Taste of Coorg: Sitara Cariappa Brings Authentic Flavors from Coorg to Trippy Goat

Trippy Goat is set to host a unique culinary experience, bringing an exciting take on Coorg cuisine to Bangalore with an exclusive pop-up by Sitara Cariappa a true blue foodie from  Coorg who has also been documenting food habits and recipes of her land and its people.  On March 7th and 8th, 2025, guests will embark on a gastronomic journey, exploring the distinctive flavors and culinary traditions of Coorg.

Sitara Cariappa's menu is a personal homage to her Kodava heritage, featuring both traditional dishes and cherished family recipes. "This menu reflects exactly what we would cook and eat at home regularly” Sitara shares, emphasizing the authenticity and homeliness of her and her family’s creations.

Coorg cuisine distinguishes itself through distinctive ingredients and techniques. A defining element is Kachampuli, a labor-intensive vinegar extract from the Garcinia Gummi-Gutta fruit that provides a characteristic tang. Sitara notes, "The process of making Kachampuli is laborious and just a tiny bit of it transforms a dish giving it a distinct flavour unlike any other."

The pop-up menu is a blend of traditional Coorg fare and family recipes, each dish carrying a story and connection to Sitara's roots. Must-try dishes include:

● Pandhi Curry: The holy grail of what defines Kodava cuisine, a traditional pork curry and probably the only way a pork curry is prepared in Coorg, a staple of every household.

● Kumm Curry: An assorted mushroom curry, offering a delicious vegetarian option, an adaptation of the traditional Kodava style mushroom curry.

● Dry Fish Salad: A unique assorted dried fish salad, a recipe passed down from Sitara's grandmother and yet not very common in Kodava households.

● Prawn Curry: A family recipe.

● Stir-Fried Smoked Pork: An adaptation by Sitara's father

● Noolputtu: A traditional steamed rice noodle accompaniment, made with rice thari.

● Khus Khus Payasa: A sweet and fragrant cold poppy seed rice porridge, perfect for concluding the meal.

"The base of making each dish remains authentic, coconut paste, a tempering of clove and cinnamon and lots of cardamom in the ghee rice and pulaos," Sitara explains."

Guests can expect a culinary experience that is both authentic and deeply personal & flavours that are authentic, homely and from handed down for generations. The dishes will be cooked by Sitara and her family, so come join us for a wholesome family dinner.

Event Details:

● Dates: March 7th & 8th, 2025

● Time: 7:30 PM onwards

● Location: Trippy Goat, Cunningham Road

● Price: Non-Vegetarian - 1950 + Taxes (2243), Vegetarian - 1750 + Taxes (2013)

● Reservations: +91 9731655707