Even if Kerala cuisine is known for its excellent fish and seafood curries, the focus of the cooking sessions at The Pimenta, located at Haritha Farms in Kadalikad, is on a vegetarian and vegan fare. Hands-on cooking sessions are an integral part of the Pimenta stay and range from the three-day Curry Magic, priced at `17,000 per head, to a more intensive four-day Kerala Cooking Residency programme at `33,000 per head. “We do have requests for cooking non-vegetarian fare and are happy to oblige but, increasingly, the emphasis is on vegetarian,” says Jacob Mathew, who runs Pimenta and doubles as the cooking instructor.

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