Zeeshan Nofil Jan 10, 2013
It is quite nice to see that Assamese cuisine is getting recognized. I can see that it is still "Ahomiya"s to the exploratory writer. Whilst the writer may have written this article in complete neutral humour, it extends us to the stark but subtle regional point of view of getting discovered (albeit mispronounced). Well, thanks for noticing the will-o'-the-wispiness of "Ahomiya" cuisine. I guess "Ahomiya" is a small anthropological adventure that can be pardoned, on the writer's part. Nevertheless, thanks for this article on Oxomiya cuisine.
Sidu Ponnappa Jan 4, 2013
My late aunt's book on Kodava cuisine is pretty comprehensive, so if you're looking for a book of recipes look up "The Essential Kodava Cookbook" by C.B. Muthamma and P.Gangamma Bopanna.
It's out of print in India, unfortunately, but still available on Amazon.
Promit Hatikakoty Jan 4, 2013
Though I appreciate the article, and feel proud to see "Ahomia" cuisine making it to top-3, I would like to correct the editors that "Ahomia" cuisine is actually called "Oxomia" or "Assamese" cuisine and its from the North Eastern state of Assam. Thus the statement "For a Bengali..." is incorrect, and should have been "For an Assamese..."
I am surprised to see the errors in the reputed Forbes.
Lirish Jan 3, 2013
All essential items for making yummy pork (pandi) curry are available on the online website www.coorgshoppe.com Check out for kachampuli and pork masala powder!
Kaveri.ponnapa Jan 3, 2013
It's wonderful to see the rich and varied cuisine from our tiny community featured here, getting the attention it so richly deserves. And even better, the focus here shifts to the wealth of dishes that are usually overshadowed by pandi curry. As someone who has been writing extensively on the traditional food of Coorg for a long time, I really appreciate this!
Ranjit Jan 3, 2013
We all should try these taste of Indians foods. All foods have there own quality.
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