What is Kodava cuisine? The Coorg flavours that defined the 'Virosh' wedding of the year

When Vijay Deverakonda and Rashmika Mandanna tied the knot in Udaipur, the spotlight extended well beyond the ceremony. The food became a quiet but powerful expression of identity. Branded by fans as the ‘Virosh’ wedding, the celebration reportedly brought together Telangana, Andhra and Karnataka cuisines, reflecting both their backgrounds.

The Kodava connection
The inclusion of Kodagu flavours carried particular meaning. Rashmika Mandanna hails from Virajpet in Kodagu, popularly known as Coorg, and belongs to the Kodava community. Kodavas have a distinct cultural identity shaped by unique rituals, traditional attire, a martial legacy and a cuisine that stands apart from mainstream Karnataka fare.

While the full Kodava menu was not officially detailed, reports suggested that special Kodagu treats were part of the spread. In a wedding that consciously blended traditions from both sides, the presence of Coorg flavours was widely seen as a nod to the bride’s roots.

A regional spread
According to national media reports, the menu featured an amalgamation of Telangana, Andhra and Karnataka cuisines. From the Telugu side, guests were reportedly treated to natukodi pulusu, a flavourful country chicken curry, along with Hyderabadi dum biryani that quickly became one of the highlights of the meal. Garelu, pappu, pachhi pulusu, gongura chutney and curd rice were also part of the carefully curated spread, reflecting the spice, tang and comfort typical of traditional Telugu celebrations.

Some reports also mentioned Kodagu favourites such as kadambuttu, pandi curry and noolputtu among the offerings, though an official, course-by-course menu has not been released.

What makes Kodava cuisine special
Kodava cuisine from the Kodagu region of Karnataka is known for its bold, meat-forward dishes and distinctive use of local ingredients. Pork preparations, slow-cooked meats, roasted spice blends and the use of kachampuli, a dark, tangy vinegar native to the region, define many celebratory dishes. Rice-based staples often accompany these robust curries, creating a balance between heat, sourness and earthy depth.

Among them, Kadambuttu and Pandi curry are the most iconic ones. Kadambuttu is soft, steamed rice dumplings made from coarsely ground rice. Mild and fluffy, they are traditionally paired with rich gravies and are a staple at Kodava feasts. Pandi curry is the undisputed star of Kodava cuisine. This iconic pork curry is slow-cooked with roasted spices and finished with kachampuli, a dark, tangy vinegar native to Kodagu. The result is smoky, spicy and slightly sour, with layers of flavour that make it unforgettable. Served with kadambuttu, it is considered essential at celebratory gatherings.

A Japanese prelude
Interestingly, the pre-wedding festivities reportedly leaned international. According to IANS, a bespoke printed menu card hinted at a full-scale Japanese cuisine experience for guests during the earlier celebrations, offering a striking contrast to the deeply regional Indian flavours that followed at the wedding.

As reported by PTI, the couple married in a private ceremony attended by close family and friends at a luxury hotel on the outskirts of Udaipur. Mandanna wore a red sari with traditional gold jewellery, while Deverakonda complemented her in an off-white dhoti and red shawl. The ceremony followed traditions from both sides, and sweets were distributed to media stationed outside the venue.

Deverakonda, known for 'Arjun Reddy', and Mandanna, who gained pan-India recognition through 'Pushpa: The Rise' and 'Animal', first shared screen space in 'Geetha Govindam' and 'Dear Comrade'.

If their films built their on-screen chemistry, their wedding menu quietly told the story of two regions coming together at one table.