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Archive by Author
British luxury cruise liner Queen Elizabeth dropped anchor at the Kochi (Cochin) port on the 26th of March making it the fortieth luxury ship to have docked here in the last financial year.
Three more cruise liners including the Queen Mary 2 (which is the largest luxury liner in the world) are expected to dock in Cochin later this year. Kochi is fast emerging as the busiest cruise destination in the country.
So what makes Kochi (Cochin) such a favourite hotspot for visiting ships?
Passengers who spoke to Kerala Travel Centre mentioned their fascination for the region’s many contrasting highlights and we were only too delighted to put together day tours that showcased Cochin in all its glory.
From discovering the bustling metropolis of Ernakulam where they went shopping for souvenirs to exploring the many captivating highlights in cultural Fort Kochi, guests enjoyed a sojourn through one of India’s finest towns. Whats more, we even organised for local cookery demonstrations for the delighted guests.
It is, after all, perhaps the only district in Kerala where one can experience urban comforts on par with other major cities in India and also the history of many centuries bygone making it the perfect amalgamation of the old and the new.
To learn more about Cochin or Kochi as its now called, call the Kerala Travel Centre on 0808 178 9799 and we would be more than happy to regale you with stories of a city we so love!
Marari Beach, not far from Alleppey in Kerala, is laid back and perfect for relaxing and taking it easy. The name Marari is shortened from Mararikulam, a small and sleepy fishing village. It can easily qualify as one of the most beautiful beaches in the country with soft golden sand and tranquil waves making it an ideal spot for families with young children.
Miles of powdery white sands, boundless blue waters with flocks of sandpipers sweeping over the surf, and coconut palms skirting the shoreline, make Marari Beach a powerful sight and a destination by itself for worshippers of sun, sand and surf. A number of interesting day trips are also possible around the area. These include the Kumarakom Bird Sanctuary, traditional coir-making units, and the extensive backwaters for which Kerala has become famous. If you’re there during August, you can also check out the Snake Boat Races. The drive along the road to the beach also offers glimpses into the life of the local fisher folk.
The weather at Marari is warm and humid throughout the year. Rain is received from both the southwest and northeast monsoons, which produce intensely heavy downpours. The rain is at its heaviest from June to July. Heavy downpours also occur from late October to December. If you really want to have the place to yourself, late December to March is the best time when the weather is dry and sunny every day.
Marari has a couple of good resorts and a number of homestays. The closest train station to Marari is in Alleppey while the nearest airport is Cochin International Airport.
Call Kerala Travel Centre today on freephone 0808 178 9799 and find out more about theMarari and to include it on your next holiday to Kerala.
In a stunning natural habitat abounding with diverse flora and fauna lies ‘Thenmala’- literally meaning ‘Honey Hill’- a unique eco-tourism destination in the Kollam district of Kerala, which lies 500 metres above sea level and shares its boundary with the famous Shenduruney Wildlife Sanctuary. The honey obtained from these hills is considered to be of excellent quality owing to the bio diversity of the place.
The rugged terrain of this land harbours a fragile ecosystem, and is ideal for some very exciting nature related activities. Nature trails dotted with delightful waterfalls and enchanting picnic spots attract naturalists, conservationists and adventure seekers. With large tracts of forest land and extensive rubber and tea plantations, Thenmala provides the perfect background for leisure activities.
The Kerala Tourism Development Corporation (KTDC) have developed Thenmala as an eco-tourism project, making it the country’s first planned eco-tourism destination. Attractions include a musical fountain, elevated walkways that allow you to stroll around at tree top level, an amphitheatre, and a sway bridge. A forest trail leads to a sculpture garden with several sculptures revolving around the theme ‘Nature and Man’. Interesting pathways around the sculptures and the integration of the natural features in the zone gives the sculpture garden its own exclusivity.
Besides the zone-based activities for a visitor, Thenmala Eco-Tourism also offers other attractions like an enchanting boat ride in the reservoir within the Shenduruney Wildlife Sanctuary, and a visit to the Deer Rehabilitation Centre where one can have a look at groups of spotted deer, sambar deer and barking deer, which have been given protection here after straying out from the forests.
On your next holiday to Kerala it would be a good idea to deviate a little from the routine tourist trail to explore places like Thenmala. Call experts at the Kerala Travel Centre today on Freephone 0808 178 9799 who will be happy to create a customized itinerary for you that includes this fascinating eco tourism destination.
Wayside tea shacks or ‘chayakkadas’ as they are called in the local lingo are a ubiquitous feature of Kerala. Every village road has one. They are typically ramshackle sheds with thatched roofs. A couple of benches and desks and a glass cupboard displaying traditional food items such as puttu, appam, banana fritters and other delicacies make up the furniture. A small area is devoted to making tea. It’s equipped with a rustic gas stove and a unique brass vessel (a crude but practical samovar) used for boiling water. There will usually be a couple of glass jars for storing toffees, biscuits and the like. The walls will usually have a cinema poster or two featuring popular heroes of the silver screen.
In the local lingo ‘chaya’ means tea and ‘kada’ means shop. A village ‘chayakkada’ is the hub of local gossip. It’s the local media centre. It’s also a place where social and political issues are discussed endlessly. The topic for discussion can range from local issues to Barack Obama and the Iraq war, and what ails the global economy today. Kerala is the most literate state in India, and the people are politically savvy and alive to social issues. They are also the most opinionated. The daily newspaper is an integral accessory in a chayakkada, and acts the source for the topic for the day’s discussions and confabulations.
What is fascinating about these chayakkadas is the way they make the tea. The samovar mentioned above is fitted with a tap at the bottom, and holds water that is kept continuously at the boil. At the top of the samovar there is an opening for inserting another vessel usually made of brass, aluminium or tin, with a large handle, and tapering slightly towards the bottom. This vessel holds a tea strainer made of fine cloth. Milk is kept in another vessel placed in boiling water to avoid spillage through over-heating. Based on the quantity of tea being prepared, the required amount of milk is poured into a large tin, steel or aluminium receptacle with a handle. Sugar is added as required. Tea dust is placed in the strainer, and boiling water drawn from the samovar is poured through the strainer into the receptacle containing milk and sugar.
It’s now that the magic happens. The tea maker removes the strainer from the tapered vessel, and pours the entire concoction into it, raises it as high as his out-stretched hand will take it, and dexterously pours it back into the other vessel, which again is held as low as high as his other out-stretched hand will take it. Not a drop gets spilled. The process is repeated a couple of times. As the liquid plunges through the air from one vessel to the other, the milk, sugar and tea get mixed, and you have a frothing glass of delectable tea at the ideal temperature for drinking.
Incidentally, it was the British who brought tea to India and like in the rest of the country, the people of Kerala took to it assiduously. Folks in Kerala drink tea at all times of the day – and night. They drink it strong or medium, with or without milk, with or without sugar, and even with a twist of lemon or spiced with ginger and cardamom or laced with vanilla. You even have mobile tea shops.
Savour a cup of ‘metre’ tea on your next Kerala holiday. Call Kerala Travel Centre today on freephone 0808 178 9799 where we can tailormake a Kerala experience that you will always remember.
Did you know that Kerala has an official state fish?! You hear of national flowers and animals and birds- but a State fish?! What else would you expect from the Spice Coast of the world? Yes friends, the ‘Karimeen’ or pearlspot occupies this prestigious position in Kerala. Read on to know why…
As in most coastal states, the people of Kerala have a fondness for fish. You could even say they have a fetish for fish. The array of fish-based dishes that they make is as extensive as it is amazing. Each type of fish has its own type of preparation, each with a unique and delicate blend of spices and condiments. And this love of theirs for the denizens of the deep extends from sardines and mackerel to crabs and crustaceans, to perch, pomfret, seer fish, mullets, red snappers, anchovy, barracudas, mussels, squid and others. But with all the abundance of fishy food that they have, what the people of Kerala relish the most is the Pearl Spot (Etroplus Suratensis) or ‘Karimeen’ as they call this particular inhabitant of Kerala’s waters. Their love for the species is so great that it has been named the official State Fish, and the year 2010-11 is being observed as ‘The Year of Karimeen’.
A unique feature of Kerala is its extensive backwater system consisting of a complex network of lagoons, lakes, rivers, canals and creeks; and the brackish water found here makes the ideal habitat for Karimeen. The species is also grown in fish farms, but the ones in the wild taste better. A typical fish of the species would weigh about 250 grams. The state produces nearly 2000 tons of Karimeen annually, but the catch is far short of the demand, with the result that a kilogram of the fish can cost you anywhere between 200 and 300 Indian Rupees ( £3 to £4)
What makes ‘Karimeen’ so special? Well, if you’re the type for whom all fish tastes the same, it wouldn’t make any difference whether you eat Karimeen or sardines. But if you are a connoisseur of fish like most people of Kerala are, you’ll relish the nuances of taste that the Karimeen offers which is quite different from that of any other type of fish.
The most popular dish made from Pearl Spot is the hot and spicy ‘Karimeen Pollichathu’. If you’re wondering how it is made, it has a whole fish lavishly marinated with spices, wrapped in plantain leaves with a little oil added, placed in a deep pan and sautéed over a low fire. What results is a finger-licking preparation that is sure to turn you into an ardent addict with the very first experience. ‘Karimeen Varuthathu’ has the fish well marinated with spices and deep fried in coconut oil. ‘Karimeen Mappas’ has the marinated fish half-fried and then cooked in coconut milk. ‘Karimeen Paalu Pizhinjathu’ is a favourite dish among Christian homes in Kerala, which has the fish cooked in coconut milk gravy and is eaten with rice.
On your next Kerala holiday, be sure to savour some of the Karimeen delicacies that the state offers. Call Kerala Travel Centre on freephone 0808 178 9799 today. Get them to book you on a fabulous vacation to this paradise on earth. They know where to get you the best Karimeen preparations.
The four south Indian states of Kerala, Karnataka, Tamil Nadu and Pondicherry share a common Dravidian root and have cultural, linguistic and traditional affinities.
To the traveller, these states in combination offer the ingredients of the holiday of a life time. On offer is a wide range of avenues for relaxation, adventure, leisure and learning. Your tour of India will be incomplete without spending quality time in these beautiful southern states. With pristine beaches, placid lakes and backwaters, mist-clad mountain resorts, numerous wildlife sanctuaries bristling with a variety of flora and fauna, a plethora of ancient temples and monuments, and a rich repertoire of performing art forms, these southern states have something to offer for everyone right round the year.
The Idli-Vadai-Dosa Saga
Though these states vary considerably in their culinary preferences, common ingredients include rice, lentils, spices, dried red chilies, fresh green chilies and coconut. South India is where popular items like idli, vadai and dosa had their origin. Made from ground rice and black gram and usually served with sambar and coconut chutney, these simple, healthy and wholesome vegetarian preparations have won worldwide acclaim and have become ubiquitous.
Ragas, Rhythms and Mellifluous Melodies
Another factor that unifies these South Indian states is Carnatic Music, the classical music of the region and one of the world’s oldest & richest musical traditions. In its basic form, Carnatic Music is a monophonic song with improvised variations. It is concerned more with the melody than with the symphony, and the voice is the supreme instrument as well. There are 72 basic scales on the octave, and a compellingly rich range of melodic motion and rhythmic structures.
Music critic Todd M. McComb had this to say about Carnatic Music: “I value Carnatic music first for the effectiveness with which it can build positive mental discipline. It helps me to focus and organize my thoughts, and it helps to eliminate negative mental habits… There is a very real sense in which the kritis speak to me, both in word and in music. They express the power in the world beyond petty human concerns, something which music is so ideally suited to express.”
- Thomas Thottungal
 Most cultures have a recognizable cuisine of their own; a definite set of cooking customs using various spices or combinations of flavours unique to that culture, and which has evolved over time. The means of preparation, cooking methods, ingredients, and the manner in which the dishes are savoured are diversified across cultures. Kerala is no different. And while there are umpteen numbers of dishes unique to the state, Kerala Sadya deserves special mention.
Kerala Sadya is an elaborate traditional vegetarian meal served usually as lunch during wedding receptions and during festivals like Onam. There can be as many as two dozen dishes served during a sadya, and obviously you need something as big as a plantain leaf to serve it on. How else could you accommodate so many items!
The menu usually consists of plain boiled rice, several types of gravies, vegetable curries of varied flavours, pickles, chutneys, papad, banana chips, and bananas. Each of these items has its own specified space on the plantain leaf, and there is clearly defined order in which they are served. Since the coconut palm is the most ubiquitous plant in the state, most dishes will have coconut used in one form or the other – as coconut milk for taste and as a neutraliser, coconut oil used as the cooking medium, or grated coconut as a key ingredient in the dry items on the menu.
The highlight of a sadya of course is payasam, a sweet porridge-like preparation served as a dessert. Payasams are made using a variety of key ingredients such as dried red rice and milk (paal ada payasam), vermicelli (semiya payasam), broken wheat (gothambu payasam) and green gram (parippu payasam). Other ingredients include cashew nuts, raisins, coconut, sugar, molasses, ghee, cardamom etc.
Click here for more detailed information on Kerala’s cuisine.
Guests are welcome to have as many helpings of each item as they can accommodate. Needless to say, Kerala Sadya will leave you satiated. If you are a foodie, you certainly ought to try it out. Call Kerala Travel Centre at 0808 178 9799 and book yourself a Kerala Holiday. And go, gormandize!
Kerala once had a thriving handloom industry that provided gainful employment to a sizeable section of the society. The looms were for the most part located in rural areas, and weaving was carried on as a hereditary occupation. There was a time when the rhythm of the handloom could be heard in almost every village in Kerala.
The Kerala ‘kasavu saree’ is famous for it’s fineness of count and natural colours, texture and gold borders. Kerala is also known for its unbleached cotton handloom crepe popularly known as ‘kora’ cloth. ‘Mundu’ for men is also very popular. The advent of the power loom led to their gradual decline. Though handloom co-operative societies still exist in places like Balaramapuram in Thiruvanathapuram district, Koothampalli in Thrissur district, and Chendamangalam in the Ernakulam district, lack of working capital and proper sales strategy, failure to modernize the equipment, lack of choice in designs, changing fashion habits of consumers, and apathy of the Government towards handloom sector have led to a situation where people engaged in the handloom sector are barely able to eke out a living.
Seen in the picture is a weaver plying his trade in Chendamangalam, which is about 25km from Cochin International Airport. Low wages and lack of opportunity for growth is keeping the younger generation away from the traditional handloom sector. It won’t be long before the last of these looms comes to a standstill.
As a responsible tour operator, the Kerala Travel Centre has always encouraged travellers to experience the many fascinating local customs, artforms and practices which in turn helps to sustain them. While in Kerala it would be worth your while to pay a visit to one of the surviving handloom co-operative societies.
 
Kerala Tourism got a boost when the million-plus readers of the acclaimed Hong Kong based travel portal SmartTravelAsia.com, placed the state as the Best Asian Holiday Destination, ahead of Bali, Phuket and the Maldives in a poll conducted over 3 months across Asia, Europe and North America. Other Indian destinations to be listed in the top 10 were Rajasthan and Goa - at eighth and 10th spots respectively.
To learn more, go to: http://www.smarttravelasia.com/travelpoll.htm
Now in its sixth year, the SmartTravelAsia poll result is a distillation of the readers’ perceptions and favourite travel brands. Their vote is based on substantial hands-on travel experience, word-of-mouth at dinnertime chats, as well as an idea of the brand drawn from advertising and editorial exposure in the media, a great deal of which is online.
The poll ran for three months from May to July. Quoting from the editorial: “There was no incredible premium. No romantic dinner with Angelina Jolie or offers of cuddly adoption. Who were these voters then? On average, voters took 13.56 air trips over the past 12 months and earned US$164,501 in household income (down modestly from US$170,000 in 2009).”
Approximately 60 percent of the participants were based in Asia (largely Singapore, Australia, Hong Kong, India, China, Japan, Malaysia, Thailand, Philippines, and the Middle East), 20 percent in UK/Europe and 20 percent in USA and North America.
This is another feather in Kerala’s tourism cap, and a friendly reminder to prospective travellers that you can’t go wrong if it’s Kerala you choose as a destination.
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