the trunk of any tree within reach. Clusters of cardamom pods trail on the ground. Nutmeg, mace, cloves, and star anise grow next to coffee, cocoa, papaya, bananas, and cashews. During the tour, we tasted fresh ginger dug from the ground, crushed a leaf from an allspice plant to inhale its lovely aroma, peeled bark from a cinnamon tree, and broke open a fresh green cardamom pod to sample the crunchy, aromatic seeds inside. Each new burst of flavor was an eye-opening, unforgettable experience. Kerala’s food is renowned for the liberal use of spices and coconut in fragrant meat, seafood, and vegetable curries. Each new meal we tasted in the resort was made with the plantation’s own spices, vegetables, honey, and dairy products. The flavors were so pure and fresh, we didn’t want to stop eating! The chef ’s creativity shone in dishes like decadent pumpkin halwa with cashews; melt-in-the-mouth beet croquettes scented with cinnamon;
fresh paneer korma with garam masala; and banana cardamom preserves slathered over toast. He even gave us a cooking lesson in the plantation kitchens, showing us how to make Kerala’s famous fish curry, one of our favorite dishes. In the town of Kochi we discovered a melting pot of culinary influences left behind by the Arab, Chinese, and European merchants who sailed into its port. Overlooking the harbor, the stately Brunton Boatyard hotel was the perfect place to experience this magnificent range. Sitting at the hotel’s History Restaurant, we scanned a truly international menu that included English beef cutlets, Syrian fish curry, Portuguese pork vindaloo, and a sublime Dutch-inspired cinnamon laced, coconut milk crème caramel called vattalappam. Our selection was a seafood thali with grilled marinated fish, spicy mussels, masala calamari, and delicate prawn biryani with spicy fresh cardamom pickle.
Returning home to Toronto, our bags were filled with spices that had been grown on the plantation and our hearts were full of warmth. Whenever we open our kitchen spice cabinet, the scent instantly sweeps us back to India. We delight in the heightened flavor of the dishes we make with them, and cherish the memories of our scented journey through the lush, green hills of Kerala.
Brunton Boatyard hotel
Contact your trusted travel advisor to find a vacation that’s perfect for you.
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