Cuisine Papera - Excellent Authentic Coorgi Cuisine.
Review of Papera
On the way to Virajpet Coorg we stopped at Gonikoppal and found this restaurant called ‘Cuisine Papera’ serving traditional Kodava veg and non-veg food. In fact, this was the second time we stopped to dine here. It is located on the 3rd floor of a shopping arcade which also houses the ‘More Superstore’ and some vehicle spare parts shops. Parking is available in the compound.
We had to climb the staircase up to the restaurant, and it was very well decorated with traditional Kodava tools, utensils, and agricultural implements and weavers crafts.
The menu had many Kodava dishes, including pork, fish, chicken and mutton as well as vegetarian dishes. Once we tried their local fish fry, which I think was called Angel Fish. On the second occasion we dined on Mughlai Kadai Paneer with naan and roti. The taste was very good and peppery, as this spice is grown in the local plantations and they make liberal use of it. Black pepper used to be called the black gold of this region. Of course, you can request them to put less of it in your dish.
Service was good and courteous, and the prices were quite reasonable. At the end of your meal they served some betel leaves, cut areca nut, fennel and some sugar coated digestives so that we could make our own complimentary ‘paan’.
‘Papera Inn’ located above the restaurant houses 20 rooms where you can stop for the night, and they also run a home stay at Nelji village where you can enjoy a plantation stay.
Show lessWe had to climb the staircase up to the restaurant, and it was very well decorated with traditional Kodava tools, utensils, and agricultural implements and weavers crafts.
The menu had many Kodava dishes, including pork, fish, chicken and mutton as well as vegetarian dishes. Once we tried their local fish fry, which I think was called Angel Fish. On the second occasion we dined on Mughlai Kadai Paneer with naan and roti. The taste was very good and peppery, as this spice is grown in the local plantations and they make liberal use of it. Black pepper used to be called the black gold of this region. Of course, you can request them to put less of it in your dish.
Service was good and courteous, and the prices were quite reasonable. At the end of your meal they served some betel leaves, cut areca nut, fennel and some sugar coated digestives so that we could make our own complimentary ‘paan’.
‘Papera Inn’ located above the restaurant houses 20 rooms where you can stop for the night, and they also run a home stay at Nelji village where you can enjoy a plantation stay.
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