Summer Season in Kerala: Mid March to Mid June:
After the summer equinox on March 21st, temperature starts climbing and this marks the beginning of summer in Kerala. Relatively higher temperature, low rainfall and slightly humid weather are the characteristics of the summer season in Kerala. When compared to other Indian states where temperature soars to over 40°C, summers in Kerala are cool and pleasant, thanks to the Western Ghats which prevent the dry northern winds from entering the state and the Arabian sea for the cool breeze that blows towards the land providing it with a moderate temperature. Erratic rains accompanied by lightening and thunder are another feature of the season. Starting from April, summer season continues till the middle of June, and is followed with the outset of South West Monsoons. These are the best months for visiting Wildlife Sanctuaries, National Parks, Beaches and Backwaters. It is a good time for adventure activities like Trekking, Rock Climbing, Hiking, Jeep safari, Boating and Bird watching.
The major festival during this season is ‘Vishu’, which is traditionally celebrated as a Spring Harvest Festival in Kerala. Vishu signifies the sun's transit into the Meda Raasi (first zodiac sign) according to Indian Astrological calculations, and falls on the day that has equal number of hours of daylight and darkness, which describes the origin of the word "Vishu" which in Sanskrit means "equal”. It is also a season of tropical fruits like mangoes, jackfruits, cashew apples etc.
As the name suggests, a wide variety of vegetables, fruits and nuts are grown here organically, without using chemical fertilizers or pesticides. We are also purchasing certified organic products from other retail outlets which are nearby. In addition to this, all ingredients which are sourced from outside are detoxified and washed thoroughly before use.
Thus we are able to provide good quality food items at reasonable rates.
There is a large waste treatment plant to produce Bio-gas; being used as fuel.
The slurry is used as organic manure for the trees and plants being grown here.
The cooking oil being used is refined sunflower oil.
Trans-fats and hydrogenated oils are not used and so also cooking oils are not reused.
We have two dining halls to serve food; on the first and second floors, where the guests stay: (Please see the picture above). It can also be served in the dining hall adjacend to the common kitchen if the number of guests are large and if they prefer it.
Given below are Breakfast foods and other items, which are prepared by us.
1. Appam with Vegetable / Egg curry, plantain & Tea.
2. Rice/ Wheat Puttu with Bengal gram Curry, plantain &Tea.
3. Idly / Dosa with Sambar, Chutney, plantain & Tea.
4. Bread toast with Omelet, plantain & Tea.
5. Poori with Masala, plantain & Tea
1. Veg Meals wth Rice (Sona Mussouri/ Ponni/ Surekha), Sambar/ Pulissery/ Buttermilk; vegetable thoran, pappad & pickle.
2. Kanji (Rice porridge with Organic Matta rice) with green gram thoran; moloshyam, pappad & picke.
3. Chappathis with Vegetable Stew/ Egg curry & tea.
1. Bread/ Appam/ chappathy with Meat/ Fish curry.
2. Chicken Biriyani with salad, pickle & papad.
3. Bread/ Appam/ Chappathi/ with Chicken curry.
4. Boiled rice with fish curry, thoran, sambar/ pulissery/ butter milk, papad, pickle & payasm.
5. TRAVEL SNACKS & TRADITIONAL KERALA SAVORITES:
They are prepared according to customers' requirements, by using Organic/ Pesticdes-free ingredients and are packed according to customers' specifications. Images of those items are given below: