Interview MG Mathew, Director, Whispering Waters Resort The Whispering Waters Resort What kind of clientele do you intend to come and experience Paniyeli and your resort ? What led to the name Whispering Waters ? Destinations and resorts like ours are meant forInitially we decided to keep it direct, and named the traveller who seeks the slow paced life, forthe resort as Paniyeli Poru Resort. But it was a change. In fact over 30% of our guests comewhen a guest visited us and spoke of the whis- here solely to experience the calm offered by thepering river which indulged him, that we real- property. With adequate indoor facilities, out-ised the value of the river in making Paniyeli door activities like toddy and rubber tapping,special. While here, you will surely experience trekking, village visits, special music classes etc,this whispering of the river syncing beautifully we make them enjoy the best cultural offeringswith the peaceful calm pervading the property. of the region from the comfort of our resort. It helps that the inclusion of all modern ameni- You are all childhood friends, and have ties, plush interiors and a Kerala style architec-worked abroad for a major chunk of your lives. ture of the main building have given our resortHow much of your investment in Whispering a truly boutique feel. Having 20 rooms in placeWaters is more emotional than commercial ? and being located in close proximity to Cochin also helps, since corporate groups come in largeHailing from Paniyeli, we wanted a landmark numbers for day tours.here that would take us back in time to thedays we used to have fun together in the river, What to you is luxury?watching its gushing waters and taking a quickbath in its shallow areas. It used to be a thrill- Luxury is finding peace, and returning to youring affair to push and be pushed by each other roots. At Paniyeli, all our guests will find a con-into the stream, enjoying the Periyar caress us. nect with Mother Nature, that we as its villag-What days! And yes, it was to reminisce these ers have had. Abounding in wildlife sanctuariesmemories that the land adjoining the river was and forests, the place is ideal for those wantingpurchased to build villas for the five of us (there a break from the city, without travelling too far.were five initially as part of the project). But as One of us is always available at the resort, to en-construction commenced, we strongly felt this sure that the childhood memories that shaped usas a chance to bring the world to the beauty of- are passed on to the visitors who come to Pani-fered by our little village. yeli. MARCH-APRIL 2016 51
Luxury Vessels The launch of the Blue Jelly houseboat, built at a multi-crore cost, adds to the aura of super luxury vessels that houseboats have taken on in Kerala recently. Text : : Special Correspondent Kerala’s costliest houseboat, the Blue Jelly.52 MARCH-APRIL 2016
53 Luxury vessels LuLxuuxuryryVveesssseellss 52 enovated in form and utility towards the end of the new millennium as premium houseboats, theRkettuvalams single handedly added a new dimension to the face of Kerala Tourism. No longer wasthe State just a land of snake boats, and drowsy canoes. These gigantic barges had been built to transport ricein the past, and their utility as a houseboat in the silence of Kerala’s backwaters was a stroke of genius that her-alded a new era in Kerala Tourism.Cut to 2015, the second decade of the new millennium. The houseboats have lived up to their promise. Theentire climate of tourism has changed for the better. Kerala Tourism is on an exciting run of value addition.And as its old pillars of strength, the traditional deluxe level houseboats too are undergoing a sea change. Fromwooden floored interiors, two bedrooms and minimal fuss, they now sport rooms fully air-conditioned, gran-ite flooring imported from Brazil, bath tiles imported all the way from Italy, LED lightings, and magnificentchandeliers from countries that the average Joe can only dream of visiting. The best of the world on a boat! It isafter all, a new age indeed; an age of a new kind of leisure traveller. And in sync with this change, luxury in allits opulence, has taken over the houseboat industry.The Standard of LuxuryThe once humble kettuvalam, now sees itself at “The first houseboats, way back in the 90s,the other end of the rope; being measured today barely had lights or fans fitted in for comfort”,as a standard of a travel company’s efficiency, re- reminisces Mr. Zachariah VC, Managing Direc-liability and credibility. The grander, the better tor of Alappuzha based Lakes & Lagoons Tourseems to be the slogan. Not that anyone is com- Company which holds the exclusive marketingplaining. After all, size and grandiose do mat- rights of the Blue Jelly, among 24 other boats un-ter, in today’s niche travel market. And with the der its care. The Blue Jelly houseboat, which hisentry of Blue Jelly, Kerala’s most luxurious and company manages has LED lights and is fully airmost expensive houseboat ever built, the race conditioned.to build luxury boats has just been elevated to a Mr. Cherian Zachariahwhole new level. It helps that the villagesthese boats navigate through,offerrich visual experiences, much tothe delight of the travelleraboard. MARCH-APRIL 2016 53
Luxury Vessels onboard without touching upon its traditional value, we started experimenting with their sug-It has been built at an estimated cost of nearly a gestions”, says Mr. Zachariah.quarter of a million dollars by Blue Jelly Cruises The first entrant to this category was Rainbow& Resorts Pvt Ltd. A major chunk of expense ac- Cruises (see interview), and secondary entrantscording to Mr. Jacob Thomas Plakkattu, its Man- like Lakes & Lagoons and corporate houses likeaging Director, has gone towards the interiors the Muthoot Group among others helped marketand furnishings. It boasts of plush sofas, living the trend to a global audience. Not every house-rooms completely wrapped in wide windows, boat owner has been able to quickly adapt to thisfour poster beds in fully furnished rooms, im- shift though. In fact, of the 1200 plus houseboatsported marble flooring for the entire length of registered in Kerala today, only 10% carry thethe boat and imported granite covering the liv- luxury tag, and just a handful, the super luxurying room. The Blue Jelly is indeed pure luxury tag. This number though a minority, is carefullyon water. balanced to meet consumer demand. The increased influx of tourists from North In- But this trend didn’t occur overnight. “In dia, as well as the promotion of Kerala’s back-the 90s, it was hard to think that any of these waters as an ideal place for honeymooners, hasboats would turn out to epitomize luxury in the in recent times added to the demand for house-backwater belt”, continues Mr. Zachariah. For boats that provide a combination of luxury andwith the passage of years, though it had become tradition like one would find in a top rated bou-increasingly evident that houseboats would tique hotel.become the backbone of backwater tourism,new amenities were added at a relatively slowpace. Investors jumped into the fray in the mid2000s, to match the burgeoning tourist demand. Mr. Jacob Thomas Plakkattu Business as usual But it was with the maturing of the tourist seg- Business as usual ment, which was on the lookout for a different kind of spatial luxury, that the idea of grand But do these luxury boats bring in the moolah at houseboats began doing the rounds. The positive the end of the day? If industry sources are to be feedback received from the earliest guests to the believed, the number of houseboats being con- State acted as the catalyst. verted or built in the luxury class, is now on a “When we introduced basic lighting initially in record high. And the reason is that such luxury place of oil lamps, the demand for more conve- boats are enjoying a higher demand, especially niences started pouring in. And when inbound among the domestic tourists. In fact, nearly 30% travellers saw the scope in which a houseboat of all bookings in the peak season period are for could be remodelled with all modern facilities luxury boats, with a fair chunk for the super lux-54 MARCH-APRIL 2016 ury boats. The segment of travellers preferring the same are families and couples, usually those for whom USD 250-500 a day, with the entire family in tow, is totally worth the experience on offer.
And as competition builds up in the luxury seg- Luxury Vesselsment, new innovations are also being added tocomplement the service provided. Blue Jelly on For booking a super-luxury houseboat like theits part is trying to stay ahead of the pack by Blue Jelly, along with the services of theirbringing in a holistic holiday experience to on-shore resort on your next triptheir houseboat tours. Their latest on-shore re- Contact:www.lageslagoons.comsort concept aims to cash in on a guest’s need for /+91477226 6842off-shore activities towards late evenings whenboats have to be compulsorily moored to a vil- A standard houseboat is designedlage bank. The anchoring site of the Blue Jel- to hold up to 30 tons of rice or spices. It isly houseboat at Champakulam village has rest held together with coir knots, with not a sin-rooms, indoor games, a mini-swimming pool, gle nail used in its construction. The base isand landscaped gardens, as well as specialist made from planks of jack-wood joined to-guides to take the guests on a tour of the village gether with coir, and then coated with a caus-before they retire for sleep in their respective tic black resin made from boiled cashew ker-houseboats. A new trend in houseboat tourism, nels. With careful maintenance, a houseboatthis kind of off-shore service may just be the can last for a few decades.next step for investors looking to maximize reve- Bamboo mats, sticks and wood of the areca-nues from their houseboat business even during nut tree are used for roofing.night-time.Houseboats are categorized by number of rooms on board. One bedroom houseboats carry 2 per- 55sons, two bedroom houseboats carry 4 persons, and so on. Luxury houseboats have guides and atleast three crew members to serve the guests, including a captain, an operator for assistance and thecook.Average per day rate for two people including food: USD 200/dayUsual duration of day trip: 9 am-5pm MARCH-APRIL 2016
Interview ATMr. Jose Mathew, Managing Director, Rainbow Cruises SAILINGTText : : Special Correspondent en years, and still on top of their game. Rainbow Cruises, Kerala’s premier all-rounder in the houseboat sector is considered as the pioneer of luxury houseboats in Kerala. Handling celebrities is their forte, providing superior service their accomplishment. And carrying the persona of a trend-setter insuch an industry is no mean task, which is why Mr. Jose Mathew, Managing Director of Rain-bow Cruises, is our Man of the Moment. Basking in his company’s achievement at being award-ed the ‘Best houseboat operator’ by the Kerala Government yet again, he shares his thoughtswith Soul of Kerala over a telephonic conversation, on how customer feedback can make all thedifference in a sector as competitive as the houseboat industry. As a ten-time consecutive winner of the our approach to the market has changed. Today, State tourism award, how do you view the out of the 25 houseboats we manage, over 12 are houseboat business in Kerala? What are the in the luxury and super-luxury segment. We owe prospects for new houseboat owners to engage it all to our guests who have been our greatest with this sector ? source of market research and direct marketing. Houseboats and backwaters have been the back- bone of Kerala Tourism for the last 20 years. The houseboat industry has evolved down the years, thanks to the evolving traveler patterns from budget friendly to luxury oriented. New house- boat owners, as well as existing ones are upgrad- ing their fleet from deluxe to premium, having felt this change from the demand side. It is a very competitive market at present, and under- standably, one should do proper research of the market and seek to carve their own niche, before jumping into the fray. What is the philosophy behind Rainbow Cruises’ policy of operating a majority fleet of luxury houseboats ? When the government put in place the quality standards for classification of houseboats, we were the first ones to build a luxury houseboat in compliance with said standards. Since then, even56 MARCH-APRIL 2016
Interview Mr. Jose Mathew, Managing Director, Rainbow Cruises What are the key ingredients that have Who have been your most famous celeb-helped Rainbow Cruises to attain the premier rity guests of 2015 ?position in this sector ? Popular cine actor Shatrugan Sinha had availedHaving been consistently winning the best of our services with his entire family, includinghouseboat operator award for ten years now, daughter and actress Sonakshi Sinha. Based onthe key to our success is the quality of our boats, their recommendation, Bollywood director Ra-the quality of our service and the quality of our jkumar Hirani of Munnabhai MBBS and PKbrand image. We have worked hard to live up to fame, spent two full nights with us, without everour reputation, and this can be seen in our occu- getting off the boat. He just treated the house-pancy rates, of which 35% are direct sales with a boat as his resort, and the backwater as his gar-majority being return customers. den, which is how guests should enjoy a house- boat trip. What are the new tourist segments youare concentrating on ? Luxury is being redefined in the context of Kerala Tourism. How do you view luxury ?We cater to a niche segment, and so overall de-crease in tourist arrivals has been supplemented To me, the natural beauty of Kerala is luxurywith our focus on other regions. Chinese and enough. 99% of our guests go back satisfied atArab markets are our focus for the coming year. getting their money’s worth simply because the nature on show fills their heart with happiness. How do you reckon the year 2016 is go- The experience, the cruise, the food and the nat-ing to be for the houseboat industry ? ural setting; what else can be called luxury!It’s going to be challenging, but the key will be totap new markets. Considering that the numberof walk-in bookings which used to be high tilla couple years ago has now slowed down, focusshould be given to the domestic market, whichhas increased considerably in recent years. What support mechanisms do you feelthe government needs to address in the com-ing year, so that the houseboat business gets aboost ?There is no doubt that the Tourism Departmentof the State government does the best cam-paigns, and is actively engaged in promotingthe State in India and abroad. In 2016, the focusshould continue to be on tapping new markets.It would also be great if measures are taken toimprove the general infrastructure and mecha-nisms for better waste disposal, and a completeban on plastic in the backwater belt. The suc-cessful implementation of such mechanisms inKumarakom should be followed and monitoredelsewhere too. Also, providing financial aid forstakeholders of the industry to go on outboundtrips to understand new markets and campaignfor foreign tourists will help the industry flour-ish amidst rising international competition. MARCH-APRIL 2016 57
Special ReportA GUIDE FOR ALL SEASONSThough not yet at par with tour guide standards prevalent in the West, Kerala has an able number of servicepersonnel in this segment who can add value to heritage and adventure itineraries. The key is to make their services more visible to the alert traveller. Text : : Thomas Mampilly Illustration: Mahith MenonIn a world where information is easily avail- all-round assessment of the service personnel isable through the web, the job of a good guide is required to be made by tour operators, if theyharder. To be a guide in a place as culturally and are to cash in on the advantage of a guided tour.historically awake as Kerala, is an even greater But this is easier said than done. Quality guideschallenge. are expensive, and a major chunk of the trav- ellers visiting the State are budget conscious.But there’s no discounting the fact, as most tour Considering Kerala’s infamy for relative-operators would agree, that an informed and ly higher labour wages, this is a crucial factor.trained guide can make all the difference; by Consider this. A top rated TGFSI approvedadding to the travel experience of the visitor. . guide charges upwards of Rs 1600 (USD $25) a“Unlike earlier when you could lie to hide your day (8 work hours approx.), excluding food andignorance, the situation now is a lot different. accommodation. Depending on the size of theJust as we research about the place we are head- group, travelling distance and the language spo-ing to for a vacation, a traveller on a visit here ken, the tariff will only increase. Compared withtoo, would do the same, if not more,” says G. the average hourly wage of USD $12 chargedAjith, a full time tour guide and Joint Secretary in the West, this may seem like peanuts. Yet, atof the Travel Guides Federation of South India(TGFSI). Playing it RightIt is understood that it takes years of continuousresearch and travelling to be called a guide. Infact, one wrong move, and the effort can backfiremiserably. Like how Madhu S Kayrat, a tour op-erator who heads Moon Days Destination Man-agers, encountered. “I was surprised when I gota call at four in the evening from the tour guidesaying that our client wanted him to leave,” hereminisces. Confused, and to an extent in-trigued, he dialled the client only to be ticked offfor sending the wrong person as a guide. “It wasa realization for me. Having hired guides mere-ly by looking at their knowledge of the land, ortheir ability to converse in a foreign language,I had overlooked their behaviour.” Wiser afterthe incident, he feels that nothing short of an58 MARCH-APRIL 2016
a time when tourism based revenues are on a Special Reportsharp slide worldwide, and tour operators in In-dia are bent on cutting down costs to appease the tourists find such spending as a luxury. “Mostglobal traveller, accredited guides are often over- domestic tourists confuse guides for transla-looked, with less qualified ones take their place. tors. But yes, if a translator is all that they want,“Budget constraints are a major problem. For hiring professional guides is an unrequited ex-small time operators, selling tour packages pense in Kerala,” says K Gopalakrishnan, awith proper guides is a problem as clients look septuagenarian and avid traveller who startedat multiple outlets for the 'best deal', which as a guide after retiring from government ser-they often confuse for the 'cheapest deal',” says vice. In his short life as a guide, he has han-Thomas P Vacha, co-owner of The Travel- dled many renowned personalities, includingist. According to him, unless otherwise men- the famous writer and journalist Mark Tulley.tioned, most small time operators stick to the “You may have been to Munnar a dozen times,standard practice of employing a driver who but even then chances are that you may not havecan double up as a translator, which is cheaper. heard who Kannan Devan was, and how the hillsInstances of tour operators doubling up as got the name. There are numerous urban legendsguides, or even sending their unqualified em- which have been accrued over years of learningployees to accompany the tour batch is anoth- and travel, and are known only to people whoer issue that TGFSI and other guide associa- are deeply involved in a region and its histo-tions are trying to counter. “Such practices are ry. You might feel we are overcharging, but thebad for the industry as a whole”, says Ajith. value we provide doesn’t come easily,” he adds.Even among the limited number of registeredguides, and also the numerous unregistered With value-addition being touted as a major fac-ones (many of them part-time), undercutting tor in the coming season, Kerala Tourism wouldis rampant. With tour operators only look- do well to train more guides to reach out to theing for presentable people with good commu- budget conscious traveller, while simultaneouslynication skills as guides, information takes a finding the right balance between cost and valuebackseat. “Such replacements rarely add val- for serious lovers of heritage and culture travel.ue. The maximum one can expect from such aperson is mere entertainment,” laments Ajith. Average cost for a top rated guide INR 1600/DAY (USD 25/DAY) Domestic TouristsWhile inbound travellers are accustomed to Suggested Destinations Forbeing accompanied by professional guides, Guided Tours :domestic tourists however do not really wantguides. Since English and Hindi are easily un- Kodungallur-Muziris Circuit, Fortderstood and spoken across Kerala, a lot of Kochi,Wayanad,Kozhikode,Kannur, Munnar,Thekkady,Thattekad Bird Sanctuary MARCH-APRIL 2016 59
InterviewMr. Jose Mathew, Managing Director, Rainbow CruisesText: Special Correspondent Pics courtesy : CGH EarthHow many people can boast of starting their career by literally having their life put on the line? For Shilendran M, Vice president (Sales) of CGH Earth, getting stuck in the middle of a gangwar in a Mumbai hotel where he had been posted for training, was something he had least expectedfrom his first job. But surprises can come in many forms. Like how, over the next two years, he jumpedfrom the fast lane into the relatively calm mood that defines Kerala’s premier hospitality industry. Andthe man from Eramalloor, near Cochin, has ever since stayed put, doing what he loves best: meetingpeople.Part of CGH Earth for over 18 years now, he is a solid team player and fiercely loyal to his company.In fact, talking to him makes you realise that he is probably one of the biggest brand ambassadors ofthe group’s values.A popular figure in the State’s travel industry, his selection as the ‘top manager’ by the team at Soulof Kerala is an acknowledgement of his dedicated efforts to convert the CGH brand of tourism intodefinitive commercial returns. From the front desk to a sales position. How Responsible Tourism is a phrase definingwell did you ease into your new role at CGH? Kerala Tourism that owes its origins to the CGH Earth brand of tourism. How have you adapted toRight from the time I was doing my graduation the concept?in Hotel Management from Mysore, my interestlay in meeting all kind of people. That is why I CGH Earth is a very open minded hospitalityhad opted for a front desk job in my initial post- group. It was evident to me when I joined it inings at Juhu Centaur and the Mahindra Guest- the mid 90s, that unlike in Mumbai where thereline Juhu. It was George Dominic who recruited was a ready queue of bookings, here in Kerala,me into CGH as an Asst. Lobby Manager. Six tourism was just taking off, and CGH Earth wasmonths into the job, I was asked to join their in the process of taking the brand global. TheCentral Reservation System team. As someone focus was on following up with potential guestsaverse to a desk job, I wasn’t sure how well that rather than sit back and wait for the bookings towould pan out. But as I was to find out soon, sales arrive. Away from the rush of Mumbai, the cul-meant meeting a lot more people, and network- ture of tourism being promoted by CGH Earthing on a massive scale. The day I found out that was that of genuine care for the cultural and tra-my worry was misplaced, I felt more at home in ditional value of Kerala. And my duty was to en-my new position. sure that what we stood for matched with what62 MARCH-APRIL 2016
we delivered to the crowd coming in. In oth- Interviewer words, to ensure that not everyone, butthe right crowd came to experience brand Mr. Jose Mathew, Managing Director, Rainbow CruisesCGH Earth. I found the concept to make com-plete sense from an industry point of view, and The global traveller is today smarter and morethat helped me market our properties to poten- informed of his choices. Our marketing strate-tial clients with conviction. gies have always tried tapping into newer mar- kets. That is why 75% of our guests are inbound 18 years with the same group. How have travellers. The increased arrival of Arabs to theyou evolved as a professional down the years? State has also worked for us in the tradition- al off-season period. And as is the case with allI was fortunate to be at the right place, at the our guests, it is the niche crowd among the Arabright time with a team that believed in changing guests who come to us with an understanding ofthe way people saw travel. As a travel profession- our brand of experiential tourism. We see it asal, I too have been taught the value of a holiday, a good thing, since our sales filters are in placeand how the absence of certain amenities in life to match us with the right crowd all round thecan make it more comfortable. It’s a lesson in- year. Other markets we seek to tap are traditionalgrained in me, and anyone who has experienced English speaking ones like the US and Australia.the CGH hospitality in person would agree with We are also targeting the domestic crowds andme. As a person who loves networking, I have traditional backpackers, who have evolved a lotalways learnt the value of building relations over in terms of what they seek from a holiday overpure commercial need. We appreciate the efforts the past few years.of all our vendors and stakeholders, and neverjudge them based on the quantity of their contri- Which sector are you planning to focusbutions to our business. This in itself is the best most on, in the coming year?lesson I could ever ask for. We have three wellness resorts, the Kalari Kov- The year 2015 was a challenging one for ilakam (Kollengode), Kalari Rasayana (Kollam)Kerala Tourism. With newer markets being ex- and Swaswara (Gokharna) which record theplored, what is your gameplan for 2016? highest occupancy rates (80% compared to the average of 63% in CGH Earth’s other properties). Since wellness is a big industry in Kerala, and keeping the potential demand in mind, we will be putting more effort at promoting our wellness properties in 2016.(For bookings and details on packages offered by CGH Earth, contact [email protected]+91 4843011562/ www.cghearth.com) MARCH-APRIL 2016 63
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Personnel-in-Focus Manager ChefText : Special Correspondent Pics : Shan A Najum Chef- turned- administrative manager Michael has been part of several hospitality groups, rang-ing from five star hotels to sky banquet groups. The former Executive Chef of Uday Suites & Uday Skykitchen, his love for food is matched only by an equal passion for administration role. With 15 yearsof experience under his belt, he is today part of an exciting journey that promises to change the waypeople combine great food with great ambience. Memories, the latest multi-cuisine restaurant alongthe Alappuzha-Changanachery Road (AC Road) is the lab where he along with fellow founder, Sony,are engaging a new segment of diners in and around Central Kerala. In a freewheeling chat with Soul of Kerala, Michael speaks of his dual role and how the chefs atMemories have made it into a must-visit culinary destination for the State’s food aficionados.66 MARCH-APRIL 2016
Tell us a little about yourself to get Personnel-in-Focus started. Manager ChefI graduated in Hotel Management from theChrist College, Bangalore, in -95. We were the sine restaurant along the AC Road. By not tryingfirst batch, and my first assignment came with to provide a fusion in namesake, but staying truethe Welcom Group of Hotels, from where I to our understanding of authentic continentalworked down the years with Taj Varkala & Ku- food, guests today love our menu.marakom, Hotel Lotus 8 & Lake Palace Alappu-zha. Working with these hotels helped me gain How do you wish Memories to be knownvaluable experience, and when I was given the among foodies? How much has the locationopportunity to take on the responsibilities of an helped your team?administrative level chef, I joined as a Director We want to be known as a restaurant that lookswith the Memories Restaurant. great, feels great and serves great food. We have worked on providing a fitting ambience in sync What made you switch roles suddenly? with the exclusive menu on offer. The architec- ture and interiors have been carefully planned,It wasn’t an impulsive decision. Since 2012, I mostly by Sony (fellow Director), who bringshave been with Memories, helping in setting with him a range of valuable experience fromit up. Even in my initial days as a junior chef, having travelled across the world. After all, aI liked to think of my duties in the kitchen as restaurant with a global look needs a multi-cui-a chef and a manager. Not just preparing great sine menu as an apt accompaniment. Our out-food, but also the presentation of the dishes was door space by the side of the paddy fields is a bigimportant to me. hit with families and groups who come to enjoy the evenings in spacious surroundings. What is the food philosophy at Memories? Tell us about the quality that you’ve triedWe were under the impression at first that guests to enforce at Memories.would prefer a traditional Kuttanad menu. Butas the restaurant was being built, the suggestions Having worked with star hotels early on in mywe received differed from our initial views. Five career helped me understand the need to main-months into operations now, we can safely say, it tain a quality team of chefs. Which is why, mostwas a wise decision to set up a quality multi-cui- of our chefs possess work experience from top rated global hotels. We try to serve the interna- tional quality of a five star restaurant in a bou- tique hotel. Our executive chef and the other team members are all on the same page. MARCH-APRIL 2016 67
Personnel-in-Focus crushed pepper, saunf and salt. Sauté for 10 minutes. Manager Chef Add the marinated prawns to this mix. Cook for 5 minutes, until the prawns become What are the favourites from your menu just soft. Do not overcook, lest it becomesamong diners? rubbery.60% of our diners prefer our Chinese menu. Prawns podiyal thaalichu masala is ready toAmong the dishes, the prawns podiyal thaalichu servemasala, gurjali kebab, idicha mulagu itta kozhiporichathu and curried chicken & apple soup areamong the favourites. We plan to introduce grillsand barbeques by January, since many of our pa-trons have evinced interest in the same. We aregoing to make Memories the most memorablerestaurant this side of the district. Chef Michael’s Recipies Prawns podiyal thaalichu masala (prawns medium rare cooked and served in a reduced masala base mixed with virgin coconut oil) Ingredients: Medium sized prawns: 10 pieces Thick coconut milk (made by straining grated coconut with water): 60ml Chilli powder: ½ tspn Turmeric powder: ¼ tspn Powdered saunf: ¼ tspn Crushed pepper: ¼ tspn salt to taste For Marination: Chilli powdwr-1/4 tspn Turmeric powder: ¼ tspn Crushed pepper Salt Method: Devein the prawns, wash and marinate with the above ingredients. Keep aside for half an hour. Into a kadai, pour the coconut milk. Heat it till the milk reduces and the oil separates. Into this add chilli powder, turmeric powder,68 MARCH-APRIL 2016
Curried chicken apple and coriander soup Personnel-in-Focus(A thick, spicy Indian soup moderated witha hint of fruity sweetness) Manager Chef Keep aside. In a soup bowl, add boiled cubed chicken pieces. Add the strained stock, garnish it with cori- ander leaves and sliced apples. Serve hot.Ingredients:Boiled and cubed boneless chicken: 30 gmsApple (chopped): ¼Coriander leaves (chopped): half a handfulOnion : 1 number (medium)Ginger: 10 gramsgarlic: 10 gramsGreen chilli: 2 pieces (slit in half)Tomato (chopped): 1 smallTurmeric powder: ½ tspnCoriander powder: ½ tspnChilli pwdr1/2 tspnGaram masala: ¼ tspnChicken stock :500mlThick coconut milk (made by straininggrated coconut with water): 40mlSalt to tasteCoconut oilMethod:In a saucepan, add oil, onion, ginger, garlic,green chilli and sauté till the onion turnstranslucent.Add turmeric powder, coriander powder,chilli powder and garam masala. Saute for 5minutes.Add tomato to the pan and cook for sometime.Add salt to tasteThen pour the chicken stock and add somecoriander leaves. Let it simmer.Strain the whole boiled stock.Add coconut milk.Switch off the stove before the mixture startsto boil. MARCH-APRIL 2016 69
Foodie CornerText: Navin Koshy Pics: Shan A Najum We love the sea, and its manna. Fish curry, which is Kerala’s staple side dish, comes in many va-rieties. The moilee, mapas and polichathu style of preparation may be the popular ones, but the truthremains that each region has its own specialty style, only known locally. Like the Trivandrum sardinecurry or the Malabar mango fish curry or the Kollam varatharachathu curry. Here we bring you threefrill-free restaurants meant to satiate the common man’s appetite, yet which on a regular day, sees moretourist and foodies thronging it, for a taste of its specialty fish dishes.70 MARCH-APRIL 2016
Foodie Corner Thaff Restaurant, Allapuzha includes tiny pieces of egg white, and is mild- ly spicy. The tuna is cooked in the masala, andAlappuzha never ceases to amaze. Especial- is allowed to have its own independent flavorly when it comes to serving authentic Tra- without being overpowered by the spices thatvancore cuisine. Wanting to start our cu- make up the masala. The fish smells and tasteslinary sojourn from the seafood capital of fresh, and this dish is a specialty here, keeping inthe State, we headed to Thaff, a 13 year old mind the large number of foreign tourists whorestaurant near the town centre. From out- make a quick stopover for a meal during lunchside, the restaurant looks like a regular joint. and dinner time. It helps that the customer ser-Nothing fancy, except for the huge line of vice provided here is extremely good as well.crowd waiting to get a seat inside. Do notethat lunch hours are usually packed. Literally. Location :Inside though, somehow the rush dissipates, Near District Court Bridge,and the sight of several foreign tourists sit- Alappuzha Townting alongside local diners is a comfort- Meal for two: Rs. 300-400 (5-7 USD)ing sight. Thaff has four branches in Alap-puzha alone, with a fifth one about to be Must-try dish : Tuna Masala, neymeenlaunched soon. We order their famous tuna kothi varathathu, fish polichathu (any)masala curry and neymeen kothi varatha-thu (kingfish cubed and deep fried). Hav- Open:9 am-3 pm and 5 pm-10 pming heard a lot about the restaurant’s soft,fluffy Kerala porotta and appam, we order Ambience :enough of them to accompany the main dish. Food : Contact : 0477-703401123The items when they arrived did not disap-point. The kothi varathathu served as theperfect starter to our meal, its crunchy out-er crust complementing the soft meat in-side. Deep fried with a light maida batter, itis seafood’s answer to India’s favourite non-veg starter, the Chicken 65. But the star ofthe day was undoubtedly the tuna masala.With thick, slightly roasted gravy, the masala MARCH-APRIL 2016 71
Foodie Corner Chandran Pillai Hotel, KollamFrom the town of Alappuzha, we reach thecoastline of Kollam district in the south.Thirumullavaram Beach, which is famous asa year-round centre for bali tharpanam (re-ligious rites for deceased), is the exact spot.After lapping up the beach wind, we go insearch of authentic Kollam fish curry. We fi-nally find our destination; the locally popularChandran Pillai Hotel, situated half a kilome-ter from the beach. A 35 year old establish-ment, the place is filled to the brim duringlunch hours, with everyone wanting a tasteof the restaurant’s famed fish varatharacha-thu (ground coconut fried with masala, thenused as curry base). Guests to the hotel arewelcome to visit the kitchen, and check forthemselves the fish being prepared, as well as ing at a roadside eatery. Perhaps this is to give the feeling ofthe size and portion they require. The crowd- a hotel that keeps its presentation simple, wanting insteaded ambience is a put-off initially, though to focus more on delivering authentic tastes to its guests.it was relegated to the back of our minds The other seafood dishes such as prawns and crab curries areonce the steaming hot fish curry arrived. equally in demand and must-haves for anyone visiting the place.We ordered rice and some freshly prepared Location :tapioca garnished with adequate chillies. Thirumullavaram, approx 6 km fromMade with no artificial tastemakers, the fish KSRTC Bus Stand, Kollamdish is undoubtedly a winner. The masala Meal for two: Rs. 350-400 (7 USD)is mildly spicy, and naturally marinates thefish during plating itself. The strong bite of Must-try dish: fish curry. Prawnsground coconut appears intermittently. Com- curry and crab currybined with tapioca and rice, the chilli pow-der of the fish overpowers the starchy flavour Open:9 am-8 pmof both, and is a pure delight to be enjoyedon a warm afternoon. The dishes are served Ambience :on steel plates, and give the feeling of din- Food : Contact : 0474-321199572 MARCH-APRIL 2016
Foodie Corner Fusion Bay, Fort Kochi pes curated and borrowed from natives resid- ing in and around Fort Kochi & Mattanchery.What’s seafood without a visit to the famed beachline of Fort So you have the Jewish fish curry competingKochi? Abounding in multi-cuisine and specialty restaurants, for a diner’s attention alongside Dutch, Anglo,it was a hard choice to zero in on one that would suit our Portuguese and the local preparatory styles.bill. Fusion Bay, right next to the Santacruz Basilica looked We chose to go for the Jewish fish curry, itsinviting. To our luck, the nostalgic assembly recitals emanat- supposed sourness, coconut masala pasteing from the school right opposite provided a perfect audio and coriander seasoning, lending it a must-setting. But it was the array of homemade seafood dishes on try feel. We paired it with a plate of pepperoffer which finally led us into the comfortable interiors. Quite grilled sardine and some hot appams. Alla popular joint with the foreign crowd, the restaurant has reci- fish dishes come with a side portion of lem- on rice and aubergine salad. Going through their exhaustive menu provided us with a suitable time-pass, but the manager decided to make it better, by handing us a couple of culinary books related to the region’s cuisine. The dish arrived in 20 minutes, and true to the word, was mind-blowing. The fish was cooked well, and in a gravy that exuded the tanginess of lime, and the aromatic flavours of coriander, cardamom, chilli and the ubiq- uitous coconut masala paste. The rice was simple, and sour, complementing the cur- ry we ordered. The pepper grilled sardines though were a class apart. Having been raised on a diet of deep fried sardines, tasting the same dish with sufficient seasoning of pep-Location :Near Santacruz Basilica, Fort KochiMeal for two: Rs. 600-700 (11 USD)Must-try dish: Jewish fish curry, Dutchfish curry, different types offish polichathu.Open:10 am-10 pmAmbience :Food :Contact : 0474-3211995 per atop made it even better for us. Grilling 73 the fish, kept the meat inside more juicy than dry, and allowed for easy peeling of the crust. Fusion Bay has over 20 unique seafood dishes, andneedsmorethanhalfadozenvisitsifyouare to experience its entire culinary range on offer. MARCH-APRIL 2016
Guest Column Alternative Medicine Jayadevan APAyurveda teaches that man is a micro- vironment that harmonises mind, body and cosm of universe and has a deep com- senses, at least a week prior to travel. Vata dosha munion with the spirit of life itself. It being cold and dry, is easily disturbed during atouches upon a profound understanding of the flight journey, since your connect with the earthmovement of the vital forces of the human body is missing during this period. A little bit of selfand its relation with our entire mind and body. massage to your body, or atleast your hands, feetAs a social animal, humans interact with nature, and head, before the flight with warm oil, suchpeople, the outer universe even, and are in con- as black sesame oil, will be useful. Since the envi-tinuous communication with our own minds. In ronment inside a plane is dehydrating, adequateshort, we affect and are affected by every other intake of fluids is essential.living and non-living object in existence. Bring- Secondly, eat food in small portions during theing balance in each interaction, within and out- initial days of setting foot in a new place. Eatside, is the key to health. only when you are hungry. Gobbling huge quan-As per Ayurveda, everything in this universe tities and different types of food will affect youris composed of five elements- ether (space), air internal digestion cycle, which would not have(movement), fire (heat and light), water (liquidi- adjusted to the new environment as yet. Internalty and cohesion) and earth (form and structure). toxins created through such adverse actions, willThese in turn manifest in the human body as end up affecting your overall well being.three forms of energy or tridoshas, namely Vata Drink sufficient water, preferably warm with(movement), Pitta (metabolism) and Kapha herbs or mild roots like ginger added to it. Avoid(body structure). Combined, they govern all the cold water, since it affects the already weakeningfunctions in the body. For a traveller, a balance vata dosha from carrying out further metabo-of these three is vital for the body to sustain it- lism in an efficient manner.self through differing climes and harsh journeys To get expert help on the go, in Kerala, you willover a long duration. find Ayurvedic clinics in all main cities. Also youWhile travelling, our daily rhythm is affected. can find medical shops selling Ayurveda med-This in turn affects our internal biological cy- icines and oils at almost every junction. But incles which are accustomed to a consistent daily case you are travelling beyond, here is a list ofroutine. Such disruptions affect the balance of basic items to carry as a mini ayurvedic travel kitthe doshas, especially the Vata dosha, because which I found on the website. I believe this willVata, being fluidic and changeable in nature, is be useful for any traveler. The items include purechanged for the worse by the irregular pattern rose water, tongue scraper, vata oil, black sesa-of travel. Jet lag or plain tiredness while moving me oil, medicated nasal drops, vata tea, triphalathrough a tropical country like India, are perfect (ayurvedic medicine for constipation) and tri-examples of its after effect. Surely, you wouldn’t katu (ayurvedic medicine for colds, congestionwant to waste your vacation lying on a bed. and improving digestion)So, carry this awareness about your body andtake precautions, so that the body easily slips (The writer is a Reiki Master and Yoga Medita-into the new routine. tion Trainer with over 15 years of experience. HeAs a first step towards pre-journey acclimati- can be contacted at [email protected])zation, calm your body and stay in a living en-74 MARCH-APRIL 2016
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Events Calendar thrissur pooramKerala’s most celebrated temple festival, the Thrissur Pooram, is an annual fest that marks the com- ing together of ten temples in and around the town of Thrissur. A mass celebration of sorts, it is heldat the Thrissur round, and over hundred caparisoned elephants are part of the day long celebrations.Date : 17th of April 2016. Venue : Thekkinkad Maidan, Thrissur Yparipally gajamela ou do not want to miss the spectacular procession of about 50 caparisoned el- ephants, known as the Parippally Gajamela, which is conducted annually as part of the festival at the Kodimoottil Sree Bhagavathy Temple dedicated to Goddess Bhadrakali. Date : 6th of March 2016. Venue : Kodimoottil Bhagavathy Temple, Parippally, Kollam district. kuttikkol thampurattyTtheyyam his is a vibrant and soulful festival that captures much divinity and dedication to North Kerala’s most fa- mous performing arts, theyyam. The festival brings in a spirit of deep rooted energy into the work of the per- forming artists, and the psychedelic performance of the theyyam artists makes them enter a state of trance, much to the delight of anyone watching them perform. Date : 24th to 27th February 2016. Venue : Kuttikol, Kasargod80 MARCH-APRIL 2016
Events Calendar vishuKerala’s own New Year, the colourful festival of Vish- nu is celebrated by Malayalees across the world. Themost important event in Vishu is the Vishukkani, whichliterally means \"the first thing seen on the day of Vishu af-ter waking up\". The Vishukkani consists of a ritual ar-rangement of auspicious articles intended to signify pros-perity, including rice, fruits and vegetables, betel leaves,arecanut, metal mirror, yellow flowers called konna (Cassiafistula), holy texts and coins, all arranged around Lord Krish-na in an ambience lit by nilavilakku or tookkuvilakku (tra-ditional oil lamps) usually in the prayer room of the house.Date : 14th April 2016. WGuruvayur Anayottam ant to witness an event with innumerable elephants weighing over 12,000 pounds pitch in for a race? Well join this spectacular event which is held at Guruvayur thereby mark- ing the beginning of all the festivals thereafter held at the temple that year. There are also ses- sions of elephant feeding. Date : 21st of February 2016. Venue : Guruvayur, Thrissur attukal pongalaConsidered the largest annual gathering of women in the world, the annual 'pongala' festival is celebratedwith great fervour at the Attukal Bhagavathy temple pop-ularly known as the 'Sabarimala of women' at Thiruvanan-thapuram, the capital city. Date : 23rd of February 2016. Venue : Attukal Bhagavathy Temple, Thiruvananthapuramglobal ayurveda festivalHere’s something for the knowledge seekers. The Global Ayurveda Festival, which aims to highlight the uni- Venue : Guruvayur, Thrissurversal relevance of Ayurveda, will see the confluence of anumber of experts and academicians in the field of Ayurve-da, for seminars, workshops, business networking and ahost of other activities. There will also be an exhibition aspart of the festival, in which top clinics and Ayurveda re-sorts will be setting up stalls.Date : 31stof January to 4th February 2016. Venue : Swapna Nagari, Kottooli, Kozhikode. coir kerala Date : 1st to 5th February 2016. Venue : EMS Stadium, AlappuzhaThe international fest will seek to promote coir, Kerala’s most famous fibre, which in recent years has become MARCH-APRIL 2016the backbone of its grassroots level livelihood sector. 81
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News Update ROUND UP OF CONCLUDED B2B EVENTS DEC 3-6, 2015: 64th Annual Conference of Indian Association of Pathologists & Microbiologists & Annual Conference of IAP-ID (APCON 2015)-KOCHI OCT 10-11, WAYANAD: THE INTERNATIONAL MEDICAL SCIENCES ACADEMY (IMSACON 2015)-KOCHI SEPT 24-25, 2015: WORLD PSYCHIATRIC ASSOCIATION REGIONAL CONGRESS (WPA 2015)-KOCHI84 MARCH-APRIL 2016
Special Column Travelling is roman- By Nasif N M tic. And when it comes in the form days of my life. Rather, I would say that they of Jagriti Yatra, a were the ones I actually lived with responsible 8000 km journey independence. I personally am not a person of through 12 desti- farewells, but this trip has made me one. Only nations with 450 fel- sometimes do you find yourself safe in a crowd. low dreamers, it is ro- For me that sometimes was an every time while mance of a different kind; on board the Jagriti Yatra.of building India through enterprise.The belief that 400 plus potential change-makers #Hubli #Dharwad #Karnataka #India #Ban-travelling together on a train can, over a period galore #Madurai#Tamil Nadu #Chennai #Vi-of two weeks, brainstorm and present ideas to sakhapatnam #Andhra Pradesh#Vishakhapat-solve the most pressing problems of humanity is nam #Brahmapur #Ganjam #Odisha #Nalan-a thought alluring enough. da#Bihar #Delhi #Tiloniya #Ajmer #RajasthanFor us the journey started on December 24th, #Gujarat #Ahmedabad #Mumbai 2015 and ended on January 8th this year. Spe- (The writer is the co-founder of Cashdis, a mo-cially refitted railway coaches were made avail- bile digital advertising company based in Kochi.able for the journey. Of the travellers, eight were His passion for ideas inspired him to be part offacilitators. India’s biggest youth travel experience.)For me, the journey was more than just a meansto satiate my wanderlust. As a digital entrepre- Jagriti Yatra is the world’s largest train journeyneur based in Cochin, it provided me the chance which takes place every year with over 450of a lifetime to visit 12 cities, understand devel- Young Indians and some international par-opment as and how it evolves, and network with ticipants. It targets youth from smaller townslike-minded individuals. I also hoped to discov- and villages of India and energises themer myself more through travel; a state of emo- through an enterprise formula. Participantstion, about which I’ve only heard from friends are selected from all 36 states and union ter-who are passionate travellers. ritories of the country and during its 15 dayNow with the journey having come to an end, journey are exposed to 12 iconic role modelsI feel incomplete. For there was only so much who are building India bottom up.of the real India that we could explore in twoweeks, and the time constraints have left me with MARCH-APRIL 2016 85more questions than answers. Nearly five of thelocations, like Tilonia and Deoria, were close tothe idea of real India. And while the sufferingsand misery of our nation may not surprise us,listening to similar stories from people of oth-er countries, does. And their plans on fighting itwill leave you awe-struck. At the end, businessplans to enhance the art/culture, healthcare, ag-riculture and manufacturing sectors in rural In-dia inspired even the toughest of the jury panelon board.I wouldn't say that these 15 days were the best
Kerala is one of the most beautiful places Guest Columnin India I´ve ever seen, in all sense of the word.Yes, the beaches are enticing, but I find its natural 1 FIRST MTILHEEbeauty to be the main reason that makes me wantto come back here every year. For a global trav- Claudia Wagnereler, Kerala offers a lot of natural attractions likepretty backwaters, lovely lakes, majestic moun- experienced fully only when every visitor to thetain ranges and breathtaking waterfalls. Also, if State takes their vacation slow, stopping to enjoyyou want to know more about the culture of In- the sights and sounds, while forgetting every-dia, Kerala is an interesting region to begin from. thing else around. That´s why our customers, even when they are looking for an Ayurveda or It is impossible to talk about Kerala though wellness journey, prefer to combine everythingwithout mentioning Kochi, the State’s major port possible: beach and wellness with landscapecity. A melting pot of different cultures, travel- and city trip in a luxury atmosphere. Fittinglers will find a number of cultural experiences this bill are certain luxury properties, notablyand avenues for sightseeing. This metropolis city five-star Ayurveda Health Resorts like Somath-has a lot of cultural landmarks. My favorite one eeram Ayurvedic Health Resort, (Thiruvanan-is the Chottanikkara Bhagavathy Temple. Of the thapuram), The Leela Kovalam (Thiruvanan-393 shrines across the State, it is among the most thapuram), Carnoustie Ayurveda & Wellnessimportant ones, and is only eight kilometers Resort (Marari), Kairali Rasayana Ayurvedafrom Tripunithura, a suburban town. I will never Resort (Kollam), The WelcomHotel Raviz (Kol-forget the first time I came here: It was an unfor- lam) and WelcomHotel Raviz Kadavu (Calicut)gettable evening! For art-fans I suggest the Ker-ala Kathakali Centre, where you can experience Also Ayurveda hotels for low budget trav-the traditional dance form in a theatre setting. ellers are available aplenty. Whether for fam- ilies, couples or singles, you´ll always find a But Kerala’s luxury is also about enjoy- property with a good price-performance ra-ing the culture of alternative medicinal ther- tio according to what you are searching for.apies like Ayurveda in a natural setting. Forover 20 years our company has been offering With so much to go for it, it isn’t surprisingauthentic Ayurveda tours all over the world. In that global magazines like National Geographic'sthis sense India, as the cradle of this tradition- Traveller have pronounced the region as one ofal medicine form, is an important destination the \"Ten paradises of the World\" and \"50 must seefor our visitors. And understandably Kera- destinations of a lifetime”. We couldn’t agree more.la figures on the top of this list. In fact, out of (The writer is Managing Director of FIT Rei-the 40 locations in India that we propose to our sen GmbH, Germany, a German tour operatorguests, 29 of them are based in Kerala alone. which specializes in Health & Ayurveda, Beauty & Wellness tours. She can be reached at claudia. In the last few years, with the meaning [email protected] )of health, nutrition and peace of mind havingundergone a knowledgeable change, peoplewant to escape their urban lives and have nat-urally taken an increased interest in Ayurvedaand Yoga. These rejuvenative therapies can be86 MARCH-APRIL 2016
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