travel & living

The Cheeyappara Waterfall is on the Kochi – Madurai Highway (National Highway 49), between Neriamangalam and Adimali. It is located in the Idukki district, Kerala.The Cheeyappara Waterfall cascades down in seven steps. Seeing this really is a breath taking experience. If you are interested in trekking you are having an opportunity for that too.


Cheeyappara Waterfall is considered as one of the best waterfalls in Kerala. Not only tourist the locals are also visits this venue regularly. As it is situated away from the city, it gives an opportunity to everyone to make pleasure trip. You can have a visit to Valara Waterfall as it not that far away from the Cheeyappara Waterfall. If you are lucky you will spot the The Great Hornbill known locally as ‘Malamuzhakki Vezhambal’. Its quite a splendid experience that you never want to miss.

A brief history about the Mount Carmel Church – Chathiath

Fr. Matheus founded the church of Our Lady of Mount Carmel at Chathiath.
He opted to construct the church at Chathiath mainly for the following reasons (1) Chathiath was very near to Ernakulam which was the capital of the
Kingdom of Kochi and at the same time just outside the Dutch territory
where construction of any Catholic Religious institution was totally prohibited (2) The place was easily accessible as it was on river side (3) Compared to other nearby places this area had a very beautiful landscape. (4) Land for construction of the church was donated by the local Chieftain and landlord of Cheranelloor Sri Varekatt Kaimal.
Construction of the church was completed in 1673. The church has many specialities. This is the first Parish church constructed by Carmelite Missionaries in India. It was constructed in Corinthian style and is in the shape of a cross. Construction was done without any mechanical help. Walls were made using red stone with mortar of lime sand and locally made gums. The statue of Our Lady of Mount Carmel installed in the Altar was brought from Spain. There were three Altars. Walls of the Altars and the roof carried beautiful paintings from biblical situations. There was a pulpit for giving sermons during Holy Mass. Unfortunately during the renovation and maintenance works, the two Altars on the sides, paintings, pulpit etc were removed.
Originally this parish had a very wide jurisdiction. Later on administration of the parish was decentralized and the following parishes were established.

1. St. John the Baptist Church, Palarivattom – 1849
2. St. Augustine’s Church, Moolampilly – 1875
3. St. Francis Xavier’s Church, Ponel – 1890
4. Little Flower Church, Pottakuzhy – 1926
5. St. Antony’s Church, Vaduthala – 1931
6. Holy Family Church, S. Chittoor – 1948
7. Our Lady of Mount Carmel Church, Mamangalam – 1953

In spite of all these bifurcations, the parish of Chathiath retains the honour of being the largest parish in the Archdioceses of Verapoly.

The new look for the altar of Mount Carmel Church – Chathiath, Pachalam.

Pakshipathalam is an idyllic hill resort located in the Brahmagiri hills, 7 km north-east of Thirunelli. Thirunelli is about 32 km from Mananthavady and about 66 km from Kalpetta in Wayanad District, North Kerala. Trekking is the only mode of reaching Pakshipathalam and the trekking route runs through 17 km of wilderness.The hill station of Pakshipathalam, as the name itself suggests, is abode to numerous birds of various species. A major tourist destination in Kerala, this picturesque location, along with its exotic wildlife is sure to enthrall you on your tour to Pakshipattam.The deep rock caves carved out of the blocks of rocks at the northern end of the Brahmagiri hills are home to a vast variety of birds and wild animals. The area is covered with dense forests, flowing streams and steep hills that make the trekking journey all the more challenging.Wildlife in the area includes various rare species of birds besides elephants, tigers, jungle cats, civets, bison, peacocks, wood peckers etc. Bird Watchers can view some exotic species of birds from the watch tower of the Bird sanctuary which is situated nearby.Another major attraction of Pakshipathalam is a cave where ancient rishis (saints) were believed to have meditated. Tourists are required to obtain special permission from the Forest Department to go for a tour to Pakshipathalam. Vehicles, guides and camping apparatus can be arranged by the District Tourism Promotion Council to facilitate the tourists.

Tourist Places around Pakshipathalam

Pookot Lake:
The most important tourist destination in Wayanad, Pookot Lake is a natural fresh water lake nestled amidst evergreen forests and wooded slopes. Located 3km south of Vythiri town, this idyllic lake is at a distance of 13 km from Kalpetta.

Kuruvadweep :
Located in close proximity to Pakshipathalam, Kuruvadwep is a beautiful island, stretching for 950 acres on the banks of the Kabani River, 17 km from Mananthavady.

Chembra Peak :
It is the highest peak in Wayanad, rising to a height of 2100m above sea level. Located 14 km west of Kalpetta.

Fairs and Festivals:
Wayanad being a major district of Kerala, it celebrates all major festivals of the state like Onam Festival, Thrissur Pooram, and others. But the festivals unique to this place include Thirunelli Festival – the two day annual festival of Sree Thirunelli Devaswom held in April, and Valliyoorkkavu Festival – the annual festival of Goddess Bhagavathy held in March.

Where to Stay:
The various hotels and resorts in and around Wayanad offer decent accommodation facilities to tourists on tour to Pakshipathalam. These hotels are fully equipped with all modern facilities so that they can provide a pleasant stay.

Getting there:
Nearest railway station : Kozhikode, about 106 km from Mananthavady.

Nearest airport : Karipur International Airport, Kozhikode, about 23 km from Kozhikode town.

* Asafoetida : Kaayam
* Ash gourd : Kumbalanga
* Banana : Pazham, Ethapazham
* Bengal gram : Mani Kadala
* Bitter gourd : Kaipakka (Pavakka)
* Black pepper : Kurumulaku
* Cabbage : Mottakkoosu
* Cardamom : Elakkaya
* Cashew nut : Kasuvandipparippu
* Cinnamon : Karuvapatta
* Clove : Karayampoo
* Coconut oil : Velichenna
* Coconut : Nalikeram, Thenga
* Colocasia : Chembu
* Coriander : Malli or Kothamalli
* Cucumber : Vellarikka
* Cumin : Jeerakam
* Drumstick : Muringakkaya
* Egg plant : Vazhuthananga, brinjal
* Fennel : Perumjeerakam
* Fenugreek : Uluva or Vengayam
* Garlic : Veluthulli
* Ginger : Inji
* Gooseberry : Nellikka
* Green Chili or Pepper : Pacha mulaku
* Green gram : Cherupayar
* Guava : Perakka, Poyyakka, Koyyakka
* Jack fruit : Chakka
* Jaggery : Sarkara (bellam or vellam)
* Milk : Paal
* Mustard seeds : Kaduku
* Nutmeg : Jathikka
* Okra / Lady’s finger: Vendakka
* Onion : Ulli, Savala, Sabola
* Papaya : Karmosa, Omakaya, Koppakaya, Papakaya, Pappali , Kappalanga
* Pea : Payar
* Groundnut : Kappalandi or Nilakkadala
* Red gram : Van Payar
* Plantain : Nendrakkaya, Etheka
* Potato : Urulakkizhangu
* Pumpkin : Matthanga
* Raisin : Unakka munthiri, kismis
* Salt : Uppu
* Shallot : Chuvannulli or Cheriyulli
* Snake gourd : Padavalanga
* Sugar : Panjasara
* Tamarind : Puli
* Tapioca : Kolli, Kappa, Marichini, Poolakizhaghu
* Taro : Cheambu
* Tomato : Thakkali
* Black gram : Uzhunnu

The cuisine of Kerala  is linked in all its richness to the history, geography, demography and culture of the land. Since many of Kerala’s Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat.

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.
Pre-independence Kerala was split into the princely states of Travancore and Kochi in the south, and the Malabar district in the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains, bitter gourd (‘paavaykka’), taro (‘chena’), Colocasia (‘chembu’), Ash gourd (‘kumbalanga’), etc. However, their style of preparation and names of the prepares dishes may vary. Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from South-East Asia), and the kerala variant of the popular biriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region.

In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims and Syrian Christians (also see Syrian Christian Cuisine of Kerala) have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habit of the people have been historically limited by religious taboos. Brahmins eschew non vegetarian items and Hindus historically do not eat beef. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper caste (Nambudiris, Nairs of Malabar). Muslims do not eat pork and other items forbidden by Islamic law.

Historically, Kerala had been a part of the Tamil-speaking area, and Tamilian influence is seen in the popularity of sambar, idli and dosa. European influence is reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and in Anglo-Indian cuisine. The import of potatoes, tomatoes, and chili peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.
As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. Tamarind, kodampuli (Garcinia Cambogia), and lime are used to make sauces sour, as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known as puliinji or injipuli are popular.
Breakfast

Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers – also known as Noolputtu and Nool-Appam), Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or a curry of beef or fish moli (the most common dish is black pomfret in a coconut based sauce).
Lunch and dinner

The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.Rice is usually consumed with one or more curries. Accompaniments with rice may include upperis (dry braised or sauteed vegetables), rasam, chips, and/or buttermilk (called moru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking uses coconut oil almost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil.

Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.

Common non-vegetarian dishes include stew (using chicken, beef, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), lobster fry (Konchu Varuthathu), Spicy Beef Fry (Beef Ularthiyathu), Spicy Steamed Fish (Meen Pollichathu) etc. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices.

Although rice and tapioca may be considered the original Kerala starch staples, wheat, in the form of chappatis or parathas (known as porottas in Kerala), is now very commonly eaten, especially at dinner time. Numerous little streetside vendors offer an oily parathas (akin to the croissant in its flakiness and oiliness) with meat, egg, or vegetable curry for dinner. Grains such as ragi and millet, although common in the arid parts of South India, have not gained a foothold in Kerala.
Sadya
Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The sadhya is complemented by payasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed by more (butter milk). Whereas in North Kerala it is considered to be the last dish to be served. A typical sadhya would have

* Boiled Rice
* sambar
* Parippu
* Aviyal
* Kaalan
* Thoran
* Pulisherry
* Olan
* Puliinji
* Pappadam
* Mooru
* Kaya upperi
* Sharkara upperi
* Banana
* Paayasam

India is reckoned as one of the top ten naval powers in the world and owes its credit to the dedication and selfless services rendered by the brave men of India’s formidable naval force.

It is of significance for civilians to understand the value of existence of such a force, which plays a crucial role in safeguarding territorial waters of India. The Maritime Museum, located at INS Dronacharya in Kochi throws light on the genesis, history, evolution and landmarks of the Indian Navy.

Step into the Maritime Museum to have a feel of the great maritime heritage of Indian Navy, which dates back to Indus Valley civilizations; Kerala’s trade links with Arabs, its famous maritime hero Kunjali Marakkar; Influence of India’s maritime power in South East Asia; Colonization of Indian sub-continent by European powers.

At the museum, the visitors are enlightened on the evolution of the navy since 1612, when the Indian Marine was established in Surat.

A section of the museum presents interesting aspects of shipbuilding activities in India. It unravels India’s prowess in shipbuilding, which took its culture to the shores of Java, Sumatra and Bali between 3rd century BC and 12th century AD.

The museum also has a section, which highlights Indian Navy’s share of glory, when it took on its aggressors and eventually emerged victorious in the end. These include details of Junaghad operation, the Goa liberation, Indo-Pak conflicts of 1965 and 1971, Operation Cactus, Operation Pawan and the strategic maneuvers during Kargil.

Visiting time: 9:30 am to 1.00 pm and 2.00 pm to 6.00 pm

keralatourism.org

Jew Town is a quarter of Kochi that dates back to the 2nd C when Palestinian Jews fled persecution by the Romans. Jew Town is the area around Pardesi Synagogue and a center of the Kochi spice trade. Today some of the families remain in the traditional spice shops and the air is filled with the aroma of ginger, cardamom, cumin, turmeric and cloves. The new shops target tourists with antiques, curios, handicrafts, and souvenirs.

The Indo-Portuguese Museum situated in Fort Kochi throws light on the strong Portuguese influence in both the art and the architecture of the region.

The museum today is an important center for understanding the Indo-Portuguese Christian Art heritage, which is still surviving. The museum is the outcome of the untiring efforts of the late Dr. Joseph Kureethra, Bishop of Kochi. Driven by sheer commitment to protect the rich heritage of his Diocese, the bishop established the Indo-Portuguese Museum to preserve some of the invaluable collections for posterity.

The museum is divided into five main sections, according to the nature of items displayed. They are – Altar, Treasure, Procession, Civil Life and Cathedral.

The museum currently houses some outstanding collections and is well known for its artistic and architectural marvels, which bear the mark of strong Portuguese influence. Some of these include a piece of the altar made in teak wood (16th century) from the Church of Our Lady of Hope, Vypeen, a chasuble (19th century) from Bishop’s House, Fort Kochi, Processional cross, which is a combination of silver and wood (17th century) from Santa Cruz Cathedral, Fort Kochi, Indo-Portuguese Monstrance (18-19th century), from The Church of Our Lady of Hope, Vypeen. Among the displayed items, the Coat of Arms of the Franciscans needs special mention

The Calouste Gulbenkian Foundation has also contributed to the rich collection at the Indo-Portuguese Museum and these include sculptures, precious metal objects and vestments, among others from the Cathedral of Santa Cruz and other churches of the Kochi diocese.

The Indo-Portuguese Museum in Kochi is indeed one of those symbols in the annals of Kochi, bearing the rich heritage of Indo-Portuguese culture and artistic influence.

The Immanuel Fort at Kochi, built in 1503, symbolizes the strategic alliance that existed between the Maharajah of Kochi and the Monarch of Portugal, after whom it was named. Though once reinforced in 1538, the fort had taken most of the brunt of the Dutch and British invasion in the 18th century. Most of its walls and bastions were destroyed in the attack. The remains of this once imposing structure can still be found along the beach. Hundreds of tourists visit this place every year.

Mattancherry Palace with its medieval charm is situated at Palace Road, Mattancherry, . It was built by the Portuguese and presented to Veera Kerala Varma (1537-65), Raja of Kochi, in 1555 AD. The Dutch carried out some extensions and renovations in the palace in 1663, and thereafter it was popularly called Dutch Palace. The rajas also made more improvements to it. Today, it is a portrait gallery of the Cochin Rajas and notable for some of the best mythological murals in India, which are in the best traditions of Hindu temple art. The palace was built to appease the king after they plundered a temple nearby.
The landing of Vasco da Gama, the Portuguese explorer at Kapadu in 1498 was welcomed by the Kochi rulers. They were given exclusive right to construct factories. The Portuguese repulsed the repeated attacks of the Zamorins and the Cochin Rajas practically became vassals of the Portuguese. The influence of the Portuguese were supplanted by the Dutch and they took over Mattancherry in 1663. Subsequently, the area was taken over by Hyder Ali and still later by the British East India Company. The palace is a quadrangular structure built in N?lukettu style, the traditional Kerala style of architecture, with a courtyard in the middle. In the courtyard there stands a small temple dedicated to ‘Pazhayannur Bhagavati’, the protective goddess of the Kochi royal family. There are two more temples on either side of the Palace, one dedicated to Lord Krishna and the other to Lord Siva. Certain elements of architecture, as for example the nature of its arches and the proportion of its chambers are indicative of European influence in basic Naluketttu style. The Dining Hall has carved wooden ornate ceiling decorated with a series of brass cups. The palace also contains rare examples of traditional Kerala flooring, which looks like polished black marble but is actually a mixture of burned coconut shells, charcoal, lime, plant juices and egg whites. The glory of the palace rests on the large number of murals, executed in the best traditions of Hindu temple art, which are religious, decorative and stylised. The murals have been painted in rich warm colours in tempera technique. The king’s bedchamber or Palliyara, to the left of the entrance and occupying the southwest corner of the Palace, is noteworthy with its low wooden ceiling and 300 sq ft (28 m2) of wall surface covered with about 48 paintings. These illustrate the Ramayana, from the beginning of the sacrifice of Dasaratha to Sita’s return from captivity in Lanka. The paintings in this section are the earliest in the palace, dating back to the 16th century. The last five scenes are from the ‘Krishna Lila’ where in a cheerful God Krishna using his six hands and two feet to engage in foreplay with eight happy milkmaids. The paintings are attributed to the artistic bent of mind of Veera Kerala Verma. In 1951, Mattancherry Palace was restored and declared a centrally protected monument. The palace is already undergoing a second restoration by the Archaeological Survey of India. The restoration will raise the historical structure to a building and a museum of an international standard, preserving its originality, yet highlighting the important facets, The palace is an architectural masterpiece showcasing the blend between colonial and Kerala architecture. The restoration aims at showcasing its true grandeur. The work which started in 2007 is scheduled to be completed by 2009.