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Filmmakers Charles Vogl & Socheata Poeuv invite you and friends to join them on a private Indian spice adventure in the celebrated cuilinary culture of Kerala India! There will be exquisite eating on this trip.
You can invite friends to join you. This hidden link is:
www.newyearbaby.net/culinaryindia
This adventure will include opportunities for friendship, community & bliss! Our primary travel partners are adventure minded achievers who embrace discovery, service & joy. We promise this will change your life.
Includes:
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10 days learning the culture and culinary traditions of Kerala India
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A fragrance and food filled private adventure crafted by a local Kerala guide
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Ten days of unexpected colorful cuisine
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Kerala home cooking lessons
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Guided visit to Munnar tea plantations
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Preparing a Kerala Onam festival feast
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Sunset in the market
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Fresh tea at sunrise
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Guided tour of Indian coco plantation
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The fragrance of a vanilla plantation
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Visit to the western Ghats mountain range & cardamom hills
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Guided visit to a Periyar spice plantation
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Visit to the Kerala spice auctions
- Unexpected culinary experiences
- 9 nights of accomodations
- 19 planned meals
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1 night on a house boat Kerala backwater cruise with culinary instruction
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Preparing a north Kerala Mappila meal with local instruction
- Professional English speaking guides
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Air-conditioned ground transportation in India
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2000 years of culinary tradition with a group of adventurers
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A new view on food
Itinerary: subject to change for improvement
- Day 0 - Aug. 9 - Guests travel to Kerala, India (Cochin airport - COK)
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Day 1 - Aug. 10 - Arrive in Kearala, explore the city, beach & markets, enjoy local Kerala tea & our first dinner together.
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Day 2 - Aug. 11 - Visit spice traders, spice auction and grading, explore the Kerala "old city" & enjoy an evening of culinary learning including Kerala Syrian Cookery with a private local teacher.
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Day 3 - Aug. 12 - Explore Munnar tea plantations & Eravikulam National Park for local wildlife gazing. Taste fresh local teas.
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Day 4 - Aug. 13 - Explore the Western Ghats mountain range, cardamom hills & spice plantations with local guide.
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Day 5 - Aug. 14 - Visit a local village to learn home spice cultivation then enjoy private instructed local spice & culinary training.
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Day 6 - Aug. 15 - Explore Kumarakom vanilla & coco plantations. Begin the private overnight houseboat tour.
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Day 7 - Aug. 16 - Enjoy the private houseboat tour of the Kerala backwaters with private Kettuvallam culinary instruction
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Day 8 - Aug. 17 - Arrive in a local private Kerala house resort where culinary demonstrations & instruction will be shared. Experience a special Kerala Onam festival feast.
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Day 9 - Aug. 18 - Visit local markets to purchase ingredients for the north Kerala/Mappila meal you will prepare with private instruction.
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Day 10 - Aug. 19 - Visit local areas of interest and enjoy private cooking classes & demonstration of South Kerala Hindu traditions. Then guests returning transfer to the airport to fly home.
Notes:
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Designed so guests can return to the US within a 2 week schedule. You are welcome to arrive days early or stay later for private exploration, shopping & resting. In fact this is what Charles & Socheata plan to do.
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Late August is the end of the monsoon season. Kerala is close to the sea and less wet than other parts of India. The timing means the area will be green, lush and cooler than other times of year.
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This is scheduled a year in advance to both arrange a deep discount & allow guests to purchase inexpensive air fare a year in advance. Travel insurance is always a good idea.
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You may prefer to leave home the night of Friday, Aug. 8th and book a room in Kerala for Sat. Aug. 9th to be rested for the adventure.
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The Love Joy Pardon tours are led as "travel as adults". We fill the itinerary and know the best experiences often come by surprise with new friends. You are welcome (even encouraged) to leave the tour for individual meals, activities or full days of your own individual exploration, just remember that you are responsible to rejoin again.
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The Love Joy Pardon adventures typically include youngish professionals & artists who are adventure, culture & community minded. This includes Returned Peace Corps Volunteers, documentary filmmakers and experienced travelers. First time international travelers are welcome.
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It is always the community of travelers that makes the trip special, never the location.
- Not Included:
- Air travel to Kochin (COK) Kerala India - about $1,600 from NYC
- Personal expenses
- Travel Insurance - highly recommended
To Book:
Retail Package:$2240 per person
Group Rate: $2016 per person (10% discount)
Love Joy Pardon Limited Special:
$1702 per person* (24% discount)
-*Only 11 spots availabl
-*$500 non-refundable deposit to reserve space while available
-*double occupancy
- 1st deposit $500 booking (non-refundable)
- 2nd payment $500 due Feb. 1st
- 3rd payment $702 due May 1st
- The price includes a discount for check, credit card payment is available for 3.5% more
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Celestial Voyagers Refund Policy for this discounted trip:
$500 of first payment non-refundable
50% of all trip cost non-refundable after Feb. 1, 2008
100% of all trip cost non-refundable after June 1, 2008
- Pending Guests
- KG Bennet
- Kenway Louie
- Eric Morse
- Andrew Wang
- Lynett Wang
Adventure Description:
The culinary of Indian cuisine has developed over thousands of years. The Indian Cuisine in both vegetarian and Non Vegetarian Indian food, has an unmatched charm because of the extravagant spices, thus India is better understood as "HOME OF THE SPICES". The art of preparing authentic Indian food involves the delicacy and mixing of the right spices in right quantities. India is a land of diverse religions, customs, festivals, culinary flavors and climatic conditions. Thus each part of India has added and enhanced the flavor of its dishes by blending spices, herbs and condiments to make the dish more exquisite, exotic and heavenly.
"To indulge in Indian cuisine is to enjoy a glimpse of heaven and an unforgettable culinary experience."
-Chef & Author Komal Taneja
The culinary efforts of the different communities of Kerala come out in distinctly different dishes of great variety. While Hindus specialise in delicious vegetarian food such as sambar, rasam, olan, kaalan, pachadi, kichadi, aviyal and thoran.The Muslims and Christians excel in non vegetarian cuisine.
The pathiri, a sort of pancake made of rice flour, and biriyani which is a mouthwatering dish of rice cooked with meat, onions, chillies and other spices are Muslim culinary delights. Christians have interesting recipes to make an array of fish dishes such as meen pollichathu, fish molee and so on. Christian cookery specially caters to people with a sweet tooth – crunchy kozhalappam, achappam, cheeda and churuttu.
A typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosai and chutney, idiappam (string hoppers), or the most delicious of them all, the appam. Appam is a kind of pan cake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape and edged with a crisp lacy frill. It is eaten with a chicken or vegetable stew. Kanji (rice gruel) and payaru (green gram), kappa (casava) and fish curry are traditional favourites of Keralites.
Almost every dish prepared in Kerala has spices added to it – spices such as cinnamon, cardamom, ginger, cloves, garlic, cumin, coriander, turmeric etc. Spices are used in Kerala to tone up the system the way wines are in western cuisine. The juice of tender coconut is a refreshing and nutritious thirst quencher. Kerala cuisine also has a medley of pickles and chutneys. And the crunchy papadams, banana chips and jack chips can bring a smile any day.
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