Food

Kerala was the first port of call for the Spice trade with the east; with the Arabs, Chinese, Portuguese, French, and British making their way to Kerala’s coast. It eventually became the world's ‘spice hub’ due to the high-quality spices it produced. Pepper, Cardamom, Ginger, Clove Nutmeg and Turmeric were the most traded spices.

A selection of traditional South, North, East , West Indian cuisine can be provided on request. Kerala is melting pot of traditional Ayurveda based vegetarian cuisine, with influence from Chinese, Arab and European cuisines. Lobsters, prawns, fish and meat dishes are available in plenty and so is a local variety of Biriyani from Kozhikode and Thalassery, which is more mildly flavoured. Food is reasonably priced and fresh, therefore being brave to try new tastes, is very highly recommended. The variety on offer is staggering.

Fresh tender coconut, South Indian sweet filter coffee made with a with a blend of chichory and milky chaya ( Chai/tea) is a must to quench your thirst.

Local alcoholic spirits include fresh toddy, which is harvested from coconut palms in the morning or evenings. This needs to be sourced from legitimate government approved outlets, to maintain quality and prevent adulteration, therefore can be ordered in advance on request.

Transport

Air-conditioned cars and other vehicles can be arranged on request, to suit your needs with or without a personal guide, as required.

Personal Guide

A personal guide with local knowledge and experience can be arranged to take you around during your stay to achieve the best experience of Kerala.