The Pimenta is India’s first cooking holiday homestay in the scenic south state of Kerala, less than two hours from Kochi. Set on the lush land of Haritha Farms—a 6.5-acre property growing spices, coffee, and produce—The Pimenta is both accessible and off the beaten track. With a focus local and sustainable practices, even a short stay is an opportunity to learn about Keralan food and culture with hands-on sessions and personalized experiences. Guests can choose from a number of packages or design their own; many choose to explore the region further through activities we can arrange, such as tea plantation visits, backwaters boat tours, biking, yoga, Ayurvedic massage, and more.Guests local agriculture, trades, and traditions and leave with knowledge they can take back into their own kitchen.

Who runs The Pimenta?

Every day at ThePimenta begins with coffee and fresh fruit grown on-site at Haritha Farms. This reflects the ethos of host Jacob Mathew, who has shared his passion for Indian cuisine and culture with visitors since 1994. To date, he has hosted over 3,000 guests and has been applauded by international publications. Jacob’s aim in the kitchen is to empower his guests with a hands-on experience in traditional South Indian cooking, which can be transported into their own kitchen anywhere in the world. “At its heart, The Pimenta is part retreat and part culinary celebration,” he says.

Where do guests sleep and eat at The Pimenta?

Four private bungalows with private bathrooms and spacious verandas are set amidst the tropical garden, steps away from the fully equipped kitchen, dining area, and lounge. Atop the main house, individual rooms, some with private bathrooms, are available for younger travellers and long-term guests.Wireless internet is available 24/7 throughout the property.

During a stay at The Pimenta, guests are provided with three vegetarian meals per day plus access to refreshments anytime. We are happy to accommodate dietary restrictions or allergies throughout your stay.Breakfast—where local coffee and fresh fruit is always on the menu—can be customized to fit your preferences, be it eggs and toast or Kerala’s famous idly and sambar. Most guests have cooking sessions before lunch and dinner, so those meals are an opportunity to feast on your creations! A smorgasbord of assorted dishes—curries, breads, chutneys, and more—are the usual spread. Depending on the length of stay, most guests also have an opportunity to eat at local restaurants once or twice to expand their palate.