To give a holistic Kerala cultural experience in terms of both geographical culture and culinary culture, we offer 10 nights and 10 days' specialty cooking Holiday. The Holiday pans out to give experience of backwaters, midlands and the diversity filled Western Ghats. Along with the experience of diverse geography of Kerala, we engage the guest with hands on cooking classes covering South Indian and North Indian cooking keeping in mind of the traditional aspects of Ayurvedic Cooking.
Normally this Holiday is available round the year and preferably you can do in the months of February, March, April, and May July, August, and September. Each of the ten days will be theme based with an introduction session to the spices/grains/styles of cooking in the morning and concluding with the cooking session in the evening. Excursions to the local farms, markets and other food related places are also there. This Holiday will give a holistic insight to the cooking style to be adopted and practiced back at your home.
Maximum participants for this program will be six. Minimum participant requirement is one. This program will be starting on a Sunday. It is an exclusive vegetarian cooking program. A rough outline to the 10 days of exploration, discovery is as below:
Day 1, Monday
Arrival, lunch in the afternoon after enjoying the feel of the place, an intro
session into the regional cuisine followed by a cooking session and dinner at
night (one cooking session)
Day 2, Tuesday
After breakfast, an introduction to the vegetables grown in the area and
available in the area and how they are used in cooking (Depending on the
season market visit or growing fields visits will be there. Lunch then hands on
cooking followed by dinner.
(One cooking session)
Day 3, Wednesday
A relaxing trip into the Hills pleasing the eyes and enjoyable for mind where
cardamom, tea, coffee, and some spices are growing. We will have Breakfast
and Lunch outside. After coming back, we will do our hands on cooking session
and relish the dinner we made (One cooking session)
Day 4, Thursday
After breakfast we will have an introduction of spices and grains used in
vegetarian cooking, followed by lunch and hands on cooking. Relishing the
creations of the evening will be the highlight of the day. (One cooking session)
Day 5, Friday –
After breakfast learns how to make Garam masala, Sāmbhar and Rasam
powders as well as Gun powder used along with Idlis .Lunch then hands on
cooking session followed by dinner. (Two cooking sessions)
Day 6, Saturday
After breakfast, we will have a small and quick cooking session for the picnic
lunch to be packed. Along the cruise in the backwater of the Kumarakom, you
can have the picnic and, on the way, back we will have the dinner at a local
authentic restaurant in a small town of the midlands.
Day 7, Sunday
After breakfast there will be hands on session to create Chutneys and Pickles.
Lunch followed by hands on cooking session and dinner. (Two cooking session)
Day 8, Monday
After breakfast we are preparing the Kerala Sadhya. After Lunch, preparation
of Kerala Sadhya (a festival feast) continues. Dressed in a Kerala dress we will
learn how to eat the traditional Kerala festive meal. (Two cooking sessions)
Day 9, Tuesday
After breakfast we start our sightseeing trip to Cochin and do some shopping
for cooking utensils cookbooks and whatever your heart desires, we also stop
for lunch at a nice place to relish Kerala/Indian food . We will have dinner at a
lovely sea food Restaurant or Veg. restaurant.
Day 10, Wednesday – –
A visit to local interesting places: a snack producing as well as a small-scale
producing company will be organized after which the guest do a little
shopping. After lunch we start the early evening with a doubt clearing session,
afterwards we start our cooking session with a late dinner (one cooking
Day 11, Thursday
Breakfast and Farewell.
Price (Valid till May 31st 2023)
Rs.1,36,500 for the above-mentioned program for one person in a room to
Rs.1,83,500 for the above-mentioned program for two in a double room
30 % of the price must be paid as a non-refundable deposit while booking the
program. In the event of a cancellation and the guest want to do the cooking
program within 12 months from the date of booking half of the deposit will
be adjusted in the next booking.
Included in the price:
Any scheduled trips, inc. travel expenses and entry fees
Bottled drinking water
Excluded from the price for each course:
Taxi fares to and from The Pimenta. Your host can arrange additional
transport on request.
NB Accommodation is offered in our garden bungalows throughout the year. In
keeping with the eco-friendly values of The Pimenta, the bungalows and
communal spaces are fitted with ceiling fans. Our Bungalows are in the shade
created by the trees
Courses are suitable for everyone who is interested in Indian cooking. Their
level of knowledge or expertise can be any and will involve demonstrations as
well as hands-on participation. We are limited to a maximum number of eight
participants and there is no minimum. Guests travelling by themselves ought
to be aware of and comfortable with the possibility of being in a one-on-one