Silent Valley, Kathakali, palm-fringed beaches, swaying coconut palms, blue lazy lagoons, backwaters, snake-boat races... This is Kerala.
A long strip of enchanting land tucked away in the southwest corner of India. The tall and exotic coconut palm dominates Kerala's landscape, and also its economy. It is said that the land derived its name from Keram - the coconut palm.
Kerala is a land of rivers and backwaters. Forty four rivers cut across the state with many tributaries and branches. The backwaters form an attractive feature of Kerala, and include lakes and ocean inlets which stretch irregularly along the coast offering hours of pleasant boating with enchanting scenery.
As far back as the 3rd century BC, Egyptians, Phoenicians, Chinese and Babylonians had trade relations with Kerala. In 1498, the Portuguese landed in Kerala. Later the Dutch, the French and the English were lured here by her wealth of ivory, teak and spices.
Thiruvananthapuram and around
If Thiruvananthapuram functions as an entry point to the state, another major attraction is also Kovalam Beach, one of the finest in the country and certainly the best in the state. Kovalam curves a silver crescent around a sheltered bay, and tall palms afford it privacy. There are watersports available here, while the more adventurous may also opt for a ride on the fishing catamarans. The beach is barely 12 km from the capital.
Crowning the hills above the capital, Ponmudi is 61 km away, and its deep forests have exciting hiking trails and picnic spots.
Kollam, 66 km from the capital, is the region's ancient port that received ships from around the world. This seaport boasts the Astamudi Lake, and visitors can expect to see ancient churches, a lighthouse, the Thirumullavaram Beach and, in the vicinity, Hindu shrines and a freshwater lake. Backwater cruises from here to Alappuzha can be organized, and modest accommodation for overnight stay is available.
Kochi and Around
Consisting of several islands over which the city spreads, Kochi has one of the finest harbors on the Arabian Sea coast. Some of these islands are the Willingdon, formed artificially by dredging while deepening the harbor; Bolghatty, close to Kochi's twin-city of Ernakulam, which forms its new trading zone; Gundu, reached by boat from Vypin, known for its coir cottage industries; and Mattanacherry, where the patina of the past still rules strong.
There is plenty to see and do in Kochi. Avisit to the Dutch Palace is a must, though its name remains an anomaly. Built by the Portuguese, it was renovated and extended by the Dutch and finally passed on to the Raja of Kochi. Its interiors are decorated with murals from the Ramayana and Mahabharata. And there are some lively displays of royal costumes and palanquins. This mixed heritage continues to be in evidence all over the city - at the Jewish Synagogue in Jew Town built in the 16th century and decorated with copper plates bearing the Hebrew script and hand-painted Chinese tiles; in Fort Kochi which is like a typical English suburb, complete with charming bungalows set amidst leafy gardens; and in the Chinese fishing nets that line the seafront and exhibit a mechanical method of catching fish, introduced by Chinese traders to the coast of Malabar.
There is St. Francis' Church, believed to be the oldest built by Europeans in the country in 1510 and to which the remains of the inveterate traveler, Vasco da Gama, were initially consigned. There is the Roman Catholic SantaCruz Basilica, the Dutch Cemetery, the Koonan Kurishu Shrine and a Shiva Temple, all bearing reference to the cosmopolitan culture of Kerala. There are Museums too, and in the heart of the city is Mangalvana, a park with thousands of resident and migratory bird species.
If there is so much to see in Kochi, there is also a lot to do. Boat cruises are available along the harbor, and tourists can also watch Kathakali performances, as well as displays of Kalaripayattu.
Situated 76 km from Kochi is Kottayam, a premier commercial town that is known for its serene, palm-fringed backwaters. The Shiva Temple here has a dancing hall that is believed to be the best in the state, while churches date back to 1515.
Thrissur, known for its celebrations, is a historic town in the centre of Karala with a number of temples, and rich in archaeological discoveries. The town is also known for its wood carvings and temple-arts.
Another temple town known for its temple celebrations, and just 29 km from Thrissur, is Guruvayoor. A ten day festival in February-March is a highlight.
One of the most beautiful of Kerala's hill regions is Wynad, located on the foothill borders of the state adjacent to both Tamil Nadu and Karnataka. This low hill district is home to Kerala's tribals, has several temples, and its Lakkadi area is known for its scenic beauty.
Kannur was a well known port, 317 km from Kochi, and Marco Polo had referred to it's as a great emporium of the spice trade. Overnight accommodation is available at all places.
Food in Kerala - Divine flavors
Typical Kerala cuisine is strongly flavored and is marked by the liberal use of coconut. This is not surprising since the State accounts for 60% of India's coconut production. Rice is the staple diet. Coconut, chilies, turmeric and spices go into the making of curries. Yoghurt, tamarind and kokum are used to give curries a sour taste. Tams, cassava, tapioca, varieties of spinach, drumstick, beans, gourd, raw and ripe bananas, plantain, raw and ripe jackfruit - all of which are widely grown in the State - are favored vegetables. Both meat and fish are eaten - sauteed, fried or in the form of curries.
There are regional variations in Kerala cuisine. For example, Syrian Christian cooking shows clear influences of Syrian, Dutch, Portuguese and British cuisine. Extensive use of fish, red chilies and kudampuli, a souring agent sets apart Syrian Christian cuisine. The Moplah cuisine of Malabar shows traces of the flavors of the Arabs with extensive use of wheat in pathiris. Beef, mutton, chicken and seafood are integral parts of their cuisine as are pulavs and biriyanis. Among the non-vegetarian delights are the sea and backwater delicacies. With a long coastline, over 44 rivers, innumerable lagoons and lakes, Kerala has abundant marine wealth. Among the seafood delicacies are prawns, lobsters, crabs, and mussels all enticingly cooked with exotic spices. Karimeen or pearlspot, a backwater fish, is famous for its great taste.
