• Andrew's TravelsSouthern IndiaTraveler
    En route to Kerala; Fruit bats in a Banyan Tree
    Modern Hindu Durga Temple; the man is wearing modern clothingBrick manufacture, first stage; raw materials, shape, leave for one weekBrick manufacture, second and third stages; dry for one week / smoke in kiln for one weekApproaching the Western Ghat Hills, the border between Tamil Nadu and KeralaThekkady Spice Plantation; Pepper / Thalasseri Pepper / Picking PepperNutmeg / Nutmeg and Nut Mace on its surfaceCinnamon / Clove / Allspice / JackfruitCardamom PlantationLord's Flavours Spice Shop; selling the spices we saw on our tourBar-B-Que Thekkady Cookery Class; our hosts homeGrating coconutPreparing the foodPreparing Paratha flatbread1Serving a freshly cooked poppadomThe meal / The beers!

    Kerala; Thekkady

    January 30 in India ⋅ ☁️ 23 °C

    We set off early for Thekkady so that we can stop off at some interesting places en route (see captions on photos for details).

    There are good views as we near the Western Ghats that separate Tamil Nadu and Kerala. It is a steep ascent to the top, where we cross into Kerala; surprisingly, the minibus has to stop for paperwork checks.

    Kerala is known for its coconut groves, paddy fields, hills, backwaters, and rainforests; the religions of Hindu, Christianity, and Islam are all practiced here. It is a very political state and has the highest literacy rate in India.

    At Thekkady, we visit a spice plantation; the tour is very informative and interesting. India is the world's largest exporter and consumer of spices, and the soil composition in Kerala is ideal for cardamom, cloves, nutmeg, and cinnamon.

    After checking in at the hotel, we go to a house (Bar-B-Que) for an Indian food cookery class. It is a lovely evening, and we prepare and eat;
    Beans Thoran / Pineapple Curry / Alumni Masala / Fish Curry / BBQ Masala (chicken) / Okra Roast / Paratha.

    It was an amazing meal and experience.    Read more