The Park Bangalore has announced “The Taste of Coorg”, a food festival from January 27th to February 5th, 2023, at The Park Bangalore only. The 10-day festival is a celebration of the rich culinary heritage of the Coorg region, which is curated and handled by the renowned regional chef Shimon Nanjappa.
Chef Shimon is a well-known figure in the world of Coorgi cuisine. She has done a master’s in Culinary Arts from ASKIHMCA, Bangalore, and has worked with The Oterra, Bangalore, and Taj Resort, Madikeri, Coorg. Her food philosophy is based on sustainable and local food practices and is committed to promoting the rich culinary traditions of Coorg and making it more widely known and loved.
Park Bangalore to host “The Taste of Coorg” Food Festival!
As a Coorgie by blood, Chef Shimon Nanjappa has a deep understanding and appreciation for the traditional dishes and ingredients of the region. She will be showcasing her culinary skills by preparing authentic Coorg dishes using locally sourced ingredients.
Arvind Kumar, Executive Chef of The Park Bangalore, said, “I have always been fascinated by ancient cuisines and cultures. One such cuisine that I find particularly intriguing is Kodava, which is known for its rich flavours and textures. Ingredients such as Kachampuli vinegar and pandi curry spice mix make Kodugu cuisine stand out from others.”
“We believe stimulating these micro cuisines can help to shape the future of culinary gastronomy in India. These cuisines often use locally sourced ingredients and traditional cooking methods, which can reduce the environmental impact of the food industry.
Additionally, by showcasing the unique flavours and techniques of these micro cuisines, we can inspire innovation and experimentation in the culinary world and preserve the cultural heritage,” he added.
Additionally, this initiative is Anything But Ordinary, as the festival will not only be a celebration of Coorgi cuisine, but also a celebration of sustainable and local food practices, which is important for protecting the environment and supporting the micro cuisines.
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