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Periyar tiger reservelocated at Thekkady, is the oldest & largest protected area in Kerala.There are a number of community based eco tourism programmes. Bamboo lodge situated in this reserve is an ideal place to listen to nature. There are a number of activities conducted bythe government and forest division. Some of the programmes are, bamboo rafting, jungle camp, jungle scouting(night patrolling to experience night life in jungle programme with armed guards),nature walk, tribal dance etc. There is also a museum where one can feel the jungle and listen to the sounds of animals and birds.
For more info contact:-
The eco tourism centre,
Ambadi junction,
Tel: 91 4869 224571, mobile: +91 8547603066
Email- info@periyartigerreserve.org


1) Pastahould be cooked only just before serving it.
2) Use a large pot to cook pasta. A very large pot. Do not compromise on it. Too small pot or too little water will make the pasta clump.
3) Use plenty of water and use only cold water.


Pasta doubles in volume after cooking. It is always better to measure pasta by weight and not by cup. Cooked pasta can be measured by cup. Approximately 100 gms. of pasta = i cup dried pasta = 2.5 cups cooked pasta. There may be slight variations according to the shape of pasta.
In case of long pasta like spaghetti, angel hair fettuccine, linguine etc., 1 inch diametre bunch of dried pasta = 2 cups cooked pasta.


Cookie day is celeberated on December 4th. It is not very popular as yet. The word cookie is derived from the Dutch word "koekje", which literally means little cake. Earlier Dutch bakers used to test their oven temperatures by placing small amounts of cake batter in the oven and baking. These tiny pieces used to taste delicious. Thus was born the cookies.


Wine is made from fermented grapes or other fruits. Wines are classified into dry, sweet and semi-dry depending upon the residual sugar level. In a dry wine all residual sugar is converted into alcohol. Sweet wine will still have some residual sugar left. Semi-dry wines have a small level of sweetness. Residual sugar is the natural sugar left over by the fruit after fermentation process is over.


A table napkin is placed to the left of the forks or on the main plate or even folded into neat shapes and placed in glasses. There are certain rules in using a table napkin, specially in a formal setting.
1) During a formal sit down dinner or lunch, first the host should pick up the napkin and place it on his lap, only then the guests are allowed to do it.
2) Never tuck your napkin into your dress like a bib.
3) Table napkins are not to be used as a hand kerchief to blow or wipe your nose. It can be used to pat/ blot your lips/ mouth in between meals.
4) Do not wipe cutlery or glass with napkin.
5) Usually napkins are unfolded only in half.
6) When leaving the table temporarily, put your napkin on your chair. If the chair is upholstered, place the napkin soiled side up.
7) After you finish your meal, keep the napkin on the left side and not on the plate. Leave your napkin in loose folds with the dirty parts hidden.


A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods. It is usually served after meals. Kahlua is used to make cocktails and as a topping or ingredient in several desserts, including ice cream, cakes, and cheesecakes. Most liqueurs have a lower alcohol content (15%-30%) than spirits, but some liqueurs contain as much as 55%. There are berry liqueurs, chocolate, coffee, cream, flower, fruit and herbal liqueurs.


The name truffle is derived from their shape. Truffle is from the Latin word tuber, meaning "swelling" or "lump".There are two types of edible things referred to as truffles. One is the chocolate made with chocolate, cream and any flavoring etc. The other is the highly prized black fungi (mushroom) found mainly in France. A type of white truffleswhich are prized more than the black ones are found in Italy and is usually eaten raw. French gourmet Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Truffle oil is made by dropping a few shavings of truffles into extra virgin olive oil.


Pancakes are eaten in English speaking countries on Shrove Tuesday (also known as Pancake day), which is the day preceding Ash Wednesday, (the first day of Lent. Pancakes are eaten on that day as they are made of main foods like sugar, fat, flour & eggs whose consumption was traditionally restricted during Lent.


When Portugeuse came to Goa, India, they missed bread as yeast was not available locally. So they added little toddy to bread dough and thus was born Goan local bread known as Goan pao. Goan bread is made in food fired ovens known as 'forn'.Even though pao is the Portuguese word for bread, there are some stories revolving around the origin of the name pao. One is that, that the pao dough is kneaded by feet (hindi word for feet is pao)hence the name pao. Another story is that, since pao buns are small, it is considered as a quarter of a normal bread and hence pao( In hindi, pao means quarter). Goan bakers bought pao to mumbai and it is quite famous there.


To'ak chocolate is said to be the world's most expensive chocolate. The origin of to'ak is Ecuador in South America. To'ak is an Ecuadorian word, which when translated to English means 'earth' and 'tree'. It is considered the absolute purest chocolate bar containing only cocoa and cane sugar. And the cocoa and cane sugar is organically grown. The cocoa seeds are first harvested from the coast of Ecuador, before they are fermented and turned into liquid chocolate. This liquid chocolate is then hand-moulded and a single, hand-selected, hand-measured and shelled cocoa bean is placed in the centre - this must measure between 7mm and 8mm. In 2014 company produced only 574 bars, each bar weighing around 48 gms. and costing rs.16,100. It comes packed in a wooden box made of spanish elm, which is a local wood.
to'ak should be eaten the right way. first cleanse the palate with green apple and break a piece of chocolate, no, not with your hands, but with the wooden tongs given with the chocolate. They do not want to corrupt the taste of the chocolate using hands.


Pomello is the biggest citrus fruit in the world. It has pale green to yellow skin when ripe. The flesh is usually white, but sometimes rarely the flesh is pink or red. It has a very thick rind or skin. This is similar to grape fruit but with a drier pulp than grape fruit.
Hindi ---Chakotara
Malayalam---bambloos naranga, kambili naranga.


A complete shop for all baking and cooking enthusiasts. You get almost all the necessary ingredients, equipments, pots and pans etc. required for both professionals as well as amateurs. All, the employees and management are really helpful. However special mention should be made about Mr. Raghu who is quite knowledgable about the baking aspects.
Bakers traders,
XL/ 5637, jewstreet,
Padma junction,
Ernakulam, kerala.
Phone--0484 4021113, 2362201.


Gelato italiano located at Panampilly nagar is a good place for ice cream lovers. Their gelatos were smooth and melt in the mouth kind in different flavors.
Gelato Italiano,
G, 289, kallarackal arcade,
Main avenue,
Panampilly nagar,
Ernakulam, kerala.
Phone--0484 4012211.


Great food, good ambience and a great chef--what more could you ask for in a Patisserie. It is a cute little place located in a bylane at Panampilly nagar. Headed by Sruthy Nayar, a Le Cordon Bleu (France) chef, this place is a must visit if you love sweet things. As the name indicates, they specialize in French toast. Also their Bostock and fizzy drinks are also a must try. They also make good brioche, baguette and different pies and cakes.
French Toast,
7th cross road,
Panampilly nagar,
Phone- 0484 2310781.


Serene, unpolluted and beautiful, thats Vrindhavan mist city for you. A farm stay at kanthaloor, kerala. Kanthaloor near to Munnar, (a hill station in Kerala), is famous for vegetable and fruit cultivation. Blue skies beckon you, the atmosphere is tranquil. This resort is about 5200 metres above sea level, perched on the top of the tallest hill. Though the drive to this farm is bumpy, (which can be done only in their jeep), youll forget it once you reach there. At the time we visited there were potatoes, beans and amla. A few months before that,we were told, they had strawberries in full bloom, about 5000 plants laden with this red luscious fruits. The unique feature of this farm is the organic farming adopted by them. You get simple,rustic food, and they use the vegetables from their farm too. More than the beauty of the place, what makes the stay memorable and pleasant is the hospitality and enthusiasam of Mr. Govindraj, who looks after the farm and guests with utmost care.


Altermedia is a shop selling organic products. Mr. Anil has been selling organic vegetables and other products from 2001, when the organic movement had not really caught on in the true sense.

Book shop eco shop,
Brahmaswom madom building,
M.G. Road,
Phone-0487 2422974


Kodai cheese shop at Kodaikanal has a wide range of cheeses to choose from-- the most common Mozzarela (pizza cheese) to Bocconcini. Bocconcini are small mozzarella cheeses the size of an egg. They are semi-soft, white and rindless which originated in Naples and were once made only from milk of water buffaloes.
Rennet, used in cheesemaking traditionally, comes from stomach lining of young animals. But Mr. Rambo, the shop in charge told me that rennet used here is plant based and hence all cheeses made here are vegetarian. He has very good knowledge about different cheeses.
Some cheeses of Kodai cheese shop are available at Lulu hypermarket, kochi, kerala.
The cheese shop,
Venus cottage,
Observatory road,
Phone-04542 240293
Mr. Rambo-9698389132, 9994543837.


A welfare centre for the differently abled at Munnar supported by Tata global beverages Ltd. They have different units like a bakery, dyeing unit, fruit preserving unit etc. The employees are differently abled and Tata has done a great job in rehabilitating them. These youngsters, even with their limitations are able to earn their livelihood. A must visit when in Munnar.
The Deli / bakery has outlets at Tea museum (nullatanni road), KDHP tea sales outlet at Munnar centre and Kurinji at Moolakkadai junction.
Their strawberry preserve, pink guava jam and passion fruit sauce are all made without the use of preservatives. The pastries and snacks have been created by Taj hotel's award winning Chef Ananda Solomon. On our visit to Srishti, Mrs.Krupa Masoji , took us around different units and explained about the various activities.
Phone-04865 230397, 04868 255398
E mail : deli. Munnar@srishtitrust.com