A dish steeped in tradition, designed to stir your senses. At the heart of Kodava cuisine lies the soulful Pandi Curry, a dish that has been passed down through generations. Tender pork is marinated and slow-cooked in a robust masala paste, where the fusion of Kodava spices—like freshly ground black pepper, cumin, and a secret blend of local herbs—infuses every bite with a richness that’s both comforting and bold. This dish, which has stood as a culinary pillar in Kodava culture for centuries, is a celebration of the region’s love for hearty meals, often shared during festivals and family gatherings.

A humble companion to our grandest feasts. Steamed to perfection, Kadumbuttu—small, round rice balls—are an iconic accompaniment to Pandi Curry and other Kodava delights. Made from the finest coarse rice flour, these bite-sized rice portions are crafted with care, resulting in a soft, pillowy texture that absorbs the vibrant curry sauces. Kadumbuttu is all about purity and tradition, reflecting the essence of Kodava meals: unpretentious, yet deeply satisfying.

A wild adventure for your taste buds. Wild mushrooms are an unexpected delight in Kodava cuisine, and Kummu Curry elevates these earthy treasures to new heights. Handpicked from the forests that surround the estates, these mushrooms are cooked with regional spices like black pepper, turmeric, and coriander, creating a richly flavoured curry that’s both bold and comforting. Chef Lawrence approaches Kummu Curry with a focus on highlighting the natural flavours of the wild mushrooms. He values the earthiness they bring to the dish and uses minimalistic seasoning to allow the mushroom’s true flavour to shine through. For him, the dish speaks to seasonal simplicity—using ingredients that nature provides in abundance.

A dish that encapsulates the bold, fiery heart of Kodava spices. Made with tender chicken and Kodava spices, Koli Curry is fiery and fragrant, capturing the essence of Kodava cuisine—rich, bold, and packed with layers of flavour. The tangy Kachampuli, a Kodava vinegar made from tamarind, adds depth to the curry, balancing the heat. This dish is the soul of Kodava cooking. For Chef Lawrence, Koli Curry is all about balance: the acidity from the Kachampuli, the heat from the spices, and the tender chicken all coming together to create something bold and memorable.

A true seasonal indulgence, born from Kodava’s heart. Made with ripe jackfruit and rice, Koovale Puttu is a Kodava breakfast delicacy steamed in Koovale leaves, making it a truly unique treat. The natural sweetness of the jackfruit harmonizes perfectly with the subtle rice flour base, offering a balance of flavour that’s adored in Kodava culture. Chef Lawrence calls Koovale Puttu the sweet reminder of the fleeting beauty of the seasons. For him, the beauty of Koovale Puttu lies in the freshness of the ingredients—especially the jackfruit that is only available at specific times of the year. It’s a dish that speaks to seasonality and simplicity, where the ingredients are the stars, and the dish is a true celebration of nature’s abundance.

A dish that celebrates the essence of nature’s bounty. Bimbale Curry, made with seasonal bamboo shoots, is a special dish enjoyed during the monsoon season. The curry is delicately spiced, offering a unique flavour to the bamboo shoots. This hearty dish reflects the seasonal availability of fresh, locally sourced ingredients.

A sweet end to a savory journey. Paputtu, a steamed rice cake made with milk, rice, coconut, and cardamom, offers the perfect dessert to accompany a hearty mutton or chicken curry. It’s a delightful way to end a meal, rich but light, and full of comforting flavours.

A festive treat that connects generations. Thambuttu is a dessert made from bananas, rice, cardamom, and jaggery, often prepared during local festivals like Puttari. It is a traditional treat, symbolising the harvest and prosperity of the season, often made in large batches to share with family and friends.

A taste of tradition served on a banana leaf. Nooputtu is a traditional Kodava rice noodle dish, steamed and served on a banana leaf, typically enjoyed with curries or chutneys. It’s a beloved side dish that is simple yet satisfying, offering a unique texture that pairs beautifully with spicy dishes.