The Verandah and the Garden Table
Open to house guests and visitors

The kitchen cooks what a Kodava home cooks.

Pork soured with kachampuli, rice in four shapes, and coffee from the slope behind the kitchen. Chef Arjun Nair runs the kitchen with Kaveri Poovaiah, who has made pandi curry in Virajpet for thirty years.

When the kitchen is open

Breakfast is included for every guest who booked here. All other meals go on the room bill.

7:30 to 10:30 amBreakfastGarden Table, under the pepper vines. Nool puttu, akki otti, eggs to order.
12:30 to 3 pmLunchGarden Table. Kodava thali, or from the short menu.
4:30 to 6 pmEstate coffeeThe Verandah. Filter coffee from this year's Arabica, with bonda.
7:30 to 10:30 pmDinnerThe Verandah, lamps only. Last order at 10.
5 to 11 pmRiver BarBy the water. Cocktails from ₹650, Coorg wine, bar snacks.

A plate of red curry beside flatbread scattered with coriander — Koli curry with otti, lunch at the Garden Table. Photographed as served.

Nine dishes. It changes with the season, not the week. Prices include GST.

Vegetarian Non-vegetarian

From the fire

Pandi curry₹620

Pork on the bone, dark with roasted spices and kachampuli vinegar. The dish Coorg is known for.

Koli barthad₹540

Dry-fried country chicken with onion, curry leaf and black pepper from the estate.

Bembla curry₹380

Tender bamboo shoot, soaked overnight, cooked with coconut and green chilli.

Kumm curry₹420

Wild mushrooms picked on the estate after the first rains. June to August only.

Rice

Kadambuttu₹220

Steamed rice balls, made to soak up pandi curry. Four to a plate.

Akki otti₹140

Thin rice-flour rotis, pressed by hand and cooked on an iron tawa. Two to a plate.

Nool puttu₹240

String hoppers with warm coconut milk and jaggery, or with any curry.

After

Thambuttu₹260

Ripe banana, roasted rice and ghee, the sweet made for Puthari, the harvest festival.

Estate filter coffee₹120

This year's Arabica, roasted in small lots in the curing shed. 250 g packs at the desk, ₹480.

Nothing on this menu travels further than Mysuru.

The pork comes from a farm in Gonikoppal, the rice from Kushalnagar, the pepper and coffee from the rows outside the kitchen window.

A plated dish on a dinner table set with wine glasses and bread — Dinner on the Verandah, 8:40 pm.

Not staying with us? Twelve seats at dinner are kept for visitors.

The set Kodava dinner is ₹2,400 per person, including GST. Call +91 82722 45100 by 5 pm on the day to book a seat.

Private dinners

The Cellar: Up to 6 guests. One table, candlelit, 300 bottles on the walls. From ₹4,500 per person.
The Spice Room: Up to 10 guests. Old spice jars and hand-painted maps of Kodagu. From ₹3,200 per person.
The Lawn Pavilion: Up to 50 guests. Open-sided, teak columns, the river behind. For weddings, family functions and offsites. Quoted per event.

Call to book a private dinner