The concept “Kerala Cooking Holidays” was born out of our great passion for anything to do with cooking, food, wine and everything that is connected with the cooking.

In the early 14th century, Kerala was ruled by three major kingdoms; Travancore in the south, Kochi in the middle and Zamorin of the Calicut in the north. These kingdoms also had very powerful principalities inside them. One of the principalities of former Travancore is called Vadakkumkur, comprising the present day Muvattupuzha, Thodupuzha, Meenachil areas. The Pimenta was the name for the area called Vadakkumkur of the Travancore Kingdom where the world’s best quality pepper is grown.

This land was the European explorer’s dream and Vasco da Gama, the Portuguese captain, discovered Kerala and Pimenta. Today’s traveler can find Kerala but is not able to explore the treasure trove of the Kerala Midlands because the “Lonely Planet” and most of the other so called guidebooks and accommodation directories have not discovered this place or any of the other interesting
places in the Midlands.

The midlands of Kerala are the place where spices, food and fruits were naturally grown in homestead forest gardens that were eventually lost to rubber plantations. Spices were moved up to the hills where the forests were cut and plantations were established, damaging the ecosystems in a significant way (monoculture plantations e.g. tea, coffee, pepper and rubber). Here, we are making an effort to bring back the glory of the Midlands by establishing a homestead forest garden (with bio organic farming) and growing spices in their natural habitat. This is quite different and environmentally more sensible than growing spices and crops in the cleared forest ranges in the mountains or the dense mangrove forests in the backwaters as a monoculture. We are also trying to conserve the bio diversity of the region by raising lots of medicinal herbs in the garden itself; a self financed economically viable conservation initiative by the family in the region. As part of the conservation activity, we also preserve the recipes of the region and use them on a day-to-day basis. Of course, this is something different for travelers who like to enjoy variety and experience in depth.