For centuries Kodagu (Coorg) was quite inaccessible - a landlocked region, making it almost essential for the locals to make the best use of local ingredients and spices, that spawned a cuisine like no other. Spread over 4,100 sq kms. Coorg's delectable cuisine evolved with its unique landscape where farms and forests merged almost seamlessly. Kodava cuisine was predominantly dependent on foraging and they ate as per season naturally. Kitchens focused on food that produced thermal warmth during the cold and wet monsoon season. The two main seasons are summer and monsoon. Summer – Jackfruit and mangoes are abundant and

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