A Culinary Adventure to Kerala, by Scott Dunn | RobbReport Malaysia

A Culinary Adventure to Kerala, by Scott Dunn

From SG$3,100 per person
  • This itinerary has been designed for those who relish a culinary adventure; heading to Indian plantations in the south of the country in Cochin, Thekkady and the backwaters, where spices are produced and staying at homestays where you can learn how to cook authentic Indian cuisine.

    The tour includes two nights in Cochin, visiting the local spice markets and seeing the local produce being sold. We have selected the best two restaurants in Cochin for evening meals; The Fort House Restaurant specialises in seafood, whilst the Oceanos Restaurant specialises in southern Indian cuisine. During your two nights here you will stay at Malabar House, an ideally located hotel in the heart of Cochin, housed in a building dating back to 1755. The design of Malabar House is intentionally a blend of modernity and heritage with a great sense of hospitality making the hotel worthy of its Relais & Chateaux membership.

    Continue to the Western Ghats, where many spice plantations are located. You will see where many of the spices you use originate from, and you can easily pick up some fantastic samples to take home. Your night at The Spice Village will be spent in one of its 52 tribal-like cottages with thatched roofs and verandas, a wonderful ecological experience at the edge of the Periyar Wildlife Reserve.

    Finally continue to Philip Kutty’s Farm for three nights, a local homestay and the place to learn how to cook Indian cuisine using local, age old techniques. We offer two cookery courses, run by the local family and you will also be able to walk around the estate to see how the local ingredients are produced using organically sensitive farming methods.

    Share on

"One should either be a work of art, or wear a work of art. – Oscar Wilde"