* Foreign exchange rates are provided as a convinience only. The actual rate you pay may vary.
Description:
The Pimenta - Spice garden bungalows located in the midlands of kerala amidst lush green Forest garden growing spices and other trees and also medicinal herbs catered with Indian cooking course.
Kerala's highly palatable cuisine is just as distinctive as its colourful cultural life and religious traditions. It's a cuisine influenced by the long coastline - and flavoured by the ubiquitous coconut. One enriched with exotic tropical fruits, vegetables, cereals, and herbs, garnished with the unmistakable aroma of pepper, cardamom chillies and cloves. A holistic
and natural cuisine that follows the tenets of Ayurveda, mildly flavoured, gently cooked and with a certain genteel delicacy on the stomach. In short, it's a cuisine that's truly in harmony with the divine!
Learn to create a wide range of dishes from one of the most intriguing cuisines of the world, in a relaxing
environment where you will meet others who share your passion for food and more... for life.
During this residential cooking course, you will be introduced to different preparations of rice,
vegetable dishes, the use of coconut in food and the preparation of a Keralan festive lunch or dinner
(known as a ‘Sadya’)in our seven day programme
The course will be held in a traditional family home, set in the grounds of a working bio-organic spice
garden. All of the recipes of the food prepared during the classes will be provided alongside, will also help you to make detailed flow charts outlining the cooking processes.
The level will be basic Keralan vegetarian cooking with a special focus on the vegetables and ingredients available in other countries.
Our Keralan Cooking Adventure isn’t just about being in the kitchen. You will also explore the spirit of the region and its people, with a range of captivating excursions that will be inspiring and relaxing.
This is an exclusive course that will give you hands-on experience and so is limited to a maximum of
eight people. The duration of the course will be eight days and seven nights for our 7day cooking
adventure and 3 days and 3 nights for our 3 day cooking residencies.
Responsible Action:
Minimum number of guests.
Local produces and services promoted
No ecologically sensitive land isused .
No forest is cut down or no land is reclaimed , or rice paddys are filled for the tourism.
Use of concrete and cement is minimised.
Local Architecture is used in construction.
Local and recycled building material is used .
Local labour used for construction.
Guests can do awareness walking.
Local services are also arranged for guests.
Planted lot of different trees and bio- diversity is ensured.
No beef or meat producing animals
No chemicals and fertilisers are used in Agriculture .
Minimum tillage is practiced.
Bio-fencing around the farm area.
Bamboo plants in the garden.
Various water conservation practices
In situ composting and mulching
The property owned and managed by local family
Preventing the conquering of the kitchen by the multinationals through introducing the local cuisine and highlighting its value
Guest number is limited so that people are not dependent on tourism alone
