Hotel Green Land

A Malayali Food Haven Hidden in the Hills of Coorg

Hotel Green Land in Coorg has long been known among locals and travellers alike as the spot for Kerala-style food, and it truly lives up to the reputation. When I visited this place a few years back, it was a humble setup with a no-nonsense approach - simple interiors, straightforward service, and food that spoke volumes. Since then, they’ve revamped the space, but I’m glad to hear that the essence of their food remains unchanged: hearty, home-style, and full of flavour. Whether you’re a Malayali missing home or someone curious about the spice-forward magic of coastal cooking, this is a stop worth making.

Here's What I Had

Teetar (Quail) Pepper Fry - Rs 120

Quail is a smaller and more hardy cousin of the chicken. At least, as seen in the eyes of the foodie. Most of the times the tougher meat is consumed along with the slender bones, and this conversely allows whole preparations of the bird. Or the other way around. Whatever. What I do know, is that a crackling pepper fry of the quail is exquisite, though the relative poverty of meat on the bones rankles with me. Lip smacking peppery spice, gamey style.

Teetar Kabab - Rs 120

Quail kababs are yet another delight, with crisp rice-breaded skins encasing steaming fragrant meat. What this poultry lacks for in volume, it makes up for in dark flavour! Loved it, and probably would order 3-4 more.

Coorg Chicken - Rs 200

The coorgi chicken, while sadly not boneless, was slathered with a marinade of spiced green chilli paste, and a thoughtful garnish of lemon juice. As far as old-school chicken is concerned, this here was finger food, and the best chicken I’ve had in Coorg.