair of ‘Papa’ John Wakefield, long time resident director and ambassador at JLR Kabini. A simple memorial was erected after he passed away seven years ago while a tree marks the visit of Hollywood actress Goldie Hawn.

JLR Kabini IMG_7711

Kabini’s other wildlife legends include Mr. Kabini or the Bhogeswara Tusker, with ivories so long, they scrape the ground. The biggest leopard with the largest territory is the Water Tank Male or Torn Ear. We saw a tusker in mast, an ambitious jackal chasing a deer herd and the splendid tigress Backwater Female grooming herself. Increased protection has led to a spurt in tiger numbers with 221 in the Bandipur-Nagarahole tract alone.

Since Kabini is wedged between the two parks, the intersecting tiger territories, results in great sightings. The all-star gallery includes packs of dhol, gaur, over 300 species of birds and the sole elusive black panther that has been spotted only in the last few years. Rumour float about its relocation from elsewhere by the forest department but people swear by sightings in adjoining Coorg.

Kabini's famous black panther IMG_3786

The cluster of resorts in Kabini are all distinctive. Adjacent to JLR, is Water Woods – a small yet lovely waterfront property right on the banks. Luxuriant massages, swinging hammocks, home cooked food sourced from their vegetable garden and fresh fish made into succulent tikkas by their poolside restaurant overlooking the waters, make it a popular escape.

A little ahead, wildlife enthusiast Nawabzada Saad Bin Jung’s The Bison Resort has exquisite waterfront luxury tents and bush tents that blend the sensibilities of East-African wilderness camps with the romance of Raj era hunting lodges, complete with theme bush dinners. The wild tract abuts the lake on one side and the forest on the other, advantageous for elephant sightings right from the property.

Water Woods IMG_7761

Another eminent Kabini personality is tiger conservationist TGR ‘Tiger’ Ramesh whose resort Cicada Kabini was acquired by Coffee Day. Now run as The Serai, it offers waterfront villas and residences. However, away from the lake and facing the jungle is Tiger’s secret lair, his old home in Kabini, that was sold and renovated into Kaav.

Literally ‘sacred grove’, the really private 6-room property has four rooms in a complex with a common living and an upper deck facing the forest and two really plush tents on stilts nearby. Overlooking the disused old forest department road, you can spot bison and big cats right in your backyard.

Leopard with fresh chital kill IMG_1996

Manager Pavithra Kumar or PK is as excited at the sight of the Ornamental Tree Trunk Spider, as he is of leopards mating, a leopard dragging a chital kill or the black panther draped on a tree. He has documented these chance wildlife encounters in Kabini and over 40 species of spiders on the Kaav property alone. Just a brief walk around the house with pocket torches yielded Jumping Spider, Two-tailed spider, Giant Cross Spider, Giant Wood Spider and Tent Spider in minutes.

From peering at their patterns through a magnifying glass to a high-powered telescope to spot Saturn, PK literally opened our eyes to new worlds. The days are dramatic in Kabini’s forests and skies, the nights more spectacular. Kabini at any time is Nature untamed.



Getting there
Kabini is 224 km (4½ hours) from Bengaluru and 88km (2 hours) from Mysuru. Take the Outer Ring Road at the Columbia-Asia Hospital Junction to bypass Mysuru City and drive towards HD Kote on the Mysuru-Mananthavady Road. From Handpost towards Kabini. If coming from Calicut, the road between Mananthawadi and Kabini via Bawali is closed from 6 PM – 6 AM every day.

Wildlife safaris are done by boat on the reservoir or by jeep in the tourism zone of Antharasanthe (Zone A) and DB Kuppe (Zone B) ranges of Nagarahole National park. There are two drives a day of 3 hrs each, at 6:30am and 3:30 pm (reporting time at your resort is usually 30 min prior). While the safari cost is billed into the JLR per person tariff, most other resorts have an all-meals package and charge for the boat or jeep safari separately (Rs.1650/person), including a transfer to/from JLR.

When to go
The forest and weather is at its best between October to March with good animal sightings from Feb to May. The Gundre jatre takes place during Ugadi.

Water Woods IMG_7755

Where to Stay
Evolve Back Kuruba Safari Lodge
Bheeramballi Village and Post
HD Kote Taluk
Ph 08228-269100, 080-25127000

Kabini River Lodge
Nissana Beltur Post, HD Kote Taluk, Karapura
Ph 08228-264402/03/05, 9449599754

Water Woods
19, Karapura, N Belathur Post Office
HD Kote Taluk
Ph 080 4673 2010, 99459 21303

Kaav Safari Lodge
Malalli Cross, N Belathur PO Kabini
HD Kote Taluk
Ph +91 9995803861, 9900613595

The Serai Kabini
No.60/1, Nishana, Karapura Village
Antarasante Hobli, HD Kote Taluk
Ph 08228 264444, 9945602305

The Bison Resort
Gundathur, N Belathur PO Kabini
HD Kote Taluk
Ph 080–41278708, 65590271, 7022155961

Red Earth Kabini
Badane Kuppe (Near Hosamalla)
Via Antharasante, HD Kote Taluk
Ph 8884733188 , 7022264116 , 8884733500

Authors: Anurag Mallick & Priya Ganapathy. This article appeared in October 2017 as part of a wildlife Cover Story in Outlook Traveller magazine.


Eat Street: India’s best street food


Indian appetite for street food is insatiable and the variety on offer is mind-boggling. Join ANURAG MALLICK and PRIYA GANAPATHY on a food journey of the best street eats from around the country

Jhalmuri IMG_9867

It is often said that in India, food and language change every few kilometers. In a vast country like ours, street food is as diverse and limitless, with each region having its own specialties. Many food connoisseurs consider India’s capital Delhi as the national street food capital. From Parathe wale gali in Chandni Chowk to late night anda parathas at Moolchand, thukpa in Tibetan Market to various state stalls in Dilli Haat, Delhi’s street food scene is exciting.

Bittoo, the male protagonist in the movie ‘Band Baaja Baaraat’ would earnestly profess ‘Bread pakodey ki kasam.’ Delhiites are likely to swear by their favourite snack as easily as they swear at their best friend. While chhole bhature is typically Delhi, on the streets you are more likely to find pushcarts or bicycles with large brass containers selling chhola kulcha, a soft flatbread served with chhole that’s dry or curried. Hawkers trawl the streets and office complexes carrying baskets of ‘ram laddoo’ or deep fried moong dal pakodas, topped with grated radish and coriander chutney.

Ahmedabad Law Garden snacks IMG_7450

In the evening, vendors clang their tavas to announce deep-fried aloo tikki or aloo chat. Roasted shakkarkandi (sweet potato chat), bread-omelette and boiled eggs topped with onion, green chilis, coriander leaves, salt and chaat masala rule in winter while summer spells lassi, shikanji, bel ka sharbat (wood apple squash), sattu, bhanta (goli soda) and chuski (ice gola) to quench people’s thirst.

Thanks to the significant population of immigrants from Darjeeling and the North East, momo stalls have sprouted all over Delhi like startups in Bangalore. Explore the bylanes of the old city with Delhi Food Walks.

Indore Bhutte ka kees IMG_3501

One place that rivals Delhi for the tag of food capital is Amritsar. The first eateries popped up around the ‘Lake of Nectar’ being excavated that gave the city its name. The common staple is kulcha, a thick aloo paratha cooked in a tandoor and served with bowls of chana, longi (a chutney made of potato, onion, tamarind and mint) and butter. ‘Suchha da Kulcha’ on Maqbool Road, ‘Ashok da Kulcha’ on Ranjit Avenue and ‘Darshan Kulcha wala’ near Jamadar ki Haveli are the top kulcha joints in town.

For Amritsari chhole, there’s ‘Kesar ka Dhaba’ at Chowk Pasiyan, ‘Bade Bhai ka Brothers Dhaba’ and ‘Bharawan da Dhaba’ at Town Hall. Try the tandoori chicken at Beera Chicken on Majitha Road and Amritsari machhi at Makhan Fishwala and Surjit Food Plaza in Nehru Complex. Wash it all down with lassi at Ahuja Milk Bhandar at Lohagadh Gate or Gyan di lassi.

Bombay Vada Paav DSC03781

Mumbaikars are equally passionate about their city’s eats. From bhelpuri at Chowpatty, chaat at Elco Market, late night roomali rolls at Bade Miyan or fruit with ice cream at Bachelorr’s, Mumbai has its chosen haunts. Besides the ubiquitous vada paav, there’s paav in every form – misal paav, paav bhaji and keema paav. Sure, there’s ragda pattice (chana and aloo tikki chaat), but on the national food stage, Mumbai’s frugal eats fare the same as we would in an all-India exam, ‘satisfactory, but can do better’.

Mumbai’s eponymous quick fix the Bombay sandwich is made at roadside stalls with slices of potato, onion, cucumber, tomato and cheese between pressed toast. Competing with Mumbai’s dabbawalas are the unsung poha makers, a local household industry and the idli-vada vendors of Matunga, which harbours a significant Tamil population.

Bun maska tea at an Irani cafe IMG_8073

Parsi-run Irani cafes dish out brun maska and tea all day long. During Ramzan, the mile-long stretch from Bohri Mohalla to Mohammed Ali Road teems with food stalls selling baida roti, rolls, kebabs, malpua and phirni. The same ambience can be found in Nagpur’s Mominpura.

In Ahmedabad, locals throng roadside stalls like Shri Ambika Dal Vada Centre selling hot lentil pakodas with onion and fried chili. After the jewellery shops in the gold district Manek Chowk down their shutters, the entire area transforms into one giant open-air food court. Local businessmen don’t mind; it’s free security till 2 am! Understandably, a lot of real estate is devoted to churans, digestives and mukhwas (mouth fresheners). However, not everything is vegetarian in Amdavad. Bhatiyar Galli is packed with Muslim non-veg fare like salli gosht, mutton samosas, kebabs and patties (puffs).

Salli Gosht with bun IMG_8284

Besides khandvi and khaman (dhokla), Gujarat’s most popular snack is Kutchi Dabeli, a desi burger invented in Mandvi, made with potato, masala, chutneys of tamarind, date, garlic, red chilies and garnished with pomegranate and roasted peanuts. Since the filling is ‘pressed’ together between two buns, the dish is called ‘dabeli’. On an average, 20 lakh dabelis are consumed across Kutch every day.

Surat is synonymous with undhiyu, a mixed vegetable dish, literally ‘upside down’ as the dish is traditionally cooked underground in upturned pots with fire from above. Another Surat special is Surti ‘12 handi’paaya (trotters) and assorted meat parts simmering in twelve different handis or pots.

Kadhi fafda IMG_3423

In neighbouring Rajasthan, cities are associated with their unique snacks. If Jaipur is known for its pyaaz kachori (best at Rawat Mishthan Bhandar and the iconic Lakshmi Mishthan Bhandar or LMB) and Bikaner has its signature Bikaneri bhujiya, Jodhpur wins hands down with its mirchi bada and mawa kachori. Sign up for a Bazaar, Crafts & Cuisine walk with Virasat Experiences and eat your way through the streets of Jaipur, trying out ghevar, imarti and makhaniya lassi.

In Madhya Pradesh, Gwalior’s local snack is bedai, a poori stuffed with spiced lentils. Every morning, regulars queue up at SS Kachoriwala and Bahadura, an 80-year-old shop in Naya Bazaar for samosa, kachori, scrumptious jalebis and gulab jamuns. Dilli Parathe Wala at Sarafa Bazaar, Agrawal Puri Bhandar at Nayi Sadak and Shankerlal Halwai’s laddus aren’t to be missed, besides the mandatory pack of gajak (sesame, sugar and ghee sweet) from Ratiram Gajak or Morena Gajak Bhandar.

Gwalior bedai IMG_4792

Indore, royal seat of the Holkars, bears a strong Maratha influence, evident in their love for poha, except that they couple it with jalebi! Sharing a border with Gujarat and Rajasthan, khaman and dal-bati are integral to the Malwa region. Indore’s street food scene is legendary with stalls at Sarafa dispensing garadu (deep fried sweet potato), dahi bada, bhutte ka kees (grated corn fried in ghee and spices), batla (green peas) kachori, sev and khopra patties – an aloo bonda with grated coconut inside! Chhappan Dukaan, a commercial precinct of ‘56 shops’, mostly food joints, is home to legends like Johnny Hot Dog and Madhuram’s shikanji, a sweet concoction of thickened milk and dry fruits.

Many cities have a khau galli or ‘Eat Street’ where locals congregate for their daily fix. In Lucknow, Hazratganj and Chowk, the old market stretching between Gol Darwaza and Akbari Darwaza, constitute ultimate foodie heaven. Melt-in-your-mouth kebabs like shami, kakori and galawati are sold at stalls like Tunday Kebab, alongside kulcha-nihari and Lucknowi biryani at Idris or Lalla. Awadhi cuisine, unhurried and delectable, is best savoured in various halwas and desserts like nimish or makkhan malai.

Golgappa IMG_9392

The most popular ‘naashta’ or breakfast item across the Hindi heartland is poori-sabzi. In Allahabad and Varanasi, locals also love their kalakand and lal peda. Everywhere in India, bhutta (corn) and moongfali (peanuts), variously called jig nuts, kadlekayi, singh dana or ‘timepass’, are anytime eats, grabbed on the go at traffic lights or by the kerb. In the south, they like their groundnuts and corncobs steamed!

The ultimate street food of all time is golgappa, which is known by different names and comes in subtle variations. Pani puri, puchka, gupchup, pani patase, call it what you may, it evokes the same emotions. Holding a makeshift sal leaf cup, awaiting your turn, you open your mouth till the world sees your epiglottis as you relish the burst of flavours and tangy explosion of tamarind water as you gobble a golgappa whole. It’s an unwritten rule that every round of pani puri must be followed by papdi chat, the drier version, and a gratis sukha (dry one sans masala) in the end.

Kolkata rolls IMG_6529

In Kolkata, besides kaati rolls, biryani and Bengali sweets, the samosa’s smaller cousin, the singada and aloo chop rule the roost. Kolkata’s eastern nook of Tangra is legendary for its Chinese joints. No train journey in these parts is complete without jhaal muri or puffed rice, spiced with mustard oil, peanuts, Bengal gram mixture, onion, chili, coriander, potato cubes and pickle masala, rattled expertly in a dabba with a spoon and served in a thonga (paper packet) with a sliver of coconut.

Every evening in Bihar, locals snack on mudhi (puffed rice) with kachri (onion/potato fritters) or chura bhuja (roasted flat rice) with lal chana. Bihar’s most well known export is litti-chokha, roundels of dough stuffed with spiced sattu (roasted gram flour), which are doused in ghee and relished with potato mash and thin tomato chutney. Bhola Kewat is a litti legend in Ranchi. Another Jharkhand classic is dhuska, a thick fried poori made of powdered rice and chana dal.

Litti chokha IMG_7021

Nearby ‘Steel City’ Jamshedpur, with its multi-cultural, cosmopolitan air, has its superstars – “Tambi ka dosa, Fakira ka chanachur, Hari ka golgappa, Bauwwa ji ka chai, Kewat ka litti, Lakhi ka rolls, Bhatia ka milkshake…” Jampot folks go into raptures over the taste of nostalgia, reminiscing about their street food heroes like kids obsessing over WrestleMania cards.

Pahala, midway between Bhubaneswar and Cuttack, is lined with shops displaying large cauldrons of rasgulla, supposedly invented in Odisha before local maharajas (cooks) popularized it in Kolkata after migrating to Bengal. Another Odiya heavyweight besides chhena poda and chhena gaja is Dhenkanal bada, a dal vada served with ghugni (yellow pea curry).

Dhenkanal bada IMG_6546

Puffed rice or mudhi is consumed all over India, from Odisha, Bengal and Bihar to Tamil Nadu and Karnataka, where it is known as pori. Across North Karnataka, it’s called mandakki and stalls in Davanagere furiously stir it into spicy variants like khara mandakki, nargis or girmit. At dusk, little angadis (shops) dispense hot mensinkayi bajjis (chili pakoda) from Bijapur to Bangalore. Here, an evening snack is not just local tradition, but considered a sacred birthright. People love their bajjis (fritters) made of potato, onion, lentils or raw banana.

If Maddur is synonymous with Maddur vada and Davangere with its benne dosa made with dollops of white butter, Mangaluru boasts teatime snacks like goli bajji, Mangalore Buns, ambode, uppitu-shira and khara roti. In Hubli’s ‘khau galli’ Durgada Bail, stalls sell unique dishes like ‘tomato omelette.’ Cultural capital Mysore has the holy triumvirate of Mysore dosa, Mysore bonda and Mysore pak (a ghee drenched sweet).

Mangalore goli bajji IMG_5436

In Bangalore, major food haunts like VV Puram, Malleswaram, Shivaji Nagar and Mosque Road resound with the chomps of hungry masses. The quick and cheap rolls of Fanoos have sated appetites for years. Local outfits run food walks through the pettah (Old Bangalore), Frazer Town, Basavangudi, Russell Market and Military Hotels.

In Hyderabad, feasting continues in the city of Nizams with biryani, keema samosas, haleem and paaya. Tamil Nadu goes into raptures over their dosai and vadai as much as parottas, besides soondal, a salad of garbanzo beans or chickpeas tempered with onion, chilli, mustard seeds, curry leaves and coconut. Every evening, Chennaiites head straight to the fish fry stalls on Elliott Beach to nibble on an assortment of local fish.

Malabar snacks_Bonda bajji IMG_1791

Across Kerala, the morning starts with puttu-kadla, steamed cylindrical rice cakes with black chickpea curry. Chips made of banana, tapioca and jackfruit are fried in roadside stalls like Kumari Banana Chips in Kozhikode. But the northern tract of Malabar promises a world of lesser-known Moplah delicacies – assorted pathiris (rice pancakes stuffed with egg or meats), bonda, ari kaduka (rice stuffed in green mussels), spindle-shaped unnakaya (mashed banana stuffed with coconut, nuts and raisin) and pazham nerchadu (banana fritters).

Like Iyengar bakeries in Bangalore and other colonial haunts across India, Kerala too has its share of outlets dispensing baked goodies. From Mambally’s in Thalassery, Kerala’s first bakery that opened in 1883 to Delecta and Cochin Bakery in Kozhikode, the bakery culture is omnipresent in India right up to distant Srinagar.

Kashmiri bakeries IMG_9995

The famous Ahdoos and traditional Sofi-run bakeries churn out khara biscuit, sheermal (saffron flatbread), baqerkhani (puff pastry), lavas (unleavened bread) and kulchas (brittle bread) topped with sesame and poppy seeds, avidly consumed with kehwa (Kashmiri tea) and sheer or noon chai (salty tea).

In Himalayan regions like Ladakh, Sikkim and Darjeeling, locals pop churpi or yak cheese cubes like popcorn. It smells vile, tastes like cardboard and takes hours to melt in your mouth, but somehow they love it. No matter which street corner you hang around, there’s a food stall beckoning you with a local bite that begs to be tried…

Authors: Anurag Mallick & Priya Ganapathy. This article appeared on 8 October 2017 in Sunday Herald, the Sunday supplement of Deccan Herald.

Bridges Across Forever: 10 spectacular bridges in India


ANURAG MALLICK and PRIYA GANAPATHY profile ten beautiful bridges in India you must surely cross in your lifetime

Calcutta bridge IMG_0985

India is a land of mighty rivers and spectacular bridges. From the hollow chug of a train crossing a river bridge to the rhythmic rattle of automobile tyres on the tarmac or the gentle swing of a bamboo bridge; there’s great romance and excitement in crossing bridges. Be it India’s longest river bridge – the 9km long Bhupen Hazarika Setu across the Brahmaputra or the 5.75km Mahatma Gandhi Setu over the Ganga at Patna to massive bridges over the Mahanadi in Odisha and Godavari in Andhra Pradesh, bridges in India come in all shapes, sizes and statistics.

Do all Mumbaikars know that the Bandra-Worli Sea Link they cross to and fro everyday is the longest sea bridge in the country? Vidyasagar Setu over the Hooghly in Kolkata is India’s longest cable-stayed bridge while the 9.5km long Dhola Sadiya Bridge over the Lohit and Brahmaputra rivers connecting Assam and Arunachal Pradesh, is the longest road bridge. We pick 10 bridges you must surely cross – each unique for its scenic or historic value.

Arunachal hanging rope bridge IMG_5696

Hanging Bridge, Damro (Arunachal Pradesh)
In the mountainous state of Arunachal Pradesh, criss-crossed by rivers, you encounter a charming assortment of bridges. From Pasighat, Komsing to Mechuka, you find lovely bamboo or steel bridges lined by fluttering Buddhist prayers flags. But take the back road from Pasighat to Yingkiong, and you come across the longest bridge in Arunachal at Damroh. Stretching across the yawning Yamne river is a giant lattice structure akin to a giant spider’s web. In some places, the planks give way to strips of bamboo that serve as a toehold for nimble-footed kids and local herders going to the forest to tend to their herds of mithun (semi-domesticated bovine)! Stay at Yamne Abor for local explorations.

Jet Airways flies to Guwahati and Dibrugarh, from where Pasighat is 155 km away

Meghalaya root bridges DSC01594

Double Decker Living Root Bridge, Laitkynsew (Meghalaya)
In Meghalaya’s remote hill tracts, the Living Root Bridges are centuries old modes of crossing wild mountain streams. Their natural beauty takes your breath away as you wonder how simple village folks could train the roots of the Ficus elastica tree to interweave and create a Cat’s Cradle-like mesh bridge that spans rivulets. The ancient tradition continues to this day so much so that any passing villager, young or old will diligently twist a fresh errant tendril around an older root, allowing it to curl and grow over each other, strengthening over time. Some root bridges are so strong, they are paved with stones! Meghalaya is home to several root bridges like Riwai’s Jing Kieng Jri, a 2km hike from Mawlynnong. Near Cherrapunjee, a long trudge into Laitkynsew valley leads to an ancient double-decker root bridge. Here you can take a dip in blue-green pools set amidst boulders or savour a natural fish spa.

Jet Airways flies to Kolkata and Shillong

Goa Doodhsagar waterfall bridge DSC04320

Dudhsagar Railway Bridge (Goa)
Travellers on the Vasco-Madgao-Londa train route await the moment when they get close enough to be sprayed by one of India’s most spectacular waterfalls. True to its name, the Dudhsagar literally spills over the mountain ridge like ‘an ocean of milk’. Set in the Western Ghats at the Goa-Karnataka border, the waterfall lies within the Bhagwan Mahaveer Sanctuary (Mollem National Park). Dudhsagar is created by the Khandepar River, a tributary of the Mandovi which plunges 310m to form India’s fifth highest waterfall. Mist covers the imposing ridge that is cleaved by a fairytale bridge and railway line. It is an unbeatable and exhilarating experience for train passengers; some even fling coconuts or coins as sacred offerings, much to the consternation of revelers below! The bridge is accessible from Castle Rock (near Tinai Ghat in Karnataka) or a dirt track from Collem (6 km off Mollem). Stay at Dudhsagar Resort near Mollem checkpost or Off The Grid Farm near Castle Rock.

Jet Airways flies to Dabolim Airport, Goa

Pamban Railway Bridge IMG_2153

Pamban Bridge (Tamil Nadu)
Not far from Dhanushkodi’s legendary Rama Setu or Rama’s bridge built by the vanara sena (monkey army) to reach Lanka, lies another epic bridge. Looming forty feet above the sea’s aquamarine waters, the Pamban railway bridge connects Rameswaram on Pamban Island to mainland India. Opened on 24 February 1914, it was India’s first sea bridge and the longest in the country until the Bandra-Worli Sea Link upstaged it in 2010. Despite its beautiful setting, the bridge is located in the world’s second most corrosive environment after Florida, lashed by high wind velocities and cyclones. The metre-gauge line from Pamban to Dhanushkodi was destroyed during the 1964 cyclone. One of the most amazing features of the Pamban railway bridge is its Scherzer rolling type lift span that is raised to let ships pass. Its two wings, each weighing 415 tons, are still opened manually using levers! It’s best viewed from the adjacent Annai Indira Road bridge.

Jet Airways flies to Madurai and Trichy

Howrah Bridge Kolkata IMG_0001

Howrah Bridge, Kolkata (West Bengal)
From Bimal Roy’s Do Bigha Zameen to Satyajit Ray’s Parash Pathar and Shakti Samanta’s Howrah Bridge to Shoojit Sarkar’s Piku, Kolkata’s iconic cantilever bridge has been immortalized in celluloid with several films featuring it. Built in 1942 to replace an old pontoon bridge, the Howrah Bridge or Rabindra Setu across the Hooghly connecting Calcutta to Howrah is riveting in more ways than one! The metal wonder does not have any nuts or bolts but was created using rivets. 26,500 tons of steel was used, out of which 23,000 tons of high-tensile Tiscrom alloy steel was supplied by Tata Steel from its steel plant at Jamshedpur nearby. Within a few years of construction, nearly 27,400 vehicles, 1,21,000 pedestrians and 2,997 cattle used it daily. Till 1993, it carried trams as well! Flanked by 15 feet wide footpaths, today it sees a daily traffic of over 1 lakh vehicles and 1.5 lakh pedestrians, making it the world’s busiest cantilever bridge.

Jet Airways flies to Kolkata

Nilgiri Mountain railway bridge IMG_2054

Mountain Railway Bridges in Nilgiris/Shimla/Darjeeling
There is a quaint romance associated with tooting vintage trains chugging up mountains, tunnels and bridges – a theme exploited repeatedly in Indian movies. Three of India’s Mountain Railways – Darjeeling Himalayan Railway (DHR), Nilgiri Mountain Railway (NMR) and Kalka-Shimla Railway – have been collectively designated as UNESCO World Heritage Sites. The 46 km ride from Mettupalayam to Ooty in the Nilgiris crosses 250 bridges rolling past tea estates, churches, lakes, gardens and viewpoints. The 96 km train ride from Kalka to Shimla has 864 bridges while the 88km journey from New Jalpaiguri to Darjeeling presents stunning views of the Himalayas.

Jet Airways flies to Coimbatore, Chandigarh and Bagdogra

Nurabad Bridge in Madhya Pradesh IMG_4637

Nurabad Bridge (Madhya Pradesh)
Forget the Bridge over River Kwai, the striking bridge over River Kuwari, a branch of the Chambal, has to be seen to be believed. Located between Gwalior and Morena at Nurabad, a city founded in the 16th century, the ornate stone bridge bears a quiet alluring beauty. Pleasing Mughal arches, minarets and stone pavilions mark this bridge built by Motimad Khan, a sardar of Aurangzeb during the Mughal period. Historian James Tod in his 1829 book ‘Annals and Antiquities of Rajasthan or the Central and Western Rajpoot States of India’ writes: ‘The Taili-ca-Pool, or ‘Oilman’s Bridge’ at Noorabad, is a magnificent memorial of the trade…These Tailis (oilmen) perambulate the country with skins of oil on a bullock, and from hard-earned pence erect the structures which bear their name.’

Jet Airways flies to Delhi

The Wellesley Bridge in Srirangapatna, Karnataka - c1850's

Wellesley Bridge, Srirangapatna (Karnataka)
Stretching across the Cauvery at Srirangapatna is the historic Wellesley Bridge. Erected in 1804 at the princely sum of rupees five and a half lakh, it was built under the supervision of Dewan Purnaiya and named after the Governor General – the Marquis of Wellesley. An interesting specimen of vernacular architecture, the bridge is built only with granite and its stone pillars capped by stone corbels surmounted by stone girders have survived the heaviest floods in the Cauvery for over two centuries. The fact that the bridge is still functional speaks volumes of its architectural genius.

Jet Airways flies to Bangalore

Mahatma Gandhi's call for Dandi march at Ellis Bridge IMG_8218_Anurag Mallick

Ellis Bridge, Ahmedabad (Gujarat)
It was from the historic Ellis Bridge in Ahmedabad that thousands heard Mahatma Gandhi declare the Dandi March on 8 March 1930. Linking the western and eastern parts of the city across the Sabarmati River, the 125-year-old steel bridge with its emblematic arches was the first of its kind in Ahmedabad. After floods destroyed the original wooden bridge constructed by British engineers in 1875, a new bridge was made in 1892. Engineer Himmatlal Dhirajram Bhachech built it out of imported Birmingham steel at a cost of Rs.4,07,000 and named it after Sir Barrow Helbert Ellis, commissioner of the North Zone. Since the estimated budget was Rs.5 lakh rupees, the Government suspected Himmatlal of using substandard materials. But an inquiry committee found that it was indeed a fine construction and Himmatlal was honoured with the title of Rao Sahib. When the bridge became too cramped with heavy motorized traffic, new concrete bridges were constructed on either side. In 1997, Ellis Bridge was closed to traffic and made into a walkway to preserve it as a heritage landmark of the city.

Jet Airways flies to Ahmedabad

Andamans-Natural Rock bridge Laxmanpur DSC07251

Natural Rock Bridge, Laxmanpur (Andamans)
Neil Island in Ritchie’s Archipelago, one of the 572 islands in the Andamans, is home to a unique geological marvel. On the scenic Laxmanpur-2 beach on the western edge of the island, lies a natural rock bridge fringed with tufts of green vegetation. In this wild untouched corner, the surf recedes during low tide to leave behind shallow pools teeming with marine creatures. A short slippery walk along the beach takes you closer to this rock bridge which arcs into the Andaman Sea like a thirsty dinosaur. Dubbed as “Howrah Bridge” by nostalgic Bengali refugees who were resettled here after the Bangladesh War, it is a photographer’s delight.

Jet Airways flies to Port Blair

Authors: Anurag Mallick & Priya Ganapathy. This article appeared in the September 2017 issue of JetWings magazine.

Into the hearth of North Karnataka


ANURAG MALLICK and PRIYA GANAPATHY travelled 20,000km across Karnataka on a food research project for a restaurant, sampling and cooking local cuisine with two chefs and a video crew. This story covers their North Karnataka leg to jola (sorghum) country.

Benagi vegetable shop Dharwad DSC03144_Anurag Mallick

Gangamma Kashiappa Benagi, an octogenarian vegetable vendor from Dharwad, had more creases on her face than the currency notes she handled everyday. She sat singing in her kitchen, involuntarily rotating her arm over an imaginary grindstone! We smiled. Embarrassed, she confided it was out of habit.

The tune, typically sung while grinding grain, recalls a rich oral tradition where everyday chores and harvesting were celebrated through song. Over the next few hours, Gangamma shared recipes and secrets she had learned from her mother Lingamma who started the vegetable shop in 1905.

Author pics IMG_4800

We were two writers accompanied by two chefs and a video crew driving through Karnataka, cooking and sampling local delicacies as part of a food research project for a restaurant. While we had stuffed our faces all day, Gangamma had vended vegetables, tilled her field, changed two buses to meet us and rustle up a great vegetarian spread. She even slapped out 18-inch jolada (jowar or sorghum) rotis by hand. This was Shravana masa cuisine, she explained, using native vegetables available in the monsoon.

On offer were jowari doddmensinkayi palya (stuffed country capsicum), so pungent, it had to be tempered down with curd, gulagayi yenagai (country cucumber fry), jowari mensinkayi (pan fried country chilli), majjige saaru (buttermilk curry) and karchikai palya (Momordica cymbalaria), a little pod that must be consumed right after harvest, before it bursts open. In the old days, the Benagi ladies gave vegetables to local hotels on credit and settled accounts only after the day’s cooking and feeding was done!

Jowar fields DSC02605_Anurag Mallick

This was North Karnataka, the famous jowar belt where sorghum/millet is used to make unleavened bread or jolada roti, served at Lingayat eateries like Basaveshwara Khanavali in Hubli (now Hubballi). In the 12th century, philosopher saint Basavanna started the Veerashaiva-Lingayat faith, marked by Shiva worship and vegetarianism. In Dharwad, every morning Hotel Nataraj displays the saint’s vachanas (sayings) on a board outside.

Lunchtime business is brisk at Basappa Khanavali, a legendary Lingayat eatery started by Basappa Malgond in 1930 with set meals of jolada roti with yenne badnekayi (brinjal curry), hesarukaal palya (green gram curry) and jhunka, steamed gram flour cubes dusted with sesame and coriander leaves. The region is known for its pudis (powders) that supplement the diet as sources of protein – agasi (flax seed), yellu (sesame), shenga (groundnut), puttani (chana dal) and gural or ucchelu (Niger seed), commonly sprinkled on salads and curries or stuffed into brinjal or okra.

Tingal avrekayi palya DSC03376_Anurag Mallick

In the Amingad home, we discovered unusual delicacies like tingal avrekayi palya, a local bean available only for a ‘month’ (tingal in Kannada). Soute Bija Huggi or broken wheat kheer resembles tiny soute bija (cucumber seeds) and features in all Lingayat marriages and functions. The process of rolling out the little pellets of broken wheat dough was tedious. Ashok, who runs Amingad Cool Drink with his father, joked, “In North Karnataka, we also have traditional momos and pasta!”

The ladies rolled out kuchida kadabu (wheat dumpling), kudisida kadabu (stuffed dumpling) and uggi chapattis, steamed on green cornhusk and served with spicy kempu (red) chili chutney and ghee! Little dough beads were pressed on a comb for stripes and shaped into miniature shells or ‘shankha’. “Bro, it’s like Orecchiette” (ear-shaped pasta), exclaimed Chef Manjit. Epiphanies lurked around every corner.

Soute beeja huggi_North karnataka pasta DSC03411_Anurag Mallick

At L.E.A. (Lingayat Educational Association) Canteen, we tried thuppa avalakki (beaten rice with ghee) and their signature Masala Toast with chatnipudi, benne (white butter) and sauce. Slathered together, it was as good as a desi peanut butter sandwich! ‘Hotte’ (Pot-bellied) Nanjappa was literally a heavyweight in the local food scene.

This sweet stall owner with a heart of gold distributed free treats to children and the poor, before selling mandakki (puffed rice) and sweets to customers. Meghdarshini offered an outsized poori, unlimited sabzi and chutney for those with smaller pockets! Philanthropy ran deep in culture-rich Dharwad.

Hotte (Pot-bellied) Nanjappa Hotel Dharwad IMG_2258_Anurag Mallick

The Dharwad peda story began 175 years ago, when Ram Ratan Singh Thakur migrated from Unnao due to the plague and started making pedas for a living. His grandson Babu Singh Thakur popularized it and people formed such long queues at the shop that the area was named ‘Line’ Bazaar.

In 1933, a penniless Avadh Bihari Mishra settled in Line Bazaar and got into the same business. Today, Mishra peda, with its industrial production and multiple outlets across cities, has made Dharwad peda a household name!

Mishra peda factory DSC02890_Anurag Mallick

Dharwad’s twin-town Hubli is dotted with Lingayat khanavalis like Basaveshwara and Savaji eateries like Nakoda and Devika standing cheek-by-jowl with brass bands and ammunition shops. Durgada Bail, the city’s legendary Khau Galli (Eat Street) fires up the evening with snack stalls serving masala dosa and ‘tomato’ omelette!

But it’s not all vegetarian up north. The bold flavour of Sauji or Savaji cuisine is like a beacon for lovers of meat and spice. Savajis or SSKs are Somavamsha Sahasrarjun Kshatriyas who claim descent from the mythic thousand-armed warrior Kartiveerya Arjun. They migrated to Karnataka, Maharashtra and Andhra’s borders from Central India.

Sauji wall decor DSC02742_Anurag Mallick

As kshatriyas, meat, blood and chili dominate their cuisine. During Dussehra, they offer edimi (wheat-gram flour dumplings), arithi (wheat flour diyas) and lalpani (liquor) to Goddess Bhavani. We cooked classics like keema ball and khara boti at Hotel Milan Savaji with the Kabadis and traditional delicacies with Vidya and Vishwanath Kathare – rakti (blood curry), tale mamsa (brain curry) and karadu (spicy) mutton. If Savaji cuisine uses blood, its spiciness extracts an equal measure of sweat and tears!

Northwest Karnataka shares a border with Maharashtra and the Maratha love for spice is evident in Belgaum (or Belagavi). Be it rassa (fiery curries) or sukka (spicy dry fry), red chili is essential! Manjula’s chicken sukka and mutton rassa at Pai Resorts left us teary-eyed in more ways than one. An erstwhile British cantonment, Belgaum is famous for its kunda, a milk and khova sweet, best at Camp Purohit. Anyone naïve enough to advertise his travel plans to these parts is saddled with requests for boxes of sweets!

Krishnamurti Saralaya's mandige shop at Belgaum IMG_5840_Anurag Mallick

Overshadowed by Belgaum kunda, is the city’s other sweet, mande or mandige. A crepe with a thin filling of sugar, ghee and khova, it is whirled like a roomali, baked on an upturned tava and folded like a rectangular dosa. At Krishnamurthi Saralaya’s Mandige on Konwal Gali, Vijaykumar shared a fascinating legend.

A devout Brahmin was in deep penance when the Lord appeared before him. Since he had nothing to offer, he rolled some dough, sugar and ghee and baked it on his bent back with the heat of his tapas (penance). Thus the mandaka or mandige was born! A must in Brahmin weddings, it’s often displayed unfolded in large baskets. Many a marriage has been called off because no mandige was served!

Amingad kardantu DSC03102_Anurag Mallick

North Karnataka loves its sweets as much as spice. Kardant was invented in Amingad, though popularized in Gokak. In 1907, Savaligappa Aiholi of Amingad mixed dry fruits like pistachio, almonds, cashew, dates, fig, kopra, jaggery and antu (edible gum) and fried them together, creating the karadi-antu (fried gum).

Like a nutty granola gym snack, it became extremely popular among those frequenting garadimanes (wrestling akhadas). Gulbarga is famous for its paan mithai and malpuri, created by Khasim Ali but immortalized by Mamu Jaan, while Ballari is known for its ‘Cycle’ khova sold on bicycles!

Ballari Cycle khova IMG_3339_Anurag Mallick

From sheep farms in Haveri, Karnataka’s ‘Chili town’ Byadgi to the erstwhile Muslim principality of Savanur known for Shivalal’s legendary ‘khara’ (mixture) since 1931, we went into virtually unchartered terrain on our food trail. Just past Almatty Dam, Korti-Kolhaar on the Hubli-Bijapur (Vijayapura) highway attracts travelers with fresh fish from the Krishna river. The matka curd, served with puttani-avalakki (beaten rice) for Rs.25, lasts for days without souring.

Menthya (fenugreek) is another staple and sprigs of the smaller-leaved country variety are served at every meal, made into a pachadi (salad) or steamed into kadabu (dumpling). With our Bijapur ‘oota’ (meal), we got crunchy country cucumbers as well. Here, people love their jolada rotis kadak (crisp) and their mensinkayi bajjis fiery. “But why such spicy food in a hot climate?” we cried. Thippanna looked at us incredulously. “It’s a hot arid region; people eat spicier food so it makes them sweat and keeps the body cool.” Baffling, yet believable!

Sauji thali DSC02726_Anurag Mallick

At Gulbarga (now Kalaburagi), the Maratha-run Chaddi Hotel got its name from the owner who wore shorts. Gajanan of Chetak Sauji Hotel recounted how on a busy night, he ran out of food and had to cook a fresh batch in a pressure cooker, which patrons tagged ‘seeti rice’ after the whistle! The small-grained rice goes perfectly with kavala (tender) mutton, mutton keema balls and anda curry.

The Hyderabad-Karnataka region, bordering Andhra Pradesh and Telangana, has culinary influences like gongura (Sorrel leaves), made into chutney or cooked with lentils or mutton. Hyderabadi dishes like biryani, dalcha (meat with lentils) and bread ka meetha are popular in these parts, explained Lalitha Jawali.

Gurudwara Nanak Jhira Bidar langar kitchen IMG_5048_Anurag Mallick

In 1512, Guru Nanak came to the Deccan during his second udasi (spiritual journey). When people lamented about the brackish water in Bidar, he tapped a stone with his foot to create a fresh water spring (jhira) that flows to this day. The langar (free kitchen) at Gurudwara Nanak Jhira feeds thousands of visitors daily while Rohit Restaurant nearby serves excellent Punjabi food.

We stopped for Iduga cuisine at Dandina Hirehalu, the historic camping ground for soldiers marching from Bellary Fort to Chitradurga Fort. The Idugas migrated from Andhra to Karnataka centuries ago and are known for meaty cuisine and fondness for chilli. At HRG Farmhouse, Mahadevi explained, “Mutton kebab is best marinated with papaya flowers. Every part of the goat is utilized – trotters for kaal (leg) soup, blood added to boti (intestines) becomes nalla vanta and spleen and liver mixed with hand-pounded chilli makes batti chutney.” The round appetizers tasted like paté!

Batti Chutney IMG_3039_Anurag Mallick

Beyond Hamp’s Hebrew signboards advertising shakshuka, babaganoush and Israeli fare, there’s local food aplenty. At Uramma Heritage Home in Anegundi, we cooked with Sharda and Hemlatha of Bhuvneshwari self-help group, who specialize in traditional cuisine.

They whipped up unusual bhendekayi (okra) chutney, alasande gugri palya of cowpeas or lobia, country brinjals roasted on open fire and mashed into badnekayi chutney and hesaru bele (green gram) payasa (kheer) and kosambri (salad).

Holige making with Bhuvneshwari Self-help group Anegundi IMG_3695_Anurag Mallick

Davangere is synonymous with the benne dosa, made with generous dollops of white butter and served with alu palya (potato mash) and coconut chutney, best savoured hot at Kottureshwara Benne Dosa Hotel. Professor Ganesh took us on a street food tour with a cooking session at Vinutha Ravi’s home.

Davangere has hundreds of bhattis (mills) that produce mandakki (puffed rice), served with mensinkayi bajji (chilli fritters) at street stalls. At TS Manjunath Swamy Masala Mandakki Angadi, puffed rice was furiously stirred into masala, khara or nargis mandakki. An entire street was dedicated to shavige (vermicelli), dried like screens of silken yarn on terraces. The tantalizing aroma of oggarne (seasoning) hung in the air as someone busily tapped a ladle against a vessel.

Shavige Davangere IMG_2274_Anurag Mallick


Getting there
There’s a daily flight from Bangalore to Hubli, from where Belgaum is 101km, Davangere 151km, Hampi 164km, Ballari 214km and Bijapur 193km. From Bijapur, Gulbarga is 151km and Bidar 112km further northeast.

Where to Stay
Places like Davangere, Bijapur, Gulbarga and Bidar have regular city hotels. At Bellary, try Hotel Royal Fort, Pai Resorts opposite Killa Lake in Belgaum, Uramma Heritage Home at Anegundi and Orange County’s Evolve Back at Kamalapura near Hampi.

Where to Eat


Sri Guru Kottureshwara Benne Dosa Hotel
Medical College Road, Kuvempu Nagar
Ph 9449135100

TS Manjunath Swamy Masala Mandakki Angadi
Lawyer Road, Jaydev Circle
Ph 9902200924

Hamsini Hotel
Shamanur Road
Ph 9886792331


Basaveshwar Khanavali
Opp Old Bus Stand, Kamaripeth
Ph 0836-2357745

Basappa Khanavali Dharwad-local favourite DSC02879_Anurag Mallick


Basappa Khanavali
Opp Civil Court, PB Road
Ph 9902729973

Hotel Milan Savaji
Jubilee Circle, PB Road
Ph 0836-2435450, 9341998875

Kathare’s Savaji Hotel
Line Bazaar, Opp Sangam Theatre
Ph 0836-2441956, 2435450

Hotel Nataraj
Sangam Circle
Ph 0836-2442855, 9964607800

L.E.A. Canteen
Belgaum Road
Ph 9448147157

Megh Darshini Restaurant
Subhash Road
Ph 0836-2435147

Amingad Cold Drink House
Subhash Road
Ph 0836-2442437, 9740013177

Babusingh’s Thakur Pedha
Near Sri Ram Temple, Line Bazaar

Mishra Peda
Court Circle, SH-1
Ph 0836-2213217

Krishnamurti Saralaya's mandige shop at Belgaum IMG_5845_Anurag Mallick


Krishnamurti Saralaya’s Mandige
Konwal Gali

Camp Purohit
Opp Shringar Cinema, High Street, Camp
Ph 0831-2422715

Hotel Niyaaz
PB Road, Opp Market Police Station
Ph 0831-2400133


Vijaya Kardant
SH-20, Raichur Highway
Ph 8123115005


Uramma Heritage Homes
Ph 9448284658

Hampi fields IMG_4032_Anurag Mallick


Shri Sai Prasad Khanawali
Sainik School Road, Opp KSRTC Workshop
Ph 9902153239


Hotel Chetak
Humnabad Base
Ph 9901003399

Mamu Jaan ki Malpuri
Chappal Bazaar


Rohit Restaurant
Inside Kamaan, Guru Nanak Colony
Ph 9241374425

Authors: Anurag Mallick & Priya Ganapathy. This article appeared in the September 2017 issue of Outlook Traveller magazine.

Phillip Island: Walk on the Wild Side


ANURAG MALLICK explores the wild charms of Phillip Island near Melbourne – home to Little Penguins, seals, wallabies and migrating Australian Humpback whales

Penguin Parade Ultimate Tour_Phillip Island-Anurag Mallick

While I had conveniently flown from Bangalore to Melbourne on Singapore Airlines and had driven down 137km to Phillip Island, the little penguins we were to encounter had a much more arduous journey. They had spent perhaps a few weeks at sea foraging for food and swum hundreds of kilometers before coming ashore at sunset, a spectacle of nature known as the ‘Penguin Parade’.

At 33cm and weighing just a kilo, Little Penguins (Eudyptula minor) are the smallest of the 17 penguin species in the world. They breed in colonies along Australia’s southern coastlines and Phillip Island is home to over 32,000. Tourists throng Phillip Island Nature Park in equally large numbers to watch the penguins tumble in from the waves and waddle across the beach into their nesting burrows where they breed, raise their young, moult and rest.

Penguins Plus_Phillip Island-Anurag Mallick

To compensate for their diminutive stature, Little Penguins are ‘counter-shaded’; their dark blue back blends in with the water to camouflage against predators flying overhead and the light blue stomach merges with the sky to camouflage against predators swimming underneath.

Surrounded by penguins, seals and whales from Antarctica migrating north, sleepy koalas in the eucalyptus trees, Cape Barren Geese dotting the lush landscape, wallabies grazing at sunset and shy Copperhead snakes, the only snake species on the island; Phillip Island is a wild tract of unparalleled natural beauty. But it wasn’t always like this…

Cape Barren Goose IMG_5730_Phillip Island-Anurag Mallick

For thousands of years, Aboriginal tribes travelled here to collect shellfish, fish, Short-tailed Shearwaters (mutton birds), wallabies and ochre. In the late 1700s, Europeans came by boats to hunt seals. In 1798, British naval surgeon and explorer George Bass entered the area and named the bay of Western Port and Seal Rocks.

In the early 1800s, over 240,000 seals were killed in Bass Strait for their pelts, used for hats and clothing. Between 1890 and 1918, thousands of penguins were killed for their oil and by 1930, less than 5000 king penguins remained. Only after Macquarie Island was declared a wildlife sanctuary in 1933 were King Penguins saved from extinction.

Cowes penguin art on The Promenade IMG_5761_Phillip Island-Anurag Mallick

The island was named after Arthur Phillip, the first Governor of New South Wales. Penguin watching goes back to the 1920s when local residents Bern Denham, Bert West and Bert Watchorn started taking tourists to see the little penguins’ nocturnal arrival on Summerland beach by torchlight. The first access road was built in 1927 and the first bridge to Phillip Island came up in 1939. A whaling ban in 1963 led to the Australian humpback whales too making a comeback.

Located at Point Grant on the western tip of Phillip Island, the Nobbies Centre is the perfect ecotourism destination to learn about the island and its denizens. Antarctic Journey gives a virtual multi-media tour of Antarctica, the last frontier of nature and the coldest climate on earth. Located 3785km away from Antarctica, you can compare your thermal image with that of an Emperor penguin, feel the local weather at the Antarctic Chill Zone or take a peek at the earth’s southernmost webcam. The audio-visual kiosks and 8 state-of-the-art screens with whales, seals and penguins superimposed with your figures through 3D projection, keep one enthralled. There’s even an interactive seafood menu to check what fish are edible or not!

Nobbies Centre boardwalk IMG_5701_Phillip Island-Anurag Mallick

Just outside, the boardwalks overlook the rugged coastline sculpted by the southwest winds and southern ocean swells. The centre is named after the distinct mesa like island jutting out of the sea called Nobbies. Another fascinating sight is the Nobbies blowhole, shaped by waves entering a cave and compressing trapped air to create an explosive jet spray.

Years of erosion had caused cliffs to weather away, leaving behind rock platforms where Sooty Oystercatchers darted about with their red legs and beaks. In the distance stood Volcanic Rock, Seagull Rock, Pyramid Rock and the distinct headland of Cape Woolamai, the highest point on the island.

Cowes jetty IMG_5764_Phillip Island-Anurag Mallick

Since there was enough time for the Penguin Parade at 5:45pm, we took a back road with some scenic lookouts and drove to the main town Cowes for lunch. Eddie’s Isola di Capri, an Italian restaurant overlooking the beautiful promenade, has photos of racing legends and autographed helmets as decor.

During the annual Phillip Island Grand Prix in October, thousands flood the island for racing action. The Circuit even has Go-Karts at a 760m scale replica of the racetrack. After devouring capricciosa pizzas with anchovies and grilled trevally fillets, we drove 15 min to Rhyll Jetty for the Eco Boat Tour to Seal Rocks.

Eco Boat Tour from Rhyll Jetty IMG_5776_Phillip Island-Anurag Mallick

Rhyll is a key spot on the George Bass Heritage Trail. George Bass, aged 27, surgeon of HMS Reliance was authorized by Governor Hunter to take six seamen and six weeks’ provisions in a 27 foot 8 inch whaleboat to explore the coast south of Sydney “as far as he could go with safety and convenience”. They left Sydney at 6pm on Sunday 3 December 1797 and reached this point on 18 Jan, 1798. A stone memorial with a plaque acted as a marker. In 1803, Bass sailed from Port Jackson to South America and was never heard of again.

Our captain briefed us that our destination was 14 sea miles away and advised us to strap on our seat belts since the waves could get choppy. And thus, we set off bounding on the Southern Seas, shaken and stirred. Seal Rocks is home to nearly 30,000 seals, the largest colony of fur seals in Australia. Young seals playfully darted in and out of water while the older larger ones croaked and growled from their rocky perches. Seals can dive down 200m and hold their breath for three minutes as they search for food.

Seal Rocks IMG_5814_Phillip Island-Anurag Mallick

From Rhyll Jetty, there’s also a Captain’s Lunch Cruise, a 2¾-hr return trip to Cape Woolamai with lunch of fresh fish, chips and salad and a stop at San Remo for pelican feeding. San Remo, at the island’s western entrance, has a fisherman’s co-operative and every day at noon, a lady comes to feed the pelicans, which is quite a sight!

It was evening when we arrived for the Penguin Parade. Groups of penguins had started congregating beyond the waves and rafts had started to form. After a quick check by a scout, the first batch of Little penguins tumbled ashore. The timing is critical as after sunset, their land predators and larger birds like gulls and kites are asleep. With animated ‘huk huk’, they walked past the viewing platforms, under the boardwalks and into their burrows.

EcoBoat Tour_03_hires_Phillip Island-Anurag Mallick

Almost 90% of the penguins arrive in the first hour, though some trickle in as late as sunrise. They go wherever there’s fish aplenty – anchovies, pilches and silverfish! And the reason they waddle is because they’re so full of fish. Emily, a ranger, explained that penguins make very good parents, but very bad partners. They’re together as long as they have to look after the young in breeding season (Sep-Feb).

Males build the burrow with their feet and line them with sticks, twigs and grasses with their sharp beak. That’s the only way to tell the genders apart – males have a thicker beak, slightly hooked at the end. Guests can even help the ranger build a burrow for the penguins.

Anatarctic Journey simulation_0400_original_Phillip Island-Anurag Mallick

Phillip Island Nature Reserve, a not-for-profit organization, is dedicated to penguin research and runs a penguin hospital that performs rescue during oil slicks. They also run Churchill Island, a historical homestead and farm where they do sheep shearing, sheep dog demonstrations and boomerang throwing, with a nice café. The Koala Conservation Centre gives visitors a chance to observe the cute cuddlies.

Koalas are fussy eaters who eat only eucalyptus leaves. They don’t drink, except when sick or dying. But due to overfeeding they are eating themselves out of habitat! Since their diet has no protein or vitamins, they are extremely lethargic and spend almost 20 hrs sleeping. In the other 4 hrs, they feed, mate or relocate to another tree. Sadly, the acidic diet causes their teeth to grind down over time and they literally fast to death.

Food-Tasmanian oysters IMG_5904_Phillip Island-Anurag Mallick

We had no such intention and gorged on oysters and mussels linguini at Sherwoods and retired to our seaside perch Waves. The island has plenty of other attractions like Amaze N’ Things with its funny mirrors, puzzles and illusions, Phillip Island Chocolate Factory, Purple Hen winery and scenic flights operated over Phillip Island.

Disused chicory kilns from the early 1900s were strewn all over while old shearing sheds had been converted into restaurants. Conservation was the new mantra and had indeed given a fillip to the island, which sees 3.5 million tourists each year.

Antarctic Journey IMG_5634_Phillip Island-Anurag Mallick


Getting there
Singapore Airlines flies from Bangalore to Melbourne via Singapore. Phillip Island is 131 km from Melbourne and just a 1¾ hr drive via the M420. http://www.singaporeair.com

When to go
The Penguin Parade takes place round the year, though the winter months of July-September are ideal for whale watching. If you are a racing fan, the Phillip Island Moto GP is held in October for 3 days.

Where to Stay
The Waves Apartments
1 The Esplanade, Cowes
Ph +61 03 5952 1351 http://www.thewaves.com.au

Where to Eat

Isola Di Capri
Corner Thompson Avenue & The Esplanade, Cowes
Ph +61 3 5952 2435 www.isoladicapri.com.au

Sherwoods Restaurant
5 Thompson Avenue, Cowes
Ph +61 3 5952 3773 www.sherwoodsrestaurant.com.au

Mad Cowes Café
3/4 17 The Esplanade, Cowes
Ph +61 3 5952 2560 https://www.madcowescafe.com.au

Cape Kitchen
1215 Phillip Island Road, Newhaven
Ph +61 3 5956 7200 http://thecapekitchen.com.au

Antarctic Journey IMG_5650_Phillip Island-Anurag Mallick

Things to Do

Antarctic Journey, Nobbies Centre: Adult $18 Child $9. (10am-4:45pm)
Wild Oceans Eco Boat Express Tour: Adult $85 Child $65
Penguin Parade: General Viewing Adult $25.10 Child $12.50
4-park bundle pass also available

Wildlife Coast Cruises
Ph 1300763739

Amaze N’ Things
Ph +61 3 5952 2283

Phillip Island Chocolate Factory
Ph +61 3 5956 6600

For more info:
https://www.visitphillipisland.com http://www.visitmelbourne.com/in

Author: Anurag Mallick. This article appeared on 3 September 2017 in Sunday Herald, the Sunday supplement of Deccan Herald.

L’chaim: Cheers to Israeli cuisine


Over varieties of local bread and the ubiquitous hummus, ANURAG MALLICK finds the pulse of the Israeli platter


As I raised my Taybeh Golden – ‘Taybeh’ is Arabic for delicious – the steward pointed out that it’s not technically Israeli craft beer but one made in Palestine. “L’chaim,” he said with a smile (pronounced ‘la haim’, Hebrew for ‘cheers/to life’). The political undertone was ironical. I was drinking a Palestinian interpretation of a German style lager in Jerusalem, a city that has jostled over shared legacies for over two millennia. Israel’s unique geographic location at the crossroads of culture as it straddles Africa, Asia and Europe has a lot to do with its hybrid cuisine.

Celebrity chef Moshe Darran was giving us an intimate experience of what he described as ‘Biblical Israeli cuisine’ at his award-winning restaurant The Eucalyptus. He clutched a bunch of assorted herbs reverentially and brought it to his nose to take a deep whiff. He was an Iraqi Jew who grew and harvested his own herbs and the dishes mirrored his rich cultural legacy. The Soup Trio (Jerusalem artichoke, red lentil, Iraqi tomato) was followed by fire-roasted eggplant with tahini (roasted sesame dip) and aged pomegranate syrup, then roasted cauliflower with tahini and lemon-tomato cream. Quick to follow was macaroon filled with chicken liver paté, red wine and wild berry sauce besides figs stuffed with chicken served with sweet and sour tamarind sauce.


Chef Moshe challenged us to tell him the origin of the word ‘tamarind’. I cleared my throat and began, “When the humble imli was exported from India, it was usually deseeded and pressed into blocks for ease of transport. When it landed on Arabian shores, it looked just like dates. Local traders called it ‘dates from India’ or Tamr-i-Hind, hence the name.” Moshe’s jaw dropped and he stared incredulously as if I had snatched his punch line. Impressed, he asked me to grab an apron and share the spotlight to help him lay out his pièce de résistance.

In the middle of the restaurant a large platter covered by an overturned vessel lay in waiting to be uncovered like a hidden treasure. It contained maklubah, a slow-cooked dish like biryani made of chicken, rice, vegetables, saffron, almond yoghurt and tomato relish. “Wave your hand seven times over it, hold the vessel from the edges and lift it”. I willingly played the apprentice to Chef Moshe’s conjuror and to slow claps of the diners the dish was presented with great flourish.


“The best part is the crunchy layer of rice that gets stuck at the base,” he confided! “Mothers would secretly give the ‘scratching’ to their favourite son. Iraqi Jews even have a special name for it ‘Hkaka.’ And so do other cultures! The Spanish call it socarrat, Colombians La pega (literally ‘glue’), Puerto Ricans pegao, Filipinos tutong, Koreans nurungji, Chinese guoba, Senegalese xoon and Dominicans con con. Is there a name for it in India?” Not wanting India to lag behind in the unofficial global competition for burnt rice, I dug deep into my culinary knowhow and replied, “Umm, in Kashmiri it’s ‘fuhur’.

Moist-eyed, the chef clasped my hand after he jotted it down, and introduced more local specialties like Ingeria – a beef and eggplant stew in sweet & sour tamarind sauce from his mother’s kitchen, Kube-niya – Syrian style beef tartar with mint, red onion, lemon zest and kube wrapping and Jerusalem Siniya – minced lamb and beef, slow roasted garden vegetables, tahini and pita bread to mop up all the goodness!


In a region where Jesus had performed miracles with bread, the humble bread had been elevated to divinity by its people. Jerusalem’s streets heave with a wide assortment of baked goodies – challah (braided bread used at Shabath), Jerusalem bagels or Ka’ek Al-Quds (ring-shaped sesame bread) and pita bread topped with zaatar – an oregano-like spice of dried hyssop with thyme, sumac, sesame seeds and salt.

We stopped at Ikermawi near Damascus Gate, the purveyor of great hummus since 1952 and grabbed assorted falafels with onion, herbs and cheese. Walking through the Arab quarter, we got a sugar rush at Ja’far Sweets with their excellent baklava, knafeh (Arab sweet pastry of noodles and goat cheese), mutabak (folded pastry) and borma (pistachio-filled sweet). Spice stalls sold Bedouin tea, dried rose, apple cider and masalas for shakshuka, zataar, kebab, pesto, fish, meat, chicken and falafel.


There was a feeling of déjà vu – the labneh, tahini and hummus were reminiscent of Oman, the shawarma, ubiquitous across India was typically Middle East, nougat was Turkish and baklava Greek. But it was heartening to learn that beyond the shared Mediterranean legacy of hummus and falafel, there was a thing called Israeli cuisine!

Whether it was the beachside Carlton Hotel in Tel Aviv, the cliff-top Dan Panorama Hotel in Haifa, a city hotel like Prima Royale in Jerusalem or lakeside at Rimonim Hotel in Tiberias, the buffet spreads were extensive – various breads, sour creams, cheese, olives, a colourful assortment of vegetables, some pickled like fish.


Much of the local cuisine is a sum total of Jewish migrations from various parts of the world – be it Ashkenazi Jews from Eastern Europe or Sephardic Jews from the Mediterranean or Iberian Peninsula – Spain, Portugal, Middle East.

Shakshuka, literally ‘mixture’, the quintessential Israeli staple of eggs poached in a red spicy onion-tomato sauce is of African origin and was introduced by Libyan and Tunisian Jews when they migrated to Israel in the 1950s. Zahara, fried cauliflower with tahini, curry and tomato salsa, is believed to be of Syrian parentage.


Another classic Levantine or East Mediterranean dish is kibbeh or kubbeh, literally ‘ball’, a deep-fried shell of bulgur (cracked wheat) filled with minced onions and ground lean beef, lamb or goat meat spiced with cinnamon, nutmeg, clove and Middle Eastern spices. It is the national dish of several countries in the Middle East and the Syrian city of Aleppo is famous for over 17 varieties.

One variant, the oblong Kibbeh Raas or Nablusi kubbeh from the Palestinian city of Nablus, is shaped like a miniature rugby ball. British soldiers stationed in the Middle East during the Second World War nicknamed them ‘Syrian torpedoes!’


In Migdal, the Biblical town of Mary Magdalene, Magdalena Restaurant is hailed as the best Arab restaurant in Israel for good reason. The kubbeh here was a veg variant stuffed with chickpeas, onions and garlic, served with black lentil salad, drizzled black tahini sauce and homemade pickles.

The house bread with dips was divine, as was the Shishbrak, dumplings stuffed with lamb and pine nuts, cooked in goat yoghurt, besides desserts like Halawet Elgeben, semolina dough filled with sweet Arabic cheese and Nuts Kadaif in cream and Amarone cherries. The highlight was frikeh – a crunchy salad of fire-roasted tender green wheat.


Enough hummus has been spilt in the raging debate about its Arabic origins and its Jewish love and appropriation. But nowhere is Jewish-Arab coexistence more apparent than Haifa where Douzan restaurant is a living example of the secular ‘Haifa atmosphere.’ Located in a renovated old bungalow in German Colony, an avenue of bars and restaurants, its friendly open-air vibe is infectious. Owner Fadi grabbed a chair as he explained, “The art of fine-tuning the stringed instrument oud is called douzan; this is where people are fine-tuned so that they remain in harmony.”

Douzan’s furniture has been sourced from Lebanon, Syria, Germany and Italy. Every item is special and unique. Food too is a hybrid of Palestinian, Arab and Lebanese dishes with a bit of French and Italian. We had great tabouleh (parsley salad with bulgur, tomatoes and cucumber), fattoush (fresh garden salad with sumac, toasted bread and goat cheese) and malabi (milk pudding).


Man has always wandered far for food and water. And the quest for good hummus is no different. We chased the ‘hummus trail’ from Café Ziad in Jerusalem with its no-frills version to Osul (literally ‘Genuine’) at Yesud HaMa’ala, where owner Shahar served it with a mind-boggling array of side dishes and pickled vegetables.

At Abu Hassan in Jaffa, it came in a variation called Msabaha – mushy chickpeas with hummus and tahini, garnished with paprika, fresh parsley and chopped onion. In some places it came with ful (fava beans), at others alongside baba ghanoush – a Levantine dish of cooked eggplant mixed with tahini, olive oil and seasonings.


Humus Magen David, an old synagogue with painted glass interiors, lies half-hidden in the crammed bylanes of Shuk HaCarmel – Tel Aviv’s only Arabian style market. Jews, Arabs, tourists, all queue up to devour the creamy hummus on seats that once chaired congregation members.

Bar Ochel has local street food, starters and chimichurri (sauce) serving shakshuka, salads and ‘the best beef kebabs in Tel Aviv.’ Rani of Beer Bazaar is quite a character and gives a lowdown on the Israeli craft beer scene. The Carmel market offers a great food tour, giving a ‘bite card’ with coupons and a map.


Puaa in Jaffa has furniture sourced from the Jaffa Flea Market and every item at the restaurant is for sale. It dishes out traditional but stylishly plated fare like mansaf – ground beef with rice served with yoghurt and majadra – white and wild rice, green and orange lentils and vegetables, topped with yoghurt. The grilled eggplant with crème fresh, red tahini, goat labneh and fried cauliflower is to die for, as is the kadaif – mascarpone, cream and raspberries.

At the legendary Jaffa sweet shop Abouelafia, people queue up for bourekas (stuffed pastries), which they dish out proudly sporting ‘Abouelafia’s Co-existence Association’ t-shirts ‘Jews & Arabs refuse to be Enemies’. Definitely not over a plate of hummus…



Getting there
Israel’s national carrier El-Al flies direct from Mumbai to Tel Aviv thrice a week and takes less than 8 hrs. A new connection from Delhi is in the pipeline. Turkish Airlines has daily flights to Tel Aviv via Istanbul – a journey of 11 hr 45 min while Ethiopian Air flies via Addis Ababa (12 hrs). Haifa is just over 90km north of Tel Aviv and Jerusalem 72 km.

Where to Stay

Carlton Hotel, Tel Aviv
Ph +972 3 5201818

Dan Panorama Hotel, Haifa
Ph +972 4 8352222

Prima-Royale Hotel, Jerusalem
Ph +972 2 5607111

Rimonim Galei Kinneret Hotel, Tiberias
Ph +972 4 6728555

The Scots Hotel, Tiberias
Ph +972 4 6710710


Where to Eat

The Eucalyptus Restaurant
14 Khativat Yerushalayim, Jerusalem
Ph +972 2 6244331

Magdalena Restaurant
90, Magala Centre, Migdal Junction
Ph +972 4 6730064

Puaa Restaurant
Rabbi Yohanan St 8, Tel Aviv-Yafo
Ph +972 3 6823821

Douzan Restaurant
Sderot Ben Gurion 35, Haifa
Ph +972 539443301


Cafeteria Ziad
65 Aqabet Al-Khanqa, Jerusalem
Ph +972 6283640

Abu Hasan/Ali Karavan
1 Ha’Dolfin Street, Jaffa
Ph +972 36820387

Osul Restaurant, Yesud HaMa’ala
Ph +972 525588881

Adir Winery & Dairy, Kerem Bin Zimra
Ph +972 4 6991039

Author: Anurag Mallick. This article appeared on 24 September 2017 in Sunday Herald, the Sunday supplement of Deccan Herald. 



The Ibnii Coorg: Do the Dew


When it comes to Coorg, most people have ‘Been there, done that.’ ANURAG MALLICK and PRIYA GANAPATHY go offtrack and discover a delicious secret amid the lush green hills

The Ibnii Coorg-Kaadu

For a region often described by locals as ‘60X40’ (measuring 60 miles by 40 miles), understandably there are few secrets in Kodagu (Coorg). Yet, tucked around a bend just off the Sunticoppa-Madikeri Road, the gates of The Ibnii Coorg open into a hidden world of its own. For a project that was ten years in the making and formally opened this February, the eco resort was truly a well kept secret. Literally ‘Dew’, The Ibnii comes as a breath of fresh air in Coorg’s hospitality scene.

A tree-lined cobbled driveway ends at The Kaadu, a scenic viewpoint overlooking the valley that cradles the resort. Welcomed by lovely hostesses draped in local Coorg style saris, we are ushered down a small wooden bridge to a lookout. The check-in is paperless and we savour the view over some bellath (jaggery) coffee, traditionally served to guests in Coorg in the old days. In the distance, the four-tiered Cascade swimming pool breaks the expanse of dense green in a striking splash of turquoise blue.

The Ibnii Coorg-Kaadu reception viewing deck

We linger over another cuppa and only the promise of greater comfort makes us move! A golf cart transports us to our spacious, private pool villa. Each of the 22 Pool Villas, called Kopi Luwak after the Indonesian civet cat coffee, comes with an indoor Jacuzzi and an outdoor pool. Ten Balinese Wooden Cottages on stilts, named Arnetta, overlook a lake – they are open only to couples. Kids are not allowed here due to safety reasons, but safety be damned, kids could surely be made in here…

In a fragile region globally recognized as an ecological hotspot, everything about the resort is eco sensitive. The architecture and landscape was designed without damaging local flora – all the villas and structures are built around existing vegetation and no trees were cut except dead and decaying ones. Three lakes were created on the 120-acre property for rainwater harvesting.

The Ibnii Coorg-Rainwater harvesting lake

Other green practices include a stringent ‘No plastic’ policy, vermi-composting and waste recycling and fresh bottled water. The resort prides itself in having no room service or phone network (though wi-fi is available), encouraging guests to explore the outdoors with true-to-nature holidays that promise fresh air, fresh living and fresh food.

We get a first hand experience on our ‘Bean to Cup’ coffee tour on the process of making coffee and grading of beans. The venue is Kaldi Kaapee, a tranquil lakeside coffee house named after the Ethiopian shepherd who discovered the rejuvenative properties of coffee after he found his goats prance about after feeding on some wild berries. On display are assorted coffee grinding machines, filters and presses as well as single origin coffee from an all-woman village co-operative in Chikmagalur. Yep, it’s called Halli Berri!

The Ibnii Coorg-Kaldi Kaapee coffee shop

The Boulangerie, tucked behind the coffee counter reveals a hi-tech interactive kitchen where baking classes are conducted for kids and adults. Our impromptu session sharpened our blunt baking skills and soon we are sipping cappuccinos outside, nibbling on warm oven fresh crispy puffs we had kneaded and rolled only minutes earlier! The boulangerie also serves delicious biscuits, cookies and cakes.

Walking to the Greenhouse, an in-house garden where fresh veggies and herbs are grown, we learn that the Ibnii kitchen only uses fresh hand-pounded masalas. Packaged products are discouraged and the stress is on food without preservatives. We are pleasantly informed that the resort also makes its own bread, butter, jams, pickles, ketchup, chicken sausage, baked beans, pastas and cakes… and fresh orange juice using Australian oranges.


Taking cues from local Kodava culture are the resort’s themed dining spaces with a traditional touch. Set in a single complex called Pattola Palame (‘collection of silk strands’ and also the title of a cultural tome on Coorg) are Ballele (veg restaurant with meals served on ‘banana leaf’), Masikande (literally ‘charcoal’, a covered outdoor barbecue & grill), The Fig (multi-cuisine restaurant serving Kodava, South Indian & Continental fare) and Bendhoota (a banquet hall named after ‘traditional post-wedding family feast’).

The next morning, following the medley of bird calls, we set off on a Nature Walk & Birdwatching tour with our able guide who helps us spot 45 species of birds besides sharing fascinating stories on flora like Gloriosa superba, locally called tok-poo meaning ‘gun-flower’ and tracking the hoof prints of wild deer that had wandered into the property at night. Our trail ends with duck feeding, though the round of fishing at the pond (as per catch and release) is thwarted by rain.

The Ibnii Coorg-Manja Spa

The evening uncoils itself with a relaxing spa session at Manja Spa named after the ‘turmeric’ herb, used in the Ayurvedic and Western spa treatments. The treatments are designed using locally sourced ingredients (including a Coffee scrub) while the techniques adopt Balinese, Swedish and traditional Ayurvedic styles.

With a lakeside Yoga pavilion on the anvil, The Ibnii takes its eco luxe tag seriously. No wonder it has already won accolades – the best eco luxury resort in the country and the first resort in India to acquire IGBC’s (Indian Green Building Council) Green Homes Platinum Award 2017.



Getting There
The Ibnii Coorg is at Ibnivalvadi village, 4.5 km short of Madikeri town and around 250 km from Bengaluru. Take State Highway 17 (Bengaluru-Mysuru highway) and turn off before Srirangapatna onto State Highway 88 towards Madikeri.

What to See/Do
Besides local birdwatching trails, responsible fishing and a bean to cup coffee tour, the Tibetan monasteries at Bylakuppe near Kushalnagar, the Elephant training camp at Dubare and sights like Raja’s Seat, Mercara Fort, Gaddige and Abbi Falls in Madikeri are close at hand.


The Ibnii Coorg
123, Ibnivalvadi village, Boikeri, Madikeri
Ph +91 88849 90000 Email reservations@ibnii.com www.ibnii.com
Tariff Rs.35,000, meals included

Authors: Anurag Mallick & Priya Ganapathy. This article appeared in the August 2017 issue of Outlook Traveller magazine.