Food · 18 Sept 2025 · 4 min read
Pandi curry, akki roti and the Kodava kitchen
Our head cook on the dishes she grew up with and the kachampuli that makes them sing.
Kodava food is built on rice, pork, bamboo shoot and kachampuli, a dark vinegar made from the kokum-like fruit of a local tree. Our head cook, Kaveri, makes hers every summer.
She cooks over firewood in clay pots, the way her mother did, and says gas makes the curry taste impatient.
The kitchen class runs every afternoon. You will make akki roti, a bamboo-shoot curry and a pepper chicken, then eat them on the veranda.
Kaveri A.
